Judith, Passenger
Getting out of the ice
After being anchored in this very protected cove, while the weather let out a bit of steam outside, it was time to see if the ice would let us out of there. Lucas and Damien started out the day with a recce to see which way we could sail out. It had snowed overnight and it was still quietly snowing, as we prepared to get underway. All hands were to be on deck for getting the lines in and rolled away. First, ofcourse, we were all instructed in how we could help. This team is now working very well, so we got in the lines, as Damien and Daniel untied them from their shorepoints. They were quickly rolled away on the huge rollers and Ocean Tramp sailed away without a hitch. Afterwards, breakfast awaited: Delicious scones.
We started in The Argentine Islands (which they are named, even though it is the British who used to reign here – now it’s the Ukrainian). Sailed through Meek Channel, to Penola Strait and across the Gerlache Strait. Further on through Ferguson Channel to Skontorp Bay. There were a few long hours sailing and a few bumpy waves across the Gerlache, but then we got into the lee. Underway, we were entertained by the usual Penguins and the odd Minke whale. Lunch: Quick rice with veggies and fish.
Also a Citizen Science project for NASA via the Globe app (blue with globe and magnifying glass) was carried out. To become a citizen scientist you go to the Globe Observer NASA website to sign up and start collecting data.
Today’s destination was Paradise Bay. A gorgeous, calm and very protected bay with a reef on one side, that will keep the bigger Icebergs from entering.
Before dinner we went on a Zodiac cruise, where we saw a Leopard Seal, lots of Gentoos in the water and a few whales. One Humpback whale came very close to the Zodiak – we had the engine turned off and was just in awe at looking at this huge cetacean. The Argentine Base, Almirante Brown is just around the corner. Back on Ocean Tramp, the table was laid with pre-dinner snacks and Gin & Tonic for the glacier ice we had collected (black ice).
Dinner: Couscous with pork and veggies and dessert was chocolate pudding. We were surprised, by the crew, with a glass of champagne, toasting to a successful cruise, now that we got out of the ice again and are over the halfway point of this cruise (teary face). Afterwards we all stood on deck and marvelled at the fabulous views, while we were treated to a shot of whisky. What a day. What a boat. what a crew and what a group of guests.
Writer: Judith L Jacobsen
