Day 8 - Pruth Bay to Codville Lagoon

Woke up at 6:30am to pouring rain, but there is something so cozy about waking up with the pounding rain, all tucked inside with the diesel heaters running and a steaming cup of coffee from the Nespresso maker. I fired up the generator early this morning so I could make a quiche and some cinnamon rolls as we were hosting the Lucky Dog crew for breakfast. John slept in for a change. The rain subsided about the time Lucky Dog crew was headed our way (they were on separate anchorage)so that was nice for them. After breakfast we made one more trip to shore to see the scary tree carving in the woods (see picture) and then pulled anchor and headed out to the next stop. Because we have made such great time along the way so far, we are now able to break up our long running days into 2 parts which is fabulous. We will get to visit more coves and anchorages along the way. Codville Lagoon was not on our original itinerary, but we all agreed we had done what there was to do at Pruth Bay and agreed to move to the interim stop of Codville Lagoon. Turned out to be another beautiful day on the water, albeit gray overcast but the water was glassy smooth. Codville Lagoon was purported to be a great crabbing and shrimping pot so soon after arrival both boats put down their pots, although we only did crab pots. We were all skunked on crab but Shannon landed 14 large prawns! It’s a start. Shannon, Cathy and I hiked up to Sagar Lake, through swarms of gnats, on a nice trail (all things considered) about 1.2 km. The lake had beautiful golden sand beaches and Shannon and Cathy decided to go for a quick dip. We had dinner on the Lucky Dog after playing the second half of the card game PHASE 10 (thank you Leslie for the intro), and dined on Lucky Dog. David was the cook tonight and made Enchurritos, which is a hybrid “Enchilada” and “Burrito”. Delish.

Quiche Recipe: I know many people who make quiche yet others are intimidated by it. Quiche is one of the easiest things to make for a crowd for breakfast so try it out! I cheat and get the grocery store pie crust in the box in the refrigerator section of the grocery store. The directions say to leave the roll on the counter for 20 minutes before using, but I just unroll it immediately and lay it across the pie plate, then when it’s warmed up to room temp you can manipulate and stretch to fit your pie plate. From there you can add whatever ingredients suit your fancy. This particular quiche was crumbled Jimmy Dean hot sausage, sautéed onions, peppers and mushrooms, shredded cheddar and chopped parsley. Basically you precook your ingredients – you don’t want to throw in raw veggies due to the water content so cook them off first. Layer the meat, veggies and cheese in the pie crust. Mix together 6 eggs and 2 to 2-1/2 cups of half and half, some salt and pepper and whatever fresh herbs you want. Pour into the pie crust until it reaches just below the edge of the pie plate. Bake at 350 degrees for 45 +/- minutes in the oven until center is set and not jiggly. Remove from oven, cool and slice. Like I said, you can add almost anything to a quiche. Another version is cooked bacon bits, chopped green onion, grated gruyere. I sometimes chop up last night’s leftover roasted veggies that we had for dinner and throw those in too. Add green chilies to make it a tex mex version. Anything goes! Some may shy from half and half, but if you use milk the water content is higher so your quiche will be runny.