Ship Wreck

We have all heard of or seen ship wrecks.  The kind where a person with a nice voice from an adventure or documentary program takes you up close to the hulking mass and with great pride tells you that the rust bucket has become now a home teaming with marine life; a wonderland.

Have you ever seen what the boat looks like inside BEFORE it takes the plunge?  Never do you hear – “step right up ladies and gentlemen, a once in a life time opportunity, see the mess and mass destruction, see what has happened!  Not suitable for young children”.

These are the thoughts that ran through my mind as we made our three-day voyage (remember the Minnow from Gilligan’s Island?) to Ucluelet.  We had favourable northerly winds behind us but there were some fierce tall waves that bashed and rocked us from side to side for two days, nonstop.  Days later Captain surmised that we had been caught in current going one way and wind going the opposite.

Last year on our trip to Alaska I learned that every little item must be secured snuggly, otherwise it will fly around inside the cabin as it pleases but not so much for you.  Everything was secured, we had been out for six weeks, nothing had moved, what could  go wrong.

Days later the Captain gave that two-day period an apt description: “like being in a washing machine”.


Walking was treacherous, any resemblance to sleeping horrific but going into the real danger zone?  The galley!  The galley had been my friend but not on those days.  I cooked as little as possible but finally needed that cup of brewed Tim Horton’s coffee. Damn that Timmy.

There are metal pot holders that are attached to the edge of the stove and each arm is about eight inches long and curved so that they will grab the pot on each side and hold it in place.  The stove is also gimballed so that it will rock back and forth with the movement of the boat.  If the stove did not have this ability, pots and pans would lift off the stove from the force of movement.  Everything is in place, all should work out well, right?

Picture, it.  I had kept an eye on the coffee pot, holding it in place many times as it brewed, poured the coffee into cups with lids and then I turned away from the stove for only a Nano second. You know how that inner voice tells you – don’t do it and you wish you had listened?  I heard it as it hit the floor.  Coffee was everywhere and because the boat was being thrown back and forth, so did the coffee go. Coffee and grounds were up the sides of the cupboards and covering the floor.  I was chasing coffee and not being too successful with the grounds.

I was steaming mad but then thought it is only coffee and eventually it will all get cleaned up and it did.

A few days later after we arrived in Ucluelet, the Captain stated that the engine had to have an oil change.  He has a small pump with hoses attached to drain and refill the engine.  Now these hoses are of a small diameter and the pump had to be pumped mighty hard.  Picture, it.   The hose lets go, engine oil flies in all directions.

“Step right up ladies and gentlemen, see the wreck from the inside.  Not suitable for children”.


Food for Thought

We have been sailing now for six weeks.  Not a long time and not very far off shore, approximately 60 to 100 miles at any one time.  It is a funny thing though, you begin to think of that Tim Horton’s coffee and bagel, ice cream, watermelon or even a burger (we prefer chicken) and then you begin to look at what you have on the boat and how to substitute.

Our jello puddings have become ice cream, corn beef with spaghetti sauce is getting better every day and Timmy’s coffee, well there just isn’t any substitute.  What I did desire were some of those nice crunchy Cheezie’s, not the cheese puffs (too poufy for me) and licorice.  Sea food chowder is not too bad; one can of mushroom soup, can of green peas, carrots and mushrooms, cook and dice a potato, open a can of salmon or tuna and voila!

Our next long haul at sea will be when we leave Bamfield (by about August 17th) on the west coast of Vancouver Island and head south to San Francisco; that will take us approximately 7 to 10 days at sea. We have plenty of provisions but it is the fruit, bread and cheese we seem to rip through after the first week or so.

I begin to wonder how we will fair when we are two weeks at sea or longer and provisions of meat etc. are now dwindling.

As I lick my lips, Captain eyes me suspiciously; oven cooked rump roast, haven’t tasted that in a long time.