Kip Stone Open 50 owner and skipper “Since these sails don’t come with directions, I find myself closer and closer to being able to write the instructive little handbook, “You and Your Code 5.” It will come bundled with the definitive, “How to Eat out of a Pot,” a very necessary little piece of writing in the event you plan to sail one of these boats alone and one that should help to fill a void while Martha is occupied with her defense.”

From onboard Cheyenne Brian Thompson reports, “Today Guillermo brought out a stash of sauces to complement the fine selection of main meals so we have a choice of Thai, Caribbean and Louisiana sauces.”

I believe I see an opportunity for some sponsorship synergy. How do you make freeze dried food palatable for a 60 day sailing voyage? Why we, the crew of really fast boat x, used Tabasco brand pepper sauces…. the skipper liked original, the port watch loved garlic Tabasco, while the bowman became found of Tabasco Habenero sauce on his cornflakes after repeatedly bashing his head against the mast….

Olivier de Kersauson had this to say upon passing Cape Leeuwin:
“We haven’t had much wind for the last 20 hours or so, but there is wind ahead of us. What’s coming looks good, but I’d prefer smaller seas!”

Yup, more evidence that flat seas are as important as wind with these big cats.

He also commented, “Today, my Jules Verne Trophy focus is Peyron’s record. We must focus on him, because he has the record for the moment”.

That’s one way of looking at things. If I was in his sea boots I’d be pacing myself based on Cheyenne. I’d be trying to sail as fast as whoever was fastest whether an on paper record or a boat still on the water.

Neal McDonald: “Of the round the world races I have done by far the less stress full was a non-stop one.”

As always, it’s the land not sea that’s the source of stress.

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