Crew: Hector & Ginny Martinez and Bill Collins
August 24, Crew arrive in Bodrum from Istanbul. Ganges (Cengis Alatli) gave them the tour of a lifetime in Istanbul. One could tell they were impressed by their enthusiasm. There were no questions he did not know the answer to.
All went to the underwater exhibit. The view of the harbor from the top was spectacular. Mike stayed back to take care of repairs. Last year the port head had been leaking, so it was banned from use and all in and out valves shut off. Over the winter Preveza Marine repaired it. However the floor under the head had rotted. Mike pulled the head and had a local Turk custom-make a new portion of flooring. Later we went to dinner at Mike & Sheila’s favorite garden restaurant.
August 25, Mike took care of Customs and Sheila the marketing, while everybody else went to the Turkish baths. In the afternoon we sailed to Gumusluk where we had for dinner and 75 hors douvres, grilled grouper and snapper, baklava, fruit, coffee and mint liqueur. Everything was absolutely fresh and wonderful.
August 26, we powered to Arki directly into the wind. The tiny harbor was crowded. We arrived just in time to take the last large slot with three boats behind scratching their heads. We dined at the middle taverna, where there was dancing and plate-breaking to music from all the world.
August 27, Hector, Mike & Bill hiked to the church on top. Then a quick broad reach, in 25-30k wind, to Patmos. All the main tourist attractions were closed, so we shopped, took care of Customs, changed $, etc. Dinner was in an outdoor garden with Virginia creeper hanging over our heads where we ordered spit-roasted lamb & pork along with the usual large selection of starters.
August 28, to Naxos in 20k wind. The harbor had been redesigned for too many 25’ boats. One of the other yachties encouraged us to just pull and take up the space we needed for our 55’ yacht. There seemed to be little red buoys everywhere.
August 29, We spent the day shopping and touring the island. Took the tour of the old Venetian home in the old fort and that evening attended a concert with local classic Greek music and dancing. Of course the artists were all in traditional attire. Everybody was provided with unlimited Kitron (lemon liqueur). Bill couldn’t sit still, and Mike danced, too. Bill was really ready to rock & roll. Then a lovely dinner with the highlight: chicken stuffed with raisins, pine nuts, cinnamon and other spices.
August 30, Departure day. Sheila made bread pudding topped with yogurt and peaches for breakfast. Later a snack of Imam and olives and we sorrowfully departed.