Shroud Cay, Bahamas

We decided to pull anchor this morning and head a little closer to shore.  When we’d arrived yesterday, there were quite a few boats and made anchoring options rather limited.  This morning, it was quite cleared out and we had our pick.  We motored rather close to shore in 7ft of water and it was a lot calmer and more protected. 

Once we were settled and knew our anchor was set firm, we dropped the paddleboard/kayaks into the water for some fun.  If you remember, we bought these hybrid boards that can be used either as a standup paddleboard or a sit-on-top kayak.  We hope to use them a lot.  Using them as a sit-on kayak, we paddled into the shallows.  There was a lot of wind and current against us so it was a hard paddle.  We went into a protected little lagoon.  It was really pretty!  We walked the path where the water flows at high tide but now was just flat sand.  It was the exercise we needed!  Once we’d had enough land-time, we decided to venture back to the boat, opting to use the boards in the stand-up position.  It is always a laugh to see me struggle on the board while Larry just makes everything look so damn easy!  The winds and currents were in our favor for the trip back and it was a lot easier.  Off course, my landing back at the boat was a little less than graceful and I ended up in the water to dismount.  Larry was dry as could be!

We rested onboard for a bit but then off for some more adventure!  We took the dinghy around the north end of the island and into a beautiful bay.  It was shallow (probably why no boats were anchored there) but had amazing beaches and a river that runs across the island … at high tide.  Unfortunately, we arrived at low tide and was unable to venture down the river.  Regardless, we had a nice walk on the beach and a fun dinghy ride.

After all this exercise and fresh air, we were hungry.  We dined on BBQ ground filet burgers … YUM!  Before we left the US, we made a stop at Western Beef.  We bought two huge filets.  The butcher trimmed and cut these (into about 10 nice size filets each) and then took the trimmings and ground it into “hamburg” … only the best burger meat you will ever have!  It made awesome burgers.