A lovely sunset from the dock of Pierre's ends a perfect evening of great food and new friends.
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Pierre's huge Bar B Que had created another great pig! All of the side dishes were brought in by the guests. A wide variety of salads, potatoes, cracked crab, hot bread and vegetables make for a fabulous feast.
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IT IS TIME FOR ROAST PIG! Hot off of the rotissarie, the pig is ready to carve.
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Aug. 27th, Louie borrows Tove's fur shawl at the evening cocktail hour.
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Our host and hostess Tove and Pierre.
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Aug 26th, we dock at Pierre's a day in advance of his traditional Pig Roast.
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I am very interested in Billy's Trade Bead Collection. The color of the beads designates the period of time and the group of traders which used them to trade with the First Nation's people.
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Aug 25th, we dock at Echo Bay and visit Billy Proctor's museum.
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We have our freshly caught prawns for lunch.
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The ever changing weather is reflected in the smooth water of the inlets.
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I prepare dinner in the galley of Seventh Heaven.There is no limit to the kind of food that I can prepare including baking bread, cakes, croissants, broiling meats, seafood and chicken, making soups and sauces.
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Louie has the honor of cutting the dungeness crab pizza.
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Aug 24th we visit charming Shawl Bay. We set a prawn trap near the entrance to Kingcome Inlet. I prepare our freshly caught crab pizza for dinner. We are invited to enjoy complimentary dessert on the dock. In the moring we are served complimentary pancakes for breakfast. We purchase a freshly baked pie and loaf of bread.
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A Blue Heron is ready to strike a small fish for his afternoon snack.
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We anchor in the peace and safety of Turnbill Cove.
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Along the high stone walls we see an ancient pictograph of what appears to be a crab.
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Aug. 23th, up Kenneth Passage to Turnbill Cove.
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Sunset in Sullivan Bay. We retired early aboard Seventh Heaven after the birthday celebaration.
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August 22, 1964 memorialized by Dante's favorite cake!
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We prepared a feast to celebrate Dante's 41st Birthday at Sullivan Bay.
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