Visit the calendar master page for the daily blog entries
I worked on the computer organizing the Kindle books I'd gotten from Kokomo until 09:00 when I walked over to Island Waterworld and paid the rode and they said that they would deliver it right away. They did, 15 minutes later the chain was deposited on the dock using their pallet jack and I could start my work. I laid out the chain in 50 foot lengths and got it all correctly adjusted, then put cardboard underneath every 10 feet and used the white spray paint to mark 5 links or so. I waited an hour and then turned the chain around around so I could spray paint the other side as well and I also marked the 10 feet of chain closest to the anchor with white paint. That way I can see that the anchor is about to come up out of the water when weighing anchor. I'm now back inside the A/C comfort of the cabin and have to wait an hour for the white paint to dry, then I can begin the work by doing the green markings.
The green is done, and I'm preparing the first yellow coat. I wonder how long that paint is going to last when the chain runs through the gypsy on it's way down and back up again; but the colors really are just a visual backup system for the chain counter. As the heat of the day subsided I spliced the new anchor rode to the hard point in the anchor locker and once that task was done I put on the second coat of yellow paint and will let all of my work dry up overnight, leaving the red paint and the splice of the rode to the chain for tomorrow during lockdown.
I let the label "Certified Angus Beef" and "Sirloin" fool me at the store, when I read the label closer today as I took the steak out of the freezer I realized it was a top butt cut which meant it would be like chewing on a car tire if I were to flip it onto the BBQ. It is now cooking away in the sous-vide pot for 24 hours at 55°C which should make it tender enough for tomorrow night. I've got a potato to bake to accompany it and hope it is tasty. But for tonight I'll do some more of my home-made Bolognese sauce with angel-hair pasta and a glass or two of red wine.