Little Ragged Cut, Ragged Islands, Bahamas

 The day started a little shaky - I awoke at about 4:30AM to lightning flashes.   So I got up and closed all the hatches and zipped up the roll-up cockpit enclosure.  I pulled up the radar and watched for an hour as the winds built and a storm cell approached.  I watched on the GPS to make sure our anchor was holding - this anchorage has excellent sand so I wasn't too terribly worried - but you never know what a large thunderstorm can throw at you!  Here's the radar image as the storm approached - we're the red star.

But shortly after that image was taken, the storm flew over us and all was well.  The boat got a nice fresh-water wash.

The sunrise that followed was spectacular!!

The forecast was for a brief period of calm winds during the morning with the wind building later in the afternoon.  So, we went out for a snorkel - unfortunately, the clouds were lingering so the lighting was not great.

 

We hit the tides just right - we were in the middle of the cut on the ocean side with no current.  The dives were fairly deep though.

 

Duane is improving his endurance free diving.

 

A Mr. Blacktip shark decided to pay us a visit.....luckily he didn't get too close.

The reward today was a very nice lobster.  This photo doesn't really do it justice as the huge tail is curled inwards.

 Back at the boat I measured him - the body was almost 2 feet long.  (My scales weren't working...but I estimate between 4-5 lbs)

 

 

Here the tail is on a large Correlle dinner plate for comparison.  He will be great eating - but into the freezer he went because I have other plans tonight.

 

As we got back from snorkeling - Meshugga arrived from Hog Cay bringing the boat total here to 4.  A nice number, not too crowded and glad to have them back.

I told everyone in the anchorage that I'd bring in some sushi to our sundown gathering.  So I got busy with that!  The usual drill.  Ingredients prepped.

 

 

First, I steamed the lobster's antennae and picked out the meat.  I made one roll with the cooked lobster in case someone doesn't like raw fish.

 

And here's a setup for a raw tuna roll.  (We'd caught the tuna the the spring last year - it was vacuum packed and perfect, of course!)

 

All rolled up and into the fridge for a few hours to firm up before slicing.

Finished product a few hours later.

 

Set up to share for happy hour - with peanut sauce, pickled ginger, wasabi and soy sauce.  All the boats brought treats to share although I forgot to take a photo of the full table....

Enjoyed the sunset and the company....after the sun was completely gone, the wind was cool and we all retired to our boats.  Great day!