Frappe day

Wednesday 7.9.2016

I dived with Christos and Pantelis. We continued working on our trench, although were slightly hampered with some airlift problems. Christos brought up one amphora on our way up. At deco he gave it to the safety diver, who took the to the pulley system where it was lifted up to MS Queen Zenobia for processing.

We complain for the early starts, but they make so much sense. The wind often picks up in the afternoon, like it did again today. We left MS Queen Zenobia at 14:30, and it took for ages for Mark to drive the RIB back to Alaminos harbor. Every now and then we slowed down almost to a full stop, just to ride the big wave coming. This time I wore my raincoat, though I could also have used rain pants...

After getting back to High View Gardens a few of us made it to the swimming pool. The four of us was the largest crowd in the pool so far. Usually you are too tired for swimming after a full day at the work site.

Frappe (for a tall glass): 1.5 tsp instant coffee, 1.5 tsp sugar (or to taste), 1/4 dl cold water, mix (or shake) but not for too much foam, add 4-5 ice cubes, top glass with water (and some milk?), add straw and swirl with it a few times. 

Today was frappe day. Panagiotis taught me how to make frappe. He had brought a frappe-mixer from home just for it. He also had ice-cubes ready in the freezer in plastic ice-cube bags, and a big bag of straws! He was well prepared to have frappe or three every day. Panagiotis is by no means the only one here well prepared with their own frappe facilities. Quite a few people walk around with frappe in their hands all the time. It is a "thing" here.

Easy as a pie, and really refreshing in this climate. You could get used to it.