August 7-9           Mystic, Connecticut

After three weeks in Texas, most of it in temperatures over 100 degrees, we were excited to return to cooler climes.  We took a rental car from Boston Logan Airport for the journey to Mystic.  This would give us an opportunity to shop for groceries and other supplies before beginning our northward journey.  Breakfast had been a quick affair at the airport before boarding so we were ready for a late lunch when we arrived in Providence, Rhode Island.  Using the I Pad and GPS, we located Hemingway’s, a beautiful downtown restaurant with large windows overlooking the Providence River and the historical area of the city.  David had a fabulous seafood paella and I feasted on a delicious entrée of Caesar seafood salad with generous pieces of lobster, crab, and scallops. 

In Mystic, we made a hurried trip to the grocery store to replenish our pantry and prepare for the arrival of family for the week of Labor Day.  The Bottom Line awaited us and we quickly stowed all the groceries to have a glass of wine on the aft deck and enjoy the lingering sunset.  The temperature was 85 degrees and the slight breeze dispelled any humidity.  To our great delight, the frozen foods in the refrigerator and aft deck freezer were intact.  We had no electrical failures that might have caused spoilage.  Since our experience last year, this is always a concern.

On Monday, we returned the car to Groton, about 10 miles away.  Hertz had a driver available to return us to the boat.  Groton is another lovely small New England town with older homes, stately churches, and lovely greenery.  It is also the home of the prestigious Groton Preparatory School, attended by the Bush boys and the Bass boys and acknowledged to be a portal to Yale.

Monday evening we invited Andrew and Maribel to happy hour.  Lacking anything special to serve, I searched through my pantry and found a jar of Tostitos bean dip.  I had a bag of Scoops and plenty of cheese.  I assembled a pan of bean and cheese nachos with the more traditional cheese and jalapeno variety.  Andy, who had served in the air force in San Angelo after WWII, immediately recognized this Texas specialty and ate heartily.  Maribel had never heard of jalapenos but she was a good sport and ate several.  I was delighted Andrew enjoyed the nachos and  I gave him the remainder of the bean dip. He happily accepted.

On Tuesday, we prepared to leave.  I began to wash the boat at 7:30 AM to facilitate drying without spotting.  Using boat soap to remove the accumulated film of grime and then repeatedly rinsing was a time and labor intensive effort.  The 100’ yacht in the adjacent slip was also being washed—by three young crew members.  I was envious.  I finally completed the job shortly before noon.  David was busy applying beautiful stainless steel strips under the exterior doors leading to the salon.  This would hide the unsightly peeling paint that marred the “curb appeal” of the boat as it was immediately seen upon approach.  The finished result was better than we had hoped it would be!  Encouraged by this success, we continued to work at small projects until dinner.

The crew of the yacht next to us had continued to wash, polish, and clean every item on the exterior of the boat.  They even scrubbed the yellow electrical lines that hook to the dock outlets!  It was obvious someone was coming.  A girl crew member left and returned with bags of groceries.  We were awed to see they had an automobile bearing the same name as the boat.  Apparently, a crew member drives it to each port visited by the yacht and, therefore, it is available for use whenever needed.  Impressive!  After 8:00 PM a man and two women arrived and were greeted by the crew.  Would have loved to have known about them!  The yacht flew a flag from the Marshall Islands, which might be one of those places that grants favorable tax breaks for the wealthy. 

Our trip is planned and, hopefully, the weather will cooperate.  We are eager to begin our journey.