Departure Location: Prevost Harbor; Destination: Herring Bay; Departure time: 6:30am; Arrival time: 2:50pm; Miles cruised today: 35; Total miles cruised: 84; Weather: warm, mostly sunny, winds light; Water temp: 61
We’re up by 5:15, and getting more efficient with breakfast and departure preparation. Away from the dock right at our target time of 6:30am. Beautiful morning as we cross Boundary Pass into Canada, yellow quarantine flag flying (it’s protocol but most Northwest boaters ignore it), and tie up at the Customs Dock in Bedwell Harbour just before 8am. It only takes 15 minutes to clear custome over the phone, no hassles, no problems. I raise our Canadian courtesy flag and we’re legally welcome to cruise Canadian waters for the next 60 days.
We motor north, along the west shore of North Pender Island, and then cross the busy Swanson Channel, which carries a lot of BC Ferry traffic. We have to alter course twice to avoid getting too close to ferries. We eat lunch on the fly, and take a short detour at Wallace Island to view lovely Princess Cove. Then we continue north, toward Ruxton Island and our anchorage destination, Herring Bay. Sandy and I stayed here in 2014, on our way to the Broughtons, and loved the place, so I look forward to showing it to Greg. The little bay is empty, except for a few small local boats which are on mooring balls near the shore. We anchor in a nice spot, and then go out in the dinghy to explore. The shoreline here consists of a unique type of sandstone, which erodes into the most incredible formations. It appears to dissolve, forming holes and cavities of various sizes. We return to the boat in time for chip and dip, washed down with rum and coke, with the CD player pumping out soothing music. We relax in surprisingly warm sunshine, both of us in shorts by now and shaded by the bimini, and I consider my phone conversation earlier in the day with a friend in Seattle. He told me it was raining there. What a shame. Dinner consists of steak grilled on the barbque, accompanied by a nice red wine, with Jack Johnson providing the music. This day may be hard to beat.