Monday, July 10, 2017

Willie Gets Lucky Again! -- Sunday, July 9, 2017

The Kingston Cove Yacht Club Reciprocal slips were taken when we came into Kingston Marina on Friday, so we paid for two nights in Marina Slip #13.  As luck would have it, the two ladies in the Recip slips come to visit us.

There is something magical about Kingston Marina; boaters here are some of the friendliest people we have ever met.  Well, we have met many nice people, and a lot of them are here.  It’s amazing how much you find that you have in common, other than boating.

Anyway, this morning Georgia and Geri come back to our boat to tell us they will leave in about thirty minutes, in case we want to move to one of their slips. Rules here are the first night's moorage is free, and you pay only for the electricity hook up.

Herb quickly unhooks our power cord, readies the lines for easy casting off at a moments notice, and when Rae Hunter and G Louise pass our stern, he backs out, cruises the twelve spaces to Recip#6, and we are in!


G Louise

Find Willie’s Tug - moved to a KCYC Recip slip….

Bruce had mentioned to us that he and Vicki like the crepes restaurant in town, so we take a look on our early afternoon walk.  Wow!  What a menu.  J’aime les Crepes advertises authentic French crepes.  Many entrees, both savory and sweet crepes, soft drinks,  and oh yes, ice cream.  There is a short line to order, so when I get close enough to read the menu, a lady offers to take my order.  I tell her I am here to decide what I will have tonight for dinner, after I tempt my husband with the choices I see.

So my plan is Grilled Chicken Supreme, and Pistachio Almond ice cream for dessert.  She offers me a big spoon of the beautiful green ice cream, and I am definitely hooked.

Agreeing with my idea for dinner, Herb and I go back later in the evening to find a very long line, but know it will be worth the wait.  Making of the crepes is a sight to behold in itself, so guess what! Camera comes out of my pocket. These cooks are extremely skilled at crepe making.   I am captivated!

Batter on the grill, flip it over once – I hope I am lucky enough to get the big unbroken one on the left – 

Place three cut in half slices of Provolone cheese.

Add small bite-size grilled chicken, scatter toasted almonds, spread lemon artichoke pesto, sprinkle black pepper and garlic.

Complete now with fresh spinach leaves.

Fold over to contain all the yum yum, cut into two pieces, while it is still heating.

We choose a small table for two on the sidewalk.   Oh, my!  I can eat only half of my crepe.  Gotta save room for green ice cream. But taking a look at the line to order, we see it is even longer now and think another ice cream shop is a better choice tonight.  

I should have had that pistachio treat earlier in the afternoon.

Willie of Willie's Tug,
   and of Walldog, Willie and Jake
   Sunday, July 9, 2017


  1. Now I know how crepes are made and where to get one!

    1. I was especially interested in the recipe, as well, because if you don't have a crepe maker, you can always spoon up into a flour tortilla -- Texas style. :)