Farewell, Piggies, It Has Been a Fabulous Visit!

We had quite the send-off on the final day of Bruce and Kathy’s visit. Still anchored snugly between Big Majors Spot and Little Majors Spot, we had already toured Thunderball Grotto and made our way back to The Barnyard (aka Pig Beach). This would be Mark’s introduction to the pigs and Bruce’s and Kathy’s farewell. We brought along our finest scraps; plantain peels, orange peels, and half-rotten carrots. The pigs came barreling down the beach at the sound of our dinghy motor.

Our first attempt to get ashore didn’t go well. These pigs were HUNGRY! They cornered us in the dinghy, continuing to swim and squeal while Brian motored back and forth just ahead of them.

Finally, Mark thought of a diversion. Brian motored just ahead of the pigs, turned toward shore, and we threw some scraps toward the beach. The pigs turned and were in hot pursuit of the scraps. Brian quickly motored in the opposite direction and got close enough to shore for Mark and I to jump out, run ashore, and dump the remaining scraps. Phew! We made it back to the dinghy just in the knick of time because the swimming pigs were still interested in us. Once they saw their friends eating, they headed back toward the beach

Back at Rode Trip we had a light lunch and enjoyed the sunshine from the deck.

Brian, Bruce, and Mark suited up for an afternoon of fishing.



Success! The fishermen had returned with two lobsters, one welch, two glass eyed snappers, and one schoolmaster.


That evening we enjoyed one final beach excursion.


When we couldn’t hold-up the sun any longer…

…we headed back to Rode Trip for sundowners and a delicious seafood feast.




Very early the following morning, Bruce and Kathy said goodbye (for now) and we all exchanged tremendous hugs. What a treat to have them aboard to share a little bit of paradise with a little bit of home.


Make Way for Visitors

Continuing north, anticipating the arrival of visitors, Brian and I stopped at Black Point knowing we could easily reprovision. Moving at top speed, a blazing 6knots, we had a swift sail from Rudder Cut under a single-reefed main up Exuma Sound. We entered Dotham Cut and had our first experience with wind against current (bonehead move) coming through the cut. Wheeee! Rode Trip was ridin’ the waves all the way through while Brian fired up the engine for an extra boost. The current quickly dropped our speed to 2knots mid-cut.

Looks like gale conditions behind us, but really that’s the current rushing out of the cut.

That evening, Brian and I went ashore for Happy Hour at Scorpio Inn. It was distinctly cruisers’ happy hour; the only locals we chatted with were tending bar. We enjoyed COLD beers, two-for-$5 rum punch, and free wifi. We also met the crew of Wanderer, a sailboat we’d encountered several times since entering the Chesapeake however had never had an opportunity for introductions. Lovely chatting with David and Michelle. They also shared a helpful bit of information; the ship would arrive from Nassau tomorrow with fresh groceries. Perfect timing!

The next morning Brian and I headed ashore in search of ice. We found block ice ($5/block) at the home of a local woman. She was very friendly. We purchased two blocks of ice and hurried back to the dinghy to get it into the cooler. Then we waited for the ship to arrive. We were glad to be at Black Point for the ship because then we could get fresh produce for our visitors.

At 1:30pm we decided to confirm this ship arriving rumor with the store tender. Yes, the ship was still due to arrive however had run aground while departing Staniel Cay. Now the ship was on tide-time and had to wait for high tide at 3:00pm to leave Staniel. It finally arrived at 4:00pm but we weren’t able to shop as it wasn’t completely unloaded until sometime after 6:00pm.

The morning our visitors were due to arrive at Staniel Cay, we were still at Black Point. Straight away we went to the grocery store. Even with the Nassau shipment the pickings were slim and we didn’t completely fulfill our shopping list. Guess we’ll figure it out and improvise the menu. We were able to purchase potatoes, carrots, oranges, grapefruits, some canned items, ground beef and pork ribs. Once the food was stored back at the boat, we set sail for Staniel Cay.