Underway after 5 days in Acapulco Bay. One of the nav apps I use is iNavX and I see it gives position coordinates that are easily emailed.
Current location
HERE. Chugging along at 6.7 kts at 1600 RPM on the Perkins 4.236 75hp Methuselah that seems intrepid as can be. Seas are calm with a 3-foot 14-second swell from starboard quarter. Gorgeous.
Anchored in a small bay just off Acapulco Bay. Anchor felt like it was dragging ever so slightly so we decided to move. Turns out we'd picked up an old panga mooring. 2-inch poly line.
For those in southern California, you have a pretty good idea of what anchoring in Mexico is like. Open roadsreads. Swell. Sometimes tight anchorages. Every region has their own challenges but Mexico seems prone to rolly anchorages, especially when the wind stops around midnight and the lies bean-ro the swell. Will toss you out of the bunk. Although I rarely see them down here, flopper stoppers seem like standard equipment and I'm glad I have them. The alternative is setting a stern anxhor.
Vittles. Last night I made pizza. I was going to make it a few nights ago but when I opened the new sack of King Arthur flour we brought down, of had become a big colony even though the unopened bag was stored in an airtight Rubbermaid container. So I found some flour at a grocery in Acapulco and tried making Sicilian style pizza. Pretty dang good if i do say so myself.
We have coffee early - especially early this morning as we hauled anchor at 7am which is barely daybreak here. Breakfast is either some cereal and milk, or a fruit smoothie. Lunch will be leftovers if some sort. Cheryll made some beef in stroganoff a few days ago, or perhaps some Thai curry I made a couple days ago. If course, there's always the pizza......
Next stop is Puerto Escondido which will be tomorrow morning after a 26 hour overnight run. We'll go to a marina near Huatulco on Saturday and stay there for at least a week so we can travel inland to Oaxaca which is sort of a bucket list destination for me. I enjoy cooking and am fascinated by Mexican cuisine. Oaxaca is the epicenter of many complex dishes including mole.
In a couple weeks we'll mosey across T-Pec to Chiapas where Muirgen (SlowGoesit) is now, though I think they are departing in the next day or so.
We originally planned to leave Weebles in Costa Rica for the summer and return in the fall to continue south through the Las Perlas islands, Panama Canal, San Blas Islands, and the Bocas del Toro islands. Turns out Costa Rica is damn expensive - Weebles' 36-foot length would be at least $1400/mo, and that assumes they have a small slip available. One place only has 45-foot slips so cost would be close to $2k/mo. Lot of dough to store a boat.
So Plan A is now El Salvador. There's a small resort in a river called Bahia del Sol that has a small marina and we'll serviced moorings. A fellow Willard owner told me about this place over 20 years ago and I've wanted to go ever since. The bar crossing is apparently tricky so they send a panga out to guide you in. Sounds exciting.
I've been posting pictures to our Instagram account MVWeebles if anyone is interesting. Couple short videos too (sea turtle checked us out in Acapulco Bay).
Peter
