Diary 31 March 2006

Baccus, Greek God of wine and good times. Not to be confused with Backis, slave of galley and Chef. My turn in the Galley. Here we are at 38 degrees south and you'd think it would be a little chilly. Not today, it's warm enough tonight to be on deck in a t-shirt. Go two decks down and it's warm enough in a t-shirt to be in a sauna. Go another deck down, scrub the floor, wash the walls, wipe the steps and you could be in hades - it's that warm.

As you may have figured I have two four hour watches a day between 8 and 12. On the day of being Backis that makes for a very busy morning shift. There are the breakfast dishes to wash as well as the prep dishes for lunch, oh and did I mention the Fica.The Galley is huge. About the size of Arelia's Garden Restaurant at the N.O.C. Complete with a modern dishwasher and two Swedish chefs. I was fortunate enough to have as my fellow worker Rickard. Rickard is easy on the eye, a fireman and paramedic when he is at home.

I let Rickard lift the heaviest things and I took charge of the dishes. Don't need to know Swedish to figure those out. The Chef's, Magnus and David, who happen to be cousins, are very patient and happy to point where the various tools, bowls, knives and buckets belong. They are also happy to supply us with dishes to replace any we may have cleaned. I'm sure I saw the same cutting board three times within 15 minutes.

More later, got to go to a sail lecture prior to Fika (coffee break).

Jenny 17