Trinidad has always been for us a mixture of hard work and good fun, and that has been especially so this year. \u00a0We have undertaken a number of projects, and of course there is the usual list of things that must always be done to prepare the boat for sitting on the hard while we travel .<\/p>\n
Barb spent a lot of time washing down walls and cleaning out drawers and cupboards, and making covers for the boat’s nameplates. \u00a0She made herself a dress. \u00a0She made reflective\/insulative covers for the inside of many of the boat’s windows. \u00a0She cleaned and waterproofed the canvasses for the dinghy and the bimini.<\/p>\n
I dismantled the seacock for the John Deere and cleaned it up so that it closes properly again. I changed lubricating oils for the dinghy outdrive, the genset, the John Deere and the transmission. I flushed the dinghy outdrive cooling passages with fresh water. I replaced the diesel fuel filters. \u00a0I did a bunch of varnishing, both inside and out. \u00a0I cleaned and lubricated the dinghy winch and the anchor windlass. \u00a0 We replaced 330 feet of \u215c inch BBB anchor chain, and placed distinctive marks every 25 feet so as to be able to tell how much chain we have out when we anchor. \u00a0I conducted a “self-survey” of TT2<\/em> to support our shift of boat insurers.<\/p>\n On the fun side, we socialized with many cruising friends in a variety of settings, including pot lucks at Crews Inn, swordfish nights and bake-and-shark nights at the Wheelhouse Pub, roti and buss-ups at Grace’s, and a gourmet dinner at the Hilltop Restaurant. The latter is an adjunct to the Trinidad & Tobago Hospitality & Tourism Institute. \u00a0The restaurant is staffed and run entirely by its students as part of their education. The menu for the five-course meal on the day of our visit:<\/p>\n 1.\u00a0Herb Chicken Canelloni, Tomato Fondue, Basil Puree, Parmesan, Garlic Crumbs
\n2.\u00a0Vehyssoise, Cream Potato and Leek Puree, Scallion Froth
\n3.\u00a0Tuna Nicoisse, Sieved Eggs, Green Beans, Peppers, Tomato Confit, Tapenade, Pomme Gaufrettes
\n4.\u00a0Roasted Chicken Ballontine, Dried Cranberry Jus, Sauteed New Potato & Onion Fricassee, Vegetable Etuve
\nOR
\n4. Grilled Mahi Mahi, Salsa Verde, Eddoes Risotto, Yellow Pepper Veloute, Glazed Vegetables
\n5.\u00a0Tonka Bean Panna Cotta, Wild Berry Compote, Creme Chantilly, Rum Caramel<\/p>\n