Sequoia Changing Latitudes

22 June 2019 | Scappoose, Oregon
27 May 2019 | Back home in Oregon
09 May 2019 | Villas Alturas Hotel, Costa Rica
02 May 2019 | San Vito, Costa Rica
23 April 2019 | Golfito, Costa Rica
11 April 2019 | Panama City, Panama
04 April 2019 | Shelter Bay Marina, Colon, Panama
22 March 2019 | Jamaica
11 March 2019 | Zar Par Marina, Boca Chica, Dominican Republic
18 February 2019 | Culebra Island, Puerto Rico
31 January 2019 | Simpson Bay Lagoon, Sint Maarten
21 January 2019 | Nelson's Dockyard, English Harbour, Antigua
04 January 2019 | Portsmouth, Dominica
23 December 2018 | Rodney Bay, St. Lucia
12 December 2018 | 791 nautical miles east of St. Lucia
04 December 2018 | In the middle of the ocean
27 November 2018 | Santa Cruz de Tenerife
11 November 2018 | Pasito Blanco, Gran Canaria, Spain
28 September 2018 | Arrecife, Lanzarote, Canary Islands
19 September 2018 | Rabat, Morocco

On passage from from the Canaries to the Caribbean

04 December 2018 | In the middle of the ocean
It's day 4 of our anticipated 20 day passage to St. Lucia in the Caribbean -- thus we figure, we're one fifth of the way - Hurray! However, since this blog is being posted by a radio link to email to Sailblogs, it doesn't have a photo. Maybe when we reach St. Lucia I'll be able to add one. [update Dec. 23, photo added...]

The last couple of days before our departure from Santa Cruz de Tenerife were primarily occupied with acquisition of food for the passage. In theory, what you buy in a farmer's market has never been refrigerated, and thus works better for long term storage in a crate (with no refrigeration). When we had visited the week before, we learned that Tuesday was the day they received their deliveries, "unrefrigerated." So Tom (our friend/crew) and I went to the Santa Cruz market this Tuesday with two big crates and bought everything on my list. Maybe too much. Now, on day 4, an awful lot of it is turning ripe. That's partly because the "never refrigerated" thing proved not to be true in some cases. And partly because as the weather gets hotter (we ARE heading for the tropics), things ripen faster. This morning I discovered that the second of our two "green" papayas was getting moldy. I quickly diced it up into moldy hunks (to throw overboard) and good-looking hunks (to refrigerate). I passed the bowl of not-so-good papaya out to Craig to throw overboard, and he and Tom thought some of it looked perfectly good. "pass us up a couple of spoons". They did find some good bits, but had to admit that some of it did taste moldy.

I'm the main cook, and it's been long enough since our last ocean crossing that I had forgotten the difficulties. So many ingredients are round, and you can't simply set them down on the counter. Better to cut them in half first, and there's still no guarantee they're not going to go shooting off into the sink or onto the floor. When you open a cupboard, it's almost guaranteed all the contents have shifted since you last had it open. Moreover,you'll be lucky if something doesn't coming flying out because it's been leaning up against the cupboard door. I did cook 5 dinners in advance, and put them in the freezer, so when things (or I) get really crazy, there's a defrost-heat-serve option.

For the first three days we headed south toward the Cape Verde Islands. The first day there was hardly any wind, so we motored. We realized that if we continued to motor, we'd have to stop in the Cape Verdes for fuel, as we certainly don't carry enough to cross an ocean. Fortunately, the wind came up the next day, and we've been sailing since and don't plan to stop at the Cape Verdes. We hired a weather router to advise us before and during our voyage. The advice was to sail from Tenerife (28 degrees latitude) nearly south to 19 degrees latitude, and then make a turn west toward the Caribbean. Craig describes this as a banana shaped route. You sail south until you hit the trade winds, then you turn west. Another reason for not making a more direct route is that there is predicted to be an area of dead air (no wind), and this route would skirt around that. We're hoping to get an update from the weather router tonight, because we've just turned right, toward the Caribbean.

All is well aboard the boat. Craig, Tom and I are getting along well, swapping stories and talking about (and occasionally listening to) music. We used "Otto" (the autopilot steering) for awhile and now we've switched to "Jeeves" (the Monitor wind vane steering). The advantage of Jeeves is that he takes no electricity, operating solely off the power of the wind and the ocean. We have solar panels and a wind generator, so theoretically we can generate most of our necessary power. But not if we're using Otto.

So that's all from here. Greetings to all, and hope you're enjoying the holiday season!

Craig, Barbara & Tom S/V Sequoia
Vessel Name: Sequoia
Vessel Make/Model: Outbound 44
Hailing Port: Portland, Or
Crew: Craig & Barbara Johnston
We are the proud owners of S/V Sequoia, Outbound 44 hull #5, built for us in Shanghai, China in 2001. [...]
We care about the world and its people, and try to live responsible lives, mindful of ourselves, the places we travel to, and the people we meet. When we are away from home, we miss our sons and extended family, and try to get together as much as possible. And, dear reader, we look forward to [...]
Sequoia's Photos - Main
Putting Sequoia aboard the M/V Merwedegracht in Victoria, B.C.
3 Photos
Created 29 March 2017
Photos of our preparations to have Sequoia shipped by freighter from Victoria to Europe.
6 Photos
Created 13 March 2017