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Chart Us » Where We've Been »
And here, we archive the adventures of the Maggie B from port to port.
Location: 41° 21S, 133° 27E
Monday 12:00, 03.12.2007
At noon today, the Schooner Maggie B was at 41° 21S, 133° 27E. We are motoring with only the main up to help a little. The wind is 110 degrees magnetic at 7-8 knots and there is a fair sea running, so no chance of sailing, even if the wind wasn’t right in our face on our course to Tasmania.
We have come 1221 NM since Fremantle and have 579 to go to the SW corner of Tasmania.
We have tentatively decided to call the Yanmar engine Nane, after the great sea dog we met in Mauritius. Of course, we will seek Didier and Celine’s permission. Nane is good in water, hardworking, loyal and only needs a bit of care and feeding. Just like a good engine? The inspiration came to Owen when he was in the engine compartment after we pumped out all the water from the storm, and when I started up the engine, it shook the water off like a wet dog (Owen was standing too close).
We have a primitive seabird identification book, but we have ID’ed an adult Yellow Nosed Albatross (photo up on the website) and a Grey Headed Albatross (photo as soon as it stays in one place for a moment…).
We seem to have finally gotten all the water out of our fuel tanks. It must have forced its way into the tanks during the storm, possibly through the on deck vents. Our latest addition to our boat work in Hobart is that our outhaul pulley is delaminating from the inside of the boom end. We have rigged a strop to decrease the chance of a major failure.
We haven’t decided just what to do when we arrive at the SW corner of Tasmania (in about three days). Whether to explore the wild area of Davie Straight or to continue the 100 NM to Hobart and find a good spot on the wharf. We’ll take a vote, depending on wind, weather, and attitude, and then after the vote, The Captain will decide….
Lunch was Australian steaks with baked potatoes, steamed cauliflower and peas, with a nice lettuce and tomato salad and King Island cheddar cheese. South African Shiraz washed it down perfectly. Yum!
All is well.
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