Yet another thunderstorm, this time at 3:30 a.m., failed to disturb our slumbering guest. Once again, it was beautiful by the time we sat down for a breakfast of fruit, Thermos yogurt, Bimini Bread, and leftover cinnamon buns, washed down with coffee.
The forecast was full of rain, but since it looked good right around us visually and on radar, we hopped into Poltergeist and cruised the waters just outside the marina, and visited by sea an exclusive neighboring gated development (featured picture). The sea gate was down, and the security guard greeted us heartily, so no problem motoring about the crescent-shaped basin. We admired the homes and boats tied up in the piers abutting them. There were multiple sentries in the form of barking, tail-wagging doggies, who raced Poltergiest’s progress in the water by paralleling her on their lawn.
Next, we went back to the beach and waded. The water had cleared some since yesterday. Although it was still mildly turbid, we were able to enjoy seeing some tiny Sergeant Majors dart among the rocks.
It was right around this time that we realized it was Friday and that pizzas would be on the menu at the marina restaurant! We sat and sipped Pellegrino over ice and a Pina Colada for Glenny while we waited.
After a delicious meal of BBQ and pineapple pizza and margarita pizza we took a dip in the pool to rinse off the salt and made our way back to the boat for afternoon snoozes. Tonight’s dinner featured red snapper lightly baked with spices, steamed broccoli, leftover lobster tail in garlic butter, homemade tartar sauce, and bread. Freshly baked brownies are currently in progress for dessert!
Tommy and Glennis finished their chess game (Tommy is still teaching her how to play) with Glennis’ hilarious defeat and now we are cuddling up to watch Mission Impossible and eat warm brownies.
2 Responses
OK Paula, I have read it on your blog a couple of times now and I feel silly asking this (I feel like I should know this… but I don’t), what the heck is “Thermos yogurt”???? That’s a term I’ve never heard before!
We found that yogurt was not often available in the Exumas. Fortunately, we came across a recipe in an ebook called The Boat Galley for making Greek-style yogurt in a Thermos. The basic ingredients are powdered or evaporated milk, warm water, and the last bit of your existing yogurt (must have live cultures) or dry yogurt starter. The Thermos keeps the whole concoction at the proper temperature to ferment over the several hours it takes to turn into yogurt. You can keep a bit of what you make (like sourdough starter) to make the next batch. It’s yummy.