We spent an entire month in Curacao this year, arriving on November 5, on a flight from Savannah via Miami to Curacao, and departing on TT2 for Bonaire on December 5, the longest commissioning time we had ever spent getting the boat ready. Why so long? Basically because projects required ordering “stuff” from the USA that took a couple of weeks to arrive in Curacao. What projects? Our 20-gallon water heater was leaking; it needed replacing. The generator had been running just a little warm of late; the usual suspects appeared to be innocent, so it was time to remove and check the heat exchanger. When I got it out, the chambers were clean! But alas, one of the ends was damaged (maybe by me, during the removal.) So we were forced to wait for the delivery of a new heat exchanger and a new water heater. So what caused the minor over-heating problem. Not sure. But replacing the heat exchanger had necessitated partially draining the coolant, so when the exchanger was finally installed, I completely drained the coolant, flushed the system, and replaced the coolant with fresh and new. That seemed to solve the problem.
The wait for parts was not leisurely, however. I spent days and days cleaning and painting the bilges. Maybe weeks. Seemed like months. (There is a lot of bilge in a Krogen 48 North Sea.)
And then there were the usual tasks. Removing and cleaning the through-hull covers in preparation for painting. Using an angle-grinder to thoroughly clean the prop and rudder. Applying the outrageously expensive PropSpeed to the propeller, a fussy and exacting process that requires a two-person application team. (Barb and I have gotten pretty good at it, but don’t eavesdrop while we are working at it; we sound as if we are on the cusp of a disaster.)
But all was not work. We had delightful dinners with Maggie & Al (Sweet Dreams) and Paulette & John (Seamantha). Heather & Don (Asseance) were in the Marina when we arrived; it was good to catch up with them. Barb and I walked up to Rodeo Bar & Grill for dinner many many times; their ribs are second only to the home-made perfections created by Bill (nee Dolce Vita).
Perhaps the most interesting gastronomic experience was the Thanksgiving dinner we attended with Laura & Jason (Blue Blaze) and Sabrina & Tom (Honey Rider). Someone saw an advertisement of an American Style Thanksgiving dinner to be held at the Rif Fort in Otrobanda. Reservations were required; one seating only; 60 persons max at a long table family style; payment in person required in advance.
We arrived early, and settled in for drinks on a balcony on the east side of the Fort overlooking the St. Anna Bay and the pontoon swing bridge; there we were treated to the sight of the full moon rising over the city. When we made our way to the dinner venue on the upper inner wall on the west side of the Fort, we were surprised to find the long table wasn’t so long and accommodated only 32. Our hostess explained that the dinner was conceived as a means to publicize the various eateries in the Fort and its immediate surroundings. Consequently, each separate establishment would be delivering samples of their fare, and our hosts would bring them out one at a time. Apparently, the quantities had never been adjusted from 60 to 32, for each serving was enormous. Apparently, there were MANY such establishments, because there were MANY servings, and they were eclectic!
Here are some of the servings: a complementary serving of Prosecco, and then sushi, two types of pizza, mashed sweet potatoes, pork chops, grilled fish, green salad, small hamburger sliders, french fries, pumpkin soup, a small steak, and breads. (And I think I have forgotten some.) And then the finale: brussel sprouts, stuffing, and roasted turkeys, brought to the table whole and uncarved and as brown and as pretty as you please! We six Americans (the only non-locals in attendance) almost swooned! (Although that may have been because by that time we were all VERY full.) We had to ask for someone to come back and do some carving, an operation we watched with considerable amusement. We had been promised cranberry sauce and one of us asked about that. Apologies were given and then a triumphant and proud return with the strange garnish that those goofy Americans insist upon when they consume those strange birds. There soon followed puzzled looks on the faces of the six Americans. The “cranberries” each had a single hard sizable pit!. And the “sauce” bathing the berries tasted a good bit like cherry pie filling! Some among us opined that the berries were pomegranates, but I know better, having consumed gallons of pomegranate seeds when visiting my sister Zona, who likes pomegranate seeds A LOT. And they don’t have big pits. My guess as to the berry? Dunno.
Dessert was apple pie served with heaping bowls of various flavors of ice cream.
The launch of Tusen Takk II was mostly routine. Curacao Marine does a good job. But the launch ramp was slippery from an earlier rain, and so TWO tractors were used to ease the trailer into the brine.
So we had a productive time in Curacao, but it is good to be in Bonaire. See our next post.