At the southern end of Laredo Channel, several bays and waterways indent the shoreline along Princess Royal Island. Some appear on the chart as possible anchorages, but most feel open and exposed. Hague Point Lagoon is a notable exception. The almost land-locked basin has a somewhat tricky entrance, but inside is sheltered anchorage with room for several boats, and a hike with spectacular views.

Read more ….

Like many Puget Sound boaters, we’ve passed Point No Point dozens of times on our way to and from places north of Seattle.  The last time was on a sunny, warm day with calm winds. It was time for lunch, so we decided to stop there. We found good anchoring depths and holding on the south side, and had lunch on deck while watching a variety of vessels pass to our east.

Most of the land south of the point is either part of the Point No Point Lighthouse and Park or is DNR beach. Woods line the shore, so it’s a private-feeling, nice anchorage. After lunch, we took the dinghy ashore. The wonderful soft-sand beach that ringed the park was popular. People were out walking, fishing, building sandcastles, paddling, sunbathing and throwing sticks for some very wet puppies.

The Point No Point Light Station, completed in 1879, is among the oldest in the Puget Sound. The lighthouse itself is no longer in service—in 2006 the Coast Guard installed a modern, low-maintenance light—but most of the original buildings and equipment are still in place, including the original fresnel lens. The Friends of Point No Point Lightouse maintain the site and open it to the public. We weren’t allowed up into the lantern room, but we could see the lens from down below.

While few houses are south of the point, the land to the north is quite built-up. An old 1920’s resort and boat launch, now in disrepair, was partway down the beach. WDFW owns the property and plans to restore the boat launch and possibly the buildings.

This month James finally became a US citizen, after a nearly three-year delay. We’d both applied in late 2005 and were interviewed in early 2006. I was approved in a couple of months and became a citizen in the summer of 2006. James, however, went into application limbo pending an FBI name check, but eventually was approved as part of a class-action lawsuit.

Our overriding interest in citizenship was the ability to vote, but citizenship actually is required for a number of things in the nautical world. Some boat loans and insurance policies require that a vessel be documented, and some countries allow entry by boat only on documented vessels. Non-citizens, however, cannot document a vessel, nor pilot a documented vessel out of the country. Only citizens are eligible for USCG licenses other than the OUPV (or “6-pack”). And twice we’ve missed opportunities to tour a US navy nuclear submarine because we weren’t citizens.

The Lake Union Boats Afloat Show seminar schedule has just been posted. We’ll be presenting some of our favorite destinations between Victoria and Bella Bella, along with and tips and techniques for improved boating safety and comfort, at 11am on Saturday September 13^th. One area we’ll highlight is the Dodwell Group, our name for the group of island off the southern tip of Campbell Island in Queen Charlotte Sound. The Dodwell Group has several good anchorages and is excellent dinghy territory.

We use vacuum sealing on board for a variety of purposes: extending foodstuff life, protecting valuable mechanical parts from moisture damage, reducing package size and isolating smelly or messy garbage. In the past, we’ve always used 8-inch and 11-inch continuous roll bags. These work well for most applications, but not so well for breads. It’s difficult to seal them properly without crushing. Ideally we’d freeze breads, but our freezer has no space after we’ve loaded it with meats for longer trips.

This year we bought four 6-quart vacuum seal canisters. The canisters are 11 inches tall with an 8.5-inch diameter, the biggest FoodSaver sells. At $25 each, the canisters aren’t cheap, but they look and feel solid, and are attractive enough to sit on a counter if we had the space. We filled the canisters with croissants, pita bread, outdoor buns and small loafs. Opening and resealing the canisters to periodically remove items over the course of several weeks was simple and efficient using the attachment that came with our sealer.

Everything lasted at least 3 times beyond their freshness date. The croissants and outdoor buns lasted particularly well—3 weeks instead of the best-before date of about 4 to 5 days. Moisture seemed to be the main life-reducer rather than staleness. The salty crust on one bread particularly attracted moisture. Next time we might try including a moisture-absorber such as Ever Fresh.

Overall we were pleased with the canisters and likely will buy some different sizes for storing dry goods and perhaps for marinating. We also liked the fact the canisters are reusable, more so than the bags, so are more environmentally-friendly.