A Cruisers' Day
10 August 2019 | Avea Bay, Huahine
William Ennis | Lovely but warm
This is our last day on Huahine and our last day in Avea Bay. BoooHooo.
We were up at 0800 and just hung until 1100 or so, drinking coffee, reading, and talking. It was a lazy day. Yesterday, I gathered my snorkel gear and went over the side, but after a half-hour, the current worried me and I returned. Today, we jumped in the dinghy and motored to the Mahana Resort dinghy dock to make reservations for tonight's meal, then hiked to the local market in an attempt to get a baguette. You can't expect a baguette at 1130 and we were SOL!
After that disappointment, we hiked back toward the resort and found our snorkeling spot. I enjoyed a few hours of seeing the sights while Conni read ashore. Most of the coral here is dead, unfortunately and the bottom was covered in what I guess were sea cucumbers. With apologies, they looked like fields of turds. Odd looking creatures with one end secreting pellets of what looked like sand (the rear end I guess) and the other end with small black "feelers" that looked like tiny black cloves. I suppose that they eat coral and sand and secrete the non-organic stuff. They looked like they were attacking the coral but perhaps they were simply taking advantage of dead or dying coral. With the coral gone, there were few fish, either.
During a potty break at the resort, Conni found that the pubic restrooms had showers, so our plan was to motor over 15 minutes before Happy Hour started, shower, then enjoy cocktails then dinner, and so we did. Hot showers! Not since we left Raiatea 7 weeks ago have we had a hot shower and it was glorious. Our cocktails were superbly made, each of us enjoying a MaiTai, then sharing a ChiChi. The snack was tiny slivers of fresh coconut served on a shell. Lovely!
For dinner, I ordered the slab of tuna in anchovy sauce, since it sounded unusual. Conni had a slab of baked Wahoo (King Mackeral) with bacon and a sweet pepper sauce. Both were beautifully prepared and quite unusual. Dessert was coconut creme brulé served in a coconut shell.