Yes, unbelievably, today we move. Initially, we decide we are going to sail around the other side of Necker Island and see Eustatia Island but when we get out outside of North Sound, the weather, although not bad, does not look particularly enticing, especially for taking photographs, so we decide to do that another time. We motor down to Spanish Town, the ‘capital’ of Virgin Gorda and anchor just outside the harbour for lunch.
We slow down a little to pick out our anchor spot and I pick up the fishing line to start to reel it in - immediately the line shoots out and I get very excited – for nothing. Apparently I knocked a little gizmo when I picked the reel out of the holder. You live and learn.
We are still eating up food left by the previous charter guests and today I decide it’s time to brave … the beef burgers. I cannot tell you how bad the ready made burgers are from the local supermarkets (and I think they all get them from the same supplier so shopping around doesn’t make any difference). Suffice it to say that when they are cooked, there is more fat and water left in the pan than there is burger on the plate! But something miraculous happens when you put them in a gooey bun with mustard, lettuce and thick slices of onion and tomato. As long as you can ignore the thought of what’s left waiting for you in the pan, these greyish, fat dripping excuses for meat, taste disgustingly and embarrassingly good.
Once lunch has gone down, Mike takes the dinghy into Spanish Town to go to a cash machine and buy a few things. I stay on the boat and catch up with some work.
We motor down to Marina Cay, passing close to the resort development at Scrub Island. There has been much controversy about this, and for, I assume, economic reasons, work is constantly stopping then starting again. We notice that quite a lot of work has been done since we were last here (roofs on now and that sort of thing) and, like it or not, it is starting to take shape. Time will tell.
We anchor in our favourite spot just outside the mooring field and have a very short nap before it’s time to get ready and go ashore for the last Michael Beans’ show of the season. This show is apparently one of the must see things on the islands. Michael himself is heavily involved in charity work for the children of Haiti. He sings mainly sea shanties in his show, encouraging lots of audience participation, rewarding it with shots of rum. There are lots of willing participants!
After the show, Mike and I head back to the boat – we have a rendezvous with something more exciting than supermarket burgers – garlic chicken with black truffle pasta – yum – the opposite end of the culinary scale.
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