Porridge with coconut and blueberries for breakfast. That will stick to your ribs.
We took an inventory of food and alcohol supplies and compiled a short grocery list for the onsite market. The inventory also dictated that we have to start consuming more wine and cocktails on board. With this, I made up a mixture of various juices and added the approbate quantity of rum. Ready to go. All we had to do was add ice. For lunch Renee prepared an array foods that one might find in the Mediterranean with the focus on Greek salad.
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| Me |
We all gathered again for dinner onshore at Jumpies. Tonight being Friday was BBQ buffet night. There was lots to choose from. I really didn’t need my special request with Chef Stan for a veggie burger that he was happy to accommodate me with. We all ate too much as the band played in the background. At 8:30 the “Jumpies” performed doing various dances and stunts while on stilts. Entertaining to most but not really my thing.
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| Jumpies - Leverick Bay |
