A good question. I guess I will start with what I made for dinner yesterday. Today's my day off, so I am cookin' nothing! However, here's the menu for last night:

- New York Strip Steak
- Baked tarragon crusted tilapia on wild rice
- Cajun blackened shrimp skewers
- Bake potatoes
- Wild rice
- Homemade seitan, quinoa and veggies
- Grilled asparagus
- Fresh Baguettes

I must say the shrimp skewers rocked. If you like spicy. My favorite meal this week was:

- Slow cooked braised BBQ Ribs or BBQ Chicken breast with
- Western North Carolina, Eastern North Carolina, or Chicago Style BBQ Sauces
- Collard Greens cooked with Ham-hocks and bacon
- Shrimp, Okra, and Black-Eyed Pea Medley
- Beans and Rice
- Jalapeno Cornbread

Something must have gone right since for the first time we went through 60 pounds of ribs. There are only sixty people on station. A pound per person. Not bad. Tomorrow morning (early) I will cook brunch for the station. Stay tuned for future posts where I discuss the excitement around the "Biggest Breakfast in Antarctica."

Flipped pancake at the last BBIA (Biggest Breakfast in Antarctica)
(Photo by Weeks Heist)

Back in 2006, just after my first season down here, Stephen Colbert gave me a couple "Shout Outs." He followed it in March with a second one. Here is a link to a previous blog I wrote regarding the cameo.



Here are links to Comedy Central's streams of the bit:

November 9, 2006
The Colbert Report

March 28, 2007
The Colbert Report

After watching the March 28th "Shout-out," you may wonder if we ever met the challenge of flying a Colbert Nation flag. The answer can be found here.

I have added six new photo albums, with many more on the way:

Outdoors and Auroras
Reehmeo's Pizzeria
My Adventures in Baking
Colbert Flag
Sunset Dinner
Heidi & Michael

Also, check out the all new links page for many other exciting Antarctic blogs and websites.

The CookingSouth blog is back and I have so much to say. I had great intentions for this website back in 2006, but, with the long hours and fatigue that comes with working at the South Pole, it never seemed to happen. However, the South Pole has been a turning point in my life (good thing as I have lived here for over 28 months), and there is just so much to say! I have gone from dishwasher to Winter Sous Chef, I have fallen in love and become engaged, and I was recently accepted into the Culinary Institute of America's ACE program and now moving to Hyde Park, New York. Over the next two days look for new photo albums, a podcast, and a whole new look to the page. Welcome back to CookingSouth!

It's been dark for nearly six months, we anxiously await the return of the sun!