Sailing: Luxury loo takes pride of place in a minimalist environment
Part 5: Emma Richards, the skipper of the Pindar, prepares for the second leg of the Around Alone single-handed round-the-world yacht race which starts tomorrow
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Pindar will be back in the water tomorrow after adjustments to the rudder bearings. I never feel comfortable looking up at my boat – it's been out of the water in the sling, held up by a massive crane, for the past four days. Seeing it back where it belongs means it's time to get back to business.
Wednesday 9 October, Imperial Hotel, Torquay, 22.17
Four days to the start of the second leg to Cape Town and time to stock up. Detailed planning of every last piece of equipment, clothing and food is vital to ensure the boat is as light as possible. I already have one of the lightest in the fleet – at eight and a half tonnes – and I like to keep it that way. Space is an issue too. My only sheltered area is the cabin, 20ft wide by 10ft long, and that includes storage. The bulk of the cabin is taken up by the chart table, where I often sleep rather than drag myself into the bunk. This is also home to all my data screens, computers, instrument links and charts. Walking space is limited a few feet around the table in any direction. My luxury toilet – imagine a Porridge-style prison bog, no cistern or adornments – sits on one corner. As for provisions, on this 7,000-mile stage – that's a straight-line distance, I'll actually sail up to 8,500 miles – the weather will be much warmer. The wardrobe, in its entirety, will be: two complete sets of thermals, light waterproofs, one mid-layer, one pair of offshore wet-weather gear, one pair of sea boots, two pairs of Goretex socks, one pair of thermal socks, five underwear, waterproof shorts, polo shirt and three hats. One is only for the cabin so I always have something dry when I'm at the nav station, the other two I rotate for using outside. Unlike most of the other competitors, I don't take freeze-dried food. I just don't like it. And as eating is one of the things that you look forward to most, a disgusting freeze-dried meal is no morale boost. I take what I like, although I'm not too extravagant. It needs to be prepared on a single gas ring. I've got 50 meals this time: 20 packs of noodles and pasta, 30 packs of couscous meals, sauces, 20 packs of tinned fish (tuna and sardines), some cereals, Cup-a-Soups, hot chocolate, teas (lots of green tea). Plus one treat per day – a selection of chocolate and biscuits. And water. Unlike some of the others, no wine. And that's it.
Thursday 10 October, Paignton Community College, 15.00
It's my 28th birthday and I've been celebrating by doing seven interviews, three sets of photos and a visit to a school and it's only 3pm. I haven't eaten all day and I'm starting to feel slightly drained. While I'm sitting here writing this, my shore crew are working round the clock to fit a brand new pedestal system to the boat. In simple terms, it's got a mechanism like a giant coffee-grinder, helps me with the sails and should make my life a million times easier. The system usually takes about two weeks to fit. I've got three guys working round the clock to have it done in 36 hours. Thank you Peter Harken, a much appreciated birthday present. As for a proper chance to unwind, there's a big birthday party this evening, being thrown for me on the Pindar support vessel, the Hatherleigh, a converted trawler.
Friday 11 October, Rented apartment, Brixham, 07.15
Great party, terrible hangover. I rolled in at about 4.30am and I was one of the first to leave! Feeling a little fragile but it was definitely worth it. And anyway, I need to acclimatise for the sleep deprivation ahead. There were about 200 people there last night, and we danced until the wee hours. It was our (the skippers') last chance to let our hair down – and take a break from thinking what's ahead – before we leave on Sunday. It's always best to go out on a high note.
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