Sunday circumnavigations.

It’s complicated, but Turkey generally does not “own” most of the islands off of the Turkish coast. They’re Greek. Still, there's a bunch they do own, including the one we were anchored off of this morning. Overnight, I’d hatched a plan where we’d circumnavigate an island then have our gulet crew deliver our shoes to a nearby peninsula that has 4th century BC ruins so we could hike around them. Holy cow, it worked. The swimming conditions were stellar: absolutely flat glassy calm. The guests are stellar: they swim straight, they swim at their own pace, they’re curious and playful. 

The ruins we explored were from the Rhodian civilization, around the time they were gaining a stronghold in mainland Anatolia. Their construction techniques are still impressive in these remains, multi-story buildings, archways, walls sturdy enough to stand after 2500 years of weather, earthquakes, and plain old neglect. 

Thank you Zack for getting such great pics from the swims I missed! XO HP

We returned to the gulet in groups of ones and twos, falling into books and naps. A breeze picked up just enough to cool off the hottest high sun of the day. We picked at a fruit plate, munched on some figs and nuts. Dang this Mediterranean lifestyle is sweet. 

I’d been tracking Heather’s progress here from Greece, and she was finally approaching the coast just before our afternoon swim. Our Captain picked her up in the dinghy, she climbed aboard, donned her bather, and jumped back in the water for a swim around our second island of the day. It’s great to have my partner back.

Guest Bill had declared he was going to do ½ the swim then get picked up by the dinghy, but when it arrived he decided to gut it out and circle his second island of the day. That spirit spread through the group, and we arrived back at the Gulet with a feeling of accomplishment. 

Zack and I struggled over what cocktail to make. Our mouths were very salty after the swim, and nothing seemed to taste right. But Zack came up with the brilliant idea of sangria, and we were off to the races, chopping fruit and dosing the concoction with vodka, peach syrup, and topping off with club soda. It served us well as the sun set behind the boat, guests lounging on the huge stern cushions. 

Dinner featured grilled lamb chops and an array of delicious sides. Our chef is knocking it out of the park. The 3 guides stayed up late, catching up on Heather’s week. I’d say the boat rocked us to sleep but there’s so little wind that things are still and silent.

Hopper