One of the penalties of taking a job that is (1) Local (2) Static (3) Easier on the soul, is having to do a week of nightshifts once a month. Seven consecutive 12 hour night watches, 1900 hrs to 0700 hrs. Most nights are not very demanding (Yet. It’ll go manic soon it seems), if anything they’re a bit on the long and tedious side. They mainly involve doing all the admin and reporting that the Daywatch wallah wasn’t able to manage and fighting the urge to go to bobos.
The secret to a successful night I’ve discovered, is to divide it into to two parts divided by an indulgent midnight feast of some sort or other. Tonight’s journey into the gastronomic unknown involved the following:
Kippers-rice-tomatoes (cooked)- cheese sauce-penne-mixed herbs and pepper
It might not look or sound very appetising but allatsea can assure you dear readers that at half past one in the morning, in an otherwise deserted temporary offce block in the port Ramsgate, it tasted absolutely wonderful. A heartfelt ‘thankyou’ to the patron saint of yummy dindins.
Talking of food, our chooks are regularly producing 6 eggs a day. Some days there are only 5, and on others we get 6 but one will be soft-shelled. That one normally goes to the seagulls. Initially (back in the middle of March, when they first arrived at the towers) the eggs were quite diddy, around the 45 to 59 gramme mark. Nowadays they’re a far more substantial 60 to 65 grammes with the occasional 90 grammer!! Blimey, it makes my eyes water let alone the poor little chook.
They’re daft creatures (the chooks that is), and I can’t get all soft and gooey over them like I would a cat or puppy doggy and similar, but they are endearing in many ways and slowly, very slowly, I’m getting just a bit fond of them.