Friday, October 30, 2015

Furious Cucumber

I decided to be the change I wanted to see; I organized a party.  Inspired by my predecessor egg line instructor from last year, I knew the best way to bridge the galley gulf, the perilous gap between cooks and stewards, to unite those of us who mop: after-work team-building beverages.  And like that somewhat wise man last year, I knew there was one perfect place for this event—the Hotel California lounge.  HoCal is rather rusticated at this point, but it was one of the first for-real dorm buildings on station.  It’s on the opposite side of town from all the other dorms, and has, for the most part, a transient population, housed primarily in two large bunk rooms, or man-camps.  Unlike one of the bars or my own lounge, there is about 0% chance of running into one of my bosses.  When I arrived to commandeer the lounge, two nice middle-aged guys were watching “Frozen,” and responded enthusiastically to my interruption.

It’s pretty easy to lure people with the promise of free alcohol, but I bumped up the enticement quotient by advertising a “signature cocktail.”  This consisted of me soaking cucumber slices in a fifth of gin, then adding some lime juice, tonic, ice, and, for culinary flair, parsley.  A refreshing summer sipper that paired well with a sunny evening on the back porch deck.  I came up with alternative nametags for everyone—I had time to kill, I don’t know most people’s actual names, and I hoped to spark spirit-animal-related conversation.  Some that I remember now are:

Wet Squirrel
Bedazzled Whale
Confused Panda
Sagacious Eel
The Jolly Snail
Meeeeeeeooow

So that was fun.  Unfortunately, that night my sore throat crossed over into awful-cold territory, and I won’t get to partake in tonight’s Halloween shenanigans. 


In other news this week, I got quite close to three seals sleeping heavily.  Close enough to watch their nostrils open and close to breathe, and hear adorable motorboat-like snores every so often.  Pupping season is upon us, and I’m going to imagine some of the flipper-waving and stomach-scooting action presages baby seal-slugs to come.

Here's an ethereal picture someone else took last year of a seal underwater:



Wednesday, October 21, 2015

It Was the Best of Times, It Was the Blurst of Times...

What's the best thing ever when you're tired?  Sleep.  What's the best thing ever when you wake up in the morning and don't have to go to work?  Breakfast-in-bedroom.  A full spread of avocados, apples, cheese, bread, yogurt, coffee, and a 'lil Bailey's is how I plan to start every "Saturday."

Once I get myself out of bed, next comes looking over my week's brief notes.  Here are some direct transcriptions:

- chx. parm. + pasta = food
- falafel from scratch (3 cases parsley)
- decade dance party - rad makeup - feeling human

Firstly, let me introduce you to one of this year's brilliant but logistically annoying concepts: 24-hour food.  There is already 24-hour pizza, deli bar, cereal, waffles, wrapped leftovers, and prepackaged food; but pretend none of those exist.  Cue the trumpets, we've got TWENTY-FOUR HOUR FOOD!  Originally, this was described as a short-order grill, pasta bar, rice, and more.  For my shift's part, we are meant to prepare and serve pasta, sauce, and a pasta-type casserole.  This is meant to be delicious, original, and change every day; this is meant to utilize leftovers; this is meant not to utilize leftovers; this is meant to be vegetarian; this is meant to be semi-vegetarian; this is meant to be sauces from scratch while using leftovers while being half vegetarian while being fresh and hot while being easy and not adding time to prep while being easy while being carefully made in small batches...get the idea?  It's really quite simple and we just sort out the details, as management expects.  Long story short, I hacked up some previously-baked pre-made breaded chicken parmesan patties with congealed cheese, added pasta, and heated it up.  Half got eaten, so at least some garbage was saved from the...garbage.

Contrastingly, I was rewarded with making some quite tasty falafel from scratch two days later.  Chickpeas were soaked, spices were toasted, and most significantly, a couple cubic yards (3 cases; 15 pounds?) of parsley were minced (no, no, not by hand, in the food processor).  I listened to J.T. croon, I ice-cream scooped an estimated 1,000 balls, and I deep-fried them.   

Saturday night was the Decade Dance Party at Gallagher's, the larger/louder of the bars.  Luckily, I had thoroughly perused the selections at the Skua (like a Goodwill, but free) and found a peach prom dress as well as a short-tight-snakeskin-print dress.  I also nabbed some wickedly pointy black heels, but come party time decided to protect my toes with red Mario Batali clogs.  My friend down the hall provided makeup, which I asked be applied to look "clown-like," and we decided the decade that most applied to my outfit would be '90s, so I had a high ponytail and those strings of bangs on either side like Alicia Silverstone.  There was a pretty good turnout, and we bounced around to disco and pop.  My makeup applicator friend wore my favorite outfit of the evening: also '90s, but the previous century.  Something possessed her to bring to this continent a for-real bonnet, and she paired it with a long patterned skirt and cardigan for that classic pioneer-ette look.

Here is a picture of gloaming.


Wednesday, October 14, 2015

Smorons; and, On Onions

Perhaps those of you who participate(d) in seasonal/annual activities will understand this: the sophomore experience.  You return for a second season of marching band/water polo/Lepidoptera conference convening, and there’s a mix of comfort, because you’ve been there before and know what to expect, and a tinge of disappointment, because the iconic characters that shaped your first impressions might not be there, because some of the newness and discovery inevitably can’t happen twice, and any changes seem a slap in the face to the sacred original.  (Did you make it through that long sentence?  Great.)  Hopefully, this feeling is tempered by the benefits of not being a complete nube—already having friends, knowing roughly what to expect from said activity, a modicum of confidence in your abilities.

Returning for a summer season on the Ice has been all of this, plus extra (um, sorry, hold on, I promise it gets better) disappointment.  Suffice to say lots of looking forward to something while playing a nostalgic loop in your head means reality will land on your lap with a bit of a thud.  Also suffice to say (as I’m not supposed to reflect negatively on the program), there are lots of changes in the kitchen and we are working hard (i.e.: struggling furiously) to accommodate the new sky-high expectations. 

Most earth-shatteringly so far: I only get to be on egg line one day a week.

Enough gloom.  All the cooks in the kitchen are cool and we get along and support each other, so there’s a jolly togetherness.  And when the boss “didn’t realize” my first day was supposed to be my weekly day off, and encouraged me to stay since I was already there and in my uniform, at least the same thing happened to two other people so we could all bust ass seven days in a row together. 

The most entertaining thing to me in the kitchen so far has been the return of smelling like I work at McDonald’s.  It doesn’t matter what I’m making.  Whether I just chop fresh peppers or stand over the grill, I will reek of greezy onions before the day is over.  I decided to start taking note of what time of the day I was saturated with allium scent, and reached a record yesterday at minute 8 into the day when I incautiously dumped onion powder into a container for barbeque sauce and it foomped up in a dust cloud.  The corner of my room where I put my laundry bag radiates greezy onion like rapidly increasing atomic fission, increasing exponentially as the week goes on.


Also this week in onion fun, our cases of scallions must have frozen, are consequently a bit yellow and wilted, and…disturbingly snot-filled.  I have come across this in rare instances before, but it is still quite alarming to pull off the unwanted outer layer and, instead of a crisp snap, release a resigned little gush of clear scallion phlegm.  

And I will leave you with this sexy potato sack from the veggie cooler.


Monday, September 28, 2015

En Route

Oh boy, I guess this is happening.  The trip as far as LA is ok; not awash in tears and -- complacent?  What's between content and resigned?  No, that's too dour.  Let's make up a word, like...consigned -- which, yes, is a word, but we're going to imagine it means contentment as a result of acceptance of something difficult.

Well now!  Out of the recesses of psyche and into the sunshine. :)  wen I get off the next plane it will be springtime.  Remember that bright-green young grass, and purple and red buds, flowers to challenge the color spectrum?  And lambs all over the place, fuzzy and kittenish.  Ok, sit with those images before more lame metaphors spill out.

Saturday, September 26, 2015

Get Ready to Get Ready


The process of packing has always been extremely straightforward for me, one of the few things my brain accomplishes to my satisfaction with almost no conscious effort.  Unfortunately, that makes for boring conversation when people ask with wonder, "How in the world do you pack for five months away?" and I honestly respond, "Put some clothes and books in a bag."  I actually attach a silly amount of sentiment to certain shirts, scarves, and homey objects; embracing this fact and accepting that the comfort of taking a favorite article means I will appear more or less in uniform in all my pictures over a ten-year period helps limit the overall amount of stuff.  And my parents trained me to only ever take carry-on luggage, so even one medium bag besides my backpack leaves room for, to my mind, an embarrassing overabundance of possessions.  It also helps that I'm perfectly happy with one pair of shoes.  (*Caveat: For this trip, I also have a pair of work shoes.)

Of slight issue is my penchant for reading.  I could probably watch a movie or two on the flight, but that takes care of four of the 36 => infinity hours it will take me to get to the Ice.  I love actual print on paper, which gets weighty, and I usually buy books to keep and reread, so they're not likely to get ditched after consumption.  This time I'll compromise somewhat, with two books and a disposable Sunday Times.

Speaking of flying, this year I was one of a "lucky few" ticketed directly from LA to Auckland.  This would be more exciting if I went from New York to LA, as you think would be possible with the give-or-take 8,000 daily flights between those cities; but no, I'll get to jaunt over to San Francisco to tempt the God of Airport Delays just for fun.  The rundown is: New York to San Francisco; San Francisco to LA; LA to Auckland; Auckland to Christchurch.  Technically, it's a two-day journey, since you cross the International Date Line, a.k.a. time travel.  Let's assume everything goes smoothly and I sleep on every plane to emerge bright-eyed in New Zealand for a few days before going to the cold place (the last leg to Antarctica is about five hours on a military plane with an enormous sack lunch -- like two of everything).

Mentally, to get ready, I'm focusing on reasons I enjoyed it so much last year.  Interesting people, beautiful landscape, oddly gratifying work, and just a new slice of life...all good things to shuffle with doubts and worries.  Monday morning departure looms like fog: though it's familiar ground, I step carefully.

Tuesday, September 22, 2015

...Continuing...

Welcome to the horrible layout of Blogger, where random leading, uncontrolled text wrapping, and school-assignment font subconsciously warp the mind's processing of content.  Excuse me, former editor/typesetter feeling grumbly here.

So!  Back to the Ice.  I have rather complicated feelings about returning: it's a place I really like with people and work I like, and it fulfills my desire to travel and experience different ways of living; however, I'm also embarking on a stage of life where Matt and I shift from spouses to friends.  Here's a naked plea for lots of email and mail, to keep in touch with the world that still has night and stars.  :)

Regular postage works because it's technically a US address:

Claire V
McMurdo Station, ASC
PSC 769 Box 700
APO AP 96599-1035

Here's hoping for a good season, and a trip down that doesn't include lying on a cot at LAX in the wee smalls.  Wherever you are, enjoy the lovely autumn.


Monday, September 9, 2013

Iceland and Norway Part I: Reykjavik – CouchSurfing with Gentle Vikings

  • Walk the Sæbraut on your way to Sægreifinn for seafood.

After almost losing my bag by getting off the FlyBus at the wrong stop, the nice bus station lady pointed out the way to Bea and Stephan's place.  It was not quite 8am, pitch black, and not a soul about.  There might have been a cat.  February in Iceland is sleepy and gray, but I find subtlety in shadowy blues just as beautiful as technicolor sundrenched gardens.  Houses are mostly white, about two to three stories, many with small yards, and placed/spaced uniquely so that a quality of organic sprouting up comes through.  My hosts greeted me very kindly if sleepily and offered breakfast, but the second I saw the bunk beds, I knew a nap was in order.  We all went to sleep again until midmorning.

For my first CouchSurfing experience, I thought Iceland seemed pretty safe.  A small, peaceful, prosperous country with the tang of adventurous forbears, I spent a while reading profiles and zeroed in on a girl about my age.  Her apartment was centrally located, she was a teacher, and had several positive reviews full of genuine appreciation and liking.  She shared the apartment with a German guy, whom many reviewers commented was equally as nice. 

I realized after the fact that it's easiest to visit the Blue Lagoon springs going to or from the airport, as they're a bit outside the city.  If you're interested in going, plan a visit in accordance with your flight.  Also note the cheapest admission fee is about $50.

Bea gave me a key to the front door and a pass for the city pools, several of which are open outdoor thanks to geothermal heat.  First, I decided to strike out for the harbor and flea market.  It was gray and sprinkling rain, but actually pretty warm, about 40°F (4°C).  I wandered past the behemoth Hallgrímskirkja church (which is austere and monolithic), and down a main street to a great little café, where for a not-alarming amount of money (about $8) I enjoyed a cappuccino and real, crispy, buttery croissant.  Then, down another main road to see—snow-covered mountains!  Whoa!  The northeast view from the water is gorgeous, with a gentle curve and that blue-blue glacier-looking water (even though this is the ocean).  I took the Sæbraut walking path round to the harbor.  The recreational trail stretches along the coast, affording views of kayakers and whale-watching boats set against distant rock outcroppings and the mountain-and-sea horizon.

The Kolaportið flea really was a flea (sorry, Brooklyn Flea, but $10 kimchi tacos and $100 antique wooden apple crates are not my idea of a flea), with new and re-sale clothes at cheap prices (lots of knit, lots of wool, and lots of cheap imported stuff), plus a small food section with mostly fish and bread.  There were some promising postcards and sweaters, but I didn’t bite.  I continued to the famed lobster soup place, Sægreifinn.  It's small, with two long, narrow wooden tables and short stools.  My tummy grumbled for my first real meal in a long time.  A plate with warm homemade bread and generous pat of butter were so good, and the soup very tasty.  Alone it's not a hearty meal, but the lobster soup was perfect—tender, large chunks in a salty, creamy broth.  When some seats cleared, a nice middle-aged lady across from me struck up conversation.  She was Swiss and had traveled all over, and planned to try the grilled fish kabobs as well.

Cute condiments


Then I wandered the city over: Skólavörðustígur and the main shopping streets, with boutiques and touristy stuff, and funny little bars, colorful facades and more stucco than the residential areas, which are primarily corrugated tin/steel.  (Stephen pointed out corrugated steel is lightweight and strong—good since all building materials have to be imported.  The trees that centuries ago forested the country were almost all gone by the 1800s, from use as fuel, building material, and soil erosion.)

I wandered by Tjörnin, "the pond," with a crowd of geese and swans being fed.  Up and down the streets, in grocery stores to see what the selection was like, by nice bookstores, wool outfitters.  I had my swimsuit and towel, and hiked to the eastern Laugardalslaug, reportedly the best pool complex.  A large locker room (take your shoes off before going in), was equipped with lockers with keys on rubber bands, to wear around the ankle, for free.  Shower with soap naked, everybody's pretty nonchalant about it, and choose between the indoor and outdoor pools.  The indoor was lanes and a diving pool.  The outdoor was pretty warm—but not hot as a hot tub.  Most people found a jet where the hot water was channeled in and parked there.  I did too.  It felt soooo good to take a hot shower, and you don't have to feel bad because there's plenty of space and the water's naturally hot.  Bea said most people go to the pool several times a week, often during lunch, to socialize and hang out in the water.  Every neighborhood has a pool, and all ages are there.

It was about two miles from the pool to central downtown, and while not desolate, the walking paths by the highway were a bit forlorn.  Probably the wet, dead grass and basalt-y ice didn't help.  Happily, Bea greeted my return with tea and a lap blanket.  Bea likes experimenting in the kitchen, and made a good mishmash for dinner of veggies and seafood with cumin over rice.  My contribution was a package of brownie mix I brought from home, which was baked and entirely consumed by the three of us after dinner.  We talked travel and politics, Stephen regaling us with his favorite jokes from The Daily Show.  It was incredibly homey, the conversation flowed, and I was so happy to not be alone in a hostel.

The next morning, Sunday, there was quite a song of church bells, so I got up and wandered over to hear the boys' choir and organ.  I went in the Hallgrímskirkja in the middle of the sermon in nice Icelandic tones.  The sun was coming out from the clouds and rising past the windows behind the altar.  The church is very plain, modern in design, with almost no decoration, art, or color.  Discreetly cushioned pews were backed with empty hymnal holders.  After about twenty minutes I snuck out to the bell tower.  Its height and the church’s location on the highest hill provide great views overlooking the city, revealing colorful roofs and clusters of brightly painted houses.

Rainbow cityscape

It was time for a hot dog.  Back down to the harbor, the streets were fairly quiet, but it is Sunday morning.  The "best" stand, Bæjarins beztu, is always popular—about twenty people came in the time I ate my very good dog on toasted bun with onions, ketchup, honey mustard, and (according to Bea) remoulade, which was like mayo-relish.  I thought about eating a second, but instead walked up a road next to a very mossy, woodsy, cemetery.  It was full, with little sections fenced in and many areas without paths.  There was still some old soft snow in the shade.  I also reverenced the past by visiting The Culture House museum, viewing old manuscripts (some of the oldest copies of Icelandic sagas) and brushed up on Icelandic literature.  There was a neat room with recreated tools and vellum and skins and the story of book binding, from scraping hides to making ink. 

 The bezt hot dog in town.

That night Bea and I chatted about traveling, and child rearing in Iceland.  Apparently, fathers take about an equal part in childcare, and in general life is more about being with family and enjoying time together than about career.  Babies until about two years old are put outside to sleep in enclosed strollers, with plenty of wool clothes.  Bea's uncle did this in Germany, and the neighbors called the police.  She says it's traditional, and they sleep very well.

Bea offered me slippers and tea, and I packed for the next leg of my trip (off to Norway).  She and Stephen were so nice, educated, fun, and had a talent for laidback domesticity.  They’re not naïve about the world, but are positive and enjoy meeting people from all over just for the sake of it.  When I travel, I usually I focus on the unique buildings, landscapes, and foods, but the people who live and perpetuate the culture of the place are every bit as fascinating and the relationship we form just as memorable.

Part II:  La vie bohème in Oslo