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Saturday July 19, 2025 | Pudding & Other Delights
Of course I knew I wouldn’t starve on this journey. I did not, however, expect the breadth and quality of the bounty available to us every day.
Clear expectations were laid out on the first day aboard. Each crew member is responsible for managing their own breakfast and lunch. Staff cooks dinner and we all eat together al fresco (i.e. on deck) while debriefing events of the day and discussing the upcoming weather conditions. The 3-6 PM watch does dishes after dinner and everyone chips in with that task throughout the day.
Breakfast consists primarily of cereal—granola, cornflakes, muesli—or porridge (that’s oatmeal for us Americans). There’s plenty of goodies to add to the oatmeal. At one point someone stirred in a big spoonful of peanut butter—extra protein and extra deliciousness! I’m now hooked. If you’re short on time, a nice variety of granola bars resides in the snack cabinet. One morning I came off watch to see that first mate Mary had made chocolate chip pancakes served with real Canadian maple syrup. What a treat!
The cabinets and day refrigerator are stocked with tortillas, cheese, deli meats, lettuce, tomatoes, and various condiments for everyone to make their own wraps for lunch. Sometimes we have leftovers from dinner which can also be utilized for lunch or snacks.
OMG the snacks! The snack cabinet is incredibly well-stocked. In the first few days, when I was recovering from a nasty case of sea sickness, I discovered an array of ginger items—chews, crystallized, hard candy. Then I learned an amazing secret cure for my ailment: Pringles. Any flavor will do, but I like plain ones the best. They help. Trust me on this. In addition to these medicinal snacks, we have trail mix, pistachios, dried mangos, M&Ms, and an array of fresh fruit. As the trip has gone on, more snacks have emerged including Kind Bars, berries, and dried pineapple. Yum!
Dinners have been nothing short of restaurant quality dishes: lasagna, chili, several types of curry, risotto, shepherd’s pie, and bolognese. Most of these were made without meat and the few that do contain beef have a veggie substitute that is simply delicious. I am definitely taking these recipes home with me!
I was thrilled to find that dinners typically end with a couple of chocolate bars passed around to share. Then yesterday Mary announced that she made pudding. American English translation: dessert. One of the crew divined that “pudding” and “dessert” have the same number of letters with the double letter in the same position within the word. Go figure! These are the things that occupy our minds on a long ocean passage. The pudding was a blueberry crisp that was absolutely delectable!
The tea kettle gets frequent use for making French press coffee, hot chocolate, and a huge assortment of teas. Everyone participates in keeping each other’s mugs full with the beverage of their choice.
Five stars for food and ambiance aboard FALKEN!
Stephanie | FALKEN Crew
PS. If you read this blog and your loved ones are onboard, please write a comment here and we’ll send them over to FALKEN! - Mia (shore support)
crew@59-north.com
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The Penultimate Blog from Adrienne II
After 20 days, and 3000+ nautical miles, we're back on land. The motley crew of Adrienne II, consisting of 7 happy amateurs supported by 3 professionals, have completed an epic journey many dream of but few realize. So much of this trip has been about being present - with nature, with each other, with this boat. My biggest takeaway from this trip is the amazing crossing of the ITCZ (Inter Tropical Convergence Zone). We all hope you've enjoyed the blog as much as we've enjoyed creating it.
Mother Nature, you’ve outdone yourself!
It’s been a great experience to have a non-traditional trans-Atlantic, as it’s been packed with genuinely cool features. The Doldrums!! A place sailors have been talking about for centuries. The unpredictability is what made it such an exhilarating experience. While some might be frightened or alarmed by this kind of weather, I was embodied with a sense of calm and awe. There’s something wildly beautiful about being reminded how small you are, while feeling so incredibly alive.
A Heavenly High
As you have probably figured out at this point, the drug of choice on board is, of course, celestial navigation- an art which has hooked offshore sailors for centuries. Once addicted, navigators will emerge from down below only to get their fixes two times per day, and spend the rest of their days and nights down below doing complex spherical mathematics. On Adrienne II, our skipper is our dealer. I must confess that I myself gave in to the strange urge which I’ve felt witnessing my crewmates practice this fine art, and yesterday felt an amazing sensation as I was able to wield the sextant for the first time and with it, bring down the tip of our starboard spreader to the top of our front sprayhood, presicely measuring the angle between the two (35deg, 38,8’ min). This afternoon, Naxo then showed me how to get my fix from the very sun itself - and I now fear there is no turning back.