Dolphin Delights
Dolphins sighted and 2118.5nm to go for Casamara but all’s well in the galley…
Spa Day Day 10 and the well-fed crew of Casamara decide on a Spa Day……. Hi Everyone, Well we achieved half way and rather than celebrate with a big meal as the rest of the fleet appear to have done (we have a big meal everyday) my crew decided to treat the skipper to a … Read more
Gybing Day 9 – Gybing already! Hi everyone, Beautiful morning spent lazing around. This afternoon it was a bit cloudy and we took the pole down to check for wear and tear and then gybed. This evening the wind has picked up and we are up to 20 plus knots. We have participated in the … Read more
In the Groove Day 8 (not sure where Day 7 went!) and the Crew seem to be having a blast and getting in the groove! Hi everyone, Today has been another blue sky sailing day with great trade winds. We have sailed nearly 1200 nm in a week and no engine. We replaced the broken … Read more
A Fish, a fish, my kingdom for a fish! A fish at last for Casamara’s crew to feast upon. Hi everyone, As you can see from our track we are now going west having come South to avoid the wind hole. We will be on this tack for circa 1700nm having done over a 1000nm … Read more
Up the mast Great excitement on Day 5, with mast shenanigans… Hi Everyone, Well we were going fine and Charlie and I were on watch commenting on how much fun this was when suddenly the genoa ended up in the water – pitch dark. All hands on deck and we dragged the sail back … Read more
Dolphins sighted and 2118.5nm to go for Casamara but all’s well in the galley…
How exciting, Julian has sent in the first of what I hope to be many first-hand reports on the ARC Race (see previous post Creative Cuisine for the Casamara Crew). Here it is:
Julian Kimberley Sailing Today Magazine’s cookery author and joint owner of GN Espace (pictured left above) is completing in this years ARC race on board Casamara, a Discovery 55. We in the Lovesail office are very lucky to know Julian and he has agreed to send us updates from the race for our blog and about the creative cuisine he will be creating.
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