We had a quieter day today as we wanted to take our time. So we lazed a bit in bed, you still need days like that. We went down to breakfast at 8:30 (we weren't too lazy either). It is a day reserved to prepare the boat for our departure to Terceira. We were lucky to be moored to a boat waiting for parts before they could continue their trip, so they didn't ask us to leave early as originally requested. We did the laundry, expensive for all the loads we had to do, but so much easier than washing for 4 washing machines in a small sink. I wouldn't have liked to hand wash all of Louis' wet clothes (in bags) for 2 weeks. The marina laundry lady was very nice. We also did a little grocery shopping, got some ice for the cooler. It seems very difficult to find ice outside of Quebec. Even in Newfoundland, they didn't understand why we wanted ice: first for drinks, then for food ;) We also found a place for the plaque proving that Soleau 1 and Louis made their transatlantic and that I assisted them remotely.
After filling the boat with diesel and water, here we are on the eve of leaving for Terceira, without knowing if we can leave the boat there for the winter, without knowing which marina we can go to since due to the mini transat , the marina of Horta sent several boats to the other islands. There's even a wedding at the hotel tomorrow. So you will understand that everything is full for the weekend. Another adventure that starts tomorrow, we're back on the water. It should be a short 24-hour crossing, as there won't be much wind, but we'll see if we put the engine on to help, or if we do night shifts to get there.
But before ending this day, we went to eat in a small food court / "food court" / mercado in Portuguese. The Ah! Boca Santa. Nice discovery!
Louis: After having eaten at so many fine restaurants during our trip, this was quite the discovery as the we were looking for something simple but good. The decor was that of a simple food court but the food was anything but simple. In fact the burgers which are a special concoction of meat, veggies and sauce were possibly the best burgers I've ever eaten. So good in fact that we asked if it would be possible to open a franchise in Montreal. Everything was made from scratch including the bread which perfectly complemented the meat and fixings. You know when all the tastes work perfectly together. When the textures are just right. When its something you've never eaten but would love to have as an accessible confort food. Truly exceptional sandwhich that you must try if ever on the island.
The owners are two sisters (Sonia and Joana) and we mostly interacted with Sonia's husband (João). He was awesome and very customer service oriented. It's a rare commodity now to have customer service. Really added value to the dining experience. João explained to us that they make their own hamburger bun (which reminds us of lighter English muffins). We had the pork and beef burger, both excellent and a must try, but had a fondness for the pork one.
For dessert, thank god we had, to taste practically all the desserts for you, including a triple chocolate cookie, a brownie with a little more bitter berry jam, which cuts the sweet taste for those who prefer their sweeter dessert) and a peanut and salted caramel brownie (they make their own caramel). All excellent! But the title of best dessert of the night (and many) goes to the salted caramel peanut brownie, so we ordered a 2nd piece.
He suggests we come back in the morning for fluffy pancakes. We tell them we'll be gone in the morning, but we ask them if they have any maple syrup. Nope! Canadians gave them some, but as it's a rare commodity, they keep it at home ;)
Before leaving I even asked João what canada meant in Portuguese, because we often see it written on the walls. From what I understood, this would be the name given to old roads/paths of yesteryear, probably alleys.
Over ate, but so happy to have found the place!
We still braved the fatigue of the day to return, Louis and I, to Peter's sport café to see the waiter, Duarte, who served us a few days ago and give him our flag to be part of the decor of the famous café. . Always so friendly this Duarte! The cafe owner's son (Mr. Azevedo) took a picture of us with our flag. He is the 4th generation who will take care of the company. He was surprised that I could write his name, with the wave on the A, but I have no merit, I learned to write it an hour earlier with another João ;)
Really a nice evening! Tomorrow, the 5 of us are leaving for Soleau 1 to discover Terceira. Other great discoveries are on the program!
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