Current position of the SSV Corwith Cramer. Click on the vessel to view position history. Use the layer tools, top right, to change the map style or to view data layers. Dates and times use GMT (Greenwich Mean Time).
SEA Currents: SSV Corwith Cramer
April 23, 2019
Bread on the Boat
33o 21.9’N x 068o 05.7’W
Course & Speed
285o course, going 6 knots.
Motoring under the forestaysail, main staysail, and the single reefed mainsail.
Mostly sunny, low wind
There's a lot of smells that happen on a sailboat, out in the middle of the ocean, with 35 people packed aboard like sardines. Salt and sea air, that's pretty nice. Gelatinous plankton brought up from the depths - has a definitive odor to it that I would not call pleasant. It's best to breathe through the mouth when using the heads, especially if the ventilation fan has been neglected. But one smell that I was not expecting on this trip is
that of freshly baking bread. Ger, our amazing steward, is constantly making fresh bread - sandwich loaves, rolls, naan, buns, focaccia, etc. I absolutely love bread - it is one of my favorite foods both to eat and to make - and so this has been one of my favorite pleasant surprises of sailing life. All of the food that Ger makes is incredible, and it's constantly amazing to me what she is able to pull together in such a tiny galley. But fresh bread just feels like a whole other level of luxury. At the end of a long watch, when you've been on your feet and moving around for six hours straight, there is no better feeling than sitting down in the salon and digging in to bread just out of the oven.
I had the opportunity to have a hand in making bread here when I was assistant steward, the day we came in to port in Bermuda. We had pulled pork sandwiches for lunch (one of my favorites) and I made brioche buns that morning. It was a pretty surreal moment to be kneading the biggest ball of dough I've ever seen on the tiny galley island, rocking all over the place, knowing that we were going to be on land later that day for the first time in over two weeks. When the buns came out of the oven a little while later, I just stood over them and inhaled the brioche aroma, getting my nose ready for all the land smells to come!