avionbianca   Blog for s/v Avion

July 18, 2014 Gybe Ho! Life on Port
Well after nine days on starboard tack we have gybed over onto port tack. What that means is that our entire world has gone from leaning to the left, to leaning to the right. This may seem trivial at first but a few things are different. While for nine days we have all been strengthening our left arm while we drive, we now have to learn to drive with our right hand. For those of us sleeping on the low side we are now on the high side which means relearning how to sleep. It also means that the kitchen is now on the high side, dirty dishes have become much more likely to take trips across the boat. Also most of the kitchen cupboards are now on the high side making things like getting bowls and tea out has become a bit hazardous. We are now flying a symmetric spinnaker and going more directly down the waves and more directly to Hawaii this makes thee driving much more exciting as we are surfing down waves making the boat go much faster but the margin for error much smaller! Another notable change that is not a result of life leaning the other way but coincidently happened the same day is the food! Up until now we have had frozen casseroles made by Kent and his wife, usually something smothered in cheese and delicious, or frozen stews from Dragers. 2 days ago the last of the dry Ice sublimated and yesterday we ate the last casserole, chicken enchiladas! We are now resorted to nonperishable foods, which many boats resort to pre prepared dehydrated meals. Of course, with my upbringing being so centered around food, this was never going to fly! Before we left I volunteered to take charge of the nonperishable meals, reading researching and looking into every gourmet backpacking website I could get my hands on, as well as interrogating anyone who had ideas to share! I found recipes adapted them to what our needs were and assembled them into meal bags. The goal, we wanted minimal cooking as we knew the focus would be sailing and sleep. Once all the bags were filled with dehydrated veggies beans rice quinoa and potato flakes I looked at the bags and told myself there is no way that is enough food for 6 so I added a bit more to each thinking we could eat leftovers f or lunch. Well after making the first bag I think we have enough food for 15! I guess we won’t starve! I like to think what I made is better than what REI sells but that is up to the rest of the crew to decide. Until next time
Nico
18 Juillette 2014 Empanage! La vie Sur Babord
Apres neuf jours sur tribord on viens d’empanner et on est sur babord. Ce que ca veut dire c’est que notre monde qui pancher a gauche maintenant panche a droite. Ca ne semblerrais pas comme une grande affair, mais ca change quelque chose. Pendant neuf jours on a barrer avec la main gauche, et maintenent on doit re apprendre a barrer avec la main droite. Pour ceux de nous qui dormais sur le coter bas on se retrouve du coter hour et doit reaprerndre a dormir. Ca veut aussi dire que maintenet la cusinne est du coter haut, et la vaissaile et la norriture se decide de traverser le bateaux de temps en temps. La on a mis le spi symmetric et on vas plus dans le direction des vagues et plus directement ver Hawaii! Ca fait que de barrer est beaucoup plus interassant et aussi la marge pour erreur es largement reduit! Un autre changement qui viens de se passer mais n’a reins n’avoir avec l’empanange c’estt la norriture! Jusque a present on manger des plats fait d’avance par un equipier Kent et sa famme, normalment quelque chose couvert de fromage et delicieux. Il y a deux jours le reste de la glace sec (traduction direct) s’evapore et heir on a manger le dernier plat preparer Enchiladas de poulet! Maintenent on et reduit a de la norrriture non perible ce que pour la plut part des bateaux veut dire des sachet de repas deshydate. Bien sur comme j’ai ete elever bien francais, ca ca n’aurais jamais passer. Avant de partir je me suis inscrit a m’occuper des plat non perrible. J’ai lu, rechercher, demander a tout le monde qui avait fait quelque choes comme ca, et rechercher tout les recetter de randonner que je pouvais trouver. J’ais pris des recettes, J’ai adapter pour nos besoins et j’ai 10 sac de repas en sac zip lock. Le bute, de ne pas a avoir a cusinier comme on savais que on aller etre occuper a naviguer et dormir. Une fois finis j’ai regarder les sac j’ai demendeer a ma mere et mes amis et j decider que ce n’etait pas possible que il y avais asser pour 6 personnes dans chacq sac don j’en ai rajouter en pensant que on mangerais es rester au dejeuer. Et bien sur apr avoirs fait le premier dinner on en a asser pour nourrier 15! Au moins on ne deperiras pas! Apres tout ca pour ne pas a avoir a cusinier je prernds les rester d’auter repas et j’ajoute je mange et je cusine, et j’adore ca! On se demennde d’ou je tiens ca! A la Prochainne
Nico