Well the conch has to come from somewhere and then it winds up on the table getting cleaned. Standing at the bench I'm full into cleaning the day's catch. Cleaning conch is a chore because it has to be skinned. As a new buddy explained while demonstrating, the first person to eat conch had to be a hungry person because we spend almost as much energy hunting and then skinning them as we get from eating them. But it really is worth while. The delectible preparations of conch fritters, cracked conch and conch chowder far and away justify the expense.  A little tartar sauce or perhaps thousand island dressing and the treat is ready.

 Today we took a long walk to the Abaco Inn from Hopetown looking for shells and coconuts. We need more coconut because the recipe requires shredded coconut or it just doesn't work. The coconut milk also serves us well because it goes very well with rum.

 I've started a new GPS log file so there is a new link for GPS data. It was getting too large for slow connections.