Today we would have a relatively short run of only 25 miles. Our destination was to be Heritage Harbor Marina. This was a very new ultra-modern marina complex. But the marina was only one portion of this complex as there were residential complexes right on the water as well. This place was done right with boaters in mind and no expense was spared. Every dock had 30 or 50 amp service with water and pump out available dock side. The dock platforms were modular and were floating on sliding stilts with 2’x2’ patio type stones in place of wood decking. Low maintenance was the goal and it has obviously been achieved. Kudos to the owner and his staff. After we were safely docked and settled we made our way to the office to register and find out about the amenities and to see what the town had to offer. As it turned out the place also had a pool and a restaurant and that was the only inspiration we needed. After a light lunch we went swimming and had a restful hour pool side. The swimming pool was invigorating as the temperature pushed 90 F today. The Margareta was perfect.
 |
| THE RISING SUN WITH THE COOPER IN THE FOREGROUND |
 |
| THEY WERE SERIOUS ABOUT THIS SO MUCH SO THAT THEY TOOK THE COOPERS DOG FOR A PEE WITHOUT THE OWNERS |
 |
| TERRMAR AGAINST THE LOCK WALL |
 |
| SEE HOW LOW THE WATER IS |
 |
| THIS IS A SUPPLIER FOR ONE OF THE PRODUCTS THAT WE SELL BACK HOME |
 |
| AN ADM CRUSHING PLANT |
When we returned to the boat the weather was still perfect for Terri and I to sit in the cockpit and discuss our travels of the next few days. But the Margareta’s and the heat were taking their toll and as we were both famished we retreated to the comfort of the air conditioned boat. Yesterday Terri had prepared a great pork dinner in the slow cooker so as to be ready when we had reached our destination. Tonight there was only mashed potatoes to add to the left overs and presto we had dinner. Why is it that left overs taste better as left overs on the second day? Today was no exception and the meal though simple was a team effort and spectacular. After dinner we were both tired only this time, Terri has beaten me to bed. I stayed up to work on the blog a little and as I knew that we were not travelling tomorrow I managed to stay awake an extra hour.
I have next morning’s activities mentally handled throughout the night. In Chicago the radar mast had been lowered to allow us to reduce our height enough to pass under the bridges in Chicago. Today we must raise the mast again to allow us use of the navigation lights, radar, AIS systems, Bimini, wind speed instrument, and VHF antennas to function properly. This can be a bit of a chore as the arch is a little heavy and cumbersome. Terri had previously made me promise to ask for help when performing this maneuver. Glenn Woods had helped us raise it in Goderich this spring after an aborted attempt by just Terri and I. I did ask for help at the office and they sent three people including the owner and the harbour master. The lifting maneuver went like clockwork. The tour of the boat and the advice Terri and I received on downstream anchorages took longer than the lifting maneuver did. Terri and I spent the next hour installing the Bimini and making final adjustments. We did not like how the boat looked with the Radar Arch lowered and were happy to have it returned to its rightful place.
 |
| THIS IS WHAT WE USED TO PULL THE TWO ENDS OF THE RADAR ARCH TOGETHER. THIS WAS A LOT EASIER THAN WHEN GLENN WOODS, TERRI AND I DID IT IN GODERICH |
 |
| ARCH LOWERED SO WE CAN GET UNDER SOME LOW BRIDGES |
That afternoon there was to be another five looper boats arriving. Of course then that meant a 1730 Dock tail Hour. But this group of loopers appreciated the facility and wanted to show appreciation by holding the cocktail hour in the marina bar. Terri and I both agree, as we want facilities like this to be available in the coming years and boaters support is vital. A good time is had by all and Terri and I get to know this group of loopers a little better. However there is Rack of Lamb marinating back at the boat. I have been salivating on this all day and know it will be fantastic. While it did take a little longer to cook the lamb on the BBQ than planned, the dining was first class, although Terri did want her portion returned to the grill for some additional cooking. Medium rare to rare was perfect for me. I thank Bob, Terri’s Father who brought me around to enjoy my meat a little on the rare side. Terri was not disgusted, but I am not sure what else to call it, as her nose turned North when she saw my red meat. However, she did enjoy her portion I am sure.
Tomorrow we are bound for Hamm’s Holiday Harbor near Peoria IL. We must be rested and we of course head to bed early.
Mark
No comments:
Post a Comment