Sunset Dinner

After a while you really start to get used to seeing the day's weather. What we start to pay attention to the most (at least I do) is the felt altitude. A few hundred feet make a big difference in how you feel since it has a direct correlation with the oxygen you can take in. Sleeping becomes restless and walking stairs or handling anything with any weight becomes a chore. The station sits at 9,301 feet above sea level. Today the pressure is making it feel like 11,299 feet above sea level. Slow and steady is the order of the day.

On clear days we can still see a little light on the horizon. On days with overcast and high winds kicking up snow (such as today) it seems darker. We are finally seeing stars pop in the sky and traveling planets (Saturn and Mars) just above the horizon reminding us of where we are. The sky we will see will be completely alien to most of us with Orion upside down only kicking his legs just above the horizon. We are looking forward to the complete darkness that will bring out the best sky seen from earth.

Not to long ago we celebrated one of many special days here at the South Pole with a fantastic meal.

Sunset Dinner. I'm hesitant to list the menu since you know, we are at the bottom of the world roughing it. Right? Well, here it is:

Hors D’oeuvres

Shaved Prosciutto, 3 Olive Tapenade, Assorted NZ Cheese, Basil Oil

Baked NZ Brie, Mango Chutney

Rock Crab Cake, Cajun Imperial

Soup

Maple Butternut Squash

Salad

100% Greenhouse Salad

cucumber, cherry tomato, basil vinaigrette

Main

Five Spice Seared Duck Breast

blackberry-foie gras glacé

Vanilla-Rum Poached Maine Lobster

honey-parsnip puree, balsamic reduction

Polenta, Beet, Avocado, Porcini Mushroom Napoleon

charred tomato coulis

Maple Roasted NZ Root Vegetables

Kikorangi Blue Cheese Potatoes

Dessert

Applewood Smoked Bacon Liquid Nitrogen Ice Cream

Chocolate Praline Chiffon Cake

Our chef Darby Butts (from Annapolis MD.) and his stellar staff KC Loosemore, Ryan Evans and Jennah King did a spectacular job (as always) proving that even here at the South Pole excellent dining can be had.

The galley was rearranged for this meal giving it an elegant and welcome feel.

The station population showed up wearing their South Pole best and some volunteered to provide support as stewards making sure that everyone had a full glass during dinner and clearing as needed before the next course.

Science was present to provide the essential ingredient for the ice cream. Liquid nitrogen.

After dinner everyone pitched in to reset the galley and most joined in on a friendly post dinner card game. Good times at the South Pole!

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