Kaimusailing

s/v Kaimu Wharram Catamaran

Vessel Name: Kaimu
Vessel Make/Model: Wharram Custom
Hailing Port: Norwalk, CT
Crew: Andy and the Kaimu Crew
About: Sailors in the Baltimore, Annapolis, DC area.
31 January 2023 | St. Marys, GA
24 January 2023 | St. Marys, GA
17 January 2023 | St. Marys, GA
07 January 2023 | St. Marys, GA
29 December 2022 | St. Marys, GA
20 December 2022 | St. Marys, GA
13 December 2022 | St. Marys, GA
03 December 2022 | St. Marys, GA
24 November 2022 | St. Marys, GA
21 November 2022 | St. Marys, GA
12 November 2022 | St. Marys, GA
08 November 2022 | St. Marys, GA
27 October 2022 | Somers Cove Marina, Crisfield, MD
18 October 2022 | Somers Cove Marina, Crisfield, MD
07 October 2022 | Somers Cove Marina, Crisfield, MD
25 September 2022 | Somers Cove Marina, Crisfield, MD
19 September 2022 | Somers Cove Marina, Crisfield, MD
13 September 2022 | Somers Cove Marina, Crisfield, MD
09 September 2022 | Somers Cove Marina, Crisfield, MD
06 September 2022 | Somers Cove Marina, Crisfield, MD
Recent Blog Posts
31 January 2023 | St. Marys, GA

Tahitiana to Go!

The plan was to make some more chicken soup of the florentine variety, with mushrooms, and why not add some tomatoes. Also I wanted to cook up some shrimp to use in fried rice or in a salad. I had some ideas.

24 January 2023 | St. Marys, GA

Flied Lice

I was craving something and ended up looking at recipes at food52.com, also videos on YouTube of chefs making fried rice. I looked at casseroles, stews, soups, I like soups. In the morning my bread, my favorite bread, square ciabatta rolls, was turning green with mold.

17 January 2023 | St. Marys, GA

Tahitiana, Dave's Memorial

I needed to do Pizza Night to make sure the apparatus was in working order, also to finally use the ingredients I had purchased prior to Christmas, mozzarella and pepperoni. I hadn’t made pizza in over 6 months and I would be on call to make it for Helicopter Dave’s memorial coming up next weekend. . Although [...]

07 January 2023 | St. Marys, GA

Bronchial BS

While biding my time, waiting for my cold virus to ease up, I went to the Food52 site, which is an excellent repository of recipes. I would select my category and apply “Contest Winners” filter. I looked at about 50 recipes each of stews, soups, and finally Italian. My appetite which had gone [...]

29 December 2022 | St. Marys, GA

B-28

The weather report was dire, gale warning, forecast for freezing temperatures, and up North it would be worse, my friends in Crisfield would get it, and Cornelia Marie, up in Baltimore would get it too. It’s such a burst of polar air, the normal temperature differences won’t exist, the cold [...]

20 December 2022 | St. Marys, GA

Okeechobee OpenCPN

The news was that a Catalina 30 similar to SUNSPLASH had gone missing while voyaging South from New Jersey to Florida. They had been missing ten days when they were spotted hundreds of miles offshore and rescued by a merchant ship. The sailboat was without power, food, or water. The two sailors were [...]

Tahitiana to Go!

31 January 2023 | St. Marys, GA
Cap'n Chef Andy | Like Summer, in February
The plan was to make some more chicken soup of the florentine variety, with mushrooms, and why not add some tomatoes. Also I wanted to cook up some shrimp to use in fried rice or in a salad. I had some ideas.
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Another propane tank was dying out and a trip was organized for shopping and propane refill with Komputer Ken. He had a medical appointment and we headed out to Tractor Supply for the propane. He then brought us to Lowe’s home improvement store and then asked if I was hungry and how about Chinese. Yes, and we had a nice lunch at China King, the last good Chinese restaurant in town.
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I loaded up on various vegetables and a couple boxes of wine. The bill was $140. By the time we headed back to the boatyard as weather was approaching, a few drops of rain fell on the windshield. About 2 miles from the boatyard there was a loud noise from the engine and Ken pulled over. Steam started coming up from the hood. Ken found the upper hose from the radiator had a split. I suggested taping the hose with Gorilla tape, so we did. The split was long and the hose was old and soft. I suggested we could make it to the boatyard after filling the coolant system with “purified drinking water” from Walmart. Ken opted to return to the main drag where there were a couple of auto part stores. At Advanced Auto Parts he procured the correct hose and we changed it right there in the parking lot. More Walmart water and we were off to the boatyard. When we got there I was too bushed to start cooking. I had a light salad and put things away for tomorrow.
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The next day I began making the nutritionally dense Pink Cream of Chicken Mushroom Florentine soup. First I filled a 3 quart medium sized pot with 6 cups of water, set it on the flame and then tossed in a small young Perdue chicken. I spiced a bit with Italian spice mix. The bird simmered for 30 minutes, then was lifted out onto a pan to cool. The broth was picked clean of debris and excess chicken fat was ladled off the top. The broth was put into the stock pot, brought to a boil, and a large plastic box of baby spinach was tossed in. Next I prepped 3 leeks producing about 3 cups, and carrots and celery to about the same amount altogether. Also a small box of mushrooms gave up its life to join the mess.
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The chicken was cooled a bit and now could be deboned, diced, and added to the soup. The medium pot now had a stick of Irish butter melting along with a half cup of flour. The heat was reduced to simmer while the roux was whisked for a few minutes. Broth was ladled into the roux and whisked smooth. Two half cup ladles at first, then four, then four more, then a quart of half and half was whisked in. The roux was added to the soup along with a large can of crushed tomatoes. I tasted the soup before and after the tomatoes were added. The soup without the tomatoes was very good. The tomatoes add a different taste. Perhaps it is too “sweet” and sour cream or balsamic vinegar could help. It is a change maybe sideways. The soup was coming in at about $5 a quart, so it is not an economy soup.
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I didn’t really spice the soup until it was complete and then I used garlic salt and lots of fresh black pepper. This is a nutritionally dense food, not much carbs, lots of protein and veggie vitamins. Calcium too.
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There was a whole raft of cooking gear to clean up. I had had a nice serving which served as dinner, gave a portion to the Tahitiana sailor who likes his soup, and then put away 6 zip loks in the fridge, about 3 cups each. I am not concerned about eating this morning, noon, and night.
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The next day or the next day after the next day I decided to make rice. I wanted to make rice like a pilaf but with Chinese ingredients as in fried rice. So, instead of making plain rice and then using it to make fried rice, I would make rice with finely diced onion, garlic, ginger, green onion, celery, carrot, with oyster sauce, sesame oil, and soy sauce. The galley burners had the teakettle with a half liter of water on one side and the pot of rice, etc., on the other. The rice mixture was sauteed with oro verde EVOO and some black pepper. A slug of marsala was added along with the boiling water and the pot was set on simmer.
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The NFC championship game was coming on. The rice mixture simmered. The game was disappointing and one sided. The 49er team ended up using its 4th string quarter back who also got injured and they had no chance. 32-7. The Eagles will go to the Super Bowl. The 2nd game was close, won by the Chiefs by a field goal at the end. The Chiefs go to the Super Bowl. The Bengals quarterback was sacked repeatedly and did manage to tied up the game, then the field goal did them in.
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The image is another photo of the Tahitiana, named NESS, all spiffied up and ready to go.

Flied Lice

24 January 2023 | St. Marys, GA
Cap'n Chef Andy | Chilly AM, Warm PM
I was craving something and ended up looking at recipes at food52.com, also videos on YouTube of chefs making fried rice. I looked at casseroles, stews, soups, I like soups. In the morning my bread, my favorite bread, square ciabatta rolls, was turning green with mold.
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I used the Optima oven to make a couple cups of brown rice and saved it in the fridge in a zip lok bag. I made fried rice, just like the chefs on the internet, but my oriental spices are missing, dispersed to the kitchens of Crisfield and on board SUNSPLASH. I needed to replenish and figure out what I would be eating the next few days.
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Komputer Ken had a medical appointment near Walmart and I accompanied him with a shopping list including all sorts of oriental ingredients. Off the top of my head I decided to make chicken soup, also, it seems to help me in times like these. $125 later I had little in my basket except chicken leg quarters, mirepoix ingredients, bottles of various oriental flavors and sauces.
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Back at the boatyard I was feeling exhausted and a storm front was approaching from the Northwest. I schlepped around dragging aboard my groceries, taking a break here and there, having a slug of Madiera, it’s an equivalent for cooking sherry required in some recipes, but I wanted to ascertain its taste.
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I couldn’t fit everything in my little dormitory fridge, but if I made the chicken soup right away, I could save a lot of space. But I was bushed. The storm hit and I hunkered down in the galley. It was time to watch one of my favorite TV shows. Instead I went out in the aftermath of the storm and began with the big stock pot, skinning the chicken into the pot, adding other ingredients as I prepped them. Prepped? Not really, just throw ‘em into the pot, except for the onion, semi-sliced, and the carrot, semi-sliced, and the celery, quartered and sliced, but the bag of spinach went in, stems not removed, a slug of madiera followed.
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The initial firing of the stock pot and the subsequent addition of raw unskinned chicken produced a cloud of smoke. It quickly grew thick and I struggled to open the overhead hatch. It was not raining anymore. The no-see-ums that had been a problem were effectively dispersed. After I calmed the pot down with more water and spices, the smoke problem mostly cleared. The odor of this concoction was terrible. Maybe it was burning the chicken flesh or bones. No one likes spinach, maybe that was the problem.
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I added a large can of tomatoes and turned the concoction down to a slow simmer. I added some brown rice. The spices I used were an Italian spice mix, ground pepper, and garlic powder. It was now 9 pm and I lay down and dozed off. Later I was up and turned off the heat. The soup tasted very good, but the chicken, bones and all, would have to come out in the morning, and the rendered chicken fat needed to be skimmed off.
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I started the heat at about 6 am and simmered the soup till 8:30. It tasted really good now and was reduced to a chicken rice stew sort of dish. I picked out the bones which were bare, the cartilage had been melted into the soup. I skimmed fat off the top with a ladle and filled a coffee mug with some of the soup. Breakfast coffee was made and I enjoyed 2 mugs of the soup. It was not out of the ordinary, it was chicken rice soup with spinach and tomatoes. Very thick. I packed 4 quart zip loks with it and gave one to the Tahitiana sailor.
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Among my purchases at the grocers was a bottle of olive oil. I had been using Carapelli organic EVOO, but now I needed a lot more to make salad dressing. My dressing uses 1 cup of olive oil, 1 cup of balsamic vinegar, and one packet of Good Seasons Italian dressing mix. In the store Carapelli was only available in 750ml bottles. Their Oro Verde EVOO is a dollar cheaper than the organic stuff, so I bought it.
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There is a lot of nonsense about fake olive oil, fake EVOO, and recommended brands on the internet. From my point of view there seems to be little fake olive oil, some fake EVOO, and a lot of conflicting “facts”. One thing that seems clear is that the best olive oil comes from California, mainly. The largest brands who sell all over the world have to use olives from wherever they can get them. Smaller boutique brands are sourcing their olives from one region or even one orchard. A valid test of the oil is to put a little in a cup in the fridge and see if it solidifies. It it does, it is probably authentic olive oil. Comparing authentic oils for flavor and maybe cookability in the sautee pan will result in a favorite. I am asking other cooks what they use and why.
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I like the organic Carapelli EVOO, but the cheaper, by one dollar, Oro Verde EVOO has a bit more taste. It’s color is the same golden color but maybe with a little green tint. The texture is the same. The flavor is enhanced a bit, a little sharper after taste at the back of the throat. This would be excellent in a vinaigrette dressing. I will try it in the frying pan soon.
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My previous oil was Pompeian Robust and I was happy with it. I became suspicious after reading some of the fake articles on the internet about fake olive oil. The Pompeian Robust is authentic. It is blended to achieve its flavor and body. It looks like a lot of oil from larger providers is blended from olives sourced from just about anywhere. If you’re paying upwards of ten bucks a liter for oil, and it passes the authenticity test, it is probably what it says it is. There are also olive oil associations that certify oils and make judgments, but there is some question about their objectivity. I am not obsessed with olive oil, but of course there are some out there who are.
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I made the fried rice with egg and ham, and prepped the ingredients in two batches, the first batch included carrot and onion, etc., and the second batch included ham and green peas. Most of the YouTube videos show a chef taking ingredients from available bowls of prepped items, and some have home cooks doing the same thing. I didn’t want to have a zillion little bowls of stuff, I had just two bowls. I wanted to fry the onion and carrot longer than the other ingredients, so I tossed bowl #1 in the skillet, it also had garlic and ginger. Later the rice went in and after frying it a bit I made a hollow in the middle and cracked 2 eggs into it. I scrambled the mixture till the eggs were not runny, then added bowl #2 with ham, green peas, green onion, oyster sauce, soy sauce, sesame oil, and a dash of sherry. The aroma coming up from the skillet was wonderful.
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The image is of a painting called Fried Air by Margarite de Geus of the Netherlands. It is available for purchase at saatchiart.com.

Tahitiana, Dave's Memorial

17 January 2023 | St. Marys, GA
Cap'n Chef Andy | Chilly AM, Warm PM
I needed to do Pizza Night to make sure the apparatus was in working order, also to finally use the ingredients I had purchased prior to Christmas, mozzarella and pepperoni. I hadn’t made pizza in over 6 months and I would be on call to make it for Helicopter Dave’s memorial coming up next weekend.
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Although it was chilly, I began making the dough. The pilothouse seemed somewhat warm, so I did it there. All through the day when I checked the dough it was not rising as it should have. The pizza oven was residing in a dock cart, so I trundled it over to the woodshop and put it inside along with a full propane tank. The pizza pans had been sitting for a long time and took a long time to clean up.
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I prepped the mozzarella, onion, and mushrooms into new bowls. The dough meanwhile was in one large bowl. I was not happy with that dough.
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I didn’t have my usual pizza customers, but mentioned to several boatyarders that I would be making pizza around 5 pm. Big Dave and Steve were out doing something and I expected them to show up for pizza. Geoff the phd chemist stopped by and I offered pizza for him and his wife later, but he expected they would be out for dinner in town.
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Steve and Big Dave returned and announced they had eaten already. What was I going to do with all that pizza. I did have a customer, but he reneged. I lit the oven and after about 20 minutes put the first pizza in, however, the temperature gauge was only at around 400 degrees. Then Geoff and his wife Karen stopped by. I was frantic. The oven is malfunctioning. It’s only going up to 400 degrees. Geoff is a real genius with fixing almost any problem. We worked together, changed propane tanks, disconnected and reconnected, but the problem persisted. Then as if by magic he got the burner to put out full blast.
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It was growing dark and I was trying to put together pizza pies in the dark. Big Dave showed up and my new computer client, Ken H., the first pie was cut up and disappeared. The second pie came out to rest and seemed to be stuck to the pizza pan. Had to be chiseled off the pan with my dollar store stainless knife. The third pie was hopelessly stuck to its pan and we had a general struggle to get it loose. Those pans are not usable, the nonstick isn’t working anymore. The last pie went it and Geoff baked it. I was spent. What a disaster. The guests were happy, though, sitting in the dark chilly evening.
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There ended up just one half slice left over. Geoff and Karen took off to watch Georgia football. When I retreated aboard Kaimu I found the game wasn’t on broadcast TV. Oh, well, the game was a lopsided blow out, over before halftime.
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The next day I tested the oven and it lit properly.
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My quest for another outrigger canoe design continued. I found a way to get delftship, a ship design piece of software, to work on a linux machine. It can compute waterlines from a design and displacement and generate two dimensional panels for a design of compounded shapes. Think plates of steel for a welded boat, generated from a hull shape, then laid out in two dimensional shapes. I’ve used this program to make plywood hull panels. Unfortunately my hull design files have gone missing, I think on thumb drives from long ago that have been damaged. It’s just a matter of redoing the design. I have some changes to make on the design anyway.
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I made chicken soup but forgot to buy canned tomatoes. It came out OK, chicken and rice soup with onion and green peppers as the vegetables. The leftovers were left in the pot outside on deck. The forecast is cold enough to preclude refrigeration.
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The next morning was preparing for Helicopter Dave’s memorial pizza night which was scheduled for around 5 in the afternoon. It was freezing outside at daybreak and my worry was that the pizza dough would have a difficult time rising unless I could make a warm place for it. I ended up running the little propane heater inside Kaimu’s galley all day long.
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As I was preparing the dough I realized I was being especially careful. I thought about ceremonial rites and how they are carefully orchestrated. We are conscious of luck both good and bad, and having an error in a ceremony is sure to bring bad luck. The dough rose well and I fired up the pizza oven in the woodshop, kept it closed to retain the heat, and soon made the first pizza.
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About a dozen people came at various times and we drank Pabst Blue Ribbon beer, the only thing that David drank. The stories came out of times past and Dave’s history was related. There were some tears but not a sense of loss. We could feel that David was observing us, I’m sure he would approve.
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The image is of a steel yacht, the model is called Tahitiana, derived from the Tahiti Ketch designed by Hanna in I think 1938. The sailors working on it are mounting a boomkin made out of stainless steel on the stern. It will hold the self steering vane and the mizzen sail sheet.

Bronchial BS

07 January 2023 | St. Marys, GA
Cap'n Chef Andy | Chilly AM, Warm PM
While biding my time, waiting for my cold virus to ease up, I went to the Food52 site, which is an excellent repository of recipes. I would select my category and apply “Contest Winners” filter. I looked at about 50 recipes each of stews, soups, and finally Italian. My appetite which had gone away when I first caught the cold was coming back and I was craving comfort food. In particular I wanted to remake my lobster ravioli recipe, which I may have somewhere on one of the thumb drives, but I have been unable to find it.
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I remember using frozen lobster ravioli and making an Alfredo sauce which turned out too cheesy and salty. I slaked the sauce with tomato puree, I think, and the end result was sublime. Why was I looking for a recipe when I knew what I wanted and knew how to make it? When you get older and forgetful, a recipe is a blueprint to help jog the memory, it is also like GPS driving directions, it tells you what to do and when to do it. I usually jot down a timeline and make revisions on my notepaper. The shopping list is made up also.
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My appetite is returning, proof of which follows.
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Sometime in the afternoon it started lightly raining and I was hungry for some hot food. I didn’t have much in the galley. There was ramen soup. I had some tuna. Eggs were on the endangered species list. I could make ramen soup and throw tuna in it. I had instant tom yum paste. That would add to the flavor. I had made it with that a few times before. I had also used peanut butter in tom yum soup. I had peanut butter right in front of me. I put a half liter of water in the soup pot and heated it. I used an ordinary spoon to put one spoon of tom yum paste, peanut butter, corn starch, liquid from the can of tuna, and the contents of the ramen flavor packet into the soup and kept stirring as it heated up. I tasted the concoction and dusted it with garlic powder. Can’t hurt. When it began boiling I added the ramen noodles. The soup was well combined and thickened. I turned off the heat, added the tuna, stirred some more trying not to break up the tuna any more than it was already. After a couple minutes I tried it. Not too spicy, nice spectrum of flavors, forget how it was made, it would pass in some of the local asian restaurants here.
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A steel ketch that had been deposited in our corner of the boatyard was moved away, not far away, and I befriended the owner, a year older than me, and we had several conversations. He loaned me a book by Bernard Moitessier, “Tamata and the Alliance”, translated from the original French. As soon as I started to look at the opening passages I could not put down the book. I was very thankful and in turn found a copy of Eric de Bisschop’s “Voyage of the Kaimiloa” that he could download on his phone and read.
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The book by Moitessier was his final work. He is quirky, but he is French, you know? He spent most of his early life in French Indo-China, and his account of those times is mesmerizing. It was all well before the Americans became involved in Vietnam, but ends when the French are driven out by the Viet Minh. He goes on to sail off, away, and we have his books of “Sailing to the Reefs”, “Cape Horn: The Logical Route”, and “The Long Way”. The Tamata and Alliance book fills in the gaps, and if you, like me, had read the other books, we have answers to the questions we might have about a lone sailor who accomplished more than anyone else but left us with those questions, why did he not complete the Golden Globe race, which he was well in the lead of, what did he do afterwards, was he a burn out, did he go crazy with his obsession. In my opinion he was demon driven, very creative, and lived a magical life.
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In a sense he fulfilled Webb Chiles definition of an artist, whose task is to go to the edges and report back. Moitessier went way beyond the edges and reported back, but how can we understand ideas that come from a world we can’t comprehend.
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The other book, the Voyage of the Kaimiloa, also involves a Frenchman, between the wars, and I have to reread it now. It involves China, France, Hawaii, and an epic sail halfway around the world.
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I found that Henrick de Velde died of colon cancer last November, he was around 2 weeks of my age. He had also sailed on a Wharram catamaran around the world.
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So we don’t live forever. Chichester was the one who put the fire to the round the world solo yacht thing. He went on, spurred by a cancer diagnosis, and set the stage for later races, his passage was ½ way to New Zealand/Australia and back to England. Moitessier sailed from Tahiti to France, the longest yacht voyage. The stage was set for the Golden Globe Race. Moitessier was getting ready for a solo circumnavigation, no stops, and the Globe newspaper wanted him to compete with some English sailors. He refused. Then later he accepted.
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Chichester died later of cancer. He was a great navigator with both aircraft and sailboats and received awards for his insight and solutions for the problems aviators and sailors both encountered. Now, with GPS, it’s hard to comprehend the problems of taking sextant sights on a rolling sailboat or up in an aircraft.
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The Golden Globe race spawned a few books, “The Strange Last Voyage of Donald Crowhurst”, outlined a sailor going mad at sea and ending his life with an anchor tied to his leg as he leapt overboard. Other sailors authored other books, but it was Moitessier, who left the race to sail on to Tahiti that wrote “The Long Way”. He dismissed the race and sailed around to Tahiti. When he tied up after all those months at sea, no one to talk to, the dockhand asked him how was it going, and he replied, “Not too bad”. But that would have been in French.
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While I was reading, New Year’s Eve happened and I missed a music set down the road by one of the boatyarders. The next day was warm and I was feeling better, somewhat. I decided to make bread in the Optima oven. I had made a lot of dough and a lot of pizzas, but never bread.
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I started the dough the same way as pizza dough. To make the story short, the bread came out sort of like French baguette but the Optima oven resulted in a sort of large donut shaped loaf which couldn’t be used for normal sandwiches. Nice try though.
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Big Dave called me early in the morning asking if I wanted to go with him to see a doctor about our illness. I was slowly getting better but he was slowly getting worse. I begged off seeing the doctor. There is a great deal of respiratory illness in the entire country now, much more than last year at this time. I looked at a chart of respiratory symptoms to see if I could determine what we had, but it looked like we had caught maybe two different viruses, which would be unlikely that two different people would come down with two separate viruses at the same time.
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Because of illness I did not have pizza night and had unused ingredients including a box of mushrooms. Other ingredients such as flour, mozzarella, and pepperoni can keep for a long time, but mushrooms deteriorate. Thus, I purchased a quart of half and half and some Irish butter. I made cream of mushroom soup. Along with the half and half I used a half liter bottle of water, large spoon of Better than Bouillon, roast chicken flavor, a stick of Irish butter, ½ cup of flour, some garlic salt and ground pepper. The butter is melted and mixed with the flour to make a roux, the water is slowly added while the roux is whisked smooth, the mushrooms and spices are added, and when the mushrooms have wilted a bit, the half and half is added. It is taken off the heat when it just bubbles. Yummie.
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My first chance to see the new big crane operate in the yard came and I took one photo, but then had to run an errand and when I returned they had finished with it. The chief crane operator lifted a monohull, a ferrocement yacht that is extremely heavy, but not exceeding the crane’s 50 ton limit. Kaimu, at its worst 10 tons, would be like a feather for that crane. The photo was taken while the crane was preparing for the lift.

B-28

29 December 2022 | St. Marys, GA
Cap'n Chef Andy | Cold Snap
The weather report was dire, gale warning, forecast for freezing temperatures, and up North it would be worse, my friends in Crisfield would get it, and Cornelia Marie, up in Baltimore would get it too. It’s such a burst of polar air, the normal temperature differences won’t exist, the cold air will hit us all with the same below freezing temperatures.
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I haven’t been posting as often as I have done in the past because my fire has gone out. Life goes in cycles and sometimes you have to hunker down, especially when the weather goes sour, and reflect on happier times when the sun was out, you were complaining about the heat, now you complain about the cold, cloudy, damp.
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It’s a good time to work below decks and organize and clean up, but for some, like me, it doesn’t happen right away.
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Plans were in the works for Pizza Night on Christmas Day in the woodshop. This will coincide with the polar blast that will take us down in the 20 degree range which hasn’t happened since the mid 80’s.
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I peeked at Thursday Night Football which is normally only visible on Amazon Prime video, but lo and behold, it is the local team, Jacksonville Jaguars, who are playing my NY Jets, and it will be carried on local TV. Might be a treat to watch, might be a tortuous loss. Who knows. The odds are pick-em.
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I watched the game and it was an awful game by the Jets Zach Wilson, quarterback in his second year. The talk is that he is through in New York. He was unable to improve his play.
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I caught a cold and spent time sneezing and coughing. Christmas Eve day was football all day. Oddly, Christmas Day was football too. No Pizza Night, I was sick and didn’t want to contaminate anyone else.
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The relentless cold didn’t help. I was burning propane cylinders in the little heater that several times I couldn’t believe was on. I won’t forget this holiday season or the preceding year. Awful.
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For some reason I was searching for a boat design I had saved, the Crowther Buccaneer 28. I was going to put the hull design through the Delftship design program. The design was by the great designer Lock Crowther and there is a lengthy series of posts on boatdesign.net of frantic boataholics like me trying to get the design files of 40 years ago. Finally I was able to download the .pdf files of the design but had to do it on the Pandemic Porch, coughing and sneezing. How crazy.
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I remembered I also had downloaded plans for an Ian Farrier design, the Command 10 years ago. I didn’t need to search for the plans, they had been saved in the same place as the Buccaneer 28, but I knew they both had been lost over the years. Then there was a reference for the Command 10 being uploaded to the same site that had the Buccaneer. I found it and downloaded the Command 10, coughing and sneezing.
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It was not helping my cold, but I was only out for a few minutes at a time to attach the wifi where it was strongest, on the porch. I could spent the rest of time down below in the warm galley and look at boat design.
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The Command 10 had Ian Farrier’s patented achievement, folding crossbeams. The Corsair brand of trimarans use this feature. The Buccaneer 28 is simply an elegant design, every part of it is engineered with every other part to produce a boat that is a ballerina. It is 28 feet long with a beam of 21 feet, trimarans are wide like that. It offers 5 berths for a racing crew, a galley, and 610 sq ft of sail driving a boat that weighs about a ton, plus payload. On deck it is about 8 feet wide but with outriggers netting and two floats, called amas, bringing it out to 21 feet wide. When the first one was built and launched it sailed out to a race which it won all on the same day.
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Perusing the boat plans gave me something to do that I enjoyed, but even that was put aside as my illness sapped my strength. I did the home covid test which was negative. Big Dave claimed to have had this cold virus beginning a couple days before I came down with it and now he was feeling better, not 100%, but better. I kept waiting for the day when symptoms would subside. The wee hours of the morning were spent shivering, sneezing, coughing, and waiting for the day to break. It was taking days for the polar outburst to gradually warm up to normal. By afternoon I could trundle around slowly and get things done. Later the North wind’s bite would come back and I would retreat into the galley where the little propane heater tried to make a difference.
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The image is part of plan sheet 7 of Lock Crowther’s Buccaneer 28. Very Pretty.

Okeechobee OpenCPN

20 December 2022 | St. Marys, GA
Cap'n Chef Andy | Chilly, Rain
The news was that a Catalina 30 similar to SUNSPLASH had gone missing while voyaging South from New Jersey to Florida. They had been missing ten days when they were spotted hundreds of miles offshore and rescued by a merchant ship. The sailboat was without power, food, or water. The two sailors were very lucky to have been found and rescued.
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The last contact with the sailboat was when it was leaving Oregon Inlet near Cape Hatteras. That is a clue that makes me think they were trying to go South under sail alone, that their engine was inoperative. Normally a boat like a Catalina 30 would take the Intercoastal Waterway from Norfolk to Morehead City and avoid Cape Hatteras, Frying Pan Shoal, Lookout Point, etc. My own ideas of taking SUNSPLASH South included the possibility of going engineless. Looks like that is not a good idea.
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Big Dave retu4rned from Texas and we began to build a navigation laptop computer. We were using a Panasonic CF-C1, same as what I’ve been using the past few years. I am also replacing my latest laptop which is exhibiting some wear and tear. We are installing Navigatrix 32bit non PAE. This is the distribution that seems to fit these laptops most easily.
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I had had problems with the 64bit version of Navigatrix in the past, but a more up to date version of it should offer faster operations with large files like navigation charts. The next day I downloaded the latest version of the 64bit program and dual installed it on the laptop. I had a thumbdrive with all the charts on it, all the NOAA charts of USA, CM93 vector chart of the world, NOAA ENC ROOT, vector charts of USA, DMA charts of Bahamas, Explorer charts of the Bahamas, Iolaire charts of Eastern Caribbean. I loaded all the charts on the 64bit system.
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Big Dave was eager to see how it worked and offered to treat me to dinner and I could demonstrate the program. We went to the gas station restaurant and had their Southwest Burger. The program crashed several times, but because it was dual installed I could revert to the 32 bit version. That ran without a problem. Dave started to have the glassy eyed look, he’s proficient at law but technology puts him to sleep. We quit for the night after making a sailing route South to the Hawk Channel near Miami.
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The next day I reinstalled the 32 bit Navigatrix, overwriting the 64 bit version. Big Dave received his new hard drive, drive caddy, and charger. I installed Navigatrix on his drive along with all the maps. The non-OpenCPN maps were put on his desktop along with the Chromium web browser icon. We went to Southern River Walk for dinner and I demoed the laptop. We looked at Lake Okeechobee and the canal that runs from Stuart, Florida, to Fort Myers. We found the chart directories for the non-OpenCPN charts were in an old document file type that wouldn’t open with the new Navigatrix word processor. Later I opened the chart directories on the old operating system and resaved them as .doc files.

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