We welcomed them aboard and as they settled in, we prepared for our sail. We had a light snack of summer rolls with peanut and plum sauce for dipping and of course beer. We sailed to our first night’s stay at Little Lameshur on the south side of the island. There was only one other boat in the bay. It was a quiet and calm night. A snorkel was the first thing on the agenda when we arrived. Jill and John jumped in the water and were rewarded with seeing 2 porcupine fish and mutton snapper as well as many other fish!
I am a Le Cordon Bleu trained Chef and also taught there for 23 years, so food on our boat is delicious and full of favors. Dinner the first night was fresh fish tacos with smoked tomato crema, fresh mango salsa, and coconut mango sauce, dessert was individual lime-coconut cheesecakes. The meal was a hit!! It is nice to get compliments after a very tasty meal.
When our guests got up in the morning we had coffee and a breakfast of ginger pancakes with sautéed pears and lemon sauce. Lunch was a Cobb salad served on a platter so the guests could help themselves to what they wanted. One of our guests did not eat pork so we had turkey bacon and it was very tasty and she was very happy. After lunch we sailed to Salt pond. What a very delightful bay, great snorkeling! There were spotted eagle rays, turtles, octopus and some very beautiful specimens of Elkhorn and fan corals.
It is football season and John wanted to watch the playoff game. We called Concordia campground and they had the game on. We took them to shore so they could watch the game, their team did not win but we had a great local style dinner waiting for them. Caribbean pumpkin and chicken stew and for dessert… guava tarts, handmade in our galley. It’s a great place to view the stars, so they relaxed on the trampoline before heading to bed.
The next morning we had cheese omelets with fingerling potatoes and homemade whole wheat bread for breakfast. We sailed to Maho bay on the north side of St John, another very nice bay. Quiet with nice snorkeling and a nice beach to walk on.
Lunch was assorted cheeses and crackers with pears, apples and grapes. We did not want them to be too full because dinner was shrimp scampi with basil and tomato linguini and sautéed asparagus. Captain Kelly made her mouth watering sea salted caramel and pecan brownies for dessert. What a great meal for the last night. For the last breakfast of the trip, we made banana/blueberry smoothies to go along with fresh banana bread. On our way back to Red Hook we surprised our guests with one more stop at Hawksnest bay and we made a picnic lunch for them to take to the beach. What a great way to end this charter.
We arrived back to Red Hook in the afternoon, where we said good bye to our new friends.