Heading for South Georgia

We’re currently at 53 28’S 41 06’W.

Nearly the end of the 4-8am watch and time to write the blog. This comes as
a welcome respite from the morning chill and 4m waves that we’re trying to
navigate through while minimising the distance by which the rest of the crew
are being flung about their bunks. At least we were blessed with a bright
sunrise and clear skies to encourage our efforts. For the first time in a
few days our watch were also lucky enough to see a few humpbacks and seals
through the rough swell, the rest of the crew deciding that 5:30am was a
little to early even for whales, despite Sarah’s best efforts to rouse
everyone from the deck.

Yesterday sailing conditions were unchanged from the last few days as we
continue on our course to South Georgia, and so was fairly uneventful again
most of our efforts concentrated on trying our best to reduce the roll of
the boat and catching up on lost sleep. We’ve been sailing as close downwind
as we can with three reefs in the main and a small amount of jib. The only
incident to report comes from a rather disastrous attempt at serving
spaghetti bolognaise at dinner. In order to avoid some rocks at the
continental shelf we need to change direction slightly to steer around them.
For all those non-sailors reading this (my parents included) when sailing
with the wind coming from behind the action is called jibing and essentially
involves releasing the boom (the horizontal bit that the sail is attached
to) and pulling it in to the centre of the boat and releasing the other side
as you steer through the wind. This often results in considerable change in
motion of the boat. Unfortunately for our galley team, lack of communication
meant that they weren’t informed of the impending jibe which resulted in one
poor member being covered in 2.5kg of soggy, luke warm pasta. Tempers were
further frayed as subsequent portions of bolognaise decided that they would
rather be on the floor following another aggressive lurch. After 4 days of
rough seas many of the crew are looking forward to the ability to cook
dinner without having to hold down every pot, glass and bowl, strategically
placing condiments, and sliding across a wet galley floor. Happily, as of
this morning we are approximately 110 miles away, roll on tomorrow night.

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3 Responses to Heading for South Georgia

  1. paula355 says:

    So pleased you will soon be able to eat and sleep more smoothly. We are still talking about the fridge opening antics while on port tack which had us giggling for days. Pasta gybe sounds more serious and less fun. Am looking forward to hearing how the salted lamb gets cooked. Do you still need tagine recipe?

  2. Barbara matthewman says:

    Cliggy always said the crossing to South Georgia was going to be the toughest part. I see what she meant! Have the lamb carcasses survived or have they been tenderised to oblivion?

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