The run up to the start of the ARC is a manic period for most of the participants, but I must say that the pressure for us was extraordinary. We had spent nearly 6 weeks in Las Palmas making sure that everything was checked, double checked, repaired, improved as well as fitting new equipment to ensure that all system were go. Back in Italy in May, we had had all the rigging replaced so it was a bit of a shock when Jerry the rigger found that our forestay had worn in the space of these few months. We had thought that the rigging would be good for a few years and there we were, with little more than 10 days before the start of the ARC, trying frantically to get the forestay replaced which involved parts being sent from Belgium. For days we worried that the parts would not come and that the riggers would not be able to fit it in time. The forestay was finally back in place late in the afternoon of the Saturday, less than 24 hours before the start.
In the meantime, procuring fresh fruits and veg had been a bit stressful. Apart from the sheer numbers involved, for 5 people for 20 days plus, (40 oranges, 40 apples, 20 bananas, 10 pears, 20 peppers, 10 cucumbers etc…), the list was scarily long. We had devised a menu for 3 weeks and estimated our consumption on this basis, added a bit on top as we knew that roughly 20% would not make it. To me it was like getting everything to prepare meals for 100 people in one go. I was also concerned about the stowage, if it would all fit and the longevity of these produce at sea. We had spent the summer experimenting with fruit and veg, trying to find out which kind would keep longer and how to store them and I must say that we did not seem to be able to keep anything fresh/edible for more than 2 weeks. We decided to use the recommended supplier as we had seen the quality he could get for the ARC+ fleet. He was knowledgeable and able to procure a selection of unripe produce, which would last longer.
We had arranged for our fresh fruit delivery to be on the Friday early afternoon, so we had time to wash, dry and wrap them all up before they were stowed. We had watched crews doing in this in the dark and we were trying to avoid having to rush the drying process. We went twice to the shop to check that we were on course for early delivery and twice we were assured that we would get our delivery by 2 pm on the Friday. 2pm came and went and despite our repeated calls, they did not turn up until 5pm… and there we were the 4 of us on the pontoon – Angelina Ballerina had gone back to her hotel- washing and drying frantically in the dark. The sheer amount of fruits was amazing, 5 crates piled up on the pontoon. The following day we still did not manage to wrap all of it up, we had to do it at sea. We turned the aft port cabin – Halahala’s- into the fruiteria. His cabin was also the grocery store… we filled 4 boxes with all the dry food we would need for a week or so to make it easy to locate. That did work well.
On the Saturday, the whole marina erupted into a frenzy of activity early in the morning. We watched as last food deliveries were taken on board, people went up the mast for last rigging check, washing down decks and crew briefings were in full swing. It looks like the boat show only more frenetic.
We went to the skipper briefing and made our final preparation. All systems were checked for the last time, weather websites were consulted and sailing strategy discussed. It begins to feel really real…we are crossing the Atlantic Ocean.
Last meal onshore in the marina and we watched the firework display. The marina and the pontoons were eerily quiet, the calm before the off.