We had a long, windy sail from Wustrow, Germany to Rødvig, Denmark, longer than any one day trip on last year’s voyage. Winds were favorable, but port side waves made the ride a little rough for those with sensitive constitutions.

The Baltic Sea is relatively shallow, much of it only 5 – 15 meters (16-50 feet) deep. That means the waves are smaller, but closer together.
One of the crew climbed the mast while the great ship pitched and swayed through the water and attached a rope a cross beam near the top of the main mast. On the bottom they attached a small chair. With the ship keeling over to the port side, a person could sit in the chair and skim the waves.
We’d sit in the chair and swing out over the water rushing past us, swinging forward and backward and side to side, as the roiling water and swells would sometimes splash and crash into us. The 40.5-meter-long (133-foot) ship was doing about eight knots, which seemed very fast from the chair.






It looked really cold and I was trepidatious before initially springing out over the side. I was substantially larger and heavier than the previous folks, but the captain assured me the crossbeam should be able to support 200kg. Yes, but what about the knot, I wondered.
I strapped in and with little hesitation stepped overboard. It wasn’t cold, and like everyone else who tried it, I was all smiles and laughter as soon as I literally hit the water.


That evening was our turn to make dinner. Annie planned to make pizza and Caprese salad. She was feeling a little bit unsettled after the rough sail, but quickly recovered once we were safely moored in the harbor. Many people stepped up to volunteer with prep, slicing vegetables and cheese. I grated what was probably about 7-8 lbs. of cheese.



Annie had prepared the pizza dough the night prior. Watching how fast 7.5 kg (16.5 lbs.) of potatoes had been devoured during a previous meal, she decided to make a lot of dough. She used 3 kg (6.6 lbs.) of flour, and we had a bit of a challenge finding room in the onboard refrigerator for all the resulting dough to proof overnight.



She spread out the dough on seven sheets and quickly assembled the pizzas with all the previously prepared ingredients. The small kitchen on the ship was equipped with an efficient oven that could do three big pizzas at a time.





The crowd ate it all up! By the time the last pizza was delivered, a tiny bit of the salad was left, thoughtfully reserved by one of our friends to ensure we would have some to eat along with leftover pizza. People were happily stuffed by the time we came upstairs to have our meal, and Annie received a well-deserved rousing applause from the satiated diners.

Not sure where we are bound for today. Annie and I of course would love to go to Copenhagen, but it sounds like the majority are not interested in that since most have been there many times. We’ll see.
Abel Tasman 2024 Blog Series:
Part 1: The Abel Tasman, 2024 Blog Series
Part 2: A Fresh Start with Sand and Stars
Part 3: A Water Swing and Pizza
Part 4: High Winds and Seas
Part 5: Tiny Cabins and a Chat with the Captain
Part 6: German Card Games
Part 7: Hiddensee Island
Part 8: Train Talk and Sunset
Part 9: Returning to Rostock




















































