Green Flash

Well it is another beautiful day in paradise (an oft repeated phrase here in the Virgin Islands). Yesterday Katie attempted to identify gut parasites through microscopic analysis of mongoose fecal samples without success. The microscope we used at DPNR-DFW did not provide suitable resolution for the task. However, while we were there we had an opportunity to speak with two local teenagers who were not in school because they were spending the week shadowing the professionals at the Division of Fish and Wildlife. They were very interested in our mongoose project and I hope to be able to take them into the field with us on Thursday (19 March) to trap mongoose. I believe that they will join us for our field work and for the video conference with Jonathan's class. Both of them are very friendly and have fun mongoose stories to share.

Yesterday afternoon was my first time snorkeling. The temperature of the water was about 78^oF and I became a little chilled after about 45 minutes in the water and left Matt and Katie to continue their adventure (I guess I am getting old because I can remember earlier days when I would spend hours snorkeling). I should have stayed in for another few minutes because soon after I left Matt and Katie saw a green sea turtle (see Matt's Blog).

Last evening (Tuesday 17 March) we celebrated St. Patrick's by watching the sunset from the beach, something that is very easy to do because Cottages By The Sea is located on the west end of the island. There were very few clouds in the sky at sunset and none were on the western horizon as the glowing ball of fire sunk rapidly into the sea. Seconds before the final arc disappeared we saw, for a fleeting moment, a small flash of green similar to the flash one sees when an Antillean Crested Hummingbird flashes its reflecting beacon. I can't think of a better way to celebrate St. Patrick's day then with the green flash!

I have been admiring a sour sop fruit hanging just outside our door since we arrived. Apparently I have not been alone in my watchfulness because an ever-present Pearly-eyed Thrasher decided to taste it yesterday. Unfortunately (or maybe not) after drilling a hole the size of a small golf ball into the side of the fruit the size of two softballs, Carmen picked it. She had also been marking its progress to the sweet and delectable finale. As is typical with Carmen (one of the many housekeepers at Cottages By The Sea), she offered the sour sop to us with some expert advice on how to prepare it. Matt took the initiative and produced a blender full of a smooth white elixir that would make even the most die hard Jimmy Buffet fans green with envy.