The Propane Locker is Done; Let the Packing Begin

The propane locker is finished and looks great. Chuck at Generation III did a fantastic job. We now have space for two 10-pound tanks of propane instead of just one 5-pound tank. Now, when one tank runs out of propane we can begin looking for a place to refill.

Chuck made this new door for the larger propane locker.

Inside the new propane locker with the 2 new 10-pound propane cans

We have one week until our planned departure date, October 27. We will use this time to organize and load the food and supplies on the boat. Our plan is to organize the food into three categories: accessible, semi-accessible and buried. The food that we will be using the first few weeks will be placed in the most accessible locations in the galley and salon. The items we won't be needing for a few months will be in the semi-accessible areas. The food and supplies we won't need until the spring will be loaded in the "buried" locations, which include under the v-berth, aft berth and what I call the "way, way back". The "way, way back" is in the stern and can be accessed by either emptying out the starboard side storage compartment, crawling through it and removing a small hatch, or crawling through the aft berth on the port side and removing a small hatch.

George in the starboard side storage compartment (also known as the "garage")

Some the the items that were emptied from the garage

As we load everything on the boat we are making a note of it's location on the inventory. It is a time-consuming process but we hope it will be worth it. I really hate spending time looking for things. I have also heard tearing the boat apart looking for something can be one of the most frustrating things when one first starts living on a boat.

We spent the day yesterday cooking for our passage and the trip to Portsmouth, VA. We made six casseroles that are now in the freezer and will be heated in the oven as we make our passage to the Bahamas. We also made three soups that are now in the freezer and will be warmed up as we make our way to Portsmouth.