Formentor two weeks ago

Wish we had more time to spend on the blog. Will get better though as soon as we leave Barcelona next weekend as every refitting on the boat should be finished by then. Cross your fingers. Today we're busy replacing the standing rigging and installing new equipment.

Some pics from when we were in Formentor and Alcudia last week.

We left our Marina very late in the night that Thursday. We were off around 2.30 am and started our watches straight away. Alex slept the first part as he already had been working for 16 hours that day. When it was my time to finally crash (around 5.30am) I fell asleep next to Alex in the cockpit, but not for long before he woke me up again. Was dizzy as it felt like I just had closed my eyes, but Alex wanted me up for some reason. A good reason! Around twenty dolphins were jumping around our boat, making clicking noise and wanted to play in the early shades of the bright sun that was just about to rise. It was magical. I felt like I was somewhere between dream and reality. I was actually dreaming about dolphins just when Alex woke me up so for some seconds I really couldn't make sense of where I was. It was just too beautiful. I wish I had the power to run up for the camera straight away to snap some pics of the playful animals jumping in the yellow streams of the early morning sunrise, but this is the best I got.

The passage lasted for almost 20 hours and we arrived in Formentor around 10 pm the next evening.

Were exhausted by then, but happy to finally reach land.

Early morning in Marina de Bonaire.

Breakfast..

We met a guy with a beautiful big brother to our Caos. A Hallberg Rassy 53.

Time to leave for next destination.

Alex was thrilled for the perfect sailing weather. Calm sea and wind up to 18 knots in ultimate direction. We sailed straight onto the mooring.

Baked some bacon/rucola empanadas before heading underwater.

We have given up our regular dinghy for a while as it is too much of drama every time we use it. Instead we're using this very convenient, plastic boat which is perfect to transport the diving gear with to shore.

Still searching for the best underwater camera. Might have to go for the big underwater house to our Canon Eos 450D in order to get perfect shots but it's so bulky and heavy to swim around with (also very expensive and haven't still elected that it's worth the hassle.). Other suggestions, anyone?

Our genoa halyard was stuck into one clevis pin so Alex had to get up on the mast to release it. This is how Formentor look like from the mast.

Fixing with the Genoa.

Later that night we had a chance to try out our new grill. Served a tasty entrecote with my home made marinade accompanied with a creamy potato gratin and grilled vegetables. After dinner we went up to the bow to admire the stars and we both fell asleep on deck.

This is the first sight I got when I woke up again around 6.30. 20% of my body was rolled over outside of the toerail and I was facing down into the water. I must say I was feeling a bit confused when the first thing I encounter when I opened up my eyes was sea weed? Interesting.

More pics and stories soon, need to get out and help the guys with the rigging wires. /T

Planning

Schedule for S/V Caos for the following weeks:

19-29 July Barcelona
30 July-4 Aug Ibiza
4-6 Aug Northern parts of Mallorca and Menorca
9-29 Aug Corsica
29 Aug-3 Sept Sardinia
6 - 10 Sept Ibiza

Dear friends and fellow cruisers, get in touch if you wish to meet up somewhere along the way!

A quick lunch salad

One of my favorite summer salads to prepare for a quiet midday cruise.

Mustard glazed chicken salad with pine nuts and goats' cheese

Simply mix these things together, in this order:

2 handfuls of rocket salad and two of baby lettuce or Lollo Rossa or whatever you might find.

6-8 smaller plum tomatoes. Cut in halves or quarters

1-2 smaller spring onions, cut in thin slices

2-3 boneless chicken breasts, sliced into stripes. Pan fry with a bit of soya, salt and pepper.

2 tablespoons of feta cheese crumbles

Mix together these ingredients to a smooth sauce and drizzle it over the salad:

2 tablespoons of olive oil

1 teaspoon mayonnaise

1 teaspoon dijon mustard

1 teaspoon balsamic vinegar

1 teaspoon lemon juice

salt, pepper

Sprinkle toasted pine nuts on top. Serve while the chicken is still warm.

Bon Appetit! /T

III PUIG BARCELONA VELA CLÀSSICA 2010

Swedish breakfast on the sea

Today we're cruising out with our Caos to get a last glimpse of The 3rd PUIG BARCELONA VELA CLÀSSICA Regatta for Vintage and Classic boats, which is in it's final day today. The race takes place just outside of our marina, in between Port Vell and Port Olympic. Also looking forward to the price giving ceremony and the yearly cocktail reception they're hosting tonight, on the final night of the races.

A message from Minnesota

Check in with Boat de Jour, where Capt. Puffy challenge Taru and her diving form. Don't miss!/A

Shoes

We're glad and thankful that Sperry Top-Sider wanted to sponsor our circumnavigation with a bunch of their wonderful sailing shoes. The ones we have tried so far gives us perfect stability and a good grip on deck. And the performance shoes are exactly the way we need them: Comfortable, light, quick drying, well balanced on the foot and with a great design.