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After Carrefour  with John & Paulette where we pick up some nice stuff imported from France we stop at the roadside produce stand.

Back on board but still on the hard in Martinique, we need batteries again so really can’t cruise too far until we get them replaced. Launch on the 14th, hoping the marina in Marin can find a place for us, Seamantha and Partners are there, we are plann…

This is France in the Caribbean. My lunch today, on Sylken Sea, still in the boat yard. but on concrete. Those of you who know, will know how sweet that is.On to lunch, a bed of  local hydroponic lettuce in a simple lemon, olive oil, thyme, dressi…

Well we are done for the season, Sylken Sea has been wrapped and stored. We are back home for the summer, and we have a busy summer planned! It will fly by and the next thing we know we will be heading back to Sylken Sea and Martinique.

Hauled in Le Marin, Martinique,  shrink wrap guys have the webbing in place, very efficient yard. We are stored on concre! Nice.

This is an awesome rock formation for all you  geology types, I think a plutonic plug? Jim, Steve, your thoughts? Definitely of young volcanic origin.

Ste. Anne anchorage,  yes it is a busy place, we anchor way out, lots of boats still but spread out so you have enough privacy,  clear water, nice breezes.

The angle drive had worked lose, same as previous. This time I had the proper degrease cleaner and proper Loctite and Permatex sealant/thread locker on board.  Again text and voice coaching from Scotty  (Scott Wiley Marine Services) and we ha…

I always wondered how the  boat would behave in a sea of 4-5′, with a total loss of power.  Surprisingly quite well. We tested Sylken Sea during our fishing trip. We intentionally shut the boat down and did some drift fishing in 4-5′ seas. The sail boat crowd did not even flinch.  For us it was like Bequia and Friendly bay at anchor when the swell moves in.

Thanks to John & Paulette while at dinner at Marsala Bay in Marigot St. Lucia we get invited to join the chef, Neeranja in  the kitchen the next day, this is a working restaurant,  we are in their kitchen,  learning three amazing “sa…