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Written by Heather Kent Nicholson-Stetz - Chef - Leg 2   
Wednesday, 16 January 2008

It is hot and sticky in Sierra Leone. This may be the coolest season of the year; I see locals dressed in toques, puffy jackets, boots, socks and long underwear. It's all I can do to not drench myself in any random water receptacle I find. I saw Bill Pinkney carrying a washcloth to wipe his face when he was here, and I've taken to doing that as well. Folk sell them on the side of the road, so one can always have a fresh towel. When we first arrived, we were all transported about in air-conditioned vehicles and offered hotel rooms w/ air. On the boat, of course, are at the mercy of the weather and have taken steps to mitigate the heat. The tarps help a lot, every hatch is open, we wash the decks regularly, laundry is a good thing and keeping Pele cool is right. It's not too bad if there's a little breeze and there usually is. When I go ashore to shop, collect ship's laundry, pay the water bill or any other task, I am subject to the whims of the universe as to any air-conditioning; I don't count on it. Like the Caribes and Latins who know to rest in the heat of the day, the Freetowners are quiet during the day, at night they come alive. The difference is that, because this is the cooler time of year, everyone's busy all day, they see an 85 degree day as an excellent opportunity to get a few things done. I'm impressed.

 

      Today is a cooking day, I've got dead birds in the oven and two fine goat legs to go in next. The lamb I see is much bigger than any I would buy in Canada or Portugal, I would call it mutton, and the price is high. The goat legs I've been buying are trimmed by a handsome young man at the Monoprix market named Saleh. His price is excellent and his skill with the boning knife is swift and precise. He had four hanging goats, and some beef working when I arrived and he ground some of that cleaned goat meat for the freezer for later. He was very pleased to know that the Amistad is enjoying the fruits of his labour. I'm a firm believer in using locally grown foods when possible and the goat I knew would be good and so far, it's been just wonderful.

 

      Again, we are evolving. The engineer's position is the next phase; Ben arrived the other day and is so happy to be on board. We're grateful for some fresh energy. Barry is bringing him up to speed on all the operations and then Barry'll fly away to his next incarnation

 

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