Catalina/Newport (The 3rd and Final Leg)

The Newport Beach Harbor Patrol stopped by to let us know that it was time for us to vacate the anchorage - boats are only allowed to stay for five nights and we had already stretched it to seven! The work to Poseidon's fuel system was finished and we were ready to head back to Catalina. What a difference a week makes, it was hard to believe we were cruising in the same ocean as the week before.  We had a beautiful, calm passage back to White's.

On our way to Catalina we had a couple of stow-aways.  We're not sure where or when they came aboard but they stayed with us the entire trip.  They would fly away for a couple of minutes but always came back to the boat.  One little guy had a black mask and his friend had a little black hat:

The next morning the fog rolled in -- and I mean thick fog!

But it only hung over the anchorage for about an hour before it burned off and we had a beautiful couple of days:

We spent two nights at White's before moving down the island to Avalon.  It was still considered the off-season and during the week the harbor was pretty empty:

But it really filled up over the weekend:

One of the things I love about being in Avalon is that it's easy to get ashore and go for long, scenic walks.  Here are some views from a few of my hikes:

Views from the boat are always fun too:

And on the week's menu -- Grilled Skirt Steak with Mostarda & Fried Potatoes:

Grilled Butterflied Chicken:

Grilled Shrimp Skewers:

Chile Verde:

Meatball Soup:

And Poseidon Fruity Cocktails that taste even better in vintage Catalina glasses:

Catalina/Newport Cruise (Second Leg)

After a beautiful six days in White's Anchorage at Catalina Island a south swell rolled in and chased us out.  We decided to head for the protected anchorage at Newport Beach Harbor.  The trip was one of the "rolliest"  rides we had experienced in a long time.  It felt so good to be inside the harbor and out of the confused seas that were rocking us side to side for the 3 1/2  hour journey.

The rough ride had stirred up a bunch of gunk from the bottom of the fuel tank, so John decided this was a good time to have the fuel polished -- a job he had been wanting to have done for a long time.  The fuel dock couldn't accommodate us for a few days so we kicked back and enjoyed being in one of our favorite harbors.

It's always fun to watch the young kids' sailing lessons:

Big kids too:

Tug Boat "William B" all dressed up for Opening Day ceremonies:

A little rainstorm was a good excuse to stay inside and read:

We met Bart and Lea for lunch at the Bluewater Grill.  The four of us started with Oyster Shooters in a shot glass of Pepper Vodka - wow!! For lunch John had the Cioppino:

And I had the Tuna Poke Martini-as delicious as it was beautiful:

A visit to Newport Beach wouldn't be complete without a visit from the Beasley family:

Some of our memorable meals aboard Poseidon included Bacon & Swiss Chard Pasta:

Shrimp Parmigiana:

Orange & Soy Glazed Ribs:

Rotini and Meatballs:

And one of my new favorites - Truffled Deviled Eggs.  I mash the egg yolks with mayonnaise, a tiny bit of mustard and truffle oil  After the yolk mixture is stuffed back into the white of the egg I sprinkle with truffle salt. Mmmmmm good:

Cruising to Catalina/Newport

John had a break from business travel for a few weeks so we decided to cruise out to Catalina for a little R&R. We left Ventura Sunday morning under gloomy skies and rolly seas.  By the time we got to Pt. Mugu the seas settled down and when we got close to Catalina the sun finally showed it's bright face.  We pulled into White's anchorage about 9 hours after we left Ventura and pretty much had the place to ourselves.

We celebrated our arrival at Happy Hour with Pork & Chicken Liver Mousse with Truffles, Rustic Bread & Cornichons.  Ahhh -- we're already getting into Island Time:

The weather continued to be perfect - flat seas and warm temps.  Here are some of the yummy meals we enjoyed:

Tuna Salad

Asian Turkey Soup with Bok Choy & Cellophane Noodles

BBQing Veggies for Stuffed, Grilled Tomatoes

The Stuffed Tomatoes were perfect with a Grilled Flank Steak

The leftover flank steak was delicious for lunch the next day in Quesadillas with Caramelized Onions and Guacamole.

One morning was a bit overcast so I stayed in the galley and made two pounds of Italian Sausage and 3 pounds of Asian Sausage with Shrimp.  I used  some of the Asian Sausage to make stuffed Won Tons for a delicious soup:

Grilled Chicken Skewers with Meyer Lemon Salsa, Tomato & Garlic Bruschetta and Sauteed Fava Beans

A couple of years ago when we were in Napa for our Anniversary/Birthday trip we had dinner at Michael Chiarello's Bottega.  John ordered the Duck Confit with Mostarda di Frutta.  He loved the Mostarda and I've been meaning to try making it ever since. The Mostarda is made with apples and/or pears, a variety of dried fruits (I used apricots, cherries and golden raisins), sugar, mustard, mustard seeds and wine. And it is delicious!!

Grilled Veal Chops with Mostarda di Frutta and Sauteed Swiss Chard

Relaxing in my boat dress - a gift from Sarah & Jeff. I love it!

We had beautiful weather for six days and then an annoying south swell started rolling into the anchorage - time to leave! Newport Beach was on our itinerary anyway so we decided to make the 28 mile crossing and anchor in the calm, protected harbor. And we're off!