Written by Claire Lennarz
Edited by Meredith Evridge
Today, we woke up on docks at luxurious Scrub Island. Docked side by side, the Alpha Tango fleet made scrambled eggs and bacon! Nourished head to toe, divers then went diving while non-divers had pool time. There was even a water slide to give us a bit of an adrenaline rush. Taking in the last few moments on docks at this gorgeous resort, we made sure all was ready to depart on time.
At around 10:30, all three boats dedocked with precision, and motored to nearby Marina Cay where we picked up a mooring ball. Here, we’d spend our lunch hour. Once on the ball, it was a grilled cheese and tomato soup kind of afternoon, as we appreciated the lush greenery of Marina Cay just beyond our fleet. The divers arrived just in time to fill up on lunch and take a few moments to catch up with themselves before our departure.
After lunch was cleared away and everything was in its place, our competent crew members dropped the ball, and began sailing to Savannah Bay on Virgin Gorda. Immediately after leaving Marina Cay, we spotted a huge rain wall on the horizon. However, each crew braved out the rainstorm and had a great time sailing through windy and rainy conditions! It added a challenging edge to the otherwise calm sail.
Upon arriving in Savannah, we started showers and preparation for a Sail Caribbean favorite, Chili Cookoff!!! Each boat came up with their own version of the classic bean and ground beef dish, surprising the judges with tastes and textures like never before! The boats were decorated and everyone played a part in this friendly competition between the boats. It was a blast. After the judges made their final rounds, we had boat meetings and then crew members went to bed after a long but fun day!
The greatest challenge during the program was staying entertained during the quarantine period. Not being able to leave your boat and not having a phone, which was a crutch against boredom, it was difficult at first to stay entertained.