Sailfeed
January 31st

ushuaia 009

Tbone has asked a salient question after watching the Skip Novak Storm Sailing videos.

It is a lamb. Tierra del Fuego has plentiful, succulent lamb, which is charcoal spit roasted and served in all the restaurants in Ushuaia. When you’re sailing in the cold of the deep south, your body craves heavy, greasy meals, like spit-roasted lamb, at least four times a day.

The done thing down there is to tie a lamb carcass to your backstay for any voyage through the Fuegian channels or down to Antarctica. It’s always cold, so the meat stays refrigerated, and there are few flies or creepy-crawlies down there to spoil the meat. Connoisseurs say that the constant salt spray from a Drakes Passage crossing will cure the lamb to perfection in about a week. I’ve never heard of backstay lamb going bad.

The man in the photo above is Alejandro da Milano, AKA El Mono, aboard his 60-foot beast Mago del Sur, which, like Skip Novak’s boats, has a retractable keel and has been to Antarctica many times.

Condesa was tied alongside Mago del Sur in Ushuaia, and as I snapped the photo above, I asked El Mono an important question. I’d been having night sweats for about a week, trying to decide whether or not to sail to Antarctica. All reason was on the side of not going, but I asked him, “Some people are saying I’m crazy to go in a fiberglass boat. Some say the ice isn’t that bad this year. What do you think?”

He replied, in suave Buenos Aires accent, “I think you will sail to Antarctica, and you will come back with a big smile on your face.”

This article was syndicated from The Adventures of the Vessel Condesa

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