......well, in the grand scheme of things the answer is YES! We now have a mere 300nm to run and are hoping for a daytime finish on Thursday afternoon, but this all depends on the winds that have eased.  After 2700nm I still can't quite believe I am actually sailing this vast ocean on our own yacht and what's more enjoying it (apart from during one scary squall). The emotion I felt when I slipped the last line in Las Palmas was quite unexpected, as I expect the feelings will be when we finally moor up in Rodney Bay Marina. What an adventure!

Now for an update to my previous blog contribution ....

Having seen no shipping whatsoever for days, yesterday we saw a grand total of four yachts and today one supertanker bound for Kome Kribi (guess where that is) that crossed our bow and hailed us on the VHF wondering what all these yachts are doing out here!

You may have read about horticultural experiments with Basil on various yachts. We too entered into the spirit of the event and found a flourishing little plant at a market shortly before our departure. It all looked promising until Pipistrelle started to heel (about 2 hours after the start!) so Basil was moved to the security of the sink from where it mysteriously disappeared to be found on a shelf in the saloon but rather the worse for wear. Moved to the company of other fruit and vegetable supplies in the forward shower, we thought Basil stood a slim chance of survival. We were right - it withered and died. So I ceremoniously committed it to the deep several days ago. No photographers were available at the time to record the demise.

Happily the other fruit and vegetables have survived extremely well and the risk of scurvy is correspondingly low. Having entered week three on board all rationing (especially on biscuits and chocolate) has been lifted, to the delight of all crew members - but one in particular who will remain nameless.

Along with Paul's impressive catches off the stern, it's a relief to find that stocks of frozen meals I prepared in advance will see us through to St. Lucia. It really is much easier than cooking from scratch which consumes vast amounts of gas and makes the cabin temperature soar. Not good when it's impossible to ventilate the boat adequately anyway. The whole crew is looking forward to eating food presented on a plate, that has not been cut up into minute pieces, using a knife and fork and drinking a decent wine (we have not consumed a drop all trip yet!) from a wine glass.

Cheers!

Bob, Elaine, Nick, Alan and Paul