We didn’t like the way the map widget worked, so we’re taking a different approach using Google Earth. Check it out on the “Tracks” Tab page.
Mazatlan!!!!…(Part 1)
Isla IsabellaRock at Isla IsabellaTim and I left San Blas at 6 am March 27, with a planned stop at Isla Isabella. I did this so as to not arrive in Mazatlan at night and to cross the bar at San Blas at near high tide. Isabella is about 40 miles north o…
Morning Reflections
This morning was simply beautiful. Sunny, no wind, and 43 degrees, so Pam and I decided to have morning coffee on the foredeck, one of our favorite places. I brought along the camera to share this perfect morning with you.We bot…
4/8/2011 THE SEA ROUTE TO PORT CANAVERAL
FRIDAYTOTAL MILES TRAVELED TODAY: 58 NM DOCKED AT: CAPE MARINAICW MILE MARKER: E. OF 8993.6 IN CANAVERAL INLETSUNRISE: 7:04 SUNSET: 7:44HIGH: 84 …
NEW FEATURE ON ENVOY BLOG
Thanks to our friend Drew Davies we have an exciting new feature on our blog – now you can get all blog updates via RSS avoiding the need to check the blog for updates. Go to the right side of the blog and click on the chicklet, “Subscribe in a reader”…
YIPPEE! In the Islands again
We made it to Bimini Sands today. It was a little lumpy, but calmed down about a third of the way across. Everyone is happy to be here. Short blog. connection slooow here and we leave at 06:30 for a ten hour trip to the Berry Islands where we will spen…
September Song 2011-04-09 02:30:00
The group of happy cruisers. We are in the Islands Mon!Bahamians transportation isn’t quit the same as in the US. On the bus to dinner at the Sand Bar restaurant.I rest my case.
Days 13 and 14 – Lake Salvador to Seabrook Marine – New Orleans
We woke up early in anticipation of what was ahead – THE HARVEY LOCK and THE INDUSTRIAL LOCK. I was on pins and needles as I have never been through a lock and although I have read quite a bit about it, it's different doing it yourself. We we…
Prop installed, ‘bye Georgetown!
Cruisers’ propane day
Truck almost 2 hrs. late!
The past two days have been busy, the propane truck came Wednesday, so we took the opportunity to have the empty propane tank refilled. Th…
We do Eat Well
FOOD: It was last night, but too good not to mention: a fabulous shrimp etouffee (dark-red roux based sauce and a lot of shrimp butter added later) from Paul Prudhomme’s cookbook. Served on top of creamy stone ground grits, and accompanied by amazi…
