Adrain and Gabriel arrived at 0800 and we quickly got to work. The adhesive nature of epoxy resin was in full display demanding several sessions of wild hammer blows on the angle steel to loosen it from the stringers. Today's layer of epoxy was for the vertical sides of the stringers, to fill any surface cavities that might not allow the angle steel to seat well. Gabriel applied more masking tape to the inside of the steel, then smeared on some Vasoline. The two coatings allowed us to remove the steel after the epoxy cured, although not easily as I've noted.

I worked on the bilge pump wiring and for the first time had a "wiring toner", an electronic device that sends a signal down a wire that allows a mobile sensor to find that emitting wire even though it's encased in many others. When tracing wire in an old boat, it can be daunting to find a specific wire amidst many others, but this device eliminates the confusion and sings a distinctive warbling sound when near the wire. The intensity of the emitted sound is proportional to the proximity of the wire to the sensor: loud is close. I'll NEVER be without one again! I was able to track the wires for the bilge pump and install "quick-connect" terminals. With the wiring done, I built of "marine plywood" a small base for the pump and float switch. Done! After we paint the bilge tomorrow, I can drop the pump in and connect the wires and hose and we'll be in business.

I've cleaned the bilge...again, and I think that we're ready to paint tomorrow (Saturday). I've also cleaned the two angle pieces in preparation to painting them. Painting and working on fitting the instrument panel are the work for tomorrow. Sunday, as we've learned, is the day for the swap and we'll take everything we can to dump at almost any price.

Our cocktail hour was a wonderful event, as it usually is.

We had heard that there were roulottes (the food wagons) within a mile of the marina and we went in search. After a 15-minute walk along the highway, we heard and then followed the music to a wonderful presentation of traditional dance. Just in front of the stage was the roulotte and they were very busy serving to the crowd of watchers.

There was no table available so the young lady host moved her hostess stuff to another location and set our table for us: typical Polynesian hospitality. The menu featured pizza and Galette du Saracen: a crepe made of buckwheat flour, traditional to Brittany in France's west coast. Ours had cheese, egg, "lardon" (pork, like cubed bacon), and mushrooms. Delicious! The "Saracen" part of the name refers, rather racistly to the black color of the flour, the Saracens being the Moors who invaded Spain.

For dessert, we enjoyed a crepe, of course. All of this from a local food wagon was a bit of a surprise. Between bites of our meal and peaks at the stage of performers, it was quite an evening.