Turkey on the grill turned out to be delicious.  The turkey didn’t have a pop-up timer, so we kept a close eye on it, as it’s difficult to keep the heat on the grill consistent.  Also on the menu was cranberry orange relish; sausage, apple, and cranberry stuffing; biscuits; sweet potatoes (no marshmallows); mashed potatoes; gravy; wine; and for dessert butterscotch nut bars.  The recipe is below and MUST be tried.  The cranberry orange relish was also delicious.  I had never made it before, but it turned out to taste much like the Indian River cranberry orange relish sold frozen in grocery stores.  It was easy to make - just put fresh cranberries and a whole cut up naval orange (or juice orange with seeds removed), peel included, in a blender and pulse until everything is coarsely chopped.  Then, add about 3/4 cup sugar and put it in the refrigerator for a couple of hours.  It can be frozen, so I will probably make some more to freeze while cranberries are available.    

After dinner, we went ashore and walked along the beach (on the sidewalk) with Daisy  to burn off some calories and then defeated that by stopping at a Starbucks for Pumpkin Spice Frappuccinos, in honor of the holiday.  This Starbucks is the nicest I’ve ever seen.  It’s attached to a new Westin Hotel, is quite large, but the nicest part is the patio.  There are numerous comfy chairs and love seats overlooking the ocean. 

While I was cooking today, I took the time to rearrange where we are storing things in the galley, so the items we use most are at the front or top of the cabinets.  Next Tuesday and Wednesday, we’ll rent a car and visit Sam’s Club one last time, as well as run numerous errands.  The list for Sam’s is long, but should get us fairly well stocked for six months.  He said  We also have an appointment with immigration.  By going there and showing them our passports and information about the boat, when we re-enter the States we can just call them to confirm we are back rather than physically go to an immigration office.  We also have to get a decal to re-enter and are still waiting for Daisy’s paperwork to arrive from Nassau.  Time is getting short, so the “to do lists” are getting long.

Yesterday, I finally got around to making our boat cards. Often when you talk to other cruisers, they ask for yours and we’ve never had one to trade.  Now at least we can exchange information with people we meet.

Tomorrow we’ll pay for the dinghy dock and do some laundry, as well as take nice long showers.  Mark is now getting 20 gallons of water a day using our  two five gallon containers, 10 when he takes Daisy for her morning walk, and another 10 at night.  If we had been doing this when we first came to the anchorage, we wouldn’t need that much, but we didn’t figure it out until we had emptied 2/3 of our supply from the tanks.   Water is free at the marinas in the States but in the Bahamas you pay for it. 

Butterscotch Nut Bars

Crust:

1/2 c. butter, softened

1 1/2 c. flour

1/2 tsp. salt

3/4 c. powdered sugar

Mix like a pie crust.  Pat in a 9X13 pan and bake 10 minutes at 350. 

Glaze:

1/2 c. white corn syrup (Karo)

2 T. butter

6 oz. butterscotch chips

In a small pan combine syrup, butter, and chips.  Melt over medium heat stirring constantly.

Cover crust with @ one pound of mixed nuts.  Drizzle glaze over nuts and bake 15 more minutes at 350.  Refrigerate and when cool cut into bars.  Store in refrigerator.