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  1. #76
    Guest Member S Landreth's Avatar
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    The dive and another pin on the map.

    Our original schedule had us diving on the 2nd day in Cuba. When we arrived, I looked out the hotel window and saw whitecaps. When we met with our guide he told us we might not be diving the next day because of the weather. In the morning there were 4 to 6 foot swells. The forecast for the 3rd day wasn’t any better.

    The forecast for our last full day didn’t look any better, but that morning the ocean was calm. The guide called us early and said the dive shop didn’t have any scheduled dive trips for the day but would make an exception for us if the weather stayed calm. This time of year isn’t the best time to dive in Cuba and why we are planning another trip (Spring/Summer) within the next two years.

    We left Havana and headed east towards Jibacoa. About an hours drive from Havana.




    Dive suits on and gear in the pedal boat and we’re on our way. The pedal boat was a first. But the dive master and the crew member were great. The reef is not far off the coastline in this area. Calm waters





    Should have brought a better camera. There was a slight current because of the inclement weather the previous days so the visibility wasn’t what we had hoped for.

    A healthy reef.











    Last edited by S Landreth; 09-01-2023 at 07:33 PM.
    Keep your friends close and your enemies closer.

  2. #77
    Thailand Expat
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    Lots of particles in the water. I’m guessing vis was about 5-7 meters?

  3. #78
    Guest Member S Landreth's Avatar
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    ^10 meters is what was recorded in the dive book



    The barracuda; I zoomed in on, might be a little over 10 meters away in the picture below.




    Cuban cooking class.

    It was fun. The Cuban chefs got a kick out of girlfriend during a taste test.

    But first, the Cuban Mojito as opposed to the Mojito we were taught how to make in Miami. Cubans use a dark rum and crush the mint stems. In Miami most will use a white/clear rum and just twist the mint leaves and toss stems.









    Lunch time.




    I made Ropa Vieja (old clothes). A Cuban comfort food. Shredded beef and vegetables.




    And she made Langosta




    The taste test. There were a few different spices (certain amounts) the chefs told whatshername to add while cooking. Towards the end, the Cuban chefs tasted what she was cooking and told her to add a little more of this and that which she did. The chefs did another taste test and told her to add just a little more. One more taste test and the Cubans said it was ready. Girlfriend tasted it and said not yet. The chefs enjoyed that remark. She added a little more of two different spaces and tasted it again. Then she added a little more before doing the final taste test and told the chefs it was ready. The Cubans tasted it and laughed and told her it was ready.

    Our lunch.



  4. #79
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    ^ very nice

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