We are underway again. We pulled out of Spring Cove Marina (which btw is a great spot…nice marina, very large pool overlooking the river, full service work yard, laundry, bikes and shuttle service to local grocery store) at Solomon’s Island at 7:45 am headed to Virginia. It was a very crisp morning with ice on the docks and lots of steam rising from the river.
We were well rested from two days in port, toasty warm from two glorious days of heat and all geared up and ready for the cold today with our new CVS hats and socks.
We got back into the bay quickly and turned south. We had the sails up by 9:30 after a delicious breakfast (Goat Cheese, Shitake and Spinach Omelets with fruit salad and toast). We were on a close haul in 15-20 knots of wind. The winds and seas picked up dramatically as we approached the mouth of the Potomac and we found ourselves in 25-30 knots of wind sustained. We had our head sail reefed and were managing to maintain between 6-7 knots heading south, but were very close to the wind. I was at the helm and got too close and took an unexpected tack to my starboard. As we weren’t ready for the move, our head sail ended up getting tangled and we had quite a time getting it under control. We finally managed to get back on track without incident. Unfortunately, Craig lost his very expensive and favorite pair of prescription sunglasses in the maneuver.
At that point, the winds picked up to 32-35 knots and the seas were very rough and we decided to pull the sails in and motor.
After lunch we had our first major “debate” of the trip. Craig was eager to make up some time for the lost day spent doing maintenance and wanted to head to the Piankatunk (Mile 152) which would get us to the mouth of the river at 6pm, but still needing time to head up the river to find an anchorage. I was spent from the hairy morning of sailing, 30 degree temps and constant pounding of the 3-4 foot waves all afternoon. I wanted to stop at the Great Wicomico River (Mile 136). We ended up compromising on Indian Creek just off of Fleets Bay (Mile 146).
We motored up Indian Creek 4.3 m to G11 turned to the port and anchored in Pitman’s Cove. It was well protected from all sides and we anchored at approx. 4:45 and enjoyed a nice evening reading and relaxing on the back of the boat.
We grabbed hot showers while the water was still hot from the engine and made a FANTASTIC dinner (if I do say so myself…J). Pasta with Oven Roasted Tomato Sauce (recipe below) and Arugula/Tomato/Avocado Salad with fresh Burrata.
Our location was pretty remote and we weren’t able to pick up any unsecured wifi, so we booted up our Verizon Hotspot and connected that to the Bullet. We were able to get online and even watched a few episodes of Orange is the New Black on Netflix (which by the way is a really good show). We’re not much for TV, but loved Breaking Bad and have been mourning the loss ever since the show finale a few weeks ago. This is a pretty good replacement.
Daily Rundown and Lessons Learned:
- 51 NM covered
- Departed 7:30 AM, Arrived 4:45 PM
- Winds from the SW / Close Haul
- Newbie Lesson #5 – Be very careful about how close the wind you get!
- Newbie Lesson #6 – Wear a strap on your glasses when you’re on the water.
Oven Roasted Tomato Sauce Recipe:
1 28 oz can whole peeled tomatoes
8 garlic cloves, peeled, crushed
2 anchovy fillets (packed in oil)
1/4 cup unsalted butter, cut into small pieces (I used Earth Balance instead and it was good)
1/2 tsp crushed red pepper flakes
12 oz pasta (I used spaghetti)
Preheat oven to 425. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 tsp red pepper flakes in a 13×9 baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35-40 minutes. Using a potato masher or fork, mash to break up garlic and tomoatoes.
Meanwhile, cook 12 oz of pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium heat, tossing until sauce coats pasta, about 3 minutes. Toss with some parm cheese, fresh basil (if you have it on board) and some additional pepper flakes if you like it spicy. It is very yummy!!