September 12 thru September 15, 2013 - Nanaimo to Genoa Bay

In the morning we departed Pender Harbor and heard the announcement on our VHF radio from the Canadian Coast Guard that the military test site called "Whiskey Golf" was active.  Whiskey Golf is jointly operated by the U.S. and Canadian Governments.  There are approximately 400 hundred Torpedoes tested at this site annually.  When the area is active NO VESSELS OF ANY KIND (with the exception of Military Vessels participating) are allowed and must stay clear by 1/2 mile.
http://midislandnews.com/whiskey-golf-military-test-range

Port of Nanaimo
We spent the night and provisioned for our trip to Genoa Bay.

DODD NARROWS

In the morning we enter the narrows.

We are always cautious about navigating Dodd Narrows.  It is necessary to transit the narrows at slack tide. The opening is 60 yards across and currents can reach 10 knots at max tide.

                                                       

                                                              GENOA BAY

We were happy to return to Genoa Bay to visit with our dear friends.

The food at the Genoa Bay Cafe is wonderful!

I encountered this very large jellyfish commonly known as "Lion's Mane Jellyfish" while walking on the docks of Genoa Bay.

Scientific classification
Kingdom:	Animalia
Phylum:	Cnidaria
Class:	Scyphozoa
Order:	Semaeostomeae
Family:	Cyaneidae
Genus:	Cyanea
Species:	C. capillata

Kingdom:

Animalia

Phylum:

Cnidaria

Class:

Scyphozoa

Order:

Semaeostomeae

Family:

Cyaneidae

Genus:

Cyanea

Species:

C. capillata

It is the largest known species of jellyfish.

The largest recorded was in the East Coast with a diameter of 7 ft. 6 ins. with tentacles 120 ft long. This one was about  2 ft. in diameter.

Genoa Bay now has a shuttle that ferries guests across  the bay to the charming village of Cowichan.

The "True Grain Bread Bakery" has an incredible selection of breads, rolls, pastries and cookies.
I purchased 2 whole grain baguettes.

The variety is amazing !  and the fresh baked bread smells fantastic!

As I was returning to the shuttle with my fresh baked bread and some artisan cheese, I noticed a hand painted sign:   "SHRIMP FOR SALE"

I purchased 5 lbs. of  very "FRESH SIDE-STRIPED SHRIMP".

Our dear friend Michael and I be-headed and shelled the shrimp.

Michael  sauteed the shrimp in a very hot Wok in unsalted butter,  garlic, coarse ground pepper and finishes the dish with "Franks Louisiana Hot Sauce" and fresh lime zest.
YUM !

Michael also supplied Fresh Organic Kale from his garden.
Steamed and finished with Balsamic Vinegar, Fresh grated Reggiano Parmesano Cheese and Almonds.