In the last entry I mentioned that I had the opportunity to get up into the Hope Town Lighthouse in the early evening as Sam's guest so I could watch the ignition of the light. Sam shares the duty of maintaining the light as well as helping out as dock master here at the Hope Town Inn and Marina. Having missed one opportunity due to a long lasting party, on this second opportunity I made my way up the lighthouse stairs and waited for Sam. On queue he shows up and proceeds to unlock the upper deck of the light that contains the lamp and other gear. Little did we know what we were getting into as 4 of us clambered up the narrow stairs into the rotating lens and lamp deck. I'll guess it has an internal diameter of 10 feet of which space has to be left so as to stay away from the lens. There was just enough room for the five of us up there when Sam ignited the lamp.
Let's say I'm lucky to still have eyebrows. While that is a bit of an exaggeration, consider what it would be like to sit inside a Coleman lantern OK? While that comparison sounds out of place, the light is basically illuminated by a very large mantle fueled by kerosene instead of white gas. This photo is representative of the lamp in the early stages of lighting but well after the initial WHHOOOMMMMMP. Fire shoots out all over the place and after some adjusting the flame settles down and brightens. After watching Sam work the lamp to get more out of it we all worked our way down the ladder feeling lucky to have hair on our heads yet grateful to know people like Sam are still out there keeping a light lit. We all put a donation into the box at the bottom of the stairs at the ground level. It's great to see history like this in action.
I should have taken some pictures of the fishing I was able to get done. Since the weather laid down I chartered with Local Boy, Hope Town Fishing and I am happy to say Justin and Peter did a terrific job of finding some fish and keeping the trip interesting. It was only a half day charter but we managed to land 5 Wahoo and a Mahi. Upon pulling into the dock Justin and Peter filleted the fish and wrapped it up providing some excellent pointers on storage and preparation. For example, did you know that fish will discolor if you wash it in fresh water and freeze it? Interesting and we noticed that our Mahi looked better when thawed versus some of the fish we've bought in NYS.
So it goes. I started to type this back at the end of April, and here it is May 10th already! May is going by too quickly and we have pretty much attributed this to the notion that at the end of May we start moving back to the States. With any luck Lake Okeechobee will not drain off too much more and we can still make it across to the West coast of Florida. But if the lake level does drop traveling through the Florida Keys won't be so bad.
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