Yesterday:
While at the wharf, enjoying our ice cream after our sashimi lunch, a couple arrived with a 60lb mahi that they caught on the way into the bay. This was too much fish for their family of four so they offered us a couple steaks, SCORE!! Monica cooked them up yesterday evening, wow we love fresh fish; we now refer to canned tuna as rotten fish, even though we still eat it to get it off the boat. We completed the first half of our provision run; replacing our ravioli, taters, onions, eggs and CANNED hot dogs. During the day I did preventative maintenance on Ethel and Monica sewed the mainsail.

Today:
This morning we got out our next set of navigational charts to plot the next voyage. Our current plan is to first go 5 miles to the east, to next bay over, Taioa Bay, aka, Daniels Bay (named after a couple that lived in this bay for over 60 years). We plan on completing our mainsail repairs, hike to a waterfall and replenish our fresh water. We think we should only be in Daniels Bay for 3 or so days. Then, we will be moving onto the Tuamotu Archipelago, which looks to be around 400+ miles.

We went for a walk up the mountain looking for James' house. He is the local tattoo artist (only one on the island), once we found his house and tattoo parlor (two Rubbermaid chairs and a fan on his porch) we were told he is off island for 3 more days. Looks like we are going to have to wait until another island for the tats, with Papeete as a last resort.

We just returned from our final provision run. Prior to today, it seemed as if vegetables were rare and somewhat impossible to find in the markets and stores. We were told things like "they don't eat many here", and the best one "the rain ruined them all". Well it turns out the islanders know that putting the vegetables out during the "rush of cruisers" means they won't stay on the shelves for the locals. Thus, they have them in particular stores and markets until the rush is over. Now that a majority of the cruisers are out of here, there are vegetables of all varieties in all the stores and at the dock market. As I type this we are eating a fresh salad with cucumbers, green peppers, Mahi and cheddar cheese. We also got plenty of fresh bread and a stalk of bananas for the trip.

Tonight its back for pizza and beer. We assume this is our last chance for pizza until Tahiti, so get it while we can type of mentality is our approach.