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.
Sunday, February 10, 2008
Saturday, February 9, 2008
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)
(On a health note, as much as possible I will try to keep the oil saturation low)
Friday, February 8, 2008
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!
Thursday, February 7, 2008
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.
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.
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.
Tuesday, February 5, 2008
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.
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!!!!
Sunday, February 3, 2008
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
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
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.
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.
Saturday, February 2, 2008
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!
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.
Friday, February 1, 2008
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.
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