Massive icebergs. 4 types of Penguins. Lots of History at Paulet Island where Swedish Explorer Otto Nordenskjölds crew mates were stuck for a winter. The hut was made out of rocks and the flooring was penguin skin. We had a good trip with tasty food and happy cooks in the galley. To end the trip me and ships Doctor went swimming at Whalers bay in 1 degrees water.

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I have only seen this place on TV before when Sir David Attenborough visit the beaches and the wild life here. It's just like that and I feel like I'm in his BBC documentaries. This stretch of cliffs coming up from the Scotia sea must be the most impressive I have ever seen. Next stop Grytviken, the place where Ernest Shackleton and Frank Wild were buried. R.I.P 

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Yes, that what I said to my self when I got closer to the beach. I was cursing like a docker. King Penguins surfing in the waves. Massive Elephant seals trying to make way, and it's blubber moving around on his body in slow motion. Angry Fur seals wanting to attack (lucky we have sticks) and little Karin from Hajom in the middle, just sitting there and taking pictures. Felt pretty frecking awesome. Next bay over is Strömness. bwgjr?!´$)%/g8934659!§"§"§$4ußrj3qndeqöwö#´ß23193hdebwufgi42p9t9uß I'M SO EXCITEEEEEED!

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So the most amazing thing about Tim Miller, is that he partly runs his farm on waste oil from the big ships. He collect this from the port, this helps running his generators and keeps the vegetables warm and happy. nice loop! Me and Hotel Manager Yngve and Storekeeper Jojo learned a lot and I came back to the ship with fresh chive flowers free of charge. Next stop South Georgia.

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I think it's amazing how the two share such a small nesting place and just chill together. After having several aww moments in the grass next to the mighty Albatross and the charming Rock hoppers. I made my way back to the ship with a big smile from ear to ear and cupper at Suzan and Allans cosy home.

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It's a great feeling to know where your meat comes from and that I have walked the same lands as them. I have a great respect for these animals and I will cook them so the guest will never forget them. We had a BBQ planed in Strømness this evening but the wind has picked up and we have wind gusts of 25-30 m/s. We will hold out a few more days and let the marinade sip into the lamb even more and light the BBQ down in Antartica.


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Left Uruguay - Headed for Carcass island. After 3 days at sea it was nice to feel the ground. Strange to think that the leafs was just about to fall of the trees in Sweden. Here everything is alive. The little ones are hatching and the gorse bushes are in full bloom and the smell of coconut was all around. Took a long walk along the coast to Leopard beach. Back at Robs house me and Hotel manager Yngve picked up the 10 lambs that was ordered a few months ago. Had a lovely cup of tea and munched some cakes before heading back to the ship to butcher up those innocent little creatures. Rob and his wife are the only two all year residence on the island. THANK YOU CARCASS.

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