Bravo 2 Trip Update Day 16 – Molly, Mate & Dive Coordinator
Despite not being able to make it to Anegada due to inclement weather, the Bravo fleet had a fantastic day in the North Sound. In the morning, everyone got to jump from boat to boat, playing board games and watching movies. After dropping the ball at Saba Rock, the fleet headed to Vixen Point, a nice, sandy beach. At Vixen Point, everyone competed in beach Olympics, which included the following events: dizzy fender, sand art, synchronized swim, tug-of-war, and a mask, fins and snorkel relay. We even had our own Olympic torch! After Olympics the fleet dropped the ball at Vixen Point and motored over to the Bitter End Yacht Club, where they went ashore for virgin drinks at the bar and a movie night.
On SJ, Blake was skipper of the day, and helmed her way through all of the moorings. During the morning games session, Connor won a game of UNO. Oliver had a great mooring ball pick-up and was able to cleat it off fast as the wind picked up, and everyone enjoyed the relaxed atmosphere of the day.
Aboard Vivaldi, Tori skippered every mooring ball pick up and she did a fantastic job on such a windy day. Harrison was a great team player today, motivating the crew into picking a good theme for Olympics. James helped Harrison by designing the team cheer for their Olympic theme. Savannah’s art skills were very useful during the sand art competition and in creating the team flag.
Monet spent the morning playing a competitive game of Apples to Apples. In the afternoon, Noah was a very spirited mascot for the Monet Predators, while Nick physically held the team together as the anchor in the Tug-of-War event. For dinner, Grace made a great Mac and Cheese before everyone headed to shore to see a movie.
Camilla was a great skipper on Monet 1, helming all three mooring ball pick-ups. For Olympics, Sage designed an awesome flag and the team channeled their creativity when they decided their theme would involve team sunglasses. Adam created a great, new version of Mac and Cheese by adding a little left over chili powder from our Chili Cook-off.