Back to Australia October 2014 | My very last, first time...

Our dive team(s).

We’ve just pulled up anchor at Ribbon Reef #9 and are on our way to Ribbon Reef #3. I learned today that a ribbon reef sits along the edge of the continental shelf, so the water drops off to great depths on the lee side of the reef. We anchored up close to the reef, and without straying more than 200 metres off the platform, I heard reports of various “firsts” from the snorkelers. Snorkeling here is like swimming in an aquarium. The fish are just everywhere. You can’t not see almost any of the most common reef fish, and if you are very lucky you will also see a loggerhead turtle; the divers came in chattering and comparing sizes today after their first dive.  Estimates are that it would have been about 70 years old, based on the size. The loggerhead is the biggest of the turtles here. My “first” was to dive. Although I’m prone to panicking as I head down, EJ was very patient. There were just two of us, so we had her undivided attention. Neither of us was able to get very deep; an underwater current that strengthened quite suddenly and unexpectedly had us struggling to manage our bodies. I did settle in though, imagined myself snorkeling, and finally relaxed and enjoyed the view. She’s hoping for some calm weather tomorrow at Reef #3 so that we can try to get down to the 10 m mark. I’m trying to forget that bit. I think if I don’t know I’m that far under water I’ll be just fine. I’ve figured out how to keep my mask from leaking, a problem I’ve always had, I can clear it easily underwater, and I can equalize. EJ looks after pretty much everything else. Because this is ribbon coral, the most interesting coral and fish are along the walls of the reef, so getting down will open up the possibility of seeing much, much more. I’m happy to have it over with. It may be my last time, but I won’t have to go through the struggle of a first dive ever again!

I can smell the lamb roasting—that lamb rump that Margaret and I raved about in New Zealand last year is on the menu. The food has been healthy and fresh, and they go to great lengths to ensure that the gf eaters don’t go without. They make two versions of things—like pasta, and today a chicken pot pie—so that we are eating what everyone else is eating. It’s nice not to feel shortchanged on that end.

Cocktail hour. Time to get dressed.