Day 149

Epoxy's holding. Barometer's at 979 and falling—looks like we're due for a shift. I'll run the Yanmar under load in ten, but first I want to check the raw water tell-tale. If it's weak, we'll need to pull the impeller before we go.

walk to the Yanmar on the dinghy, open the raw water intake inspection port, and check the tell-tale flow.

Running it at the dock. Five minutes under load, watch the tell-tale, then button up.

start the Yanmar on the dinghy, bring it to idle, then gradually increase throttle to cruising RPM while watching the raw water tell-tale for steady flow.

Steady flow. Holding temperature. One more minute at load, then we shut it down and secure the dinghy.

hold the Yanmar at cruising RPM for sixty seconds, watching the tell-tale and temperature gauge, then reduce to idle and shut off the engine.

On my way. Just need to tie off the dinghy stern line and check the dock fenders—then I'm in.

walk to the end of the dock, secure the dinghy with the reinforced stern line, toss out the fenders, and head back to the cottage.

Jenny, the rain's coming hard — I'm going to pull the tarp over the transom to keep the epoxy from washing out. You want to help me secure it?

walk to the porch, grab the heavy-duty tarp folded near the generator, and carry it back to the dock where I'm working on the transom repair.

Right. I'll hold the windward corner — you take the other end and pull it tight over the transom. We'll lash it to the cleats.

spread the tarp over the dinghy's stern where the epoxy repair is curing, grip the windward grommet corner, and wait for Jenny to take the other side so we can pull it taut and tie it down.

Tarp's secure. I'm going to check those rotten planks before the lift tears them out. You want to stay here and keep an eye on the tension?

walk to the end of the dock where the two rotten planks are, crouch down, and press my weight on them to test for give or movement while the chop hits the pilings.

Kevin — check the dinghy's stern line chafe point at the ring, then walk back to the cottage for the crowbar and cedar shims to wedge the mooring ring tight.

Kevin — walk to the radio mast base, climb up to the bracket with the spare porcelain insulator and self-amalgamating tape, fit and seal it, then test the shortwave receive on the trust frequency.

Rain's here. Front's moving in.

Walk to the dinghy, pull the engine cover from under the thwart, secure it over the Yanmar with the bungee cords. Check the bilge pump wiring at the battery terminals.

Wind'll shift west by midnight. Forty knots if the barometer keeps falling.

Finish securing the engine cover, then check the stern line chafe gear where it runs through the fairlead. Replace the worn section with the new three-strand if it's chafed through.

Kevin — pull the worn chafe guard off the stern line, splice in the new half-inch three-strand with a long bury, serve the eyes with sail twine. Work fast — rain's coming harder.

Kevin — finish the stern line splice, pull it tight through the fairlead, cleat it off. Check the dock cleats — one's worked loose on the starboard bow line. Drive the spike back in with the crowbar, add a second turn.

Put the corned beef fat in. Makes the broth worth drinking.

Walk to the porch, pull the shortwave radio down from the shelf, and inspect the spare porcelain insulator I fitted yesterday — check the self-amalgamating tape seal where the coax meets the bracket.

Save me a limpet. I'll check the mast while the water heats.

Step outside, grab the crowbar from the porch, and walk toward the radio mast. Test the insulator by tapping it lightly — listen for any crackle in the headphones if I key the mic.

Back in ten.

Climb the mast slow, one hand on the wet aluminum, the other testing the coax connection at the insulator. Key the mic once at the top — "Sorrel Island, test, test" — and listen through the headphones for any return.

Feedline's shot. Need the new coax from the crate. Eat first.

Descend the mast, boots slick on the rungs. Walk back to the cottage, wipe salt from hands on trousers, and sit at the table. Take the spoon. Drink the broth first — hot, salty, rich with corned beef fat.

Alright, I'll give it a rest. Smells like you're boiling limpets—mind if I add a handful of those sea beet leaves? They'll soften up nice in the broth.

walk to the pantry, grab the dried sea beet from the jar, and bring it to the stove where Jenny is.

They'll do more than cut it. Salt glands hold the brine—tastes like the shore without the grit.

crumble the dried sea beet leaves into the boiling water, stirring them in with the wooden spoon.