Our sailing home takes us, Scott and Kathy Erwin to travel the world one island at a time. Come along on this adventure to learn, or join Kathy’s Yoga, and explore and see the world.
Two highlights of the Tahiti airport anchorage were watching the sealife under the boat and enjoying Moorea sunsets! We stayed a week then moved on to Huahine. A very favorite society island.
Our one year visa in French Polynesia is quickly coming to an end, bittersweet but we are ready. Our time here has been amazing, as most of you have seen and heard. The 3 Archepeligo’s have been unique in their own way, so it’s quite hard to pick a favorite. The Marquesas were all about the people and the rich jungles. The Tuomotus were all about the water clarity, diving, and coconut sandy beaches. The Societies have a French vibe, with many cruisers, beautiful lagoons but high fees in Bora Bora. I did hold a yoga class at a neighborhood park for a few interested cruisers and locals.
There were 8 islands overall that we visited twice, so that kind of says something about how special they are.
In Tahiti, we wrapped up some boat projects, stocked up on essentials, planned ahead, and the best part was partnering up with cruiser friends again! In about 3 weeks, we will clear out of immigration (heading West). Tomorrow we head to Huahine, then pit stops in Tahaa, maybe Bora Bora and Maupiti.
Tahanea, Tuamotu
What a difference 500 miles can make from the towering mountains of the Marquesas (Fatu Hiva) to the cool blue waters of the Tuomotus (Tahanea). The 3.5 day passage brings huge changes and we loved to get snorkeling again. We are learning more about flying this drone all the time. Take a look at our YouTube sailing, diving and yoga videos.
Making my own breads, yogurts, tortillas and muffins have been a fun new way to provide staples for Scott and I. Often breads are not to be found at the small island stores. I wonder, how do they make a sandwiche? Homemade baked goods are fun to bring to cruiser parties or as gifts for the village locals. We keep a sourdough “mother” which was given to me from a cruiser friend in Mexico and has provided us well over 50 or loaves! It’s also difficult to find or store packaged yeasts.
Making my own yogurt has also been key, not only does it reduce my plastic trash, it’s versatile and a good staple ingredient for other recipes. Storing large amounts of yogurt also takes up valuable refrigerator space. All I need for making yogurt is powdered milk, easily found and easily stored, and 1 small thermos (oh, and a thermometer)
Another idea I considered was having a small hydroponic garden for a few favorite herbs and sprouts. Fresh greens were the hardest to find in remote islands. I have dappled in this area, since it’s a major land hobby of mine and I come from a family of gardeners. But, nonetheless, it’s quite difficult on a boat. Why hydroponics? Well, having a plant with dirt doesn’t do well while healing sideways, but water only spills and dries up, no mess at all. Hey, we live on the water. My last batch of basil and rosemary got scorched in the direct sun, so back to the drawing board I go. Currently, I don’t have any plants, unless you count my very tiny cactus.
I have dappled in pickling, jarring and drying foods these last 2 years. But, since the mason jars/lids are difficult to find, I decided on mostly storing cheap canned or frozen veggies instead, I know, yuck! I can hardly complain though.
I had learned about pressure canning and was quite successful, only took me one full day! Since I knew we would spend a year in the French Polynesian islands, where meats are pricey and some hard to find, I started my research. It paid off! We had many delicious home made lasagnes, meatballs and stews during the 6 months spent in the remote Tuamotus Atolls. In Mexico, I had made 14 jars total of pork and beef, but the best was italian sausage.
My biggest answer to storing foods while on a boat: Ziplocks! Bulky storage containers often are not airtight and don’t fit well in small fridges, freezers or lockers. Since ziplock bags are hard to find out in the islands, I bought many and use and reuse them until they are so thin or have a tear. Even then, I tend to use them, double bagged style. I was raised to be thrifty, which now comes in very handy!
Provisioning and prepping foods while living on a boat in remote places is quite a challenge but a fun one that I have embraced. My Mom always said “cook with love” which proved to be great advice. Cooking on a boat is a topic for another time, but shopping, storing, and keeping foods and drinks cold is the tricky topic of the day, especially in remote locations and foreign countries. I feel I have done well so far, but have only experienced Mexico and French Polynesia. Learning to be resourceful and having flexibility in the foods you eat are the main key.
That’s about a wrap for the day, no pun intended!!
Our World Adventure 