0800 were all up except Peter who went ashore for one
last party. Thomas and I set off to the Club in the dinghy for final ablutions
and
pick up Rodolpho and his son Santiago. It takes three
efforts as Thomas has to return for his, towel and the kitty. I return with the
new crew, Thomas with the Marinero to untie our mooring lines.
A tug for
Shan
Casting off
By 0930 were away, mainsail up, wind on the nose as
usual, and the motor pushing us along at 8kt (Against the tide the ground speed
is reduced to 5kts)
through the brown waters of the world’s largest estuary
at
1100 Bodies are scattered around the deck taking
advantage of the fine weather thought there is a nip in the wind. I decamp to my
usual place
at the bow and in the company of Mr Bill Tillman read of
his exploits in the 50’s down the Horn.
Come 1200 Thomas appears in waiter mode and brings me a
beer on his tray! Its hell at sea.
Lunch is
served
Happy hour
As the Sun begins to set we reach the end of the estuary
and turn south, sails now fill and were creaming along at 11kts on beam reach in
a reasonable brown sea
Thomas produces lunch, beef bourgeoning, served a la
bowl, I produce the wine a cheeky little vintage (were pleased to discover as we
have
60 1.5ltr of the same) and we dine at a 30degree angle
juggling between glass and bowl.
As the sun lowers in the sky its time for long trousers
and a jacket as the air temperature drops, the sea also is getting cooler and
the temperature
has dropped to 15C degrees. Bolognaise, green peppers and
Fusili and another bottle of that fine red as the sun sets and night watches are
organised.
A cracking sail which continues through the night as the
wind comes around to our stern and with the tide we are making 11kts in gentle
sea.
We are now goose-winging and going like a train, a
cracking sail in perfect conditions.
goose-winging
along
Stowaway
Yacht
Club
Harbourmaster
Bob the
blog
