Palm Pleasure 2

Wednesday, May 6th, 12:34 p.m., heading for Martinique

When you dream of an Atlantic crossing, you mostly picture the night watches, dolphins bow-riding the keel, and sunsets out in the middle of the Atlantic. Much less the days spent provisioning the boat. Yet even before setting sail, it’s almost an expedition in its own right. In Portugal, we started by loading everything that needed to last: canned goods, pasta, rice, dry provisions, snacks, and above all, liters and liters of fresh water. 240 liters, to be exact. Day after day, the boat filled up with bags, crates, and carefully arranged supplies stored between the compartments and the galley on board. Perishables, on the other hand, were loaded at the last moment before departure: fruit, vegetables, and a few delicious dishes prepared by the French restaurant La Villa - meant to keep us going during the first days at sea until Las Palmas. My father had prepared a long, two-page provisioning list. And yet, that didn’t stop us from forgetting… a grater and a “rasp” (fine grater). On the other hand, there was no missing bread. One of the crew members seems to consider it absolutely essential to the success of the crossing, so that by the time we were in Las Palmas, a large part of the restocking had turned into a stockpile of bread in all its forms. As for me, I also thought it essential to bring a few hydrating face masks. Everyone has their priorities before an Atlantic crossing.

After days of preparation, waiting, and final tweaks at the dock, we finally set sail. And honestly, it feels so good to not be tied up to the dock anymore!