Transatlantic Voyage - Day 2

Well out to sea in the Atlantic afternoon. Nothing but sun, sky and ship.

Traveling the world the way we are requires planning the upcoming trips and locations with all of the logistics that involves, then making the reservations and actually getting there. Once there we’re exploring these places, talking to the people we meet, learning everything we can about the culture, the food, music, architecture, geology and geography. It's a journalist thing. But journalism and writing also require sharing it all the best I can to provide a one-on-one, ground floor view of the world. It takes a bit of time, and so does eating and sleeping, working and moving every day. But on L’Austral, I hope, a transatlantic breather.

For me the greatest gift is time. For this brief respite, there would be a little Internet and all of the interruptions and distractions it entails. Time to read, research, exercise and above all pull off the miracle again of having to go nowhere while simultaneously traveling 5000 miles.

I loved South America; its people, culture, unmatched beauty; its lovely language, its easy-going ways. I recalled the hike to Chocoquirao, sleeping in tents, eating from camp stoves, showering with trickles of cold water and navigating “interesting” sanitary conditions. But sitting as I am now, an Atlantic breeze in my face, gazing at this endless and majestic ocean, knowing there will be weeks of soft clean beds, laundry service, hot water and flushing toilets, I am thinking maybe I love modern amenities more than I would like to admit.

When sitting down to dinner we are met with table linen, beaten stainless steel charger plates, enough utensils for a platoon. The mostly Indonesian and Philippino waiters are kind and outgoing and move from the kitchen to table with broad smiles wearing white pants and snazzy jackets with gold epaulets on their shoulders. They all speak multiple languages. The evening menu is simple: carrot soup, carpaccio with onion and parsley, steak or halibut or salmon or chicken. And, of course, a wide variety of too many desserts. Restraint is in order.