Tuesday, November 17, 2009

Port San Luis to Port Conception...and Beyond!

Nov 16/09
Total distance: 91nm
Ave Spd: 6.3 knots
Location: Santa Barbara, CA

We had a long day from Port San Luis to Port Conception, but the weather was gorgeous - not a cloud in the sky. No wind for sailing, but that was hardly a concern for us. We had heard terrible things about the storms that rise around this point, the "Cape Horn of California". Yeah right...what a bunch of hooey. It was as smooth as a baby's bottom.
In fact, the day went so well, that we decided to push on towards Santa Barbara for the night. That would give us a whole day to rest and explore the city. We arrived in Santa Barbara at 9:30, and were directed to a slip for the next couple of nights, right near the middle of town, a fabulous beach, and close to all amenities.

The highlights of this trip were the dolphins which joined us in Santa Barbara Channel, and stayed with us for at least an hour, while I laid on the bow and watched them frolick below. It was glorious - it was after dark, the stars were glowing, and the waters was thick black, which made the contrasting trails of disturbed water that emerged behind their fins shine through the darkness. They played in the bow wake and really seemed to be enjoying themselves, as much as I enjoyed watching them. In fact...I think I may have witnessed dolphin sex!! Either that...or they were dancing a tango. If anyone is an expert in these matters - please let me know.

We also saw several oil rigs. This area is full of them. Oddly enough...all of the ones we've passed so far have names starting with an 'H'. Hidalgo. Hugo. Harmony. Heritage. Holly. Etc... Weird.

Our day in Santa Barbara was good - we fueled and watered the boat, did laundry and bought groceries, and explored town and the Sterns Wharf. The oldest working wooden wharf. Hmmm. Good chips. And I consider myself a bit of a french fry afficionado. These outshone even fries from Commercial Drive...or even from "Frites"on Robson Street. No cheese curds. No gravy. No basil garlic aioli. No nothing. Just pure, delightful, deep-fried, goodness. I expect that these will be the golden standard for some time. In fact, I don't know why I didn't take a picture.


Jamie said...

I wish you had taken a picture...they must have been good.

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