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[ THE WIRE ] SKIPPER’S REPORT


Date: 21st January 2017

Time: 1830z

Position: 19°35.6N 039°57.0W

COG: 250-260°T

SOG: 6kts

Wind: ESE 3/4

Swell: NE 3-4ft

Sky: 5/8 cumulus

Weather: Good


 

It’s been a confusing day on Disco. We did our first time change. No one knows what’s going on or what time it’s meant to be. All quite amusing.

 

We should have done it a little while back, but with all the other exciting distractions of sailing an ocean it had fallen by the wayside of priorities. However, eating breakfast in the dark, and sailing in daylight at what should have been night-time couldn’t’ last forever. Last night was chosen as the night, where each shorter night shift would stand watch for an additional half-hour, and once the hour had been made up, the clock would go back one.

 

The discussions were endless, and both off-watches were very nearly woken up early and then late several times. However, we seem to have made it through the most technically challenging bit of our crossing so far, and most of us are now up to speed with the new boat time of UTC-1. I think Lea is still pretending not to understand so she can try and get away with oversleeping, but we’re onto her cunning rouse and are determined not to let it work.

 

New ways are being created to cope with the oppression of constant heat and limited ventilation below decks. Joe has begun an industry in frozen Mars bars, while Moris is pushing a line of frozen Twix bars. We have eaten our way into a good amount of freezer space, so are now considering what else could be chilled in this way, but the main challenge with freezing chocolate is being able to get it in your face before it melts. I know fully understand the value of having an icemaker onboard to the San Diego Crew (you know who you are, we’re coming home!). An icemaker and gas-powered blender would go a long way to improving this situation, but I’m not sure my dry-boat policy would see the maximum potential of that reached.

 

In other exhilarating news, we have just gybed. What a day. Helming on the other gybe was becoming very challenging due to lightening breeze and a slightly mixed swell, and also taking us too far north for my liking. The new starboard gybe has presented absolutely no improvement in helming conditions, but has at least arrested our premature inclinations north.

 

Lea and Henry had an industrious morning in the galley creating a commercial quantity of hand-made baguettes. It was a nice bit of French dazzle from Lea, another insight into the remarkably extensive capabilities of Henry’s culinary skills, and a much-needed addition to the lunchtime menu of soup. I have strong opinions of soup on boats, which can’t be published in civilised media, so suffice to say that those baguettes made my day.

 

Good evening from a hot, slow, confused and industrious Disco.

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