The Captains lunch went good...I went with the vinagrette, no sour cream and with the apple crisp and ice cream for dessert.
Tonight we are having leg of lamb (w/mint sauce), rice, and mixed vegetables...I think the lamb came out real good. But its time intensive cutting all the meat off of that many legs!!! (probably 20 from 2 1/2 kilo to 4 kilo apiece).
Later our small group will be meeting for a time of singing, praying, and studying the Bible...will be good to socialize a little outside of the workplace.
Right now I am enjoying two books, one by John MacArthur and the other by Charles (Chuck) Swindoll. I have their reviews under spiritual books in my X-tras section of my website. Most of the time I read the books first before reviewing them but these are more like devotionals or daily thoughts and are usefull to read more than once.
The first officer and the Captain were very impressed with the lunch we served...thank the Lord!
Monday, November 29, 2004
Things to come
Today was another one of those days when if you are caught anywhere around the kitchen they are going to ask you questions which always make you work because it is to hard to explain some things...and yes I was off. But of course I am well used to this, but I see no point in having to hide in order to enjoy a day off!!! People should just be more respectful since we live in a tight community (on a ship)...but they are not.
I am doing a little pre-prep work tonight while no one is in the kitchen since there is a special Captains lunch tomorrow for about 25 people outside of the regular meals for 400 people...usually these are local guests of the Captain (Jay) which usually include anyone from translators to dignitaries of our host country. I am anticipating having a little fun with that. I am told we usually have one lunch like this at every new port.
Starting with a salad, I am working on a smoked salmon, cucumber, dark greens, and a vinagrette with lemon zest sour cream dollop....needs a little more work in my head...maybe get rid of the sour cream and go with an oriental inspired sesame vinagrette and top it off with a few hot and sweet cashews?
As it stands (if nothing changes) I am looking at a chicken roulade with spinach and gouda, next we will have a whole baked onion stuffed with brown rice pilaf, and either carrots with dill or mixed vegetable with a light herb butter. A little sun-dried tomato sauce for plating the chicken (cream based). A bread of sorts?
For dessert maybe a warm homemade banana pudding, or an apple crisp with vanilla ice cream. Hmmm, we will see what happens.
Tomorrow will prove to be another interesting day as do most days around here.
I am doing a little pre-prep work tonight while no one is in the kitchen since there is a special Captains lunch tomorrow for about 25 people outside of the regular meals for 400 people...usually these are local guests of the Captain (Jay) which usually include anyone from translators to dignitaries of our host country. I am anticipating having a little fun with that. I am told we usually have one lunch like this at every new port.
Starting with a salad, I am working on a smoked salmon, cucumber, dark greens, and a vinagrette with lemon zest sour cream dollop....needs a little more work in my head...maybe get rid of the sour cream and go with an oriental inspired sesame vinagrette and top it off with a few hot and sweet cashews?
As it stands (if nothing changes) I am looking at a chicken roulade with spinach and gouda, next we will have a whole baked onion stuffed with brown rice pilaf, and either carrots with dill or mixed vegetable with a light herb butter. A little sun-dried tomato sauce for plating the chicken (cream based). A bread of sorts?
For dessert maybe a warm homemade banana pudding, or an apple crisp with vanilla ice cream. Hmmm, we will see what happens.
Tomorrow will prove to be another interesting day as do most days around here.
Saturday, November 27, 2004
A small luxury
Today I was able to borrow a TV/VCR combo so I could watch some of my food network video tapes…ahhh, what bliss. Hahaha
We celebrated a ship-wide international Thanksgiving to God last Sunday but had the traditional U.S. meal? Hmmm, I wonder how that works. Well, anyways the crew was happy and they liked the food…we even had a green bean casserole that had our own ‘french’ fried onions on top. And then Jennifer and I (she is a team leader in the Galley) argued about whether to mix some of the fried onions into the casserole or not because they get mushy. But the casserole was her ‘baby’ and she did a great job with the whole meal!
Tomorrow I am planning to go with a group to the ‘stilt village’, I think we have to have boat transportation to an Island where the whole village is on stilts…the dental team has already been to this village providing dental care. It will be a good chance to see all the different environments the teams work in.
We celebrated a ship-wide international Thanksgiving to God last Sunday but had the traditional U.S. meal? Hmmm, I wonder how that works. Well, anyways the crew was happy and they liked the food…we even had a green bean casserole that had our own ‘french’ fried onions on top. And then Jennifer and I (she is a team leader in the Galley) argued about whether to mix some of the fried onions into the casserole or not because they get mushy. But the casserole was her ‘baby’ and she did a great job with the whole meal!
Tomorrow I am planning to go with a group to the ‘stilt village’, I think we have to have boat transportation to an Island where the whole village is on stilts…the dental team has already been to this village providing dental care. It will be a good chance to see all the different environments the teams work in.
Monday, January 5, 2004
Intro
We met while serving/working with Mercy Ships and we later married on November 5th, 2006 not to far from the Mercy Ships International Operations Center in East Texas.
Mercy Ships is a global charity, that has operated hospital ships in developing nations since 1978. Following the example of Jesus, Mercy Ships brings hope and healing to the forgotten poor, mobilizing people and resources worldwide, and serving all people without regard for race, gender or religion.
Tyrone was working as a Chef/Galley Manager in the galley (kitchen). Stephanie was working as a Registered Nurse.
In January 2009 we completed our commitment working in West Africa as volunteer staff/crew with Mercy Ships aboard the world’s largest Charity (non-government) hospital ship, the Africa Mercy. Sad to leave, but excited to move ahead, we left to pursue new goals in our married life.
Nowadays we are residing/integrating in Northern California. Stephanie is working as a Registered Nurse and enjoying catching up with old friends. Tyrone has gone back to working in the Beverage Industry and transforming his new kitchen into a ‘food lab’. We still love to pursue short term mission and charity work in our spare time and are visiting/attending a church we really like.
Our newest addition to the family, Tytus Nathaniel, was born March 2, 2010!
Life is good! God is great! Bon Appetit!
http://www.facebook.com/tyronebcookin
http://www.facebook.com/stephanie.w.barton
You don’t need to join facebook, just use the link on the left of our facebook page about 3 lines down under our picture to ‘SEND US A MESSAGE’.
Or comment below~
Subscribe to:
Comments (Atom)