Coffee Shop Philosophy

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We mentioned the coffee shop at the corner of the cay or muelle as piers are called in this part of the world. It is a morning hang out for some of the professional crews and they are having a wonderful time from the looks of things. There is work of course, but it takes place all over the world. New places, new people, new experiences.

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And they can eat this sort of fare without concern for their centers of gravity. They are living the dream lives of a lot of people and getting paid to do it.

The same could be said of the cruiser’s lifestyle hereabouts. OK, it is crowded, maybe excessively so. Costs are outrageous by the standards of most of of the world, the anchorages unprotected and often rolly.

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But there is a lovely cathedral on the ever changing skyline to view.

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A harbor full of interesting yachts to study and exchange visits with.

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And even the mega-cruise liners that bring something (besides hordes) to the visual equation.

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Think you need the biggest and best (whatever)? There is always going to be one bigger and better (the yacht center right is probably 200 foot/60m+ and medium sized by Palma standards). Its owner is going to feel positively diminutive here.

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If you are sitting at your computer, reading this and desirous of change, waiting for something to lift you out of your life and make it possible (kids to grow up, business to be sold, more money to be saved, fill in the blank to match your own situation), our suggestion is to take another look at the equation. Consider what it really takes to make change happen. In the case of boats, it is often much less than you think, or are told, is required.

Sound structure, simple systems, good ground tackle and storm sails, a capsize tolerant design, and basic knowledge of seamanship and weather will take you a long way. The key is to go sooner rather than later.


Posted by Steve Dashew  (September 10, 2010)




5 Responses to “Coffee Shop Philosophy”

  1. Tim Gardner Says:

    A few years back I was working aboard a Swan 57 rebuilding the mast step.
    My Kiwi neighbors on the pier took me to a castle on the hill overlooking Palma for roasted Lamb. Highly recommended and if it is still in business I am sure somebody at the dockmaster’s office knows the name, operating hours and directions.
    The drive there isn’t so bad, it is the drive back down the hill after a few glass’s of the red that is interesting. Hint: take a nap after lunch in one of the hammocks they have up for that purpose.
    Enjoy


  2. phillip gibbins Says:

    Are you hauling out there to replace the stablizer? Did the shaft suffer at all?


  3. Steve Dashew Says:

    Hi Phil:
    We haul next week. New fin is here now. Shaft appears fine. Very light tap on the stablizer caused it to go awa!


  4. Thomas Hoffmann Says:

    The “little” Yacht of about a litte bit more than 200ft in your picture is the former “ECO” and later “Katana”, designed by Martin Francis.
    What it lacks in size it will compensate by speed. She will go more than 30knots when her center gas trubine is running. A stunning ship.
    Still prefer your kind of boat … .

    Regards,

    Thomas.


  5. Bill Says:

    “The key is to go sooner rather than later.”

    God Bless you Steve…working on it.