Quarterback finally set off 2 days later on 21st November.
Turns out one reason for ‘le délai’ was a garage full of inventory to be loaded onto a Mahe 37 destined for the Antilles. We’d been hearing about this mysterious garage since we arrived, all talk increasingly accompanied by pensive silence and a look of despair. Remember, we’re supposed to leave in a day so we’re still imagining a few remaining boxes, bits and bobs.
Mr SlowTourist, ever the ex-Grenadier, commanded all for a 0900 start the next day. Meeting point: the garage. Our Audi Q5 seats down, ready to be loaded.
The garage was crammed full! Understandably really, there’s only so much you can fit into an Peugeot 108. After a whole day of multiple runs transporting and loading heavy boxes, bales of rope, refrigerators, outboard engines, batteries etc, and lugging the stuff from car park down to the boat, the garage was almost empty. And yayy- the spinnaker finally arrived!
For dinner it had to be – what else – a rewarding Bifstek. We were sent to Baitona, a simple Basque influenced restaurant on Rue Saint-Jean du Pérot, relaxed atmosphere and really excellent food. And not just any steak. THE BEST Cote de Boeuf in La Rochelle! Possibly best ever. And those bronze pommes frites you see? Fried in duck fat.
A truly bon appetit after a successful day.
With hours to fill as we sail, cooking and eating will be one of the daily highlights. And to make sure we don’t arrive starved and dehydrated, it’s essential to prepare a good provisioning list that will provide some variety. After all, we’re not sure how long we’ll be at sea exactly and you do need to consider that something you rely on may break down (fridge, water-maker…).
The last opportunity on this route for us to stock up on provisions before the long passage is Las Palmas. They’re set up very well to cater to cruisers, with a choice of fully stocked hypermarkets and local fruit and vegetable markets where everything is super fresh and can be delivered.
Once you start calculating amounts that 5 adults will consume over 25 days, you get a picture of how much space thats going to take. Here some examples of amounts we’ll be bringing on board:
- 400 litres of water
- 100 eggs
- 50 apples
- 1 whole leg of Jamon Iberico
- 20 onions
- 10 garlic bulbs
- 10 jars of nescafe
- 10 kilos tomatoes
- 50 lemons
10 litres milk
- 4 bottles olive oil
Total foodies that we are, we’ve been giving a lot of thought to the meals we’ll cook. And since we’re a mainly French crew, food will certainment be a major topic of discussion. Look forward to finally meeting up with the rest of the crew and, over a good meal and bottle of wine, exchanging suggestions and putting together our definitive list. I’ll upload our provisioning list once we get back with comments on what worked or didn’t and how we got on, gastronomically-speaking!