Manouvering Dangerous Cargo Across the Main Deck. One might not expect the hazards of a career in underwater archaeology to include weight gain from fine dining. But here on Ship, anchored a few miles of shore with wind, waves, weather, current, fishing trawlers and strange sea creatures, its the Pastry i fear the most.
Being a French Team, we always have a Chef de Cuisine, and George's meals are exceptional good, to fuel us for the long hours and hard work underwater. My problem comes after the meal, when the third or fourth slice of cake, or mille feulle, or mousse au chocolate turns into a fifth. Here in the first week of the present mission I already know I have a problem, the only solution, quit the desserts cold turkey.
I'll just double up on the pâté de campagne.
Being a French Team, we always have a Chef de Cuisine, and George's meals are exceptional good, to fuel us for the long hours and hard work underwater. My problem comes after the meal, when the third or fourth slice of cake, or mille feulle, or mousse au chocolate turns into a fifth. Here in the first week of the present mission I already know I have a problem, the only solution, quit the desserts cold turkey.
I'll just double up on the pâté de campagne.
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