Current position of the SSV Corwith Cramer. Click on the vessel to view position history. Use the layer tools, top right, to change the map style or to view data layers. Dates and times use GMT (Greenwich Mean Time).
SEA Currents: SSV Corwith Cramer
May 15, 2015
Food, Glorious Food
36° 15.8’N x 071° 21.0’ W
Description of Location
Just south of the Gulf Stream
340° per Ship’s Compass
Wind and seas calm and northeasterly, fore 2 winds and 2 foot waves. Lots of sun, be sure to wear lots of sunscreen to keep up your pale complexion.
Marine Mammals Observed Last 24 hours
32 Human Sailors
Sargassum Observed Last 24 hours
1 World’s Smallest Sargassum Clump (2 leaves)
Hello Loyal Readership of the Corwith Cramer blog,
I am breaking with blogging tradition. I am not going to tell you what I did today, but instead will tell you of my adventures from yesterday! Every day one of the students is assigned to the position of assistant steward, and yesterday, that was me! Food is very important for the morale of the ship, and having been away from shore for so long, making things delicious is an art.
My day began at 0230 when a member of the previous watch woke me up for dawn watch. I told them I was steward and promptly went back to sleep until 0530. I joined Lauren, our resident Galley Goddess, in the galley, where we kicked off the day frying eggs and baking toast in homage to a favored sea shanty during the shore component, “Chicken on a Raft.” We added some bonus bacon in as well, along with some oranges. No scurvy here!
The next meal of the day is morning snack, but first Lauren and I had some very important business in the form of a two-hour nap. Napping is one of the most important activities on the Cramer along with eating, staying hydrated, running the ship, and working on our research projects. At 1000 we got up and brought the chopped celery, peanut butter, and raisins on deck for everyone’s favorite snack, ants on a log! It’s delicious, nutritious, and fun!
I had some time to do a little of my navigation homework, but we pretty much rolled into work for lunch. Lauren did most of that, preparing the beans and rice for, you guessed it, beans and rice. I myself was occupied with preparing the afternoon snack: Key Lime Pie. Too late, we discovered that we did not have any lime juice, let alone limes. Well, when life hands you lemons because you have no limes, use the lemons and make Key Lemon Pie!
I was able to eat lunch with my watch. While I try to keep meal menus a surprise, tales had already begun circulating outside of the galley. My watch asked me if the rumors of a citrus based snack were true. Trying to maintain the suspense, I told them the rumors were completely baseless. Less than half a second later, realizing what I had said, I quickly added, “Because citrus is acidic!” This is professional punning right here. Do not try it at home (without an audience). Since I was also one of the MCs for the daily ship’s meeting today, I was able to use my joke in the newly instituted “Bad Joke Corner” along with jokes about baby eels and the ship’s floor that it would take too long to describe here. When the Key Lemon Pies did come out, they were a huge hit, since we had baked them in muffin trays and everyone had their own pie.
Once again, I was allowed a short break, but then it was the home stretch: Dinner. A big finish to a big day, Lauren and I made tri-color tortellini, and put it in pesto sauce, one of my favorites. We also added chicken for the carnivores and eggplant for the vegetarians. Cooking for everyone on the ship is not easy, as you have to think of everyone - whether they will eat everything you put in front of them, or are a gluten-free dairy-free vegetarian (we’ve got two, and we love them). After such a big day, we decided that midnight snack would be easy: gold fish. Dividing five bags into three and a half bins for the watches almost proved tricky, but I managed it. Happy that I had made everyone on the ship happy with my cooking, I went to bed to rest up for another day full of sailing, science, and good food.
Fair winds, clear negative PCRs, and other best wishes,