14degrees 38.155minutes North, 58 degrees 49.167minutes West, course 280 magnetic, on autohelm 3000 pilot, 6.5 knots boat speed, wind from East-Northeast at 28 knots, 127 0nautical miles away from destination, barometer 1013 (a drop of 3mbar over the last 3 hours), waves 3.0 meters high overcast and squally and 28 degrees C air temperature.
This I wrote a couple hours before in the log book ( yes we meticulously keep one since I left Turkey at the first days of July). As we approach St. Lucia it seems the waves are getting bigger.
Right after the log book entry I started to make a bread which is now baking in the oven. I don’t consider myself a cook but I know to make bread. I made my first attempt two years ago in the boat and then perfected it at home. ½ Kg flour, teaspoon of salt, tablespoon of sugar, ¼ cup olive oil, yeast (dry) and warm water as much as needed to form a non-sticking dough. After thorough mixing (knitting is possibly the exact word for it) I let it rest for 30-45 minutes until it doubles in size, then mixing again, forming in the shape of a loaf and in the oven it goes.
Our food in the boat has been excellent. But I want write about food now.
This is the last chapter of our transatlantic voyage sent over the Iridium satellite system. We hape to arrive at Rodney Bay marina after about 20-21 hours from now.
Mast und Schotten Bruch (literally I wish to break the mast and the sail sheets in German- a strange wish)
Panos, Peter and Lars on Cookelu meu