Antigua and Barbuda
Ricketts Harbour

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    • Day 24

      Antigua, Non such bay

      November 23, 2023 in Antigua and Barbuda ⋅ ☀️ 29 °C

      Von 9 Uhr bis 14 Uhr 30 ca 14 Seemeilen geschafft. Nach gemütlichem Frühstück machen wir eine schaukelige Fahrt gegen Wind und Welle nach English Harbour, Freemantle bay zum Einklarieren.
      Trotz vieler vergeblichen Ankerversuche schließlich geankert.
      Das Einklarieren wurde gründlich Fast eine Stunde dauerte die Papierkontrolle von Bootspapieren und Boot. Inklusive einer Befragung zur Health der Crew kostete das 155 US$.
      Wir sind ohne Zeitverzögerung weitergesegelt zur Non such Bay und machten an einer Boje im Ricketbay fest. Nach dem obligatorischen Ankerbier fuhren wir mit dem Dinghi zum Schnorcheln
      Es wurden Kofferfische, bunte Fische, ein Stechrochen, Hirn- und Fächerkorallen und Schildkröten gesichtet.
      Sonnenuntergang hinter dem Hügel und gemütliche Abendstimmung mit chilliger Musik.
      Aus der Küche duftet es nach dem vegetarischen Thaicurry.
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    • Day 37

      Non Such Bay

      December 7, 2023 in Antigua and Barbuda ⋅ ☀️ 28 °C

      AND BACK….. We didn’t make it to the pink beaches, but did decided to jump in for a few laps around the boat before heading back towards Antigua. We sailed with a reef so not to use the bottom batten as the epoxy was still tacky.
      While in route we passed Nikki and Barry (who briefly dropped on the way to take their dog to shore last night) and I also chatted with Ashlynn (and Vinnie) about what to do to celebrate Christmas — we talked about Bota Bota but ended up deciding on the Nut Cracker ballet.
      We arrived back to Green Island and decided to explore Non Such Bay, before settling on anchor on the west side of Green Island. We launched the dinghy, and reluctantly I stayed on the boat to work while Brian went to do a Pastel.
      Steve and Dawn (catamaran named Pilar — pronounced P-lair) who were behind us, and whom we had met in Jewel, decided to re-anchor. I invited them to drop by later, they messaged Brian to decline.
      We bravely decided to try and bbq the duck. I had found a recipe to bake it with the cranberry sauce, but Brian didn’t want the smell in the boat. Google said the BBQ on low heat for and hour…… they were burnt little breasts by the end, but once we scraped the char off, still edible albeit over cooked. Brian’s poor new grill (which he tries to clean after each use, is a disaster).
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    • Day 38

      Duck Fat

      December 8, 2023 in Antigua and Barbuda ⋅ 🌬 28 °C

      Lots of boats in this little cove, so always the fear of sliding or anchor dragging. We set the alarm and all was well through the night. We watched a wedding on shore last night, which was fun, with lots of music filling the air.
      Today, after our sacred time of coffee and quiet writing, we started on work and chores. Brian finished his pastel — he usually does it, sets it on the captains chair or fireplace mantle, and observe it for awhile, then gets the pastels colors out to tweak it.
      Brian set about cleaning the duck fat off the grill and the side of the boat (it had splattered everywhere). He also took fibreglass and covered the Rutgerson so it stay secure and not pop the top cover.
      I worked most of the day, but took time out for a swim and to watch rainbows. We went to shore (as I just wanted to se the clear water on the other side) and walked around for 5 min before heading back to the boat. Lots of kite surfers here and they launch from this spot or their boat…. Fun to watch.
      We looked at the weather and realized that winds would be getting stronger and swells larger. We reached out to a few sailors as we didn’t want to get stuck there…. And decided we would leave in the morning.
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    Ricketts Harbour

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