We may have surprised some of you with one of our latest blog entries -that we'll be selling Jenny P in Brisbane. This has been an option that we've entertained since we began our journey back in May. We thought we might sail her back to Seattle, but that passage is against the prevailing winds and would take a bit longer than our passage down under. We've also outgrown this little boat - our kids have put up with sleeping like sardines since May 9th and they are hanging in there for another 2 months or so, but space is tight and we all need a little extra.

We found a broker through some boating friends and we'll be listing soon. We are sure that Jenny P will find new owners who will love her as much as the past four owners have. She is in great shape and now has some serious sea miles to her credit.

We'll stay on to travel Australia, Tasmania and New Zealand by land and air.

In response to the cannibalism blog comments - this is one of the strange parts of being in Fiji. The modern Fijian relationship to the cannibal past is carnivalesque. We heard of a t-shirt a local was wearing; it read: "Send more tourists, the last ones were tasty." The history is quite disturbing and none too historical. When we went to the market and the kids had their own allowance to spend, Freya chose a fish necklace, Finn chose a shark tooth necklace and Sophie was fascinated by the cannibal forks the market lady so happily marketed. Sophie did end up purchasing them. This was a tough call from a parenting standpoint. The money was hers to spend and Eric and I both feel it is important at that age to be able make decisions (and mistakes) about how to spend their own money. I would have drawn the line at the purchase of an authentic fork, but decided to let it go with regard to the replica. Not sure if that was the right call, but it wasn't a time I wanted to use up one of my "No's."

With regard to food supplies - we are eating well. Each town seems to have an extensive local market where families sell everything: eggs, coconuts, fish, basil, lettuce, green and red peppers, limes, watermelon, bananas, pineapple, cucumber, red and green tomatoes, onions, sweet potatoes, taro and breadfruit. The dried vanilla beans are to die for; the fragrance is so delicate. Our canned supplies are holding up well (chicken and lentil soups, refried beans, tomato sauce) and we still have months worth of dried beans, pasta and rice. The day before we leave port for a longer passage, we usually stock up on UHT (long shelf life) milk and juice, bread and some snacky snacks like cookies and potato chips. I make a run to the market to get our fresh ingredients and we are off. Eric is our cook underway - he likes to use the pressure cookers. Rice in one and some kind of soup/chili/curry/or other rice topping in the other. We discovered a fish soup that we love -it can take a lot of tobasco and really satisfies.