18 Dec. 2011
We started out the day with breakfast onboard, egg in a basket, fresh fruit and juice. Kay, Kens partner from Coyote II stopped by to congratulate Em on her awards and to wish us a safe trip. Dan completed the safety briefing for the crew, the lines were cast and our adventure was finally underway. There was a large swell running from the north which made our trip south a bit rolly. Lunch was onboard, chorizo and cured pork tenderloin sandwiches accompanied by caprese salad and fresh guacamole with veggie sticks, not one bit was left over. The original plan was to sail to Anse Choisel for snorkeling, but when we arrived it was evident that the swell would make anchoring uncomfortable so we motored back to Marigot Bay where we were to pick up the last two guests. It is a shame we couldn’t stop there as the snorkeling is some of the best around.
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Marigot Bay, St. Lucia
We moored med style to the dock at Chateau Mygo another favorite overnight stop for Skyelark. They allow you to tie to their dock for free as long as you have dinner at the restaurant. Dan took us over to the dock across the bay and we stopped by Doolittles for a drink. Patrons of Doolittles can use the pool that is located there so we all enjoyed a nice refreshing dip. By the time we came back the last two guests had arrived, Keith and Mike from the UK, and Dan was going over the safety briefing with them. We had appetizers of cheese, crackers, summer sausage and olives in the cockpit. It wasn’t long before the aroma emanating from the restaurant had us all anxious for dinner. We visit this restaurant on every trip and are never disappointed with the food. Although they make good pizzas they really shine with the local dishes on the daily specials board. As we had stopped by earlier for a drink and asked to see the menu board we knew what we were having, whole red snapper Creole (65 EC). The large very fresh fish was cooked perfectly the meat easily flaking of the many bones. It was served with a mild sauce, some fries that would rival Mickey D’s and a fresh salad. A bowl of rice and peas placed on the table to be served family style. Dan ordered the fresh fish fillet served with garlic sauce and he enjoyed his large piece of mahi-mahi with the rich flavorful sauce. I would highly recommend this restaurant to any yachts that stop by here. After dinner Tony and I wandered down to the Moorings base to check out some of the large yachts there. One particular monster was three stories tall. I had to feel somewhat sorry for the owner of the large twp story yacht docked next to it as he was dwarfed by this behemoth. We stopped back at Chateau Mygo for a nightcap with a couple of Norwegians that are docked next to us. We had some lively conversation and good laughs together. After a while we went to bed looking forward to tomorrow when we will set sail for St. Vincent. Life is getting better all the time.

Drink all day at home, your friends worry about you; do it on vacation and they say "what a good time you're having". Save your friends needless worry, travel more!