ICUalicious

There are somethings I never get used to, no matter how long I have been a nurse. One thing that gets me every time is a kid in pain. Last night Megan and I worked in the ICU and we had 4 patients, 2 kids and 2 adults. We both had one child and one adult. I had Benjamin who is 14 years old. He was referred to the ship by a local hospital (this is quite frequent) with some swelling on his left eye, fever, and a myriad of other symptoms. When he was brought to the ship his frail little body was giving up. He was not very responsive and was rushed to the OR. When I received report (they call it "hand over" here), he had just gotten back from the Recovery room. His head was wrapped with gauze and he just looked so uncomfortable. My heart just aches for kids that are in pain or just uncomfortable. My first instinct is to try to calm them down with soft words and gentle touches (these are the times I wish I could sing better than an ear piercing sqwauk) but none of these measures help. Benjamin was still minimally responsive and gets very agitated at times (he flops around in bed) which is common with people that have brain injuries. Please pray that Ben wakes up and is able to be his regular 14 year old self. When I look at him I wonder what he is like. Does he play soccer? Is he chatty or quiet? I pray that one day I will know.

Each day that I am here I see God working in my life more and more. It shouldn't be a surprise but it is. For some reason (arrogantly I suppose), I  find myself thinking that I will give of myself but not receive as much in return. I am shocked each time when I see God work in my life, man I have so much to learn. I am currently reading Timothy and am learning how to take instruction. Paul writes to Timothy and tells him what to do and also encourages him in his ministry and personal life. Through this I am learning that instructions and encouragement is not bossiness. I have a tendency to become defensive when someone gives me instruction on something that I think I have under control. So, here I go. My goals for now will be... listen, learn, and let go.

Screening Day Pictures

Working Together

Mercy Ships Founders, Liberian President, and Executive Director of the Africa Mercy



Deyon, Don, President Ellen Johson Sirleaf, Solfrid

President Bush Getting His Groove On in Monrovia Liberia!

U.S. President Bush's visit to Monrovia, Liberia: (disregard the old website watermark)

He was gettin' his groove on!

The difference...

The difference between soup or sauce is usually the difference between lunch and supper. (or dinner if you want)

The round pot containers that we usually serve soup in for lunch are occasionally used for sauce at the evening supper/dinner.  There is hardly ever a time I will use the pots to serve a soup at supper/dinner...so rest assured it is a sauce of some sort.

A refresher - Please do not put pressure on our dining room staff to 'produce' a hot meal for you during lunch time.  Lunch time usually has hot foods (leftovers or re-creations) but the default when hot foods disappear during lunch is still the sandwich options and cold salads & fruits (and soup if it is still available).

If you feel you have a valid complaint send it to me thru the comment option/venue, if you would like a personal reply be sure to include your email.  Please respect our dining room staff & galley workers by directing your concerns to Peter or myself.

Once again, thanks to all the wonderful comments  to food service and continue to encourage our cooking groups and dining room staff!  It makes for a more enjoyable meal for all!

It makes...

The Difference!

Liberian President Ellen Johnson Sirleaf & U.S. President George Bush

This week (and some of last) has been pretty non-stop for me in the galley.  We have had stores from a container (cargo day is what its called) come in thru our cargo hole by crane on pallets so the galley has been busy making time to help with putting the stores or sundries up..as some might say. 

Our special function food preparation has gone something like this:

Operations Director and family went back to New Zealand to head up office there, going away party with plenty of 'finger foods' appetizers...

Don & Deyon Stephens (President and Founder of Mercy Ships) dinner on board with the Liberian Vice-President and guests (Don even made a little call to the galley to make sure he could get last minute guests, no problem)...

Last Tuesday Liberian President Ellen Johnson Sirleaf came for a visit and we prepared 'function food' for the Civic & Media event (100+) and still put dinner out a little late (no-ones fault, these events take time and we only have so much space on board, the President already had a full entourage)

Last Wednesday was a Pastor's event for which we also prepared 'function food' (100+) and put dinner out after that was over...

And tomorrow, Saturday, Solfrid our Executive Director is also leaving (it is the completion of her time here) so we will once again pull out all the stops and work together with hospitality to make it a party to remember and enjoy the food.

And of course we had the usual galley and meals to run during this time.

Our usual food menu is what we have to draw from in order to put out our fancy finger food and/or appetizers so it really helps if we have (and helps produce) a creative mind to put together some real nice stuff, thats right I said it, 'stuff'!  I will talk about food, menu's, and function food another day...so back to the two (or possibly three if you considers the Mercy Ships President) Presidents...

Don & Deyon, and Solfrid were invited to the Executive Mansion on Thursday (yesterday) for the dinner with President Bush and President Sirleaf.  When President Bush took off his jacket and was going down from the gazebo type dinner setting to dance with the woman (who was dancing as part of the whole event) Don & Deyon, and Solfrid moved in to get pictures...And apparently someone else got some video which shows Deyon and Soflrid in the background getting closer to take the pictures while President Bush was dancing.



I personally can't view the video yet, probably has something to do with slow computer or bandwidth, but enjoy!  Don actually did get called up later to meet with President Bush and have a few introductions and President Bush thanked Don & Mercy Ships for once again helping out.  We heard and saw pictures of some of the event Don & Deyon Stephens attended when they later spoke in our Thursday night community meeting on board the ship.  Don said a few times...'it was a long day' or 'it was quite a day'...

I second that thought with, 'Its been a busy time since we hit the ground here in Liberia!'

News to wet the appetite...pt.1

According to information sent in by our on the Internet Search Reporter (codename: Mama) under the Associated Paparazzi Service the following is indeed a true and factual report (unless otherwise updated by the USDA):

"The Food Insects newsletter reports that 80% of the world's population eats insects intentionally, but almost 100% of the world's population actually eats insects , because they are ground up in such things as peanut butter, jam, canned spaghetti sauce, applesauce, frozen chopped broccoli, etc, etc. We eat about a pound of insects per person in America.

A 100gram serving of weevils provides 562 calories, 6.7 grams protein, 13.1mg. iron, 3.02mg thiamine, 2.24 mg riboflavin and a tiny bit of niacin.

I am not making this up.   People study such things, because, if people would tolerate more insects, then less pesticide could be used, and experts say that it is better to eat more insects and less pesticide residue.

It's the thought of it that might make us sick, not the insect, itself!"

*exceptions may be made to a certified allergy to the specific bug contained in the food, otherwise your claim to allergy is purely a farce.

Today's the day

Yesterday was orientation for all of the translators and ward day workers (Liberians that work on the ship as translators, housekeepers, kitchen help, etc...) and in the afternoon we had a get togetherz(I mad 3 types of cookies for 100 people) with all the nurses. It was so incredible. We were all paired up, and were to ask each other questions and get to know each other and then introduce them to the group. It was so neat to hear them all say their favorite thing about Liberia. They said thing like " I love the ability the Liberians have to forgive each other", that statement wrenched my heart, knowing that the woman who said that lost most of her family in the civil war. I can't imagine knowing that the person that killed my whole family lives down the street from me and I don't know if I could ever have it in my heart to truly forgive the person who took the lives of my family. Praise God for the Liberian people who choose to forgive. At end of the gathering we closed with singing a song about the goodness and grace of God, it was incredibly moving.

Today is our first day of surgery. I am working evening shift today, and I am so excited to get back to bedside sursing. Please pray for us as surgeries continue and the ward fills up. Please pray against emergencies and pray for more ortho patients and more maxoficial patients. We have plenty of surgical openings left in these 2 areas. Thank you.

Weevils

Yes, it's true...there are still some weevils in pasta. I never promised they would be weevil free, actually here is my original quote:

"I have used a few techniques that have cut down the amount of weevils that appear in my pasta (that is what its most prevalent in right now, except maybe besides the cereal but I don’t deal with that) but I must warn you, when we get on outreach and its a full-on rush to get the food out, this may fall by the wayside because it can get time intensive.

So when it comes down to not getting fed, or getting fed with weevils…the lesser of the two will be chosen. Bon Appetit!"

Remember that? It was in the post titled The lesser of two weevils…

Please do not point out to the dining room and galley staff that there are weevils in the pasta, we know there are and we are trying what we can to get them out without wasting food AND we are trying to be good stewards with our supply. Some things take time to remedy.

And for any Vegetarians out there, Michal our very own 'in-house' vegetarian has certified Weevils as being 'Vegetarian Friendly' and a small part of your daily protein intake.

Vegetarians worldwide, Bon Appetit!

Screaming Day

Yesterday Febuary 18th, 2008 was officially the most intense, over whelming, and challenging day of my whole life. The day started at 5 am with my alarm clock going off and wondering how in the world am I going to get through this day. About 70 crew members piled into our Land Rovers and headed off to the Samuel K. Doe Stadium. Once we arrived there was a line of MANY people snaked around the parking lot. Some of them had obvious physical ailments (some we can help and some we can't), some people with stomach problems or lung problems, and some that just came to see what was going on.

I spent the day in the lab and specifically I drew the blood of the children that were selected for surgery. Please forgive me if I don't describe this well,  for there are no words to describe what I experienced yesterday. I am still processing it and shedding lots of tears. I received my first kid at 7:30 am and  my last at 8:15 pm. Most of the day I was hunched over children (my youngest 7 weeks) drawing their blood. Some looked healthy and some looked so sick, but all of them looked up at me with there big brown eyes not understanding why I was sticking them with a needle and taking there blood. Some of them kicked and screamed and one even bit me, while others just sat very still and stoic.  So many children sat across from me all with there own stories and problems. Some had club feet, some cleft lip and palate, some had burns, one boy was born with out an ear, we had so many women with goiters the size of a cantaloupe, lots of hernias and an assortment of other problems. Mostly I just saw their veins or lack there of. But in the near future, when they come to the ship for their surgeries I will get to know them as people. I will learn their names and know their stories. As the day went on and I felt like my head was going to explode from all the screaming, I started to think about all the hugs and loves I will be able to lavish on these beautiful children of God and how their surgery and treatments that they will receive on the Africa Mercy will impact the rest of their lives.

Today I was talking to a fellow nurse and he told me that he talked to a family member of one of the patients that he was drawing blood from and the guy said "Thank you for holding this Screaming day". Yes lots of patients were screened for surgeries, but in the room that held the lab it was definitely Screaming day.

The Ward Nurses and ship pics

Starbucks Cafe

Response #7

I have two statements based on the comments entered recently:

I am trying to monitor the 'spice' = heat that is being applied to the food,  I still want it to be 'spicey' as in herbs and spices, but not as 'spicey' = hot!  Yes, I also want to control or decrease the heat in some of our food items.  We are trying to be more conscious of this.

Also, we are talking about and discussing the need NOT to feel like everything needs to be cooked to 'death' so to speak...one of the things that really hurt us in this area is cooking foods that will sit on the line or warmer for an hour and a half!  But we require these mealtime hours in order to cover everyone that needs to eat and the dining room space for all who are aboard.  So in essence, we cook the food, it goes downstairs and continues to cook in the warmer and on the line...the faster we can move people thru the line at dinner the better chance of having a fresher and faster rotation of food that has not cooked as long.

I am also working with the idea of cooking in two waves but I am not sure right now how well or feasible that is with our cooking equipment and 'human' resources...working in the galley can easily become an all-consuming

job and my guys(and gals) need their breaks and dinners too...so there has to be a balance in this, and rest assured we are looking at and working on one!

Beefy friend

This morning in the breakfst line, one of the nurses said "I heard you are allergic to beef, so am I. I have never met anyone else with an allergy to beef." So there it is. I am not the only one in the world with an allergy to beef.

Power tools

Happy Valentines Day!!! I have yet to spend time with my precious hubby yet today, but I hope to later in the evening. I feel like it has been so busy lately. Last night we had a medical reception the us nurses had to serve at and Tyrone had to make some of the food. They invited many nurses, Dr.s and hospital personnel to let them know what we do and don't do so referrals will be handled properly. My friend Vera and I stood at the top of the gangway and greeted our guests. We even wore official uniforms (mine was borrowed). It was nice outside too. We got to watch the sun set and there was a nice breeze. We were sure we had the best job.

 Today we had our official ward nurse picture and then we played games on the dock with all the nurses to get to know each other. There are about 50 of us form 30 countries. In the afternoon Maria and I got handed a power drill and were instructed to drill holes in the metal walls to hang the glove box holders. After a few errors ( one was hung sideways and one was hung upside down) we mastered the skill and placed most of them up on their respective new homes. We were very proud of ourselves.

General Response - Clarification

In an earlier blog post I stated that "I don't usually have foods out at the end of a meal that were different at the beginning of the meal" if I could help it, and if it wasn't a 'leftovers' meal.

BUT what I failed to mention is I was ONLY pertaining to dinner/supper NOT lunch.  Lunch is a great way to use up leftovers, recreate new dishes from cooked foods we already have, or even use multiple items of small quantity to 'push thru' so to speak. So in that aspect yes, you will get different foods from time to time at the beginning and ending of lunch.

Thats the way it is...but what food is actually considered 'the best' is purely speculation, now isn't it?  I have complaints both ways...I got something so/so or that I hate at the start of dinner only to have something better come out at the end, and vise versa.  But hopefully we are moving along for others to eat and not eating in the dining room during the whole time...prefering others!

Crew Galley is still open to all!

Many families come to the line and pick out what they want for dinner and then take it back to the Crew Galley and recreate something they like, or use it in another dish...thats initiative!

Open House Fun on the Ward

Tonight we had about 20 different activities set up on the ward for the crew to come down and participate in. We had a photo booth to have your pic taken as a surgeon or patient, you could learn to suture, intubate...etc. There was also a really funny relay in which the crew could pretend to be a nurse and had to complete some tasks to graduate from the Africa Mercy School of nursing the pics are of the clowns part taking in the relay.

Africa Mercy Hospital

Here are some pictures of our lovely hospital. It is now nice and clean and ready for open house tonight and for patients next Thursday.

relationSHIPs

One of my favorite things about living on the ship is the relationships. I am so incredibly blessed to have friends on the ship that have known me for a long time, people that knew me single and wild, and know how much I have grown. My friend that I have mentioned before from Brazil is so good at reminding me how much I have grown in the past 4 years. She knows a different side of me that my new friends don't know. But, I relish connecting with people and I have found in the past month I have made some real connections that I truly treasure. Sometimes I just feel at peace with certain people and truly connect after a short time of knowing them. I really think this is God. I think He puts people in our lives to help us along with our journey and to grow closer to Him. Praise Jesus!!

This weekend I spent a lot of time with my friends. On Saturday a bunch of girls went out to this nice Lebanese place that had excellent food, but the best part was being on the ship with my friends and hearing their stories and learning more about who they are.

Today I went to the beach, but you can't really tell. I was wanting to work on my tan, but I put on too much sunscreen and I reapplied it too often. So I sweated like crazy, but there is not much to show for it. The beach.... in one word is dirty. Yes, the water is mighty grimy and obviously dirty. But the whole experience was super fun!!!

My head is Foggy

This weekend has been very busy, wonderful, and meaningful and has left me feeling like my head is full of fog. This weekend I went to the market with Tyrone and 5 other Mercy Shippers. I am still processing all of that. The tremendous amount of noise alone was overwhelming in itself.  There are an incredible number of taxis that are obsessed with honking  their horns about every 3 seconds. And there is music playing and so, so many people (ranging from very young to very old). There "market is this sunken in sand pit/ mud pit/ cess pool of sorts that has stand after stand of African necessities. This market sells fabric (which a lot of girls buy then have clothes and bags made), cooking products and utensils, clothes, shoes, etc. At one point we were looking at a guys stuff that was in wheel barrel and all of the owners of the stuff started to yell and move very quickly. I turned around and saw the Liberian police officer coming very quickly and he was kicking all of the stands down that were to close to the road. We skedaddled out of the way.

I have spent so much time researching what it would be like in Africa. I think I was as ready as I would ever be, but I am still recovering from the mass amount of sadness I felt for these people that live in such epidemic poverty. A we drove down the road you could see the bullet holes from the not so distant civil war. And it is so obvious the pain that the Liberians have experienced even by the fine lines on their children's faces.

Since the ship has been here just 2 months ago, a lot of roads have been paves ( by the Chinese), street lights have been put up and many gas stations have been put in. So , yes, Liberia is progressing and rebuilding. Thank you Jesus.

AFRICAN NIGHT!

Whether you love it, or dread it...back by popular demand is the African style food every other Monday starting this Monday the 11th!

(On a health note, as much as possible I will try to keep the oil saturation low)

Response #6

No sticky rice...because our rice is parboiled when we receive it...that means: (following definition edited from Wikipedia)

Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture.

Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice.

The starches in parboiled rice become gelatinized, making it harder and glassier than other rice. Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky. In North America, parboiled rice is generally partially or fully precooked by the processor.

So that is the main reason we do not have 'sticky' rice. According to Russ at the IOC this was a major donation given to us...so I think this rice will be around for awhile before we will explore other options once we free up space from this present rice quantity. Which by the way is a lot.

I received a comment about food at the beginning of meals not being the same as food at the end. I personally can't say I experienced that much since I have been here, or have I done this myself. Maybe a couple of times if necessary OR if it is a day to get rid of all the leftovers...its just one of those things that needs to be done and sometimes theres just no way around it.

In addition to that the comment also suggested the food that came after was more 'kid friendly' or kid oriented. I don't know how to address that comment. I cook for people, mostly I think of all of them as adults. If by chance you are referring to fish sticks or something else I do not know about yet then I am afraid you will be disappointed in me because I will use fish sticks as the main meal from time to time...ketchup, tartar sauce, mmmm delicious.

Maybe that was in the past? Not sure.

Thanks for all the great comments and suggestions! Please keep encouraging the crew!

Signs

On Wednesday I was officially in the Medical department. I left crew services and instead of cleaning the common living areas, I am now cleaning the ward. We are unpacking the wards from the sail. It is a large task. I have really enjoyed spending time with some of the nurses. I haven't really gotten to know many of  the nurses up until now. Sometimes it is really a blessing to be able to connect with other women about personal things and sometimes even help calm some anxieties. I am really enjoying it.

Today I helped unpack the ward this morning and then in the afternoon I made signs for the open house (of the hospital) with Karoline and Sarah. We chatted and laughed and made some signs too.

After dinner I went for a walk on the dock with  Megahn. We have this really nice long dock and we walk up and down it and sown to the gate, although there are a lot of men doing their version of a cat call. Anyways off to community meeting.

Response #5

On the lighter side of things:

Some of you say 'more potatoes' some say 'more rice' I say, "I must not be doing enough pasta if I can't get anyone to complain about it!!!" hahaha, it's just a joke.

On a more serious note:

Fresh & Raw Vegetables:

The direct answer is: Hope you enjoyed the variety of the salads & produce in Tenerife because it's not going to be the same here in Liberia. Mostly cabbage, onion, tomatoes, cucumbers, and carrots...anything else is probably a pure bonus.

Reasons:

The country does not support the variety and/or bulk we would like.

Some of you might say, 'I saw this and that, here and there (like a store or market)' I would encourage you, to buy it for yourself and enjoy it. At this time I can't foresee more variety of raw/fresh vegetables/produce, because they can't sell enough of it for us to feed more than a fraction of the crew. And realistically it would not be feasible to have someone running around the country gathering here and there for just one meal of lettuce or celery (for example). I am not being sarcastic, I am just explaining as direct and forward as I can. (Perhaps maybe if the UN could bend their rules a little to let us use their supplier, but that is purely speculation on my part.)

Several of us have been here before (my first time in 2005) so we have a pretty good idea of what's out there and how much we can get comparing notes from each return visit.

So please continue to give the galley crew (cooking crews, salads, baker, dishwashers...) encouragement and support so they can continue to feel good about the job they are doing with the limitations they have (that is no one's fault).

I am happy/pleased to say that I have overheard several of you complimenting and encouraging our crews for the hard work and excellent meals they have been putting out. Of course, I enjoy your compliments but I am very happy to see you pass them along so I can reap the reward of joyful kitchen/galley workers by your kind words to them.

Woo stinkin Hoo

Today at 0830 we arrived to Monrovia, Liberia. As we arrived they were setting up for a ceremony and we all stood out on the decks and waved to some Mercy Shippers and local Liberians. As I stood there I was quite overwhelmed for a moment. I started to think about what this country has gone through in the last decade and all the help that is needed for it to recover. I also pondered on the idea that I get to be a part of the solution. They need health care and more particularly they need surgeries. During the civil war, almost all of the Physicians left the country. Now there is a big white ship that offers some of the services they require. As I am standing on deck 7 pondering all of this my hair is frizzing up by the minute and rivers of sweat are running down my legs that are covered by a long skirt that is covering my knees (knees in Liberia are considered "rude bits" are never to be shown in public) and I recite my mantra "I will prevail" .  I also know that I will be a part of bringing hope and healing to those of Liberia. Woo stinkin hoo!!!

The pictures are of the crew and some of the people on the dock that was a part of the celebration.

Flip Flop-a-liscious

Woo hoo!!! We are not sailing anymore and can wear flip-flops again. My feet were so happy to be free again!!!!

Liberia, Cocaine, Piracy

[ edit Feb 5th - below is the Blue Atlantic captured with 2.5 tons of cocaine on board in barrells.  It sits right across from us at our port (already emptied of its cargo and crew but now with guards on board, the cocaine was removed and disposed of already)...you see it here in this picture where our arrival  ceremony set-up is in progress with the white chairs] 

We are currently sailing far off the coast of Sierra Leone due for arrival in Monrovia Liberia Monday or was it Tuesday?  Just in case we failed to mention that...

Things are still exciting in and off the coast of Monrovia Liberia such as the following news report:  Liberia in record cocaine seizure

"Barrels containing about 2.5 tonnes of cocaine have been seized from a ship off the coast of Liberia." ~ BBC NEWS

In other news, we had a combination *drill of fire, lifeboat, and pirate.  Yes, Pirate!  Piracy is still very real and present and it's not the funny 'laugh-out-loud' adventure from Disney.  Here is a current link:  Rise of modern-day pirates 

"Mr Singer, of Securewest International, says it is now commonplace for ships to take on security staff if their course crosses pirate territory - his own company provides teams of ex-servicemen, including former Gurkhas." ~ BBC NEWS

Guess who already has Gurkhas onboard (for years now)?   You only get one guess.

Yes, things are pretty exciting around here...

*  During our drills we had a real-life man overboard (MOB) procedure and had to turn the ship around to check and see, everybody was mustered and accounted for BUT ANYTIME someone reports something of that nature and are not sure exactly what they see we treat it as very serious.

The above pic is the actual cocaine boat that Tyrone was talking about, it is parked next to our ship on the opposite side of the dock.

Menu Update

Is now available for Feb 3rd - 10th. (on menu page)

Catching up...

Well Stephanie has really got the hang of this blog thing, as you can tell.

Since I have started the other blog http://AFMmenu.com for the food service part of the ship I have gotten some good feedback, comments, & suggestions.  They feel the quality of the food has gotten better since I have arrived, but this is not to pat myself on the back.

Most of the people I have working in the Galley right now are willing to change the way they have been taught or how they think to embrace new 'tricks' or 'sciences' of food that I have learned along the way.  And the creativity they already have comes thru pretty well in some of the preparation styles and cooking they have done lately.  I usually get the credit for it, but if I hear it verbally from the crew I reassure them someone else has done the 'good job' and to make sure they repeat the compliment and encouragement directly to that cooking team.  The results of well placed compliments and encouragement will sometimes launch a person(s) into that 'extra mile' within the food they cook and their service within our department.

What I have realized a long time ago from watching it over and over again is that you need to pass on what you know, quit being stingy, quit trying to keep everything to yourself thinking that if you always control everything and do it yourself they will never be able to live or work without you...because life is just not that way.  You want to have good food all the time even when you are not cooking?  You need to teach them what you know and encourage them to go beyond that.  Give them the recipes or instruction they ask for and let them do it, let go...allow for mistakes.  It produces courage and commitment to do or be better next time.

Jesus always talked about discipling, teaching, spreading good news...why does that not run over into other aspects of our lives?

Do we become afraid someone else is going to take our place, that we will be replaced?  Yes.  Because eventually that will always happen.  But that should allow us to grow and progress.  Food is what I know.  I am not the final authority.  And if I want to bless everyone and not be selfish I need to be able to teach what I know, share it, make everyone else as good or better than me...why?  Why not?  To not do it the reasons could only be selfish.  ------

I have been settling in as much as I can and our numbers will jump again significantly in the following weeks.  For me it has been nice because I know my role, responsibilities, my job.  Stephanie has been working at other jobs before her more permanent one 'kicks in' on outreach.  We have both been feeling the effects of living in community again but right now the emotional strain does not leave me as exhausted as it used to...either from getting older or maybe more mature (but thats questionable) I don't let it use me up like it sometimes can...But we will see how this theory holds up under 10 months of continuous outreach and community living. 

As for Stephanie?  Well read it for yourself, she blogs more than me nowadays!

Bliss

One of my favorite things is the ocean. I love to surf in the ocean, watch sunsets over the ocean, and even smell the ocean. But to me true bliss is sailing out in the middle of the ocean with the breeze in my hair, with my sunnies on, listening to Jack Johnson and knowing that I am exactly where God wants me. I love that I can also experience these things with other people who value them like I do. Today I spent some time with my friend Sarah. We have so much in common and I feel like I have known her for much longer than I actually have. I know that it is a common experience within Mercy Ships but I am always blessed when it does. So now I am a bit pink on my left side (because I was turned towards Sarah) and loving it.

Response #4

Tuna Fish...Yes!

Tuna Fish is on the way...and no, I don't have a problem serving it plain WITHOUT mayonnaise.  Actually that would be easier and mayo is already supplied at the side 'condiment' tables in the dining room.

But, I can not guarantee that somebody from salads will not do it...because I want them to have some creative freedom to produce salads (and sometimes that will include mayo).

I think it will arrive at least by late March, maybe earlier.  Depends on containers.

10 years in the making

In 1998 I felt called to join the Africa Mercy as a nurse in Africa (which they had just bought and hadn't even started renovating). Little did I know this dream would be realized 10 years later. In those 10 years I went to nursing school, worked at many hospitals in many different specialties, worked on the Caribbean Mercy, got married, and moved many, many times. So here I am, on board the Africa Mercy, out in the middle of the ocean, on our way to Liberia. In some ways I feel so prepared for the next 10 months, but mostly I know that I will need to depend on God more than ever. I will see things and experience things that I never have before. The nurses that have been here for the last outreach talk about how the nursing care is so basic, but the emotional stress is very complex and strenuous. So please pray for our crew, we will need it.