
So they talked talked us into going, even though at the time we had nothing suitable to wear. As a Scout, I technically should have been in dress whites, but we don't even have our work uniforms yet (but the delay isn't our fault; the Ship Store is relocating).
But Skipper Yeckley of Ship 458 (S.S.S. Sea Eagle) said he would send us some of the donated US Navy uniforms that could be converted to Sea Scout uniforms. Unfortunately they had not come by the time we left, so both the Skipper and I were in black dresses and heels.

(Right: The stage area, with two of the TVs and the fountain.)
After we checked in we went to our table (#77), which was faaar back from the stage area and behind a row of the immense pillars that soar to the ceiling. But several large TV screens had been placed around the room so that those who couldn't see the podium directly could watch the speaker.

(Above: The Sea Scout ad featured in the program, along with our table number.)
Luckily Rob Haas and Basil from Ship 1009 (S.S.S. Sea Devil) had recently arrived, and Mr. Haas offered to let us use his camera.
Steve Nichols--Captain of SSTV der PeLiKan--showed up much closer to 1800 hours, and soon after him came Andrew of Ship 1942 (S.S.S. Dragonlady). And then there was a lot of talking, eating the yummy little hors d'oeuvres brought to us by the waitstaff, and standing around, which I'm sure I would have enjoyed more if I hadn't been thinking, Oh my gosh my feet hurt!
My mom wanted to circle the room and see if there was anyone she recognized, so I went with her because I thought walking might help my feet a little. It didn't, and we saw no one she knew. When we got back to our group, we immediately sat down at one of the small tables placed around the reception and bar area.

Finally we were called to our tables to begin dining. At our table we met the liaisons between the gentleman who donates the table and the Sea Scouts themselves. Above right: Basil, me, and Andrew sit down to our very prettily laid out first course of, to quote the menu:
A savory Tomato Tarte Tatin Baked in a Puff Pastry Crust Served with Endive and Green Leaf Lettuces Drizzled with Basil Pesto Vinaigrette
French Dinner Breads,
Housemade Black Bread with Raisins,
Madeleines and Cheese Straws Served with Sweet Butter
French Dinner Breads,
Housemade Black Bread with Raisins,
Madeleines and Cheese Straws Served with Sweet Butter
Except none of us really knew what we were eating until later in the evening when we read the menu. We were hungry, it was food, it was good, that's all that mattered. By the time the announcer said, "Ladies and gentleman, please go to your table so the ceremony can begin" four or five times to get everyone to sit down and stop talking, we were almost finished with our first course.
The colors were presented, an invocation was given, the National Anthem was played by the U.S. Navy Band, the Pledge of Allegiance was recited, and Rear Admiral Richard Buchanan gave the welcome. Awards were presented to United States Congressman Norman Dicks and John H. McConnell, and then we dined on:
Noisettes of Lamb marinated with Lavender, Oregano, Garlic, and Pinot Noir
Filets of Grouper seasoned with Basil and Shallot-infused Olive Oil, oven-roasted with freshly prepared pesto
Filets of Grouper seasoned with Basil and Shallot-infused Olive Oil, oven-roasted with freshly prepared pesto
Artichoke Bottoms filled with an Artichoke and Potato Puree
After dinner the representatives of A.G. Lafley and Arnold Palmer received their awards while we had a "trio of American classics" for dessert.

The little circle on the right is not, as I first thought, a pog. And it was edible, as we three Scouts discovered after suspicious examination. It was actually white chocolate, with an image of the Lone Sailor and "United States Navy Memorial" printed on it.
Before we parted ways, the group of us said we'd see each other in January at Winter Training.
Basil, myself, Andrew, Steve Nichols, and Rob Haas. Notice that somehow my mother escaped being in any photos.
1 comment:
How you gonna keep them down on the farm....
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