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Day six. Breakfast was fried eggs and a sausage, with salmon roe that Sergei had brought from Kamchatka.
Denis showed us how to hoist, reef and lower the mainsail. We worked in groups of four: two on the winches, one forward at the mast, and one at the helm giving orders. Everyone tried every role.
Lunch was pea soup with smoked meat, tomato and herb salad, pasta with minced meat, and very watered-down fruit compote.
We went out to sea, hoisted the sails, and practised tacking and gybing in groups of three: two on the jib sheets and one on the mainsheet traveller. We swapped roles from time to time. We really felt how our perception of the wind changed between close-hauled and broad-reaching. The most memorable moment, though, was sailing goosewinged. Beautiful.
Back in the harbour, we berthed using the anchor.
Our homework was to learn the round turn and two half hitches, two half hitches, fisherman’s bend and double constrictor, and write out from memory how to hoist the mainsail.
Dinner was lightly salted sockeye salmon from Kamchatka… and we still went to a Georgian restaurant afterwards.
#training #bss
Denis showed us how to hoist, reef and lower the mainsail. We worked in groups of four: two on the winches, one forward at the mast, and one at the helm giving orders. Everyone tried every role.
Lunch was pea soup with smoked meat, tomato and herb salad, pasta with minced meat, and very watered-down fruit compote.
We went out to sea, hoisted the sails, and practised tacking and gybing in groups of three: two on the jib sheets and one on the mainsheet traveller. We swapped roles from time to time. We really felt how our perception of the wind changed between close-hauled and broad-reaching. The most memorable moment, though, was sailing goosewinged. Beautiful.
Back in the harbour, we berthed using the anchor.
Our homework was to learn the round turn and two half hitches, two half hitches, fisherman’s bend and double constrictor, and write out from memory how to hoist the mainsail.
Dinner was lightly salted sockeye salmon from Kamchatka… and we still went to a Georgian restaurant afterwards.
#training #bss
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