Late afternoon yesterday I was told that there would be a medevac flight this morning.
At 6:00 a.m. Sebastian Kurz took off from Goroka for Karkar Island, just off the coast north of Madang. A little 5 year-old girl had been trapped in a landslide and suffered serious leg and lower abdomen injuries. She was flown to Kundiawa in Chimbu Province where there is an excellent surgeon.
As I followed Sebastian’s flight on our satellite tracking system I was relieved to see him land as the weather there was reported to be not all that good. The surgeon was waiting at the airstrip to take her to hospital where he and his team will be spending the rest of the day in major reconstructive surgery.
Our prayers are with the girl and with the surgeon and his team.
Just a few weeks ago and the weather was very dry. For the last couple of weeks it’s been the reverse, with little sun and lots of rain. As I was writing this, and without knowing what I was typing, Nicki said, “I think it is going to rain again. It has that sort of feeling about it!” I agree. Consequently many of the airstrips are soft and slippery.
Dusin was so boggy that I had to close it for the time being on Friday. It’s only 450m long and has an 8% slope. Taxiing down to the parking bay after landing and needing a lot of reverse thrust from the props as the brakes are just locking the wheels that continue to slide, is not much fun. Repeated use by aircraft in these conditions only leaves wheel ruts and makes everything worse, so it’s much better to wait until there’s a chance for the strip to dry out.
Two minutes later: It has started to rain (and the time is only 12:51) …
After injuring my ankle at the end of September and then not running for 2 months, it is taking a bit of time to get going again. Nonetheless, progress is being made and yesterday I topped the 12km mark for the first time since the injury.
Timon Kundig is a new pilot, but also an engineer. He’s come with a view to flying when there’s a training slot for him later in 2019, but until then he’s helping to supervise and mentor our national engineers. He’s also a keen runner and so yesterday we went for a run together.
It’s interesting when running with somebody else how you tend to push yourself a bit more. I still had to pause at the end of a couple of hills as my stamina isn’t back where it was, but along the flat roads at the back of town, if I’d been by myself I’d have probably had another pause, but with Timon there I kept going – and made it back to the house OK. Presumably that is why some professional long-distance races are run with pacers.
We went a short way out of town as far as a village called Willya where some friends of ours, Jeffrey and Martha, live.
Martha brought Nicki some very nice sweet potato, the orange coloured variety that we like most, as well as some taro, this week. Taro is a very starchy vegetable that highlanders love and quite regularly claim that the produce from their particular garden has more flavour than anywhere else. I have never found taro to have anything much more than an insipid, bland taste, though I admit that like any starchy vegetable, it does fill the belly.
When experimenting with some taro we were given once before I chopped and pressure cooked it, mixing it with salt, pepper and some chilli peppers from our garden – ones with a high explosive, though not nuclear rating. Looking round our garden I couldn’t find any red chillis, though there are plenty of green ones that will be ready in a few weeks. Instead I put in a teaspoonful of dried red peppers that Nicki had in her stocks. After I’d put a teaspoonful in, she told me a recipe that only required half a teaspoonful. I’m just about to drain, mash and sample the taro, so wait for the official taster’s verdict …
… Half a teaspoonful would have been better, but the mix, with about 4 oz of cheese folded in, is certainly palatable. The next stage is to make the mix into patties and then lightly fry in oil. I can then guarantee that the taro will have a lot more flavour than when it is just boiled, or steamed in a mumu.
Our first crate is very nearly ready for final closure. The larger items were in it from a week ago, but yesterday we filled in most of the nooks and crannies. Once the final gaps are filled I’ll open a dessicant pot that’s placed in the bottom of the crate and close it up. Hopefully the dessicant will keep everything dry and mould free on the journey back to the UK.
So that’s about it for the last letter of 2018. Where did the year go?
Happy New Year.
At 6:00 a.m. Sebastian Kurz took off from Goroka for Karkar Island, just off the coast north of Madang. A little 5 year-old girl had been trapped in a landslide and suffered serious leg and lower abdomen injuries. She was flown to Kundiawa in Chimbu Province where there is an excellent surgeon.
As I followed Sebastian’s flight on our satellite tracking system I was relieved to see him land as the weather there was reported to be not all that good. The surgeon was waiting at the airstrip to take her to hospital where he and his team will be spending the rest of the day in major reconstructive surgery.
Our prayers are with the girl and with the surgeon and his team.
*********
Just a few weeks ago and the weather was very dry. For the last couple of weeks it’s been the reverse, with little sun and lots of rain. As I was writing this, and without knowing what I was typing, Nicki said, “I think it is going to rain again. It has that sort of feeling about it!” I agree. Consequently many of the airstrips are soft and slippery.
Dusin was so boggy that I had to close it for the time being on Friday. It’s only 450m long and has an 8% slope. Taxiing down to the parking bay after landing and needing a lot of reverse thrust from the props as the brakes are just locking the wheels that continue to slide, is not much fun. Repeated use by aircraft in these conditions only leaves wheel ruts and makes everything worse, so it’s much better to wait until there’s a chance for the strip to dry out.
Two minutes later: It has started to rain (and the time is only 12:51) …
*********
After injuring my ankle at the end of September and then not running for 2 months, it is taking a bit of time to get going again. Nonetheless, progress is being made and yesterday I topped the 12km mark for the first time since the injury.
Timon Kundig is a new pilot, but also an engineer. He’s come with a view to flying when there’s a training slot for him later in 2019, but until then he’s helping to supervise and mentor our national engineers. He’s also a keen runner and so yesterday we went for a run together.
It’s interesting when running with somebody else how you tend to push yourself a bit more. I still had to pause at the end of a couple of hills as my stamina isn’t back where it was, but along the flat roads at the back of town, if I’d been by myself I’d have probably had another pause, but with Timon there I kept going – and made it back to the house OK. Presumably that is why some professional long-distance races are run with pacers.
*********
We went a short way out of town as far as a village called Willya where some friends of ours, Jeffrey and Martha, live.
Martha brought Nicki some very nice sweet potato, the orange coloured variety that we like most, as well as some taro, this week. Taro is a very starchy vegetable that highlanders love and quite regularly claim that the produce from their particular garden has more flavour than anywhere else. I have never found taro to have anything much more than an insipid, bland taste, though I admit that like any starchy vegetable, it does fill the belly.
When experimenting with some taro we were given once before I chopped and pressure cooked it, mixing it with salt, pepper and some chilli peppers from our garden – ones with a high explosive, though not nuclear rating. Looking round our garden I couldn’t find any red chillis, though there are plenty of green ones that will be ready in a few weeks. Instead I put in a teaspoonful of dried red peppers that Nicki had in her stocks. After I’d put a teaspoonful in, she told me a recipe that only required half a teaspoonful. I’m just about to drain, mash and sample the taro, so wait for the official taster’s verdict …
… Half a teaspoonful would have been better, but the mix, with about 4 oz of cheese folded in, is certainly palatable. The next stage is to make the mix into patties and then lightly fry in oil. I can then guarantee that the taro will have a lot more flavour than when it is just boiled, or steamed in a mumu.
*********
Our first crate is very nearly ready for final closure. The larger items were in it from a week ago, but yesterday we filled in most of the nooks and crannies. Once the final gaps are filled I’ll open a dessicant pot that’s placed in the bottom of the crate and close it up. Hopefully the dessicant will keep everything dry and mould free on the journey back to the UK.
So that’s about it for the last letter of 2018. Where did the year go?
Happy New Year.