S/V MOBETAH

LOA: 40'0"
LWL: 32'0"
BEAM: 13'0"
DRAFT: 5'0"
DSPL: 25,000 lbs
BALLAST: 8,600 lbs (internal lead)
MAST: 54' 5.25" DWL
ENGINE: Kubota 5Ohp ( +/- 1 gal/hr)
GENERATOR: Kubota 25hp (6.5 KW)
BATTERIES: House = 8 T105s
HEADROOM: 6'4"
BERTHS: 6
FUEL: 110 gal (diesel)
WATER: 2 tanks, 132 gal total (hot/cold)

There were 2 Endeavour40 models: An "Owners" model with an inner forestay, a slightly taller mast, and extra winches, and a "Charter" model which did not have the extra track, forestay, or added winches. Mobetah was the "Owners Model"

cruising40@hotmail.com

http://ww.monkeybaymarina.homestead.com/
Monkey Bay Marina
"Our homeport in Guatemala"

http://www.demyb.com/
Demopolis Yacht Basin
"A Nice Place On The Tenn-Tom"

http://www.endeavourowners.com/
All about Endeavour Sailboats

http://www.riodulcechisme.com/
News from the Rio Dulce, Guatemala

http://www.cruisersnet.net/
Great info on Southeast US coastal cruising

http://www.saltysailors.com/
Stories and advice from some Texas sailors

Have a simple yet delicious recipe? Share it with us!
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Black Beans and Rice

Rice:

8 oz. package of Vigo Saffron Yellow Rice

Cook as directed on package

Black Beans:

1 each 15 1/2 oz can Black Beans
1/2 cup finely chopped onion
1/4 cup finely chopped bell pepper
2 cloves minced garlic
two tablespoons oliveoil
4 oz package Natura's Sofrito Crillo (Tomato Cooking Base)
1/2 teaspoon Oregano
1/3 cup water

(1) In a saucepan, saute onions, pepper and garlic in olive oil until soft (5 to 8 minutes)
(2) Stir in remaining ingredients
(3) Bring to a boil.
(4) Reduce heat and simmer for 10 minutes
(5) Serve over Yellow Rice
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Bill's Original Key Lime Pie

1/2 cup key lime juice
1 can sweetened condensed milk
8 oz. coolwhip
1 package instant vanilla pudding
graham cracker crust

(1) Dissolve and mix pudding mix into lime juice. (2) add sweetened condensed milk. (3) Mix throughly (4) Add coolwhip. (5) Mix throughly. (6) Pour into graham cracker crust. (7) Refrigerate. (6) After chilled, serve with non dairy topping

Variations:

(1) For Coconut Key Lime Pie subsitute instant coconut cream pudding for instant vanilla pudding. (2) For Chocolate Key Lime Pie substitute instant chocloate pudding mix for instant vanilla pudding and chocoloate graham cracker crust for regular graham cracker crust.
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Carolina Pulled Pork Bar-B-Q

1 each Boston Butt (aka Pork Butt)
Garlic Powder
Cajun Seasoning
1 1/2 cups brewed coffee

(1) Debone and remove as much fat as possible from pork butt. (2) Quarter pork butt. (3) Throughly rub pork butt with garlic powder & cajun seasoning rub or your own favorite rub.(4) Place pork butt in pressure cooker. (5) Add coffee. (6) Cook in pressure cooker for 50 minutes. (7) Remove meat and shread with two table forks. (8) Add Captain Billy's Bar-B-Q sauce or your own favorite Bar-B-Q sauce to taste.
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Captain Billy's Bar-B-Q Sauce

2 Cups Ketchup
2 Cups White Vinager
1 Cups Splenda (or sugar)
1 Teaspoon Galic Powder
1 Teaspoon Cajun Seanoning
1 Teaspoon Course Ground Black Pepper

(1) Througly mix (2) Simmer all Ingredients for 10 to 15 minutes.
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