Outdoor Dining at Agrihan
We haven't seen the sun in five days but at least it has stopped raining. Yesterday the downpours were hard enough that we would have had a ball of mushy bread and lunch meat if we had tried to have lunch in the small boat. Jason, our coxswain, pulled out the sea anchor which is a large parachute, to use as a tarp. We strung it from the roof of the boat to the stern and created our own lunch fort. We must have looked like a boat of derelicts but we were warm and dry. Most days we get lunchmeat, tuna salad or egg salad and bread, which can get a bit dull. We spice things up by adding string cheese or chips to the sandwich. I've seen carrots added but there is no need to go overboard. My favorite is Pringles for some extra texture. But on days where it is just as wet topside as in the water, it is hard to warm up between dives. To keep us from turning blue the Chief Steward has been sending us out with thermos' of soup. Today it was Cream of Broccoli - my favorite so far. I've got some extra saved in the fridge for tomorrow's dinner.
Jason still remembers how to build a fort.
Soup Kitchen is open.
Not what Jacques Cousteau would have had, but still good.
I hope you are having a wonderful night and staying dry.
Take care,
Cristi
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