JAMIE

Keeping the boat moving above 3 knots speed is a slog, we long for bigger, surf-able conditions. We had news today that this might well be us for the next 10-15 days, until we break into more regular trade winds and waves. 10 to 15 days… I’m trying not to dwell on this.

This isn’t a sprint, it’s a marathon (x320).

The first night shift is always the worst. We’ve had a fair amount of cloud cover the past few days, in particular at night. In any case, the moon doesn’t rise for a few hours, which makes for rowing in complete darkness. It’s almost impossible to predict the exact direction of each wave. A hiss, then a whack, and then you’re wet. My body just wants to sleep.

Your mind comes up with endless reasons to stop rowing: have another snack, you need another drink, your seat isn’t quite right, is that a blister on your toe, your hands feel salty etc. etc. etc. That’s the real challenge, to not give in. Our boat builder Mark has a motto for when he undertakes an ocean row; be stronger than your excuses. That’s all it is really. Be stronger than the part of you that wants to stop. The part that longs for a bed and a dry set of clothes.

Hit by rain squalls throughout my second night shift. Soaked through but not cold. The fresh water feels good on my salty skin. Day 10 and I’m still to have a proper wash; remarkable the effectiveness of baby wipes.

I listen to Alfred Lansing's “Endurance” - Shackleton’s incredible and disastrous attempt to cross Antarctica. Our discomfort and suffering on board Rose Emily is put into perspective. It’s a good reminder to not feel too sorry for ourselves when times get tough. We chose to be here.

The finer points of freeze dried curry enter my thoughts. Perhaps it’s the case that our taste buds are changing, but the freeze drying process has seemingly imbued a certain complexity to the curries on board; of which there are many. Similar to the richness you find in a lasagne or stew the day after it has been made. The lamb saag is tender and rich, the chicken ruby is punchy and full of flavour. Both go well with a spoonful of mango chutney.

Overall, the homemade freeze dried rations are going down a treat, which is a relief to say the least. There has been more than one sleepless night when thinking about what would (or still could) happen if we discover the food has gone off. But until then, the effort has been worth it. I’m unbelievably grateful to everyone who helped with the process, from the farm at Arbuckles to Accies junior school kitchen. And of course to Em, my partner in crime, when cooking hundreds of kilos of food into the late hours of the night.

One day at a time, one shift at a time, one curry at a time.