The screws for the old props finally arrived. While taking off the bad new prop, Matt took a file to the prop and managed to get it to open and close again. Yay! (And while the prop was off and Matt was under the boat, we started very slowly dragging. Boat drama - never ends). Now we have functioning "new" props and all the hardware to put the old props back on should the problem occur again. 

Hastings had to lay out in the sun to carry out his supervisory duties.

somehow this driver knew to avoid us. It then dawned on me: foreign country.

South Bimini airport isn't a fancy, sprawling place like Miami. No A/C, no security, no metal detectors, no bomb and drug sniffing dogs. Just three large rooms with single desks in the middle of each. One room for the "airline" desks, one room for customs, and one room for immigration. There was a strange loud beeping noise that sounded like a fire alarm, except there was no fire alarm.

Customs took our paperwork and $300 fee. Immigration was in the next room, but came to the Customs desk and was straightforward. While they sometimes grant 120 days, we only got 90 days and will have to go to another immigration office when our 90 days are up to get an extension.

 

I'd gone to a lot of effort to get Hastings's paperwork all kosher, and Matt was even worried he'd be rejected because his required vet exam was well over 48 hours old. (We took him to the vet the day before our first attempt, but it was now 3 weeks old). No one asked about the dog, and I didn't know if I needed to get his paperwork stamped. I didn't want any trouble down the road like I'm Johnny Depp (who had to evacuate his dogs on a private jet from New Zealand after not declaring them). So, I volunteered my "pet paperwork". I was asked what kind of dog he was and upon hearing he was a cocker spaniel customs was completely un-interested and didn't even want to see the dog's paperwork. 

I went back outside to the taxi, paid the $10 round trip taxi fare and rushed back to Independence.

We had arrived at the dock at 9AM, and it was now 10AM - not too shabby, unless you are an un-interesting cocker spaniel who had been trapped on a boat for 24 hours. Imagine - he could see land but wasn't allowed off to enjoy it until we were official. Torture! I sprung Matt and Hastings out of jail and Hastings got his first walk on Bahamian soil. We took down our yellow "Q" for "Quarrantine" flag and raised the Bahamian courtesy flag. We made it! 

Matt's Marvelous Mouthwatering Morsels: Coconut Bimini Toast

Who gets the last slice?

My planned gastrointestinal delights got userpt this week due to our unforecast early arrival in Bimini. While we were planning to be here the first week in January, it began to look like we’d make it in the year 2020. So by making it in the third week of February, we are way ahead of schedule. At any rate, while in Bimini one must have the Bimini Bread. I’ve known Bimini Bread for years, but sadly it has always come from expensive restaurants in Ft. Lauderdale. It’s quite tasty and lusciously sweet, but dare I say not actually Bimini bread? Maybe Bimini wannabe bread?

So whilst in Bimini, your $5 can get you regular or coconut. For the uninitiated, Bimini bread is a very sweet white bread featuring sugar and sugar. It’s practically dessert. We enjoyed half our loaf as a tea time snack, revealing in the freshness of it all. Lucy wanted to eat the whole thing in one sitting, but, like a Cylon, I had a plan for culinary creativities.

Coconut Bimini Toast

The ingredients:

4 thick slices of Bimini bread (or some fresh, yummy, sweet bread. Challah would be nice 😃 )

2 eggs

1 cup milk

2 tablespoons sugar

1/2 teaspoon vanilla

1/4 cup sweetened, shredded coconut

1 tablespoon butter

The process:

Decide how many batches you will need to make. For example, my skillet only holds two large pieces of bread (this is boat life people, we have a small skillet!) So, I do two batches and divide the butter in half, adding to the skillet before each batch, over medium heat. Meanwhile, whisk the eggs, milk, sugar and vanilla in a large bowl. Dip both sides of a slice of the bread quickly into the batter. Don’t let it get too soggy; I try to keep the dipping quick and do it right before I put the slice on the pan. Now sprinkle each side with a bit of the coconut. Place on a hot skillet over medium heat until golden brown and delicious, then flip and cook the other side. Remove from the skillet and serve with butter and (real) maple syrup (Matt) or just eat plain (Lucy).