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!