Friday, April 25, 2008
The Ducor Hotel
Today my friends (Lisa and Katie) and I went to the old Ducor Hotel. It used to be a five-star hotel back before the war. After the war people squatted in the ruins of the hotel. Now it is empty, but they are starting renovations soon, so they say.
This hotel is anything but a five-star hotel, but I have seen pictures of it in its prime and it was definitely nice. Now there is a shell of a building and pool, but the view from the top is amazing. Monrovia looks so much prettier from the top of the Hotel on the hill than it does down on Broad Street.
This hotel is anything but a five-star hotel, but I have seen pictures of it in its prime and it was definitely nice. Now there is a shell of a building and pool, but the view from the top is amazing. Monrovia looks so much prettier from the top of the Hotel on the hill than it does down on Broad Street.
Wheelbarrow Entrepreneurs in Monrovia
Going to the market is definitely an experience...but the wheelbarrow business is here to stay!
I have been told that you can actually rent a wheelbarrow to put your goods on to sell for a day AND I just assumed each person owned their own. In addition to that, I have heard recently that they even had a union you can join?!?
I leave you with a few pictures and a link to the photos in case you would like to see them all!
Click to see all the pictures HERE!
Wednesday, April 23, 2008
The Culinary Challenge Has Begun!
The Culinary Challenge has officially begun! The three teams/participants entered are:
- Tatyana Silva
- Mark and Peggy Shrime
- Josh Becker and Peter Fullerton
These contestants, using ingredients available onboard, will create a full meal (main entrée, side dish, and vegetable) and submit it for tasting and judgment on Saturday, April 26th in the Dining Room at 13:00 (1pm).
The judging panel will be decided this week but all crew is invited to come to join in the fun!
The judges will decide the top two entrants who will then move on to assisting the cooking teams in preparing their meal for the entire crew. This will happen back to back on Saturday, May 10th, and Sunday, May 11th (this is the Saturday and Sunday of the 4 day ships holiday). You, as a crew, will then be able to judge for your favorite of the two meals to determine the ultimate champion by voting on the AFM Menu blog that is accessible from the Intranet Main Page. You will have until Monday night to vote. The winner will be announced Tuesday morning at the 07:45 Community Prayer and Communication Meeting.
Please feel free to email or call me if you have any questions.
Blessings,
Peter
Tuesday, April 22, 2008
Potatoes, what it takes...
Freddie brings up usually at least 100 kilos (220 pounds) of potato for 400 plus people.
Hand-picked over by several galley staff. Rinsed. Then the potatoes are machine washed. Yes that's right, machine washed. (no not the potato peeler, we do have an automatic one of those which we may discuss in another post)
Then picked over again. Rotten spots cut off, eyes gouged out, panned up in steamer pans, and then baked. It takes at least an hour maybe more to bake them all. The steamer pans are used so the air circulates more fully when baking the potatoes.
Can you guess which kind of machine we use to clean hundreds of kilos/pounds of potato in one afternoon in order to make a lovely dinner? (leave an answer by commenting)
Hand-picked over by several galley staff. Rinsed. Then the potatoes are machine washed. Yes that's right, machine washed. (no not the potato peeler, we do have an automatic one of those which we may discuss in another post)
Then picked over again. Rotten spots cut off, eyes gouged out, panned up in steamer pans, and then baked. It takes at least an hour maybe more to bake them all. The steamer pans are used so the air circulates more fully when baking the potatoes.
Can you guess which kind of machine we use to clean hundreds of kilos/pounds of potato in one afternoon in order to make a lovely dinner? (leave an answer by commenting)
Monday, April 21, 2008
Sweetness
I have fallen head over heels in love with this sweet 6-year-old boy, Garpueh. When he first came to the ship he barely said a word. I was his nurse for 4 shifts and spent as much time as I could with him. We colored while he was still on bed rest then progressed to playing on the floor with blocks. From the first day, I met Garpueh I felt like he needed a little extra love. It is so fun to see him get more talkative and playful as he recovers from his surgery.
He is on B ward where is Auntie who heard about Mercy Ships, has brought him through the whole process from screening to surgery. She faithfully sleeps under his bed on a mattress and even helps feed one of the patients who could not feed herself.
Both of Garpueh's feet were burnt in a fire when he was a baby. He had a contracture release with a skin graft done. Now Garpueh is scooting around the wards on his pint-size little crutches.
Today I was working on A-Ward and the door opened and little Garpueh came crutching in and he said: " I miss you so I come and sit with you." So Garpueh sat on one of the beds near the nursing station and he colored and I charted. He is just so darn cute I have to give him a ton of kisses.
He is on B ward where is Auntie who heard about Mercy Ships, has brought him through the whole process from screening to surgery. She faithfully sleeps under his bed on a mattress and even helps feed one of the patients who could not feed herself.
Both of Garpueh's feet were burnt in a fire when he was a baby. He had a contracture release with a skin graft done. Now Garpueh is scooting around the wards on his pint-size little crutches.
Today I was working on A-Ward and the door opened and little Garpueh came crutching in and he said: " I miss you so I come and sit with you." So Garpueh sat on one of the beds near the nursing station and he colored and I charted. He is just so darn cute I have to give him a ton of kisses.
Sunday, April 20, 2008
Some Assembly Required...(hint, hint, Katy)
This Sunday we will have another go at Semi-Vegetarian Night.
What's a semi? It's when you can eat the whole meal without actually choosing meat because it's an option to go with the rest of the meal. So you can still have a wonderful dinner without relenting to your carnivorous side. (but still, have that option).
Last Semi-Vegetarian Night we had a little confusion. Yes, the potatoes were baked in the oven, but no, I did not mean for them to be peeled. But sometimes it's too late when a mistake is realized, and apparently, I didn't use the English term 'jacket potatoes' otherwise they may have understood me quicker. But no worries...
The real confusion came at assembly.
Apparently, some people came thru the line oblivious to the fact that you should ASSEMBLE, that's right 'build' your potato up with toppings making a wonderful mountain of a meal, loaded baked potato style!!! And after seeing several other people's plates resembling a loaded baked potato realized what they were missing. But it was too late.
So this Sunday we will be having the Mashed Potato Bar with toppings (sorry no martini glass supplied), and side dishes of mixed vegetables and lentils cooked by our very own on-site vegetarian Michal. So just remember...
Some Assembly Required.
Thursday, April 17, 2008
Sprinklers work in galley coolers...
Guilty.
** A crew member that allegedly hit the alarm with the corner of a schafing dish/hotel pan while entering the walk-in cooler is currently in custody being charged with 'creating more work that necessary' in the galley **
...accidents happen. Here's the story:
Bread
Yes, it's here...soft, fluffy, delicious bread!
Please give Eddie (our newest baker) your appreciation and compliments on the bread. I have heard many great compliments and comments on the bread already, and so has Peter.
So please remember to encourage your food service staff directly and remember to really appreciate them during their time here.
Please give Eddie (our newest baker) your appreciation and compliments on the bread. I have heard many great compliments and comments on the bread already, and so has Peter.
So please remember to encourage your food service staff directly and remember to really appreciate them during their time here.
Wednesday, April 16, 2008
Response #8 / Signs
SIGN SAYS: When the doors are closed please do not enter. The floors are being cleaned. Thank you!!!
Fair enough, so lets say that dining room doors are closed until 8:30pm after supper/dinner and you are expected not to enter or open the doors during this time UNLESS the dining room staff leaves the doors open?
A lot of our frustration comes not from what the circumstances are, but If we change the rule, will people actually feel inclined to follow it when they don't follow it now?
Please take into consideration that it takes awhile for the floors to actually dry after being cleaned, and it is a LOT of floor. In addition to that they have a real hard time actually keeping people out so that prolongs the cleaning period, which effects the drying time...
Patience (as in many other departments) is the key/virtue to waiting for the work to be done, and then you have to ask yourself...why do I really need in the dining room? ~ filtered water is available behind the cafe ~
JUST for fun, here are some of the top excuses for not following that particular sign/rule (which are unacceptable by the way):
And as always if you have approval by Peter or Ken ahead of time, then yes, it will not apply to you for that period of time. HR, for example has approved time in the dining room (either by Ken or Peter or both) for the new crew on Monday nights after their arrival.
Comment: It would be usefull if the staff opened them after they have finished cleaning the floors.
Fair enough, so lets say that dining room doors are closed until 8:30pm after supper/dinner and you are expected not to enter or open the doors during this time UNLESS the dining room staff leaves the doors open?
A lot of our frustration comes not from what the circumstances are, but If we change the rule, will people actually feel inclined to follow it when they don't follow it now?
Please take into consideration that it takes awhile for the floors to actually dry after being cleaned, and it is a LOT of floor. In addition to that they have a real hard time actually keeping people out so that prolongs the cleaning period, which effects the drying time...
Patience (as in many other departments) is the key/virtue to waiting for the work to be done, and then you have to ask yourself...why do I really need in the dining room? ~ filtered water is available behind the cafe ~
JUST for fun, here are some of the top excuses for not following that particular sign/rule (which are unacceptable by the way):
1. I don't like the way the water tastes from the other filtered source
2. I'm on night shift/or shift worker
3. I'll only be a minute
4. I have a family
5. I am medical/nurse/doctor
6. I have a table tennis/ping pong match
7. I just want to watch the TV
8. I don't have a kettle for hot water to make my tea
*Unless it is a life or death emergency ALL of these excuses have no reasonable bearing for not waiting the 2 hours from 6:30pm to 8:30pm before entering the dining room.
And as always if you have approval by Peter or Ken ahead of time, then yes, it will not apply to you for that period of time. HR, for example has approved time in the dining room (either by Ken or Peter or both) for the new crew on Monday nights after their arrival.
Another great blog...
Another good blog that brings you several great posts that directly relate to Food Service is WHERE IN THE WORLD IS MICHAL (W.I.T.W.I.M) but not only that she covers a wide spectrum of interesting posts relating to her life and thoughts being here on the ship.
Michal also works on one of the kitchen teams with us in foodservice and you may remember I used her permission to copy one of her posts to show you some of our staff in an earlier post here.
Two great posts (among many), one of which is her general account of the cooking team she works on and several food service members, great pictures and description to go with the people: (which you have probably already seen posted here)
Cooking Teams
And secondly a pictorial process of Mercy Chips, or plantains from start to finish...fried up for dinner:
Mercy Chips - plantains, start to finish
But her newest post Mercy Hair is pretty funny too...she has the time (and camera) to take some of the best pictures and creativity to make the blog posts easy on the eyes and a quick read (but of course, she is an artist, and creativity usually tends to come with that sort).
So if you would like to take another look into the world we are now living in beside our own 'humble' views and opinions, pop on over and see some of the great pictures around the ship and Monrovia.
Michal also works on one of the kitchen teams with us in foodservice and you may remember I used her permission to copy one of her posts to show you some of our staff in an earlier post here.
Two great posts (among many), one of which is her general account of the cooking team she works on and several food service members, great pictures and description to go with the people: (which you have probably already seen posted here)
Cooking Teams
And secondly a pictorial process of Mercy Chips, or plantains from start to finish...fried up for dinner:
Mercy Chips - plantains, start to finish
But her newest post Mercy Hair is pretty funny too...she has the time (and camera) to take some of the best pictures and creativity to make the blog posts easy on the eyes and a quick read (but of course, she is an artist, and creativity usually tends to come with that sort).
So if you would like to take another look into the world we are now living in beside our own 'humble' views and opinions, pop on over and see some of the great pictures around the ship and Monrovia.
Friday, April 11, 2008
A gentle reminder...
James 4:17 ~ Anyone, then, who knows the good he ought to do and doesn't do it, sins.
[Click on any picture to enlarge the sign, or comment on the sign]
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