New Year's Eve

It was a normal start to the day… Wake up with the phone (alarm) two rings........roll over, lift the receiver an inch then drop it down  like the head of a mallet. Yawn... swig any remaining water from the bottle beside the bed.  Open eyes. Stare at the ceiling for what appears to be an hour or so (but in reality only 2-3 minutes). Grunt.........I love this place, Antarctica.......but I love sleep possibly even more, so it’s just a small grunt each day..............ahhhhhh sleep!!!!

Get up, leave the room walk around some stairs, take a left at the t-junction and first door on the right. Return to the room feeling a little lighter.

Dress for the day… t-shirt/jacket, trousers, socks, kitchen crocs... grab an apron off the hook and leave the room again for work. Do a hard right once out of the room, proceed through the Link and down into the foyer, turn right and voila, we’re here!!  Oh yeah... turn 180° and head back through the foyer and into the Wallow, straight to the coffee machine.  Ahhhhhhhh now we can start the day.  Time check 0548.

It was decided a few weeks ago that on New Years the chefs would have the day off.  Cool.  So Tony and I made plans to go out to one of the surrounding huts and spend NY eve there. We put out an APB for those who may wish to join us. As Brookes hut only contains 4 beds and a mattress we soon found our three lucky companions.

Lunch was put up. Reheating instructions for dinner were left with the slushies. 

And the next thing you know I’m sweating and panting 5 clicks from station heading in an easterly direction with a near gale force frontal assault of pretty snowflakes and not so pretty bits of ancient landscape (dirty, dusty, sand).  It was a nice feeling leaving the station behind... and responsibility. The walk to Brookes hut took around four hours in which we passed 3 lakes, 7 penguins, 2 thousand year old seal carcasses, hundreds of magnificent dykes (the black rock that form ribbons upon the landscape), and millions of fascinating rock formations.  The land that I was walking through was It!! True blue, untouched, undisturbed ancient earth. What a feeling............breathing in the cleanest air in the world and staring at god’s very own creations in their weathered and unique forms.

On arrival at the hut the generator was started, bags were emptied, food laid out and drinks poured. 5 hours later glasses were chinked, messages were swapped via radio and the chitter chatter continued. Another 3 hours later the snoring started and lasted well into the next morning.

Finishing off the crackers and cheese from the previous evening and adding only coffee made for an undisciplined (I’m on holiday) breakfast.  I spent the next ½ hour preparing for lunch fresh sushi using tinned crab and asparagus.  It was very tasty........and here we go again........... surreal - sitting in a little red hut eating sushi and pickled ginger using chopsticks, listening to Simon and Garfunkles greatest hits through my ipod and portable JBL speakers and all the time staring out through the cracked and wind beaten window into the great expanse known as the Antarctic.........blue skies, ice bergs, rolling hills and seals... it was all there only inches from where I sat.

Doing your business down here in ‘the freezer’ is all about management.....on one hand..... of your body (hold on until you get back to base), or .........of the available resources and space. Basically #1s are sent straight into the sea or carried back home in a supplied bottle. #2s are carried by you all the way back to station. I recommend double bagging then bagging again and stuffing into an appropriate receptacle to minimise perforation. Sorry about the topic but I guessed people wonder how these things were done down here. I did!!

I had organised a helicopter to come and pick us up.  Well, the hut did need stocking up of essentials so I arranged these back at Davis and coordinated a time that would coincide with our need to vacate the hut. Cunning?  Hey!!  Anyway on our return we were lucky enough to make a special flight to the plateau in order to assess the amount of snow built up around a lone hagg used to transport a couple of guys who maintain the skiway known as Woop Woop.  I grabbed a couple of snaps of  Platcha hut on our way ( the hut in which I did field training) as well as the surrounding hills etc...... 

The summer melt is well and truly here.

Just to add…  I’m writing this blog from the Doctor’s office.  A Chinese Doctor became ill at one of their stations (Dome (A) Argus - the highest area situated on the east Antarctic Ice sheet at 4093m).  A call was put out to the AAD for assistance and a medivac was set up. The belief is that the patient suffered from altitude sickness.  I am doing a 2 hour patient monitoring shift before work this morning (3:45am wakeup).  The Chinese resupply vessel that I took aerial photos of a couple of weeks ago should be entering our waters later this morning to pick their comrade up and maybe pop on over for a cup of tea or something... who knows.

A day of many nations

"Friday the 3^rd of December turned out to be one of the biggest days so far for me. I was asked to accompany a small delegation (as DSL) from Davis to visit the Indian station being built down the road, then fly on to the Chinese station for a catch up. Well I did a stint in the kitchen 5:30-11:30am took a brief shower, grabbed my camera and a few warm clothes and headed off to the heli hut. Having never been in a helicopter before I was quite excited.  I was also excited by the prospect of meeting other people who call Antarctica their home. The flight from Davis took around 40mins. I was still very tired from the field training the day before and managed to squeeze out around 1000 yawns before touching down on a Russian supply ship......... so there you have it, just because you yawn doesn’t mean your neurons aren’t running around as fast as they can. 

Glacier ice formations

The chopper flight was awe inspiring, flying over all sorts of rock and ice formations and colours not easily replicated on a paint palate. I finally saw the enormity of my surroundings..................absolutely astounding.  Large ice fields as far as the eye can see were dwarfed only by the magnificent Amery Ice shelf in the distance as we made our way closer to the Indians.

Landing on the Russian Ship

We landed on the back of the Ivan Papanin supply ship, disembarked the chopper, met up with the Indian station leader and made our way to the front of the ship and into a small meeting room. Once in the meeting room we were asked to sit around some tables facing outwards from the walls. There were chairs placed around the rest of the room facing us. It defiantly felt and looked like a political briefing or maybe the meeting of two prize fighters before a match, then the big cameras came out and I was almost ready to say “no comment”....................LOL.

We chatted amongst ourselves for about half an hour....................as the awkward pauses presented themselves more frequently it was decided to get off the ship and have a look around the Indian station (construction site). The station is set to be operational by the end of next summer. Wow, there is a lot of work to do. The Engineer of the project explained to us his vision and time lines for the base. It all seemed very impressive and looking at the sketch of the finished product, very pleasing on the eye (unlike a lot of buildings around the Antarctic).

From on the ice next to the ship we said our goodbyes and took off in the helis headed for Zhongshan only ten minutes away.

As we landed a couple of the Chinese expeditioners came to greet us and show us to their meeting room. The station leader came in and introduced himself to all of us .................we then sat down at a table ready to go through the motions all over again. A mass of people then entered the dining room across the hall from us. It was a Russian delegation from Prospect station (which is only one kilometre away from the Chinese). 

New Chinese Living Quarters

Well from then on the mood was lifted and everybody became a little more social. A couple of the Chinese team gave us a tour of their station. There are a lot of new buildings being finished to modern standards......their new LQ (living quarters) is fantastic and very large .....I believe it is able to accommodate up to 150 people. It has a bank of offices up stairs, an extremely large kitchen with dining, wash up and storage all separate and a basket ball court just metres from all this. The kitchen the chef is using at the moment is about the size of my bedroom here...................not very big at all ...............poor bastard. When you watch the movies set in small villages or tight little back ally dwellings in china.............the camera always seems to pan around and into a tight little kitchen with one or maybe two people surrounded by woks, oil, food and 20 years of grime..............well this is the movie set for all those shots.

Chef, Justin and Chinese DSL

Anyway after our tour of the station which took in the power house, Met building, the new atmospheric building and various other facilities we went back into the dining room ready for a late lunch.........early dinner (5:30pm). The food was laid out in chafing dishes inside the kitchen pass, and a table was filled with drinks in nice neat rows, Chinese red and white wine, Chinese rice wine, rice liquor (which smells and tastes like bile), sprite, coke, orange juice and of course, vodka. Speeches were made, gifts were handed out and food was consumed. We ate fresh omelette spring rolls, battered prawns with chilli sauce, a toasted sesame salad of rice noodles and bean shoots (the bean shoots are grown from seed in various jars around the kitchen and then cut when needed, these looked like pea shoots), roast duck, grilled corn and rice, pork dumpling and finally a non descript sweet savoury sort of mini pasty thingy. All very nice, I was starving so I went up for thirds...............just as well cause when I was on my way back to the table a couple of Russians pulled me to the side and asked me if I wanted a vodka...........................well?  Hey you can’t say no for more than just diplomatic reasons, and so down the hatch it went. Two more glasses later I was feeling very good about my situation. The Russians drink orange juice slowly after they down a vodka in one hit. It’s not the vodka orange I’m used to but when in Rome.   

Saying Goodbye

By then end of our visit I had managed to down more vodka in two hours than I had in two years, also I had managed to drink a fermented rice paddy, half a bottle of rough red and two cups of coke (I needed something for the toasts and it’s all I could see), made friends with the DSL, Chef and a Chinese guy who was having his birthday on this very special day, danced in  a circle with arms on shoulders shouting oye, oye, oye in a Cossack kind of chant while some guy screamed into the karaoke machine, and taken away a lot of very surreal memories.

By the time we flew out I was ready for bed. 

From the chopper

Home Sweet Home

The flight home was even better than the flight there.  I didn’t yawn and managed to get in a couple of happy snaps. Hope you enjoy them."

A short but sweet update

Yesterday was the first day since Justin arrived on base that we didn't get to talk on the phone.  He was just too busy.  Not just with the everyday cooking but plans are afoot for a big Christmas day that the boys need to start working on now.  And for his two days off Justin is doing field training which means heading out on Quad bikes and sleeping in bivvy shelters under the stars and of course, eating dehydrated food, yum - and probably not a lot of sleep since there is only about two hours of darkness per night.  

Justin is also getting the opportunity to be flown by helicopter over to the Chinese base on Friday.  I don't know a lot of the details but a small group have been invited.  The base is Zhong Shan, established in 1989.


Details of Justin's visit  to the base will be published as they come to hand.

In the meantime, here is a photo of Justin and the 2009/10 chef, Kim, discussing the handover in the dining room on base. Kim was on the departing vessel last Saturday, returning to Australia.