Bob went with Larry to check out the book stores then Bob and I went into town later to walk the length of the main street. I ended up not going into any stores but we enjoyed getting out and just walking.
Tonight, we went with the Martins, Kellys and Smiths to the Victoria Distillery where they got some specialty drinks. Bob and I had our diet Cokes and enjoyed visiting with them all.
Our dinner tonight was a test of my new birthday present - a Joule sous vide. I had never heard of them until Sue told me about hers. Apparently, chefs in restaurants have been using them for years to cook perfect meats for their customers. The process involves putting the prepared meat in a ziplock bag and immersing the bag in water that is kept at the precise temperature required for the desired doneness. I tried pork chops tonight and they turned out perfectly - nice and juicy! The advantage to the sous vide process is that the meat cooks all the way through the meet at the exact doneness. It doesn't get cooked too much on the edges and there is no question about whether it is done. The other advantage is that after it is cooked, it can be left in the pot of water for a couple of hours until guests have all arrived or the rest of the dinner is ready. Then at the last minute, the meat is seared in a pan or on the grill to give it a nice browned and crisp surface.
The evening was topped off with ice cream at the Canons boat. We made our plans for our departure tomorrow morning. The plan is to leave about 10:00am and head on to Todd Inlet where we will anchor and stern tie for a couple of nights.
