Preparation For My Winter Trip

I am out on my winter trip in the morning, so thought i would quickly tell you about my day preparing for it. 

It was a beautiful start to the day with the sun shining and the sky blue with just a scattering of cloud. There had been a little more snowfall with a few drifts in certain areas, i was to have brunch first and then meet Blair in Fuchs in order to get the rest of my gear, we were to talk through a plan of action then head up the ramp, take a skidoo to the caboose where we would reorganise and pack the sledges so they will be ready to go first thing in the morning. 

A lovely view from my window this morning, with 

a fresh covering of snow

The ramp is looking nice

Coming out of Admirals you can see the snow 

starting to build up and icicles forming, It's getting

colder

The sun is lovely when it's out, It will be strange 

when there is no sun.

Today felt like a winters day when i was a boy and 

my mum gave me permission to go and play outside

and making tracks in fresh snow.

Blair sorting me some warm clothing

P-bags (Personal bags) all ready, time to get them

up the hill

Blair brings a Gator to carry our bags to the bottom 

of the ramp

All loaded time to go

We park the Gator at the bottom of the ramp and

unload the sledges and our P-bags

The bottom of the ramp is crawling with Fur Seals

We load the sledges, put on hats, jackets, gloves and crampons and start to make our way up the ramp  man hauling the sledges to the skidoos that are parked at the top. This is because the ramp is so icy it would be risky to drive the skidoos up and down. We need more snow before we can do that. 

Blair took the heavier load with both P-bags, while i pulled a sledge with just one rucksack and a down jacket in it. Blair was way ahead of me pacing himself, only stopping to look back and make sure i was still following. I was, but i was having to stop at every flag to get my breath and give my legs a rest, it nearly killed me! It was a great cardiovascular workout, once Blair had got to the skidoos he secured his sledge and came back to help me, those field guides are very fit.

I did make it though and in one piece

Once the skidoo had been uncovered we pulled our sledges to a big box sledge that we would use to drag our P-bags behind the skidoo to the caboose at Vals. This is where the sledges are kept with the tents, food and emergency gear that we will be taking on our winter trip

Blair putting P-bag into the box sledge

While i carried on filling the box sledge, Blair went 

to fetch the skidoo

Sledge filled attached to the skidoo and ready to go, 

now it has to be dug out 

When we get to the caboose, we find Rio, our electrician

deciding whether or not to get his kite out?

We start unloading the box sledge and repacking the Nansen 

sledges ready for the morning

A Nansen sledge with tent and man food boxes

I open a man food box to see what is in it and top it

up with a few frozen meals that i vacuum packed 

earlier in the season. These will stay frozen on the sledge

Everything needed has been packed and Rio decided 

to have a go with his kite, although it was short lived

as the wind started picking up

We finished what we needed to do and stopped off 

at the caboose for a much needed cup of tea. Rio

joined us and then Bradders and Zoe arrived on their

way back from a climbing trip. We had a hot drink and 

a chat before heading the 4 km back to Rothera

Zoe setting off to follow Bradders back to base.

She promised me she was smiling for the photo.

Blair on his way back from organising the sledges.

So the plan for tomorrow is an early start with breakfast first thing, then get kitted up and another walk up the ramp where we will pick up 2 skidoos and head to the caboose. From there we will hook up the sledges and set off to the Stokes mountain range, where we want to set up camp and erect the tents before the weather changes and it starts to get windy. We will be staying at a place called Trident, maybe for a couple of nights, this will give me the opportunity to climb some of the more gentle slopes as opposed to mountain climbing. Eventually I would like to get through mcCallum pass and to set up camp at Myth and Legend on the other side of Adelaide Island to Rothera. This will be a good place to do day trips from as i would like to get to Carvajal, which used to belong to BAS but is now the Chilean camp. This will all be weather dependent as the forecast is showing strong winds and snow, whatever happens it will certainly be an Antarctic experience. I will update the blog as soon as i return, if i don't get buried!

Thoughts of my Sister Lulu on her Birthday

I would just like to finish this blog post with thoughts of my sister, who was taken from us 10 months ago which was much too soon. Today April the 17th would have been her 51st birthday, she is still with me and will be every day. I see her in all my sisters and sense her in everything i do, especially here in Antarctica which is such an amazing place to sit and reflect. 

Loved and missed x

The moment that you passed away

my heart was torn in two,

one side filled with heartache

the other went with you.

I often lie awake at night

when all are fast asleep, and

think of all the things we did

with tears upon my cheeks.

Remembering you is easy

I do it everyday,

but missing you is heartache

that never goes away.

It broke my heart to lose you,

but you didn't go alone

part of me went with you

the day that you went home.

Happy Birthday Lulu

The Story so far

One week gone already since the Shackleton left and as this picture so far is the only one of all the winterers together, I thought i would share it courtesy of Blair, one of the field guides who i will be going out on my winter trip with.

Winterers on the Wharf

It was supposed to get quieter and calmer, but it has been quite a busy week with one thing and another and with everyone organising their workspaces to how they want them, it feels as though we are all still in summer mode! Although it is much easier to cook for 22 on a regular basis than 90+ and everyone gets involved offering to help and clean down, which makes it more social and feeling homely.

We have now started the cooks rota, which means i have every Tuesday off and i alternate every Friday, Saturday and Sunday. So last Tuesday Bradders, one of our field guides was the chef for the day and although it was my day off, i spent most of the day in the kitchen as it was a major scrub out so i was around for guidance if needed. I wasn't needed as he did a brilliant job, doing soup and bread rolls with cold sliced meats and salads for lunch, then Lamb curry and Vegetable curry with braised rice for Dinner, which was really very good  and appreciated by all. I then worked the Wednesday and Thursday and was given Easter off, the Friday, Saturday and Sunday due to me working last weekend when everyone else was off. This was also to give me a chance of getting my equipment and clothes ready for my winter trip which is on Monday 17th April.

I had a nice day off on Friday with Zac our boatman doing the cooking and again a great meal was produced with a roasted vegetable pasta for lunch and fish and chips for dinner.

Saturday cooking was Jen Doc and Zoe our Marine assistant, who wanted to theme the evening meal. They told me what they wanted to do and i organised the ingredients and talked them through timings and methods until they were happy with what they had to do. I then left them to it and enjoyed the day. The walk to breakfast that morning was stunning as the Sunrise greeted us. 

Beautiful Sunrise over the mountains

reflected on the water with eerie low cloud

A gorgeous glow

getting lighter, not as orange but still impressive

Snow is starting to cover the base

The view from my window of the other side of base

Looking out to Leonie

At midday the clouds give, it brightens and you can 

see the moon

Moon on one side, Sun on the other

Looking at the ramp i am going to have to walk up 

to to start my winter trip

So the theme that Jen and Zoe had set was a Viking night and they served Smoked Mackerel with Soused Cabbage as a starter, then Kottbullar (Swedish meatballs), half in a mushroom and peppercorn sauce and half in a tomato based sauce with dill this was served with mixed vegetables and a rye and ale bread coated in a beer batter and oats. They served the meal from a Viking longboat and we ate around a make shift fire sat on sheepskin rugs. They did an amazing job and with everyone dressing the part a good night was had.

The dining room with people sat around the fire

The food was lovely

We had some funny moments

The longboat designed and made by Jen and Zoe

was quite spectacular

After the meal a couple made their way to the bar for a nightcap, while i sat with Matt Bell our Generator mechanic discussing the next days meal as he was doing the Sunday brunch and roast dinner. It had been a good day and i went to bed with my winter trip preparations in my head, but also safe in the knowledge that there are some very good cooks in our team which means i can enjoy my days off and not worry. Bonus!

Winter begins

The Morning After The Night Before

Sunday morning the 9th of April, i woke at 7:30am the light in my room still on, i had a quick shower and made my way over to New Bransfield House for some breakfast and to start preparing some bacon ready for when the ship left. It was apparent that the summer staff were indeed leaving today as the rooms being vacated had all the bed linen and towels in the corridor, ready for our winter team to launder them once they had gone.

I walked into the boot room of NBH and remembered there was no where to hang our coats as all the hooks had been taken down. I walked into the dining room where there were one or two ex winterers who were waiting to say a last goodbye and to see our reaction  at having no cutlery. I walked straight past them and into the kitchen, i got changed into my chefs kit and came back out with a box of cutlery enough for 22 of everything that i had put away a couple of days before, anticipating cutlery going missing! I then went into the freezer to get the meat out for dinner that night, only to find all the cutlery had been put into a large container, filled with water and frozen into a solid block. It took 3 days to defrost, luckily we could still eat with what i had put by.

Once everyone was on the ship that should be on the ship, we started to prepare for the send off. We had already been given a safety talk from Paul Samways our station leader on the correct use of flares and smoke canisters, so while everyone made their way to the wharf i started to cook the bacon, Maz was rearrange the dining room condensing and minimising to better suit 22 people. We then put together the condiments and the bread rolls that Rob had made for me and along with a warming plate took them down to the Bonner Lab near the wharf where we set up an area to have champagne and bacon butties ready for a celebratory drink to toast our coming winter. We then joined the others on the wharf to wave the ship off, the cast off team were in position waiting for the Captain to give the order to release the ropes.

Being my first winter, this is the first time i have seen the tag board with so few people on it. No more counting to see how many people we have to feed, i know how many i've got and it is not going to change for another 6 months. Happy days!

The photo board also looks sparse with only 22 on it. Dont ask me why Zac is upside down??

RRS Ernest Shackleton Departs

All at the wharf waiting patiently, Julie excited at setting off flares  

The cast off team waiting patiently

Look at all those mouths that i no longer have to feed going home!

Zac sums it up nicely!

Lewis on the left wishing us a great winter and even though he is no longer in the kitchen, he is still thinking of us as he managed to get me 3 large boxes of fresh milk and a container of fresh tomatoes that he knew i needed for my first nights meal. Thanks Lewis, safe travels mate!

The Shack is full of cargo, crew and 40+ Rothera staff

Kate has a wander along deck having handed over the dive officer job to Theresa. See you next season Kate!

With the word from the Captain the ropes are released

Here Rio is making sure they actually leave, it really is about time

Rob Chef in his green hat, smirking because he knows he sprayed all the stainless steel in the kitchen with water and left it to dry, leaving me with grubby water stained residue to clean up, which he knows messes with my OCD and which one of you chefs hid my mug in the bar amongst the trophies?? I will have the last laugh!

Cast off and they are away

The bow thrusters push her away from the wharf

The first green flare goes up

Once away from the wharf she turns into position

A few more flares go off this time red ones

the smoke canisters are let off

The Shack's horn echoes around the station as flares and smoke blow in the wind

It is a very strange feeling, saying goodbye to friends and colleagues that you have just spent 6 months living and working with. But even stranger to know that the ship that has just left, was the last chance of getting back to civilisation, you watch it slowly get smaller and as it fades into the distance  the fact that we are completely isolated from the rest of the world becomes a reality>

With the ship gone and the champagne waiting we all head into the bonner lab for our bacon baps

Once inside we open the champagne and get started on the bacon baps.  Paul welcomes us to the winter season and quickly explains that the next couple of days will be days off, with the 3 days following being scrub out days, with every department deep cleaning their own areas and coming together to deep clean general areas. This gives us the opportunity to find what has been hidden and to start the winter with a clean and tidy home.  Having had something to eat  and a chat it was back to New Bransfield House to start organising, cleaning and preparing ourselves for the next few months.

The dining room has been made smaller with the partition wall being pulled across and the tables put together to make one large one that will seat 22. It has been said that we should all make the effort to eat together every meal time, as it is sociable and will help reduce the risk of becoming insular which could lead to depression. Although i don't see that happening with the team we have.

Here Blair and Michael are putting together new sofas and easy chairs at the top of the dining room in order to set up a little rest area for coffee, reading and general relaxation

Looking out of the dining room window is quite spectacular, especially with all the sea ice and bergs blown into the bay

Different light changes it quite dramatically

The easy corner is looking good

Table and chairs in place

The view from the sofa is stunning

I can sit here all day with my cup of tea.

Once everyone was sat at the dinner table Paul went round the room with a hat, asking each and every one of us to pull out a name. The name that you pulled from the hat was the person for whom you are to make your winter present. I can't tell you who i got as they may read this blog, i do have an idea of what i am making though, this will be for mid winters day when all gifts are exchanged.

The meal that i cooked that night to start my winter was:-  Fillet Steak, Hand cut Chips, Grilled Tomatoes, French Fried Onion Rings, Peas, Bearnaise Sauce & Peppercorn Sauce. For the two vegetarians, i did Roast Butternut Squash filled with Spinach, Wild Mushroom and Feta Cheese. Then for dessert we had a Cheese Board and a birthday cake for Will, our vehicle mechanic, Paul put a few bottles of red wine on the table and a good night was had by all.

The next day was a day off although i still had to cook for everyone, but it was a lot easier with only 22 and for lunch i did cold meats and salads, that i had prepared the day before and the dinner was Chili Con Carne and rice, which Lewis had done for me before he left. This meant i could enjoy the day as well, plus i had a lot of help from everyone, which was great.

The day after was deep clean everywhere and no stone was left unturned. I had Matt and Bradders in the kitchen with me, we took everything apart and cleaned it to within an inch if it's life and the results were very satisfying.

Matt cleaning the servery

Bradders cleaning the grill

Bradders having pulled out all the stoves and Bratt Pan

does a great job

Matt and Tom in the dining room

Upstairs in the bar, the carpets are shampooed, 

all the seat covers are removed and washed

Seat covers washed and hung on the 

Stair railings to dry

On the other side of the partition wall in the dining room is the table tennis table! This is a great decision to move it from Admirals as more people play after lunch and dinner and we are having some really good games

Here Bradders is playing against Joe, with a few of us waiting

and the winner stays on

It's only been a few days and already people are 

improving, It will be interesting to see how we 

improve. Here Jen hits a winning shot.

So with Scrub out done, every thing now clean, all work areas more or less back to normal and most of the missing items like the pool table legs and the toilet doors have been found. it's really nice to be almost into a routine. Having said that this Monday 17th April I actually go out for my winter trip (weather permitting) which will be my time off base for a week, this gives everyone a chance at

cooking for the day. I will keep you posted on how it all goes.

In the meantime the picture below is a panorama of  how Rothera looks at the moment, taken from the balcony of the bar. The nights are drawing in now and it starts to get dark around 8:00pm and gets light around 8:00am

You never get bored with looking at this scenery.