After weeks of work on the boat, both ashore at Peake's Boatyard and in the water at Coral Cove Marina, we took off on a Saturday for a picnic at Scottsman's Bay.
Teffany and her friend Paul wanted to do a Guyanese "cookup" for us. They are both excellent chefs. Paul started out by grating the meat of two fresh coconuts and creating the coconut milk broth that is essential in Guyanese cuisine. He then chopped and prepped vegetables for the salad, while Teff steamed brown rice and added chicken and beef. By noon, all was prepared, and we took the boat on a short cruise to Scottsman's Bay. Dropping the hook, we relaxed, ate this scrumptious meal, and generally "limed" until time to head back to Coral Cove.
By the way, in Trinidad, as well as much of the Caribbean, "liming" is a common reference to "hanging out with one's friends", and dates back to the British occupation. It seems that the "limeys" were known for their extended after-work cocktail hour. British seamen and soldiers were issued limes to fight scurvey on their long passages, and made all sorts of beverages using limes. Rum and lime, gin and lime, vodka and lime, etc. You get the picture. So the natives began to "lime" as well.
Dusk, looking west from our foredeck at Coral Cove
Nikki, Paul, Teffany, and Brian in full "lime" mode
Carol at the helm of KINGDOM
Typical sunset in Trinidad
View of Crews' Inn Marina and restaurant - directly across from our berth at Coral Cove
A typical Trinidadian pirogue - widely used as fishing and utility boats. They are fast, maneuverable, and apparently economical to run. We've noticed that their designs are different in each island group, though similar in size and function.
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