Still relaxing in Toau

We have decided that Toau is just the place we have been searching for, so why leave? We have been here almost a week and are having a wonderful time exploring the motu's and the lagoon, plus visiting with our hosts and neighbors. Of course, we are running low on the staples: coke zero, wine, beer, eggs, gasoline, and all of the fresh stuff. But, we are making do, plus it sounds like we might be able to do some trading.

One morning, Gaston and Valentine stopped by and asked if we wanted some fresh tuna - YES! Doug quickly seared it in olive oil, sesame seeds, and sesame oil - only a couple of minutes per side. It was perfectly yummy!

Last night, we got dressed up and went to Gaston and Valentine's house/restaurant for dinner. We dined under the stars eating lobster, Poisson Cru, grilled tuna, tuna sushimi (with olive oil and ginger), plus fresh coconut cake and coconut bread. All very good, plus good company. There are a total of 4 boats in the bay and we all attended. 2 American boats, 1 Finnish, 1 French, plus our 2 Polynesian hosts - very continental - hah!

What a treat - we were relaxing in the cockpit (again) and had a wonderful whale show - humpbacks breaching and tale slapping just outside the pass. They didn't stay long so we hope they come back.

We have also started to explore the motu's/islands that make up the Toau atoll - there are lots of them. One of them is supposed to have a beautiful pink beach - looking forward to seeing that. Plus, the lagoon has some big coral heads that we plan on snorkeling.

Dinner tonight - fresh grouper - thanks to Josh (Evergreen). He has had a wonderful time spearfishing in the bay. Our hosts even said it was all right to catch fish out of their trap. Now, that is easy pickins for sure.

Lots more to see and do...

Poisson Cru recipe

1 pound fresh tuna (mahi mahi works but not as good)
Juice of one lime (maybe two)
salt
1 cup fresh coconut milk
1 tsp oregano
1 sliced green pepper or minced jalapeno or 1/2 tsp crushed red pepper
1 small onion thinly sliced
1 chopped tomato or cucumber
2 cloves minced garlic

Cut the fish into bite-sized pieces and place them in a non-corrosive dish with the lime juice. Sprinkle the fish lightly with the salt and marinate for at least 1 hour, turning the pieces occasionally. The fish will whiten as the acid from the lime juice cooks the flesh. Stir in the coconut milk, oregano, chilies, onion, tomato or cucumber, and garlic. Marinate for 1 hour more.

Serve over rice.

----------
radio email processed by SailMail
for information see: http://www.sailmail.com