Current Life Blog

Loading onto the cargo ship

The BBC Rainbow arrived on Wednesday and anchored off of Fort Lauderdale waiting its turn to for a berth in Port Everglades. Our first sighting of the BBC Rainbow off Fort Lauderdale On Thursday, June 4 we were instructed to be in the staging area at Port Everglades at 8:00 am on Friday morning for an 8:30 am loading schedule. We would be the first boat loaded onto the BBC Rainbow.

What's next?

Our plan was to sail from Charleston to Nova Scotia and explore that area for the summer. Because of the pandemic, the US/Canadian border is closed and it doesn’t look like it will open up any time soon. Since we needed a new plan, we narrowed down our choices to two: 1) Sail out of the hurricane zone to Virginia or Maryland and pull the boat out of the water for the summer.

New Sails

The sails we ordered from Mack sails arrived while we were moored in Port Washington, NY. Taking the battens back to the mother ship.

Belfast Harbour

We spent a little under a week on a mooring ball in Belfast harbor. The mooring ball was managed by the town which gave us access to showers in the public restrooms and a place to have packages delivered. We could also use the town dinghy dock, but anyone can do that regardless if they are paying for a town mooring ball or not. The anchorage was one of the calmer ones we’ve been to lately.

New Standing Rigging

Current Life’s standing rigging was about 14 years old and we weren’t sure how hard it was used the first 13 years of her life. We had Charleston Yachting inspect the rigging in Charleston last year and they didn’t find any problems. We decided that because of its age, we would change it out. We emailed back and forth a few times with Jeff from Mojo Marine while we were in Ft Lauderdale and worked out a time in late February when he could replace the rigging.

Instant Pot Bolognese

Our take on boat-friendly bolognese sauce. Inspired by this recipe: https://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/ Ingredients 1 large onion 2 carrots, peeled. 3 stalks of celery 3 cloves garlic, chopped 1 Tbsp olive oil 40 grams double concentrate tomato paste 1/2 lbs. ground flank steak 1/2 lb pancetta cut into 1/4 inch cubes. 1 tsp salt 1 tsp black pepper 1 cup whole milk 1 cup dry red wine (or low sodium beef broth) Tagliattele 1/2 cup parmesan cheese.

New Boat (at least for us)

A picture of Current Life right after we bought her in Vero Beach. She looks very unhappy with her old name on the sail cover.