It was up and out, first thing, before breakfast, for me, to run down to the fish market. I love the early morning light and the signs of people already getting going for the day. I suspect the fishermen in the market know my routine now, and I settled on a stall selling fresh tuna from what must have been an enormous fish, along with some squid.
A quiet gentleman, called Nicola, arrived mid morning to
splice our continuous reefing line for the main sail. There is such a lot load
on this rope, that we have to replace it every year. Splicing, it seems to me,
is an art form. I would love to be able to do it, but, even if I mastered the
technique, my hands are strong enough. The new rope is bright orangey red, and,
alongside the other white and green, we now have the colours of the Italian
flag on the port side and the red, white and blue of the Union Jack on the
starboard side.
Last minute shopping was done and we couldn’t resist getting another ‘Columba di Pasqua’ cake, this time full size and half pistachio, half Nutella.
Next we could get the main sail on and, thankfully, there was no wind, so this happened very smoothly.
Steve paid the marina and we said our goodbyes to Pietro, the boatyard boss, and Luigi. The boat service here has matched the best we have ever had and all the systems on the boat appear in good working order to set of for a short journey up the coast as our ‘shake down’.
We slipped lines mid afternoon and we were off for our
maiden voyage of 2022.
We sailed most for the two hour journey, before the wind
died but we had made most of the way already, to then drop anchor in the bay of
Cornino.
Chris had a recipe from a cookery school class, that he went to a while back, for squid stew, so that was our evening meal; cooked with onions, garlic, herbs and red wine, it was delicious. Easter cake for desert, and we were repeat and happy after our first day on the water.
Miles Today - 12
Miles 2022 - 12
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