We’re shallower in our Wouwer Island anchorage than we have been at any other anchorage. The low tide will be quite low too. Together they portend very little wiggle room around 9 am tomorrow. Our current 24 feet of depth will become 14 feet. The bottom of the keel is 6.3 feet below the waterline. That will leave Quijote 7.7 feet of depth between the keel and the bottom. Which is 7.7 feet more water than we need, but only if the diminishing depth doesn’t extend the anchor chain and put us into shallower water. Another sailboat was in the same anchorage when we arrived and has since departed. On his way out he yelled over to warn us that it will be shallow tonight. That was nice of him.
Modern boat lifts have foot wide straps that hang eight feet or so into the water. They’re deep enough to allow a sailboat to maneuver over them and be lifted out of the water and rolled into a boat yard for maintenance of the hull etc. It wasn’t long ago that ships would accomplish the same thing by maneuvering into a shallow bay and waiting for the tide to go out. As it did, the ship would settle down onto blocks designed to keep it from tipping over. There are still places that do it this way, but it’s not as common as it once was. It must be a lot of work keeping barnacles from taking over all the underwater parts of the system.
It was my turn to make dinner tonight. Hamburger Pie. More like a casserole than a pie, but quite tasty no matter what you want to call it. It was shepherds pie like. The recipe called for putting it in a casserole and baking it it for 15-20 minutes, but that was just to melt the cheese that goes on top, so rather than burn that much propane,I heated it in a frying pan with a lid on top and that melted the top layer of cheese nicely.
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