The following pages chronicle the journey of the sailing vessel Pelagic and her crew. We are a family of 5; Michael, Amy, Zander, Porter and Anakena, taking our 42' Hallberg Rassy as far as we can comfortably go in three years. We left Oregon in September 2014, participated in the 2014 Baja Haha, continued on through the Panama Canal, into the Caribbean, up the coast of the US to Maritime Canada and from there crossed the Atlantic. After an arrival in Ireland we toured Scotland, then sailed down to France, Portugal and on to Morocco. In January of 2016 we slowed down considerably and enrolled the kids in a local Spanish school in Sanlucar de Guadiana for a few months. In the spring of 2016 we crossed the Atlantic towards the Caribbean. We are now in the Pacific, officially on our way home, albeit via a very circuitous path. We are currently in French Polynesia and looking at weather windows to Hawaii before finally making landfall back in the Pacific Northwest.

Currently our exact location is not available. Our spot coverage will pick us back up in Hawaii towards the end of May, 2017.

Our favorite sailing quote:

"If anythings gonna happen, it's gonna happen out there boss!" Captain Ron






Sunday, February 12, 2017

One week down, still ghosting along, February 12

The weather predictions show very little wind in our area, and very little until about the 17th of February. That said, we've managed about 150 miles in the last 24 hours, which is respectable, and it has been comfortable. The winds are light 9-12 knots, but with our asymmetrical spinnaker we are managing to make progress.

Last night I made homemade pizza and Porter made mystery bread. Zander's comments about the bread were "it kind of taste like warm dirt." Whenever we provision in a new country we have to adjust recipes. Flour isn't the same everywhere, nor is yogurt or milk. Our standard recipe's are different in different regions of the world. We have to make our own yogurt and the taste depends on the UHT milk available and our starter yogurt. If you haven't made yogurt before it's pretty simple. Dissolve one table spoon of previously made (or store bought) yogurt in a liter of milk, heat to 135 degrees, and maintain 100 degrees for 8 hours. That first batch is pretty crucial so you need to get a good starter. Flour can differ, some of it is my translation skills. Am I buying bread, cake, self rising or bleached flour, but I think it can just differ anyway. Generally we are in a country just long enough to figure out the brands and types of food we like and then we move on and we have to start all over again in a new country. The kids have their favorites. Dairy products from Mexico were surprisingly good. The UHT yogurt in Morocco was fantastic and could be kept for months without refrigeration. Colombia had the best selection of candy. Everything in France was good. We were spoiled in Europe with great breads, cheeses and meats and it has been hard to adjust to paying more for a lesser quality product since then.

Anyway, we are cruising, albeit slowly, cooking, reading and keeping ourselves entertained anyway we can. Mike is trying to learn French, Zander sleeps a ton and reads, Porter and Ana play endlessly with their legos (thank God for those things). I'm just happy when everything is going smoothly and we aren't missing something on land too much.

S 03 55
W 102 22

Random Passage Photos, scheduled post

We still don't have the ability to post photos, but these are from the passage to the Galapagos.





Malpelo