KONG49 - Day Nine

At the time of writing, we are less than 24 hours from departure, and today is forecasted to be the windiest day of the DX-pedition. Time will tell. It will calm down a bit in the early evening.

Yesterday, Saturday, was relatively calm, so given the high proton levels that made hearing anything impossible, we opted to dismantle the LoranD installation while daylight remained. The tasks included 1) severing the wire at both the far end grounding and the near end transformer, 2) gathering over 50 fiberglass rods, 3) disconnecting battery power, which turned off the PC, GPS, and modem, 4) removing the 4G modem antenna along with its substantial support, 5) winding in over 1000 meters of antenna wire, 6) securing the antenna reel and fiberglass rods in tarpaulin for next year's use, and 7) transporting the Zarges case, battery, and 4G antenna to the car. Having honed this procedure over several years at the Mount Loran site, we completed the task in a mere 37 minutes.

"See you next year!"

We checked some of the LoranD recordings from previous days, and noted KTNN-AZ 660, KDFD-CO 760, KATQ-MT 1070, KBRX-NE 1350 from Oct 23, and KLIN-NE 1400 from Oct 22. All relogs. Bjarne did a quick check of the back lobe of the 340 beverage from Oct 26 and noted a few of the Dutch low-power stations.

Dinner time! For starters, the traditional Västerbotten pie, a Swedish course served with sour cream, roe (in this case, whitefish roe since the original Kalix roe is next to impossible to find) and finely chopped red onion. 

Main course: A traditional Norwegian course which is surely eaten in any country where there are sheep: "Fårikål", or Får i kål. Directly translated to English: Sheep in Cabbage. We chose meat from a lamb's thigh, with generous amounts of chopped cabbage, cooked for 2-3 hours. We added garlic and some herbs for additional flavour. The trick for the ultimum fårikål eating experience is to let it cool down for a few hours after cooking, then re-heat it.

And for dessert: Home-made Crème Brûlée.

We had red wine for the starter and main course, and enjoyed some Amaretto and Grappa with the dessert.

Fårikål first few minutes of cooking. Cabbage covering the meat

Not much to do this Sunday except check the few recordings that have decent signal levels, maybe go outside a bit for a real windy experience, and start to prepare our Monday morning departure. But! We will have a magnificent last-day dinner tonight! More on that later. Maybe much later.

Weather: Much the same as previous days; partly cloudy, windy, between 4 and 6 degrees Celsius. Next week will be colder. But then we're not here!

Sunday morning update!

I went outside to try to capture the waves in the bay near the house. A 2D image makes it much less impressive than really seeing it, but there you are. Trying to stand upright was the hardest challenge.