Thanksgiving on Ice

Thanksgiving was postponed a day at Palmer Station due to the arrival of the National Geographic cruise ship, the Endeavor. Yesterday (Friday) was gray all day until we sat down for dinner at about 6PM. The sun came out and the glacier was illuminated, going through color changes every minute or two. I think the sun helped the ice to calve form the face and last night we saw a pile of new brash ice in the far corner of Arthur harbor. This early morning has a very low spike tide (-3feet) that drew the ice out into the ocean. then the incoming tide and the wind drove it back, all broken up and shaped into sculptures.

The glacier was brilliantly illuminated in the morning.

Compared to last night at about 9PM.


I had been focusing on a part of the glacier slightly to the north. I has the best detail and blue caverns and cracks. But yesterday the most active part was further south, in our cove. In this picture you can see some big blocks about ready to come down. Last night the ice filled up the cove and was spread out all over by this morning.


The view out over Arthur Harbor from the Station.


The ice today was different. More like compressed snow with a lot less drink ice, the clear bits that were exciting me before. I love the transparency and the battuto texture of the clear, but this stuff has wonderful organic forms. the change fast, too, as they float along, get washed by the waves and erode.


This one washed up on the north side of the point. Just as I photographed it the head broke off and the piece turned over. I waded out on the rocks and snagged the head, although some parts of it broke off before I could get it into our refrigerator container.


This stuff got caught on the South side, right by our water outfall. Probably not advisable to mold it, even if the textures are so good.

Meanwhile, our cooks had prepared a fabulous meal. Here is sous-chef extraordinaire, Shawn with Ben who also baked some pies. These people even baked two low sugar pies for me, a pumpkin and a mixed berry pie. Mmmm good! And left-over pie for breakfast, too.

Our intrepid leader, Bob Farrell, the station manager giving a toast.


My plate at dinner included half an artichoke, a lamb chop, turkey, mashed potatoes, stuffing, roll and fresh fruit salad.