I bet in the back of your mind you have been wondering (1) how do those salty dogs shower? (2) where does all their poo go? (3) how do they cook on a boat that’s constantly moving? and (4) where are the diet cokes, steaks and cheeses located so that they are kept cold?
Well, I’ve taken a few pictures over the past few days (since we’re still tied to the dock in Ft. Lauderdale) to explain just that!
On the days that Mitchell and I are on anchor (which will be almost every day), we will shower on the boat. If we’re not feeling up to showering in the rain on that particular day, we can use our solar shower up on deck. When not in the mood to scare the neighbors with either of those methods, we can shower down below in the bathroom instead. Since we don’t have a separate shower stall in either of the bathrooms, this means sitting on the toilet lid to lather up and rinse off. To aid in the process, our sink has a long hose attached to the sprayer (similar to the ones found near kitchen sinks). After showering, the water in the toilet is flushed into the holding tank and the water under the grate in the floor is pumped overboard.
As previously mentioned, when we flush the toilet, everything in it goes into a holding tank. This tank is then pumped out through a hole up on deck. And that’s exactly where the fun beings! Usually a ‘pump out’ takes place at the fuel dock, where the marina has a nice little machine to suck everything out. Well, not in Ft. Lauderdale at the city docks. Here, you get to do it all by yourself via a rolling cart that attaches directly to a sewer line at our dock.
The other hose is taken to the hole in the deck of the boat that leads to the holding tank. Once in place, Mitchell yells for me to turn the cart on. It is then that the magic happens and everything gets sucked out, all the while Mitchell is asking himself “why the hell did I buy a boat?” When the little sight section of the tube looks clear, the machine is turned off and we get to do it all over again since we (yes-lucky us) have two holding tanks.
Now that we’ve got that cleared up, let’s talk about cooking on a rocking boat. Our lovely stove/oven combo is what we call ‘gimbaled.’ What that means is that when the unit isn’t locked into place, it swings freely and is able to move back and forth with the boat allowing you to cook while underway. To aid in this process, we also have pot restraints which hold the pots and pans in place on the stove top. It is because of these safety features that Mitchell can cook me delicious meals and I can make him French press coffee each morning!
We have a love-hate relationship with our refrigerator/freezer. Mitchell and I love the fact that the boat came equipped with a frigoboat© but hate how hard it is to get things in and out of the space. The unit consists of a small (cereal box sized) freezer located in a really big insulated box that is about the size of a large cooler (roughly 30in X 12in X 30in). The freezer keeps things that have already been frozen frozen and keeps the refrigerator area coldish. The only way in or out of the fridge or freezer is through one of two lids on the top. That seems like a really good idea until you have to attempt to organize it so you can find what you are looking for in a timely manner!
Fully stocked, all clean, well fed and pumped out … it’s now time to head to The Bahamas. After looking at the weather again today, I think we will be able to head over Sunday, Monday or Tuesday!!!! Keep your fingers crossed … so you don’t have to keep reading boring posts like this one anymore.