Everyone is getting ready! I hope you’re as excited as I am. We’ll stop tonight just past Tallahassee.

We had a fantastic dinner at the Cajun Corner in Marianna, Florida. Everything is homemade there and Wow was it good! We’re at our destination for the night. We have a happy crew!

We had a great day on the road. We swam at Fanning Springs, ate at Canoe Creek Service Plaza on the Florida Turnpike. Went to Divers Direct and Bass Pro Shop. And killed the credit card at the grocery store. We’re up too late munching on White Castle burgers.

The dates for the upcoming trip are April 2-12. We’ll leave right after lunch on Thursday the 2nd, travel down to Ft. Lauderdale on the 3rd and then get underway on the 4th aboard the 45′ Lagoon catamaran, Flash of Green. Click here for all the details!

You must have a passport book to go to the Bahamas (a passport card is no longer accepted in the Bahamas). If you need to get a passport quickly, please click here for step-by-step instructions. Do not delay – time is of the essence!

Our long drive yesterday to Marianna paid off today. Having less distance remaining allowed us time to enjoy swimming and exploring Ponce De Leon Springs and have a nice lunch at Sonny’s in Pensacola. Everyone is glad to be home again!

We had a good day on the road – just a few slowdowns in south Florida, but otherwise light traffic and good driving conditions. We’re staying overnight in Dove’s Rest Campground. The owners of the campground are some of the nicest people you would ever meet, so we like staying here. Everyone is in good spirits and eager to get home to tell you all about the trip. Mr. Bob is rustling up some dinner for us.

Last minute fun yesterday at Rodriguez Key. Robbie drove the boat to Key Largo. The boat is clean and we’re all loaded up. Time to get rollin’!

We had a great crossing from the Bahamas to Florida! The wind gave us power, but not too much; the seas were mostly about 1 meter. We saw a few cruise ships enroute. All of our crew survived  – not a single one turned green. We’re anchored up at Rodriguez Key recuperating from the overnight sail, organizing the boat, and having some last bit of fun before docking.

Mike took this photo of the conch fritters we made last night. John and Mike  collected up the conchs. We put in 4 different peppers, onions, celery, seasonings, and flour. Chef Bob fried ’em up along with some freshly caught fish. Some say that was the best meal of the trip!