When we look back on the Caribbean, Martinique will feature among the best memoriesâand not just because of the pÃ¢tÃ©, brie, and baguettes. A stop to provision and facilitate a trip to Puerto Rico for Jamie stretched out and filled with beaches and swimming, exploring the history and charm of this lush island, Thanksgiving celebrations â all packaged in the company of friends.
The pÃ¢tÃ©, brie, and baguette factor can’t be ignored! I don’t know when we’ll be in French territory again, so enjoy theÂ treats instead of watching calories. The team favorite for pastry from the Sainte Anne boulangerie:Â pain au chocolat et amandes (basically: a croissant, with chocolate AND almond paste, and a dusting of powdered sugar). Oh my. Beautiful baguettes, one euro (about $1.20) each – shame they don’t keep, we’ll get our last before departing for Bonaire today.
Everyday treats aside, provisioning here is excellent: a wide selection and great prices.Â I don’t often provision deeply, but make do with what’s available. People everywhere have to eat, so it only makes sense for a few reasons: to save money if ports ahead are particularly costly, of if the selection will be “aged” (thinking of the flour full of weevils in Tonga), or if it will simply be very remote and few or no stores are available (an uncommon situation).
Here, it’s the breadth and value. The affordability of everything from balsamic vinegar to risotto makes me wonder if France doesn’t subsidize food in Martinique. Staples on board Totem that should last monthsÂ ahead:Â UHT milk, canned tomatoes, olive oil, cocoa, pasta and more.
There’s planning ahead, too. If we want an affordable glass of wine, this is our last chance for a very long time (wine at our budget in Mexico was undrinkable).Â There’s very nice wine here for about $5 bottle.
And then, well, FRENCH. There are specialties soldÂ hereÂ that will add enjoyment to many meals ahead. I love French puy lentils. There’s saucisson sec: the dried sausages will keep for months in the refrigerator, and are a delicious treat. GOOD butter. Marinated anchovies. Dijon and whole grain mustard. Affordable luxuries for the cruiser’s diet!
Martinique is a great place to get things done on a boat. While it’s not a great place to ship things in (that’s nearby St Lucia, kinder to yachts in transit), the chandleries are well supplied and there’s expert service available. One of those experts looked at Totem’s Yanmar (our 4JH3 turbo has been overheating) and declared that not only had the heat exchanger failed, but the engine showed signs of being late in life. That’s bad news but hopefully continued care (and a new heat exchanger) willÂ see us through until repowering is necessary.Â Jamie got lots of boat yoga practice in the engine compartmentÂ to replace it.
The finish line for the Mini Transat was in view from Totem’s cockpit, a solo trans-Atlantic race in VERY small boats.Â The excitement of seeing boats come in over several days, tracking them on the race website, spying them from hikes around the southÂ end, and the spectacle of the fleet after all had finished. Notice how on the transport ship, the keels are painted in fluorescent colors… a safety measure I don’t want to have to think about.
Exploring and fun
We rented a car to get around a few days: rentals are affordable until high season kicks in (as low as 23 euros/day!). Teaming up with the Utopia crew – more fun for everyone. In the north, the town of St Pierre has relics of Mt Pele’s eruption in 1902: all but a couple of residents were killed. One, the townÂ troublemaker, was in the stone equivalent of a drunk tank – enough to protect him (that’s the second picture below).
And just having fun, between the boats at anchor in Sainte Anne…and pizza night!
These besties are making the most of our months together.
The primary reason we spent more time in Martinique than expected was to accommodate Jamieâs trip to Puerto Rico, delayed in an online booking snafu. The dermatologist wasn’t happy with the biopsy of his excision in Puerto Rico.Â Time for another slice. His flights bounced through Guadeloupe and Sint Maarten, allowing a peek at hurricane damage. Birds-eye view of the Simpson Lagoon showed boats anchored outside.
In Puerto Rico, recovery in progress from the ground:
Jamie is a plastic surgeonâs dream. Hereâs how he looked right after the surgeryâ¦ and once I removed his stitches six days later. The biopsy is back: basal cell, but all clear margins. A clean bill of health. We just need to stay on top of regular checkups.
This is first passage of more than one night at sea since sailing from Bermuda to Connecticut last year. It’s also our first downwind passage in a long while, and the full moon only just starting to wane. Comfortable reaching and nice moonlight, away from the small-boat traffic of islands…a very nice setup. It’s a somewhat awkward length: justÂ long enough that we can’t quite squeak it into a two-night trip. So we’ll leave this afternoon, and point for Bonaire, and should arrive on Saturday morning. Follow along on our PredictWind tracker–is displays a snapshot of our speed along with position.
Much of this will be on port tack. Our galley is uphill if we’re heeling to starboard and cooking can be harder, so I’ve done a little extra prep. These are my first effort at homemade “condensed soup,” like Campbells but DIY from the beautiful leeks and potatoes in the market here (along with a white sauce for bolognese style lasagna).
I use whiteboard in the pantry. It’s usually the progressive shopping list. That’s on the right; on the left is a list of meals prepped for the passage. If my brain is foggy (adjusting to being at sea can do that) it’s easy to look at the list for a quick reminder. At the top are leftovers to use up. Only in a French island would that include duck fat!
Bidding farewell to the beautiful anchorage in Sainte Anne.