Day 4 - Lagoon Cove

We’re safely tied up at the Lagoon Cove marina dock tied into shore power, cleaned up in a fantastic shower built over the water with see through floors and our stomachs are full from an amazing dinner of Dungeness crab cakes and a boconcini salad.  

We’re officially in the Broughton Archipelago named in 1792 by captain George Vancouver after Lieutenant Commander William Robert Broughton.

Dan who owns the marina with Kelly are new owners (since 2016) of Lagoon Cove said it’s been a long time they had 3 boats tied up for one night.  I bought a t-shirt from the “Emporium” to support them.  We chatted with a friendly couple in “Escape” a Chb 34 (tawainese trawler - hopefully they bought it with the teak decks replaced) who extolled the virtues of a Broughton trip due to Bella Bella and Ocean Falls being closed and everything in the local area being open.  

They made some good points so the captain and crew will have to engage a discussion to get to a consensus on how to proceed.  In any event we are taking the suggestion to go the “clockwise route to Echo Bay and come back via Tribune Channel to see lacy falls on the return leg. We are also taking their recommendations to head to Port McNeil for provisions and fuel before heading on the open ocean leg past Cape Caution. 












Johnston straight today was very calm and the skies got progressively clearer as the morning wore on; I was on “whale alert” to ring the ships bell if I saw a whale all morning but no luck.  It was a quick run down the straight dodging logs and flotsam for most of the way in light winds and little other traffic.  We made good time running 12-14 knots with an Ebb tide pushing us up the straight until we made the turn to starboard into Havannah Channel that leads into the Archipelago.

By noon we were anchored out in Cutters Bay in 25 feet of water and decided to head across and check out the blow hole which led to our berth tonight.  

Kelly met us in the skiff at the dock and the promise of hot showers, a hiking trail and water and the sighting of a grizzly mother with her 2 Cubs on nearby Mistrel Island sealed the deal for us and we left to have lunch and get packed up for our night at the dock. 

No mishaps or “Roman we’ve got a situation here” today, the crab cakes were amazing and Nancy was able to join us on the front deck for cocktail hour via FaceTime on the marina wi-fi….almost like being there with us! 

Gabriela (or is it Gabriel?) our guardian angel made an appearance tonight when I exited the boat via the side door  my cell phone dislodged itself from my back pocket and rested ever so delicately on the edge of the boat railing nestled like a skier about to take a leap over the precipice. I almost trembled as I reached out for it and retrieved it safely. I’m buying an old style round the neck purse thing in Port McNeil….

We’re out of tomatoes but have too many limes (if that’s possible) so I managed to barter a lime with the owners of Escape for a smallish beefsteak tomato…I thought the exchange rate should have been 1 lime for 2 tomatoes but it’s tough to bargain when the nearest supermarket is 2 days away….

Light winds tonight and a hot shower, we’re all in heaven and ready for a early night. Sleep tight all and we’ll see what adventures tommorrow brings….

ps, I have requests for more pictures of artwork so tomorrow’s blog will have a good selection. Our artists in residence have been busy at work. All available for purchase.  Let me know what you’re interested in. 

Running time 3.5 hours, fuel used 150L, fuel remaining 340L, range 8 hours.  Water tanks filled. 

Crab cakes recipe

1 lb of cooked crab meat (we had 2)

2/3 cup mayonnaise 

Cilantro chopped - handful

Worshestire (how the hell do you spell that word) sauce - a bunch

Hot sauce - more than I put in, put lots

Bread crumbs, couple good handfuls and throw in an extra

An egg beaten 

Dijon mustard a couple good dollops 

- beat the eggs. Add mayo and mustard, W sauce, salt pepper, whip it all good together into a nice baby throw up yellow colour, yum…it gets better

- put the crab in a bowl, add the cilantro and the breadcrumbs and mix and toss well, fold the mayo mixture in with the crab and make into patties on wax paper.  Put in fridge to chill for half and hour and to “set”.

Fry in copious amounts of whatever oil you have on hand.  Let dry on paper towels to soak up the grease for a few minutes before serving.

Serve with tartar sauce and lemon wedges (damn I  knew I forgot something!)













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