This week at Davis has seen the station gearing up the preparations for the incoming crews, with our first flight soon. This has included the trades team preparing the two summer accommodation buildings by giving it a good spring clean and fitting the individual rooms out with fresh bedding and towels. The mechanical team has been busy preparing the ski landing area, whilst nervously looking on at weather forecasts for fresh snow which was likely to play havoc with their hard work. Fortunately, it didn’t turn out as bad as predicted. We also saw the last performance of our winter band, which I think inspired the karaoke until early hours of Saturday morning.
One of the truly unimaginable life lessons I have had at Davis is the huge variety of things people put in a sandwich press. Whether it be the chef’s day off, or just when someone is after a late-night snack, the two well-worn sandwich presses are a staple cooking appliance for the hungry expeditioner. Almost synonymous with the press is the use of the flour tortilla as a vessel for encapsulating the goods whilst toasted, then enjoying. I had started the season believing one used a sandwich press for toasting sandwiches of the usual filling varieties like ham, cheese, tomato, maybe chicken and avo if you’re getting fancy. At Davis it’s a standard sight to see everything from bolognese, steak, sausages, stir-fry, beans, eggs, salad, even the occasional desert stuck in a wrap and toasted for the rapid enjoyment of the peckish traveler. The humble old sandwich press has certainly earned it’s keep.
Bass player in the Slippery Pics
Chief Coffee Cup Cleaner