Adventure Log

 

 

This is the aft control room aboard the Blough.  It is acoustically treated, climate controlled and is a pleasant work environment.  Bryan is at the desk, behind him is the ballast console.  The red displays indicate how much water is in each ballast tank, and the vessel draft.  The switches below the display open or shut valves and control pumps.  Ballast tending is a main ingredient in my job description and I’m happy to report I’m doing well.  Bryan enjoys telling jokes, pushing the limits and poking fun.  This allows me to keep my mind on work, as he has all the verbal bases covered.  Several times he’s tried to get a reaction from me by telling a joke that’s out of bounds, but I refuse eye contact and say, “Bryan, I’m not going to give you the satisfaction.”  The crew thinks I’m quiet, shy and an introvert.  I’m keeping everything low key - the new guy persona fits me well.

 

There are a total of five men in the engine room, divide that into three shifts and I’m usually working with one engineer at a time.  The crew on the Blough totals 22 people, a nice number of new folks to know. It’s a fun, respectful environment where I’m learning everyday.

 

 

(Sounds like plow – but with a “B”)

My first week here has been incredible. The food is excellent, the hospitality Ryan and Shirley provide is top notch. Every morning I enter the galley and am greeted by name as breakfast is cheerfully cooked. Shirley makes cakes, pies, and keeps the baked goods fresh and plentiful. Yesterday she made cheesecake and topped it with cherries. For a bedtime snack I had another slice with blueberries. Lest you believe I am eating everything in sight, it should be noted there are several deep fried options which I bypass daily. Recent offerings include fresh donuts, (she made ‘em here and topped them with chocolate) she also fried up some fresh apple fritters. The fritters kept calling my name, but I walked past them several times and did not give in. The cooler is full of milk, and the corner ‘fridge is filled with yogurt, sandwich meats and a variety of other snacks. When Ryan and Shirley shut the kitchen down, every door is unlocked and we have free reign. Several times she’s shown me around the coolers and how to whip up an ice cream sundae or where to find the microwave popcorn. Amazing how good food sets a positive tone in the workplace. Oh yeah – work. More on that later…..

 

 

Today I am aboard the Blough, passing through the locks at Sault Ste. Marie.  Fall color is at the peak - I can see trees changing colors all around and the view from the deck is amazing.  Life on the Blough has been busy, hard work but good.  I am working in the engine room on a normal daily schedule.  The crew has been friendly and has gone out of their way to help and train me.  The food on board is excellent!  I am having a great time and life is good.  More soon…