Race 3 - Day 17
Crew Diary - Race 3, Day 17
08 November
SWEET DREAMS ARE MADE OF THIS (II)
As Race 3 draws to an end and we approach Cape Town, after a little over two weeks of intense sailing across the Southern Ocean, emotions are evident and increasingly coming to the fore.
Some of the experiences of the last couple of weeks now seem somehow surreal. Has it really only been 17 days, for instance? Unlike the previous leg, we have only had the odd glimpse of another boat and I can’t remember seeing any non-Clipper Race vessels at all. This goes to show the vastness of the ocean that we have just traversed.
The menu plan for Leg 2 was shortened to a six-day rotation, from an eight-day one, and simplified too. This meant more cans and pre-made sauces, etc. The aim of this was to simplify the meal preparation and of course, simplify delivery. With the next leg being three to four weeks, hopefully this will be sustainable – but only time will tell. Which brings me on nicely to food. . .
We have two “locals” on board for Leg 2, one from Zimbabwe and one from South Africa. Funnily enough, both were born in Zimbabwe but one is now a naturalised citizen of SA. So, we have been hearing about the rich variety of cuisine and indeed wine, on a nearly daily basis. Cruel really!
As far as I can gather, for those who enjoy a good quality and variety, we are in for a veritable feast in Cape Town. Yes, there are home-grown superstars like Nandos and Steers (apparently beats McDonalds into a cocked hat, for those who like beef burgers). What is even more appetising though, is that it’s “widely known” that eating out in Cape Town is up to half the price of European restaurants, of comparable quality. As with the discussions when we approached Punta del Este, the majority of people on Black Betty are looking forward to a good old steak and chips. Other foods are available . . .
It wouldn’t be fair to write about food in Cape Town and not mention the vast choice of wines produced in the surrounding valleys, all within an hour to two hours drive. As a rough guide, there are twelve or so regions and they all have wine tours, to a greater or lesser amount. The scenery is stunning and the ambience too. No doubt, a large majority of the Clipper Race crew and supporters will partake of some viniculture tourism and exploration and liquid refreshment! I think that there will also be some organised visits for those not adventurous enough to do their own thing.
As I watch today’s mother preparing tonight’s supper (Chilli con Carné) at 45⁰ and struggling with a wildly gimballing cooker hob, I know that everyone has another more important thought in his/her mind. We have 120ish miles to go and if we keep up this pace we should be crossing the finishing line sometime tomorrow morning. So, whilst a beer or freshly squeezed fruit juice is top of the mind, will it be steak and chips first or perhaps an egg and bacon roll if it’s really that early? No doubt a few food infused dreams will be had on board Black Betty tonight!!
I have no doubt in my mind though, mine’s a large cold beer!
See you soon. . .
Tom Sloan
CV23 - WTC Logistics (Black Betty)