Noon Position: 44 08S 113 31E
Sky: Overcast, though clear till noon
Sea: NW5–big roller coming in from somewhere
Cabin Temp: 64 Sea Temp: 53
Miles last 24 hours: 169
Longitude Made Good: 164
Total Miles: 15,653
Miles to Hobart: 1513
When you have the opportunity to see your wife some 1500 miles on, you do the distance math…a lot. Wind machines, that are slow by nature, and schedules aren’t a good match. Much could go right, and wrong. In the 17 days since Mo lost her port pilot house window, we’ve made 2309 miles of easting for an average run of 136 miles a day. This is somewhat below our 139 mile-a-day average from Ushuaia to now; winds have been lighter up here at 44S than down at 47S. It’s also nominally below the 137 miles a day we need to average in order to arrive Hobart on the 19th. Any way you slice it, it’s a close run thing. Which is why as winds eased today, I went for the big guns, that being the big genoa and full main…wind on the beam, 7 knots.
I am largely happy with the foods I’ve packed aboard Mo. Over a hundred days on, the dishes are still appetizing, though there are only four breakfast recipes and five for dinner. This could be due to the fact that, in the case of dinner, curry paste, chicken stock and butter added to any recipe make it a winner. But they are winners. There have been some exceptions, however. At home, I enjoy Quinoa and so featured it in one recipe, whose quantity required I pack aboard 40 pounds of that grain. I don’t know why except that it is simply a matter of taste. I found for that recipe that I preferred Polenta, of which until this week, I hadn’t even opened the first bag. brought but 15 pounds (stocked up in Ushuaia).
Yesterday I forced myself to use the Quinoa. Bingo. Now it’s a favorite. De gustibus non disputandum. Another example is Soylent, one of the very generous Figure 8 sponsors. I have aboard enough Soylent for one meal a day, a favorite easy meal for me. But, I’ve not been taking advantage as often as I anticipated due, I finally figured out, to friction in the process. It was the bag, which can be messy to open and scoop from on a boat bouncing six ways from Sunday. The fix occurred last week: transfer the powder to a separate container with its own scoop! Simple. And I’ve had Soylent every day since!
This article was syndicated from The Figure 8 Voyage