A day you don’t learn something is a slow day. Today I learnt “datum” (the start point for all depths on a chart) was the singular for “data”. That aside, we have had other learning processes on the boat. The weekend before leaving, the anti-siphon valve on our engine failed, which meant the engine back flooded from the wet box and started filling the bilge via the air intake. So I learnt how to remove all the injectors and so on to clear salt water from where it should not be. I was thankful for having 4 spare oil filters on hand as we live far from a metropolitan area. Lesson 1- we will always shut off our water intake now instead of “usually” shutting it off, even for short periods. Lesson 2 – lots of spares is a good thing.With the engine running again we did manage to get out for a bit of the weekend and found a humpback and orcas for Lorraine and Tara who’d travelled west and north to come and see us. They brought all sorts of food plus a care package full of edibles and drinkables from Lorraine’s Mum that we all enjoyed and are still finding after they were stowed for space and sailing.
At Sea-fest in Alert Bay, we didn’t win a prize in the around the island kayak race but we did win a hamper of native food in the Artfest raffle. What a treat; smoked, canned and dried salmon, oolichan smoked and 2 jars of grease, dried seaweed and some new potatoes to go with it. We were fortunate to be able to share some with those who appreciated it before we left and still have a good supply. George and Susan from “Top Brass” also gave us some home canned salmon and Dave and Maureen the day before we left, brought a case of home canned salmon down to the boat along with a box of veggies from their garden. Dave’s comment was to make sure we came back. How could we not after such kindness. Ten days later we have just eaten the last of the garden veg and are savoring the salmon. Our final learning curve was a lesson on simple but nourishing food. We met Yoshi, a Japanese sailor who we had for dinner and he gifted us a special type of nori and other seaweed and told us how to cook and eat it with rice (and celery
with every meal).On leaving we tried to say our goodbyes to as many people as possible, but as we learnt on our first departure from Oz 6 years ago, sometimes just slipping away quietly is a good thing too.
