Back into Canada
Scot Free III
Frank & Anne
Fri 1 Sep 2023 10:44
Leaving St Pierre harbour was unpleasant. Large waves on the nose with cold northerly winds. Debating whether it was wise to continue. Once out, however, a cold, fast sail along the Newfoundland coast to St Lawrence, listed as a port of entry.
Aware of weekend ahead, assuming offices to be closed, determined to arrive in time to make the phone call.
The government wharf turned out to be full of fishing boats with one convenient berth free, right at the end. Two kindly fishermen took our lines high up on the wharf( it was approaching low water) and Q flag up, the call to the authorities was made. Two customs officers arrived about an hour later and after thorough questioning and a search of the fridge gave the permission to go ashore. Paperwork to be emailed later.
Stretched our legs, went into the shop by the wharf and got our first taste of Newfoundland friendliness. A shop assistant gave detailed information about the local hotel( motel, with restaurant, bar and slots). Off we went for a celebratory beer- finally having arrived on The Rock. It’s only taken 3 years!
A Qudi Vidi beer was recommended. Hope to visit Q V later, weather permitting. An interesting narrow harbour, 1 mile north of St John’s with the brewery and pub. Just finishing that, when “Brian” a fisherman appeared with two more. Anyone who has watched Clarkson’’s Farm will be familiar with Gerald whose speech is incomprehensible to most people. So it was with Brian. His generosity stemmed from our connection to the sea. He’d heard that we were on a sailboat. That much we got. We had been warned about the difficulty of the dialect, and now were experiencing it first hand. A lady ( name given but not heard) talked at length about a cafe where she works, recommending the Fisherman’s Breakfast and lunch but most of that conversation too was missed for the same reason. She also insisted on whispering as she was the competition.
After two beers, needed food, so tried the restaurant. Nachos and potato skins a far cry from the carpaccio of beef, halibut on spicy veg and crème brûlée of the night before.