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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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People Get Ready!
The last three days have been an intense (and intensely hot) period of discovery, practice, and planning. Because Adrienne II is not a 59N boat, there's been some extra setup and coordination needed including rigging all the sails that were out for repairs before we arrived. Its been a blast working alongside the 59N team getting to help them work things out on a less familiar boat in real time. Tomorrow morning we'll run through our Person Over Board training as the final pre-departure task, cast off and head out. Can't know all that it will be, but its going to be a great adventure out in the vast world with some pretty fantastic people.
Among the Channel Islands
In the wind shadow of SoCal we had a restful night with calm conditions ghosting through smooth seas. We’re getting ourselves in position for spicy weather tonight once we round Cape Conception, the seas build and the breeze freshens. It will be an upwind sail into an acceleration zone along a formable coast with few bailout points, Morro Bay being one. The crew is really gelling with lots of smiles and laughter on deck. Monterey is in our sights!
Day Two Delights
The seas were completely glassy with a gentle swell as we approached San Clemente Island, the southernmost of the Channel Islands. Everyone jumped in and marvelled at the lovely temperature and crystal clear, indigo-colored water. Before long the wind started to pick up, and we happily unfurled the jib and were sailing again. The afternoon has been gorgeous, cruising along at 5-6 kts, close hauled on a port tack in a gentle breeze, Catalina Island in the distance on our starboard side, and everyone is happy.