Nov. 2nd: To NZ

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21 15.92 S
175 36.90 W

Motor sailing Main & Genoa up
Wind: 12 knots 104 degrees E
Seas: 1-3 meters: long period, so just fine.
Crew: Mac & Colby sleeping, Brett helming, Peter reading, Cyrus doing engine check, Brooke writing

Comments:

We departed Tongatapu with a belly full of our Tongan Feast from last night with Big Mama's Birthday Party. Brett helped with the Umu and taught them how to stuff a Turkey using the ingredients available which involved Papaya and onions if I am not mistaken. Brett added fish and lamb and helped them with their 3 suckling pigs and other dishes. We enjoyed meeting sailors from around the world and locals wearing flowers and wreaths in their hair. Big Mama's restaurant was draped in flowers, leaves and woven center pieces.. giant bird of paradise flowers hung like japanese lanterns from the ceilings, and their best Tapa mat laid out on the sandy floor with a fancy table holding two large chocolate fudge birthday cakes. Large old corn beef cans were filled with fuel and lit along the railings as tiki torches and lanterns lit each table where we all feasted. It was a perfect send off, complete with barefoot dancing in the sand..and Big Mama showing off her moves throughout the night. It was a perfect last evening in Tonga.

We pulled anchor this morning at 6am and are currently on a route towards Minerva Reef (which I hear is a hot spot for lemon sharks... hopefully we can make a quick stop to say hello to some finned friends and get some footage if possible) on our way to New Zealand.. we will see.. The wind is filling in and I hear them shutting off the engine so we can just sail. 😊

No one has eaten much this morning due to the feast last night.. it was what I would call a Tongan Thanksgiving:

But their's consists of:

Suckling Pig
Turkey
seaweed grapes with shredded coconut
Baked Papaya with coco milk and onion
Taro and Kumera (a white sweet potato)
Lu (this one was taro leaves, coco milk wrapped around corn beef
Pele: A type of hibiscus leaf cooked in onion and coco milk Potato salad Raw fish: fish & cucumber with coco milk, lime, spices, tomato Green salad Baked Tapioca with coco milk (my favorite) and chocolate cake.

Brett added mahi mahi & Lamb cooked underground with the rest of the hot dishes.

We are thankful it is not too rough to start, as it would be a shame to lose that meal 😊

All is well here~
Brooke

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