Current temperature: -9C
Food: My brown-bag lunch at the drill site consisted of leftover pesto pasta, potatoes, and sirloin steak. Dinner was phenomenal: salad, veggie refried beans, steak fajita, grilled fajita veggies, and your typical assortment of condiments. The best part? Brownies and homemade cherry chocolate ice cream (using liquid nitrogen – recipe below).
So … yes, another post sans photos. Terrible form, but I’m working on it.
Today was our 2nd day of drilling, and we rocked! With just a 30 minute lunch, we collected over 40 meters of core. We worked like a well-oiled machine. Zoe Courville and I donned the hooded tyvek suits and assumed the role of ice core handling ninjas. Meanwhile, Terry Gacke and Bob Hawley worked some drilling magic and produced heaps of no- and one-break, 1.1m cores! The last run, however, proved perplexing – we only netted 62cm. Tomorrow, we will experiment with cutter speed (rpm) and penetration speed (winch control) to try and solve the issue.
Today also brought us our first visitors: Liz Morris and Martin Higman. Liz, who is a Senior Associate at the Scott Polar Research Institute, Cambridge University, and Martin are heading on a 50-ish day science traverse of the ice sheet … on snowmobiles! Incredibly epic. She is interested in the spatial variation of density of the Greenland ice sheet.
Tonight I took a tour of two science “structures” at Summit Camp. SAT Camp and Flux. Both groups essentially look at trace gases in the atmosphere. They very nearly share the same real estate, with SAT Camp harboring the “remote restroom facilities” and Flux existing 40+ feet under the surface!
That’s all that I can think of … science, eating, and more science. As promised, here is the ice cream recipe that wowed camp (thank you Erik Olson and Marie McLane):
Velvet, Cherry Chocolate Frozen Custard
1 cup cocoa
10 cups half and half
1 cup brown sugar
16 oz. bittersweet chocolate
2 cups pasteurized egg substitute or 12 eggs
3 cups white sugar
~2 cups fruit (cherries) or nuts
Heat ~1/2 cup of half and half to melt cocoa, stir until well mixed.
In separate bowl, whip eggs and white sugar to creamy consistency.
Add brown sugar and rest of the half/half to the cocoa mix. Followed by the chunks of chocolate and then the egg mixture. If using unpasteurized eggs, heat to 160 degrees.
Pour in large mixing bowl. Optional: cover with plastic wrap and chill in outside freezer for ~2 hrs
Pour enough LN2 (liquid nitrogen) into bowl to freeze top layer. Mix with either stand mixer or wooden spoon. After chunks of frozen ice cream appear, add drained cherries. Repeat till you have desired consistency.