We tried to put the sails up a couple of times yesterday, but there wasn’t enough wind. We’ve been motoring along now for over 24 hours. We have enough fuel to make it to Papeete in July, but if we can find someone willing to sell us another 50 gallons somewhere in Gambier we may do that. I’m more concerned about food. We left April 1st with two freezers completely full of frozen meat and some vegetables. We now have about six dinners left. There are mini markets and farms in Gambier and there must some restaurants on the main island. I’m sure no one is overly concerned about Tim and I starving to death, but we do like to eat and I already have a bad rep regarding lunch for guests.
Yesterday we were sitting out in the cockpit when I yelled, I see something! We both stood up, got the camera out, changed course to get a little closer, and were completely mesmerized by a few buoys wrapped up in a net. Of course we would not have wanted to hit it with the engines running because it could foul the prop. I worry about things like that in dead of night because we’re not going to spot them. Oh well, life on the edge….ha ha
Tim, The whole joyride story killed me. I remember a few years ago you telling an abbreviated version at your Spruce home. Rich was there with fresh halibut for supper. I died then too. Thank you for the full rendition. Delightful. FYI: your high school photo looks like Syd with a haircut. If you run of out food, as Jer predicts may happen, I say call it a cleanse! (Lemonade out of lemons.)
If you’re not living on the edge, you’re taking up too much space!
wow. just caught up on a weeks worth of all the news that is fit to print on Agility! I am definitely moving this blog to the top of my bookmarks so that I can keep up. Your spirits and energy are inspiring. I am savoring the wetness of the sea as we have just returned from hot, dry, beautiful Guanajuato. Mexico. Trip exceeded expectations.Learned a lot about a place in central Mexico with history of the Mexican War of Independence, music & culture. Not to mention a cooking class on how to make chili relleno. I’ll dish some up in 5 years for you…is that when I’ll see you again 🙂