Sunday, August 25, 2013

The work moves to the V-Berth

Our plan of starting our refit inside the boat from the rear and moving forward has worked pretty well.  We are now to the V-Berth which is a pretty good sign.  This is an area that will require quite a bit of work due to leaks that were in the large opening hatch on the coachroof.  Like most things, you don't quite see how bad it is until you take out all of the molding and really start looking closely at things.

We have removed the headliner from the coachroof, and removed all of the molding carefully labeling it all with a sharpie so we can put the puzzle back together.  Sadly I broke a piece of the molding, but as this project has gone on, I have been getting better at correcting my mistakes.  One of the things we learned how to do was  make our own molding to match what is on the boat.  It takes some time and creativity but we have been able to replace it all and keep making them out of solid Teak.

Dry fitting curved Mahogany wall in place (lots of work to still be done)
We removed the opening port, cleaned all of the old bedding material off of the fiberglass both inside and out.  We removed every bit of sealant and bedding from the port as well as the decorative trim that goes on the outside.

We have made new decorative wall sections out of Mahogany plywood like it was originally.  This will cover the raw fiberglass on the inside of the coachroof.  We put a thin layer of insulation behind each panel and then start the re-assembly.  This particular piece was a bit interesting because it is curved.  We have certainly dealt with curves before but this one is not as wide so the curve it a bit tighter.

The picture is just the first step where we have just dry fit the curved piece in place.  The next step will be to bed the port later today and install the other 2 sides of the mahogany walls.

We have been putting the work in the V-berth off since we moved aboard, but we are expecting some friends to visit in a month or so and want to be sure that this room is ready for them when they arrive.

Frankly, the toughest part of this V-Berth work is going to be the fact that the forward bulkhead is rotted and is going to have to be replaced.  It's purpose is to essentially store the anchor chain and rode.  For those not familiar with it, when pulling in the anchor, the chain or line goes through an opening called a hawse-pipe and drops into this forward compartment.  It allows the topsides to stay neat and not have to find a place up there to store 200-300 feet of chain.

Sunday, August 18, 2013

Getting the most from your Provisions

As you likely know from reading this blog, we tend to blog about projects and things we are doing or refitting on the boat.  The thing is now that we have moved aboard, we don’ just work on it every waking hour (though at times it seems like it). 

This morning before the heat of the day, I was relaxing in the cockpit and decided to do some food preparation for the upcoming week.  Deb and I had made a roasted chicken for dinner earlier in the week.  We had wrapped it up and put it in the fridge.    While living in our house, we would have left it in the fridge and either heated up a bit or tossed it in the trash when it had been in there a “little too long”. 

Rather than do that, we decided to prep all of the chicken for use in other things this week. 
First I stripped all of the skin from the bird (there was still a whole bird short of one breast and one wing).  The next steps was to remove the chicken from the bones.  Breaking off each piece (Breast, thigh, wing, leg) I just pulled the chicken from the bones being careful not to get any of the cartridge from the joints.  Each piece of chicken was pulled into a small ¼” to ½” wide strip of meat.

 All of that went into a Ziploc baggie to be used late.  We can make chicken sandwiches, chicken soup, or even to be seasoned up and rolled into a tortilla for a quick lunch/dinner.   This would be a great meal to do quickly and easily while under way.

To make sure we get the most use out of this, we also broke the carcass into two parts and put it in a pot of water along with the chicken leg and thighbones.  We added, salt, pepper and just a bit of cayenne and heated it up on the stove.

 This will then be strained and cooled, when cool, we will scrape any fat off the top of the stock and put it in a sealed container to use as chicken stock in rice or soup later in the week.

I know this is a departure from our typical blog, but hope that over time these become more about what we are doing and where we are going than just what we are rebuilding J

Until next time, we will be enjoying our upcoming meals.

Bones simmering to make Chicken Stock

May the wind fill your sails, and your keel stay down.

Saturday, August 10, 2013

Maintaining the Water strainers - How to and what not to do

I have been saying for about 2 weeks that I need to clean the water strainer.  We used to clean them about every 4-6 weeks.  When we moved aboard, the air conditioners were running much more often than when we were not, meaning these filters were seeing a lot more circulation than ever before.  I suspect in the 5 weeks or so since we have been living on board, we likely ran as much water through the air conditioners as we had the entire previous year of just weekend use.

I had been putting it off knowing it was going to be a bit of a nasty job.  Today I decided that since I was going to do it, I would make a video of how to maintain them.  In this video I go through the steps to clean them, however waiting this long is an example of what not to do.  I can already tell that the flow is not back to what it was a month ago, which means I am going to have to flush all of the lines.  This is not going to be a simple job unfortunately.  I will likely buy a flushing kit that has a way to ensure you can put in a solution to all of the lines to break down all of that nasty growth that will be in there.

I have always had some goopy silt that gets in the water strainer in this location but this time it really felt like the texture of a jelly fish or congealed fat in the strainer bowl.

Well here is a video of how to clean it, but this stuff was pretty nasty.