French is not one of my strong points so when
it comes to stocking up the supplies in Tahiti it all gets rather confusing.
It's now my third big shop here and the place to go is the Continent supermarket
just south of the airport in Papeete.
Everything is here at a price but
the store is air-conditioned, big and clean, with a high turnover that
generally guarantees freshness and no bugs. I turned down the fresh American
cherries for $20 a kilo but bought 8 800g jars of French Dijon mustard
at $3 each. French baguettes are plentiful throughout French territories
and at 40 cents each they are a true bargain. Only trouble is that a
plastic bag to carry them home costs you 20 cents and you have to eat them
that day for after a few hours the baguettes are rock hard and are only
good for French toast. Kept in their baggie they last up to three days
and just require a quick toasting to revive them. The little long baggie
is reusable and don't throw it away once leaving Tahiti as you will need
it if you visit the Cooks who also do baguettes but only use paper bags just
a small piece of trivia for you but it catches everyone out.
Both the Islands
of Huahine and Raiatea have a new Champion store in town easily assessable
by dinghy so its not necessary to do an all out shop before leaving Papeete.
On Bora Bora just I mile north of town Lousan's Chinese store is building
a new supermarket due to open later this year, also close to a dinghy landing.
My only other great bargain buy in French Polynesia was N.Z. Braeburn apples
and although they are not cheap they do keep extremely well in the fridge
for three weeks or more.
Leg 2 started out famously with the
catching of two fish on our first sail to Moorea. We trail two lures behind
M.T.III. One a medium "Zuker" head named "Super Sammy"
with skirt color of blue, orange, pink and white and the other lure "Inky
Pinky" is a small squid of pink and white with bright ruby studded
Mr. and Mrs. Big from the previous leg were both caught on Sammy,
but Pinky got her chance to perform landing a lovely tuna and 5 minutes
later a wahoo. Needless to say it was instant sashimi. The only trouble
being was that the wahoo with its sharp teeth bit off Pinky's skirt so she
is now fashioning a new one which isn't as bright a pink but also includes
a mix of yellow. I'll let you know of her upcoming appearances.
While anchored in Cooks Bay, Moorea
we heard a friendly hello. The faces behind the voice where ex seminar students
and cruisers Pat and Steve Strand who now run the U.C Berkley Gump Research
Station. Issuing an invitation to dinner Pat arrived with these yummy cookies.
I must admit that I'm not a great fan for fussing with cookies on a boat
as I'd much rather produce something quicker like a slice i.e. brownies.
Oatmeal Raisin Cookies
Pat~ Yacht Danzante
31/2 C uncooked oats
11/2 C flour
1 C raisins *
1 C butter
3/4 C brown sugar
1 t vanilla
1 t cinnamon
1/4 t salt
*substitute dried cranberries, yogurt
covered sultans and pecans for a more exotic cookie
· beat butter and sugar till
· add eggs and vanilla and
· stir in oats and raisins
· drop 1 T balls on tray and
bake 15 minutes. Makes 3 dozen.
This salad is a wonder with a crowd,
feeding many and is always a hit. It is the perfect use for left over rice
and a way to stretch salad greens. It generally gets made aboard about once
a week and is always varied due to what salad ingredients we have at hand
to add. The dressing I never change and the rice is most often jasmine.
Indonesian Rice Salad
Leila ~ Yacht Reveille
2 C brown rice cooked
the dressing ~ combine then add to
1 C orange juice
1 C peanut oil
3 T sesame oil
2 T cider vinegar
2 T soy sauce
2 T honey or brown sugar
1 t red hot pepper sauce
crushed garlic and ginger
salt and pepper
the salad greens ~ any combination
of the following
water chestnut slices
mung beans sprouts
parsley . finely chopped
We've now discovered that our crew
are true pasta lovers. With chicken
on the BBQ tonight, Page whipped out this treat to go along with the salad.
500g pasta noodles
4 spring onions, chopped small
1 red pepper, chopped small
4 tbsp sesame seeds
2 tbsp sesame oil
hot sauce to taste
fresh ginger to taste
· Cook pasta
· Add remaining ingredients
chill and serve
Click on your interest for provisioning