As the ship sails south, Davis makes the most of the last few days and prepares for the newcomers!

Amazing longevity

Amazingly after a full year we are still eating fresh potatoes, onions, apples and eggs!

The AAD has introduced storage techniques that allow fresh produce to stay relatively fresh and edible for a whole year, on station from resupply to resupply.

This past season all boxes of fruit and vegetables were sent down with ethylene absorbers (little pouches containing mainly crystals of potassium permanganate).

Ethylene is an hormone associated with ripening that is produced by plants and released as a gas. By storing sensibly, and inhibiting the gas’s dispersion, fruit and vegetables stay fresher for much longer. 

Keeping eggs for any length of time first requires good quality farm fresh eggs. These are coated in pure light mineral oil to stop air from penetrating the shell and subsequently spoiling the contents. The worst that can happen is that the egg yolk and white becomes thicker over time but they are still very edible. There is something about having a poached egg or eggs over easy with Wednesday hot smoko (cooked breakfast) and to tell you the truth, I don’t even think about the fact that they are over a year old now. After all, the Chinese eat 100 year old eggs and seem to survive!

Along with the variety of salad items produced in our small hydroponics facility we really don’t miss that much. I am craving a decent banana and a fresh succulent fejoa though (not long now until the ship is here!).

SAM ready and waiting

The summer accommodation modules SAM and TAD were shut down and winterised at the end of last summer.

With the new 2012/13 expeditioners of the 66th ANARE now on their way to Davis onboard the Aurora Australis, it is now time to finalise the arrival preparations.

The building’s water and heating is now working at full capacity again. All sleeping quarters and bathrooms received a thorough clean. Beds have been made and bedtime sweets placed on pillows.

Davis is now ready for its new expeditioners.

We are looking forward to seeing the new people on station!

The state of the sea ice

While everywhere else the sea ice is solid, here at Davis in front of the station the sea ice has a layer of dirt on the top which has caused the surface to decay quickly leaving deep pot holes which, with the warmer temperatures, are not refreezing.

It is getting harder and harder to pick a way through without finding one! 

Great day for a BBQ

On Sundays at Davis the chef takes a well earned break and the rest of us rotate cooking duties instead.

Last Sunday it was Darryl’s turn and he thought a BBQ was the way to go. Risky, but then this is the “Riviera of the South”.

True to form Sunday was perfect. The wind died down in the afternoon, the clouds dissipated, the sun warmed us, Daz fed us, and the view was amazing.