Up Up and Away

That's Sooz up the mast changing a light.

 Sooz is a rock climber so going up the mast her first time was not so scary.. The girls worked the lines and it was smooth as butter!Sooz was all the way up the main mast and changed the light in less then 10 minutes! Safety was practiced at all times. I have observed many boater's up the mast as most boats need maintenance after a long voyage.What I have learned about sailing is that you must have confidence and be fearless to handle all the situations that will present themselves.  Imagine that, even the cook can close the salon  hatch with ease, in a rainstorm!.

Sherri and Lou man the lines for Sooz.

Monday May 16, 2011: Current location is the Atoll, Rangiroa, where the anchorage is like a dream; this vast atoll is like a lake and the water is a giant aquarium of crystal clear azure colored water filled with bright coral and numerous colorful fish. This atoll is so large you could fit all of Tahiti inside of it. An atoll is a curious land mass of coral created by volcanic action which forms a giant ring of coral land mass at sea level. Most of the atoll will be uninhabitable and the town's are built near the opening to the sea. Arriving at the atoll is extremely stressful, as the opening will be narrow with strong tides and currents. In the case of Rangiroa there are two openings 3 miles apart in which to enter; the one we came through was the larger and deeper opening as we need deeper waters due to our size. We entered at 6:30 am after a night at sea traveling from atoll Ahe to Rangiroa; the tide was rushing in at 10 knots and very violent. The left side of the opening has a coral reef that streches over half the opening; you do not want to hit this. We had to stay to the west side and hug the motu just close enough to stay in 80 feet of water. It is amazing to me that a few feet away is a visible reef and we have to stay in exactly the right place to enter the atoll. The ocean is rushing in through a 16 meter area half of which is reef! This place is beautiful but there is a lot of stress in getting here. After you make it inside then there are coral bombs you must avoid on route to your anchorage, most are marked but some are not. Sooz navigated us into Rangiroa and did a fine job; only scary part was when we entered the pass, the waves rushing in were 10-15 feet and the current so strong that the boat stood still and had no steering for a moment, at which point Ron took over and steered us inside. The path in was well marked and we anchored inside by the hotel, which is being remodeled. There are two towns and another hotel a few miles down. The towns had several stores but no fresh produce or fruits. The supply boat comes in on Wednesday, but we will leave for Tahiti by then, so, we will eat the last of our New Zealand apples and survive on frozen veggies. We have been here one day so far and previously spent 2 days on atoll Ahe, which was very primitive and quiet. The anchorage on Ahe was also calm like a lake and we have been swimming, snorkeling, and kayaking a lot. The days are hot with cool breezes in the shade and the evenings are cool tropical delights. Atoll Manihi was nice but Rangiroa is amazing! We have all been in the water lounging off the platform, swimming, drinking beer and having a great time; even Trini has been in the water for hours but not because she likes to swim but because she had an infestation of ticks. The locals say that the salt water kills the ticks and fleas. Once we get to Tahiti, she needs to see the vet. 

Ron walking on Manihi atoll.

Lunch on deck; Shrimp, brie, garlic toast, and fresh tropical fruit salad with pecans.

Slow Dance in front of Hotel Manihi

Breadfruit lakes

Recipe for breadfruit latkes

2 large breadfruit
1 large onion
4 large cloves of garlic (minced)
salt
pepper
1/2 cup vegetable oil

Peal the breadfruit (very sticky, like pine sap, wear gloves)
Cut the breadfruit in half and take out the core, similar to eggplant)
Cube the breadfruit and steam until a knife goes through with ease (like a potato)

Mash the breadfruit for 1 minute with a masher or mixer. Grate the onion with large part of grater and add to the breadfruit. Add the minced garlic. Mix for a few seconds.

Add 2 eggs
1 cup yogurt
2 apples diced (optional)
Mix for 2 minutes until the breadfruit is slightly chunky. Over mixing will make it pasty.


Salt and pepper to taste.

Form patty's from large tablespoons of the mixture.

Drop lakes into hot oil (Use large cast iron pan if possible) Fry on each side until golden brown.

Remove to paper-towel to drain. If the oil is hot the latkes will cook quickly without absorbing the oil. Breadfruit are porous, like eggplant.

Way to go Sooz!