R&R at Santa Cruz Island

It had been a very hectic four weeks and we were exhausted. The stars were finally in alignment and we were able to get off the dock for a few days. The weather more than cooperated - flat seas and calm winds.

Arriving at Yellowbanks Anchorage on Saturday morning:

The Giant Coreopsis was still blooming:

John cooked dinner Saturday night. He started by sauteing pancetta then a little bit of garlic in olive oil and added pepper flakes then tomatoes,oregano and sage. Meanwhile, in a separate pan, he sauteed chopped garlic in olive oil until brown and crisp. Added the garlic mixture, while very hot, into the tomato mixture and added fresh chopped basil. Mixed with pasta and toppedwith Parmesan cheese.

Fettuccine with tomatoes, pancetta & garlic - Yummm!!

On Sunday morning John felt ambitious and put two coats of varnish on the teak - we all have our own way of relaxing!

I made a couple of loaves of bread - my way of relaxing (maybe we both need relaxation therapy):

Pictures from our dinghy cruises:

Back on board Poseidon, it was time for cocktail hour:
Garlic Roasted Shrimp Cocktail:

1 1/2 pounds shrimp (16-20 count), shells peeled, tails left on
2 cloves garlic, finely chopped (about 1 tablespoon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
¼ teaspoon cracked black pepper
Cocktail Sauce

Heat the oven to 450°F. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt and pepper. Spread the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3 minutes, turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 minutes. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.
and for dinner Rib Eye steaks with a Chimichurri sauce:

4 large garlic cloves
1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh cilantro leaves
½ cup loosely packed fresh basil leaves
¾ cup extra virgin olive oil
¼ cup rice vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
½ teaspoon Tabasco sauce

In a food processor with the motor running, mince the garlic. Add the parsley, cilantro and basil. Pulse to finely chop the herbs. With the processor running, slowly add the oil in a thin stream, and then add the remaining ingredients.

This guy was begging to have his picture taken. He lazily floated around the boat, looking up every now and then to make sure we were watching. These pictures were taken from inside the salon:

Heading back into Ventura on Monday afternoon-- --we're feeling as relaxed as these sea lions:

Phone reception at the islands is pretty much non-existent (very sore subject) but somehow on Sunday an e-mail from Jeff came through. It was a picture of these beautiful loaves of Greek Easter Bread that Jeff had baked. I was so impressed that I had to share: