A Note on Jim and Diana's Visit

Jim Jessie driving Music enroute from

Ensenada Carrizal to Bhia Tenacatita

While it was fun having Jim and Diana on board, what we really benefitted from were all of the small hints they imparted to us. For example, we’d had a water maker on board since 2008, and we really benefitted from it during our Pacific Cup race. While on that race we really appreciated the showers the fresh water afforded us. What we didn’t appreciate was all the additional showers we could have had if we’d have saved the water we dumped overboard! Here’s how it works: When the water maker cycles into making water the saline content decreases to “potable” levels but there is still a time when it just doesn’t taste or smell fresh. And between the “saline potable” and “fresh taste” a whole lot of water goes down the drain that can be used for such things as rinsing dive gear, rinsing cloths, or maybe even taking showers! How about that? As it turned out we were perfectly set up to gain some real benefit from all the “in between water” we were letting go down the drain. We just hadn’t done so. Now, due to Jim’s suggestion, we collect that “in between” water in our shower bag, let the sun heat it up and viola, we have an extra 2 to 5 gallons for additional use every time we make water.

Another tidbit from Jim was that while we have a light line securing our anchor to the base of the forestay to keep it from inadvertently deploying, it would be better to install a small shackle on the stem fitting and feed the securing line through it to avoid any potential chafe issues. It seems that somewhere in their travels they had a light line rigged securing their anchor similar to ours and it had chaffed through. With that, in my mind’s eye, I could just see Music crossing the Sea of Cortez, slamming off of a 4 foot wave, the line chafing through, and the 55 pound anchor along with 200 feet of chain deploying in deep, deep water. That could be ugly, so now we have just such as shackle installed and anchor securing line re-lead.

Then, there was the time Diana pointed out to me that once on Nalu 4 they had a carving knife jump off the counter and over the 2 inch rail, just like we’ve got. It stabbed the floor right next to a crew’s foot, due to unexpected wave. Now we pay attention to where we set sharp implements, particularly while at sea or in “rolly” anchorages. 

One day Diana asked if we knew how to make ice cream onboard. Her recipe was simple, but I am only allowed to reveal it upon pain of death. But basically you use a hand egg beater (like your mom used to use) to mix cream, canned sweetened condensed milk, vanilla, and in our case berries, together. Then you put the concoction into the freezer (called the evaporator box on board a sail boat) and let it set up. The key is to have an evaporator box that gets cold enough! We’d learned previously that you might well be able to freeze ice in your evaporator box, and maybe even meet, but it’s quite another thing to keep commercially made ice cream frozen, let alone freeze ice cream.

That said, my first project was to decrease the temperature in our evaporator box. We accomplished this by gluing 2 pieces of insulation together and then fitting them to make a lid for the evaporator box itself. This dropped the internal temperature from about 20 to 9 degrees Fahrenheit.  Next, the ladies set out to acquire the necessary ingredients which turned out to be surprisingly easy. Then came the mixing, which required a strong arm or two. Once in the freezer, 12 hours later (don’t laugh) we had ice cream. – Seriously!

Unfortunately Jim and Diana left for home before our ice cream was firmly set up. Even so, the evening we made it, the four of us enjoyed freshly baked pie (from our French baker of course) ala mode, with slightly soft homemade ice cream.  Four days later, however, the real beneficiaries of our endeavors were our friends on s/v Full and By whom, following a steak dinner,  we surprised with homemade ice cream while at anchor in Santiago Bay. Ahh – to be so clever. Truly the bar has been set, and at a very high level!

Thank you Jim and Diana!!