Second Day of Sailing and Certification

by Joanne on July 24, 2009

Into day two of our Basic Keel Boat sailing course.  The weather didn’t look as sunny as was forecast. There was still no wind.  As we ate a delightful breakfast of egg white omelet, fresh grapefruit halves, toast and cherry tomatoes, we hoped the wind would pick up.

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Breakfast with a view

Land school today was all about navigation and charts.
Navigating the water ways

Navigating the water ways

Following the land lesson, we took to the boat in hopes to catch some wind.
Two happy sailors

Two happy sailors

We came in for lunch a little later today and enjoyed a cheese, tomato and lettuce sammy on multi grain bread.  Ted had turkey in his with slices of apple.  Very good and not too heavy.
The wind never picked up.  Since Capt. Bob couldn’t teach us any more with out the wind, we declared we were ready for our test.  Both of us scored a 96%. Not bad!  We are now certified for boats up to 27′.
The later afternoon was spend on the small beach front relaxing and making friends with the locals….
The locals on the beach

The locals on the beach

We headed in at 4:30 pm to clean up and get ready for our last night on the town. 
We ate at Steak & Main Oyster Bar Steak House.
Approaching Steak & Main Restaurant

Approaching Steak & Main Restaurant

Raisin Bread, White Bread, Crisp Grain Crackers with hummus, cheddar cheese spread, and whipped butter

Raisin Bread, White Bread, Crisp Grain Crackers with hummus, cheddar cheese spread, and whipped butter

Shared appetizer: Baked Oysters Langastino. 4 oysters with baby lobster tail and boursin cheese

Shared appetizer: Baked Oysters Langastino. 4 oysters with baby lobster tail and boursin cheese

Ted was on his own for this 6 raw oyster "shooter" dish.

Ted was on his own for this 6 raw oyster "shooter" dish.

We both enjoyed a mixed greens and garden vegetable salad with oil and vinegar

We both enjoyed a mixed greens and garden vegetable salad with oil and vinegar

My entree was Sesame and Black Pepper Crusted Ahi Tuna. Pan seared and served medium with wakami and cellophane soy noodles

My entree was Sesame and Black Pepper Crusted Ahi Tuna. Pan seared and served medium with wakami and cellophane soy noodles

I did not take a photo of Ted’s dish but he enjoyed the pan seared tenderloin tips and crab with fresh asparagus tips, diced tomato and a garlic potato croquette in a chardonnay burre blanc.
Dinner was once again fantastic.  We barely had room for coffee.
After dinner we had intended to visit the county fair which was being held this weekend. The thunder began booming and the mega rain drops started falling.  That put the kibosh on the fair idea.  We will call it an early night (unless the rain stops), pack and head out early tomorrow. 
Our stay at North Bay, Inc. B&B was so enjoyable. 
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Pam and Captain Bob were two of the most friendly, warm hosts we have encountered since opting for B&B’s over hotels 9 years ago.  It was a perfect getaway for peace and quiet. We get underway to head back to Utica Saturday.  We do miss Shane and although it is nice to go on vacation, it’s always good to fall back into the routine.
Happy Friday.  
 
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