We raised the anchor yesterday morning and set sail for Meek’s Patch. Since we had to transit Current Cut we timed our departure in order to arrive at the cut not too long before or after slack low tide. We had plans to have a leisurely downwind sail but the winds were lighter than expected. We raised the gennaker and sailed gybing angles until we were about 17 miles from the cut.
Then we motor-sailed with just the main until we arrived at the cut. Slack tide was apparently later than we calculated—we had 4 1/2 knots of current with us—but no problems going through. We anchored on the W side of Meek’s Patch—1 3/4 miles outside of Spanish Wells—and watched a beautiful green flash as the sun set.
This morning the waves from the S made for a rather bumpy anchorage so we opted to try out Settlement Bluff, a new-to-us anchorage just over two miles away. It is next to the mainland of Eleuthera with shallow water to the S, which we were hoping would reduce the waves in the anchorage. The move paid off, it is indeed a much more comfortable anchorage.
This afternoon I tried out a new recipe for low carb bread rolls. You may recall that I discovered a year and a half ago, when I started the Zoe program, that I have poor blood glucose control. Not so much that I am diabetic or even pre-diabetic, but when I eat high carb foods my blood glucose goes up a bit too high. Because of that I don’t eat much bread. I was intrigued by this “Keto” bread roll recipe and decided to give it a try. It had strange ingredients—mozzarella cheese, cream cheese, eggs, and almond flour. The rolls are actually quite good, they even got a thumbs up from George. They taste just a little cheesy and are a bit dense. They were also a little dry which is probably my fault. When I was making them I thought the dough was too wet so I added extra almond flour. Next time I won’t.
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