Race 3 - Day 15
Crew Diary - Race 3 Day 15: Cape Town to Fremantle
15 November

Roseann Mc Glinchey
Roseann Mc Glinchey
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Food Food Food

Have you ever been hungry, gone to the fridge and opened it to see what treats are inside but to your surprise (even though you secretly know), there is absolutely nothing there? You proceed to spend the next half hour opening and closing the fridge door at regular intervals to see if something has magically appeared – it hasn't!

This is currently what I am doing. Well, in boat context, I am emptying and packing dry bags of random leftover food (mostly chickpeas and sweet corn) to try and have a few extra days of food all packed up and ready to go as we are likely to be behind schedule. It's a nightmare! Thank god for galley chefs Jez, Graham and Navigator Jon who are on standby to stop me making awful decisions of what works and not as a meal. FYI cheese and cake is not allowed...! To my surprise we have now created eight decent dinners and lunches to keep us all well fed and even found some treat to keep spirits up in the upcoming cold and wet weather – the crew will be so happy when they discover the extra box of Toblerone that was hidden under some tins!

Now let me tell you about some of my other food observations in the difference between life on board CV23 and “the real world”.

1. When in “the real world,” it is customary to eat from plates at a table with a knife and fork often until you are full. On CV23, the tradition is to eat from bowls on your knee with a spoon/fork (often half and half because we have dropped so many overboard on our travels) as you swing around the galley, in your foulies of course, because obviously you will spill food on yourself or someone else will spill food on you – sometimes it even just jumps from bowls which no-one is even anywhere near. After you have eaten your carefully measured portion, you hold your bowl and stare at the chefs in the hope there is more to come. Last night in particular was one of those nights when we tried to split one leftover portion of Shephard's Pie into 7 portions.

2. Real life would classify toast with whipped cream and Nutella as a toast topping for breakfast, completely bizarre. On CV23, it is far from the strangest combination we have had – shout out to Leg 1's ice lollies, pickled onions and strawberry bonbons combo!

3. Nowadays it is rare to bake your own bread and cakes everyday and this is completely part of daily life on board. It has actually become a highlight for some of the crew who have never attempted to bake such things in their lives. We particularly look forward to Graham's bread, come from a baking background he always manages to produce the most amazing bread that we smother in butter and jam.

Okay, I am now starving thinking about food and lunch is minutes away from being ready (veggie stir fry in case you were wondering) so I will just let my mum know that I am loving the Southern Ocean and it's not been too cold yet. I love you all so much and can't wait to Skype in hopefully 14 days!

Roseann xxx