We set sail from the Coupeville Wharf and headed deeper into Penn Cove to harvest oysters from Bill Smith's personal shellfish farm. This was a new experience for me and inspired me to one day have my own secret stash of yummy shellfish waiting for me in the ocean. Within minutes we had 30 fresh oysters ready to be eaten gratefully. Once lunch was on board we opened up the snacks everyone had brought, made some coffee, popped the red wine, and began roasting the oysters in the galley. Sitting around a table covered in food, with friends who have all been through this experience of loss together and being able to laugh and love is a reminder of everything we still have.