August 28-30                             Baltimore, Maryland

David insisted our departure from Cape May had to follow breakfast at the newly opened Saltwater Café at South Jersey Marina.  On our previous visit, the space had been in shambles with construction underway.  We were greeted with a lovely room enhanced by nautical paintings and muted turquoise and lime green décor.  Someone had done a great job of transforming a nondescript room into an outstanding, welcoming space. Our food was delicious and well-presented.  The delay was justified!

Delaware Bay was enveloped in an advection fog, created by the convergence of humid conditions with warm temperature. Visibility was limited and Dave carefully followed our progress on the GPS and radar to avoid shallow water, shoals, and large barges.  With smooth water and little wind, the journey was much more pleasant than that of the previous two days.

We were scheduled to dock at Summit North Marina near the center of the C & D Canal but the weather drastically improved when we entered the eastern end of the canal and we decided to make it a long day of cruising.  We would go on to Baltimore.  Arriving at Henderson’s Wharf Marina a few minutes before 7:30 PM, we were delighted to be met by Bill, who welcomed us back “home.”

We were eager to acquaint Dave with the Fell’s Point historic area and Adela’s, our favorite restaurant in Baltimore.  Walking through the cobblestoned streets, we pointed out the lovely houses and interesting shops.  Adela’s, a tapas restaurant was a great choice.  Their dining room is elegantly furnished with bold Spanish design wallpaper, enormous silver framed mirror, and small tables arranged for intimate dining.  We ordered an assortment of tapas:  fried artichoke, spicy potatoes, potato balls, crab cakes, grilled scallops with sautéed cauliflower and spinach, and fresh anchovies.  All were beautifully presented and delicious.  We finished with small dishes of rice pudding garnished with brandy soaked golden raisins. 

Thursday and Friday were productive days with extensive cleaning of the boat’s interior and exterior.  Our final evening in Baltimore was spent at Aldo’s Ristorante in Baltimore’s Little Italy area.  Aldo’s is one of the most beautiful restaurants we have ever experienced.  Dave was “blown away” by its lovely, elegant interior.  With apricot walls enhanced with subtle patterned fabric inserts and magnificent columns, Aldo’s uses architecture, dimmed lighting, and soft music to create an impression of exceptional fine dining.  David and Dave raved about their choices of caprese salad, foie gras with dark cherry sauce, surf and turf, and veal tenderloins.  I dined on perfectly seasoned clams and linguine.  The service, food, and ambiance were exceptional.

The evening was a celebratory occasion marking the successful completion of our summer journey on The Bottom Line from Baltimore to Maine and back.  We had many memories of great places, special events, and wonderful people.