Nostalgia

I would like to welcome you to this installment of Nostalgia, one that will cherish beautiful moments of the past, which will also be linked to our present. Since I was assigned this section of Wavelength, I racked my brains to find the topic for the current issue. Searching through the photos brought back memories, let alone the realization that time has gone by in the blink of an eye. Still, all of these cherished moments were sprinkled with a feeling of gratitude for what has gone by, for what is and for that which is yet to come! It is quite interesting that our current situation with all precautions and social distancing makes us look at By Chara Markatzinou pictures of the past where we would stand or sit next to each other, where we would hug without fear, masks and gloves or any second thoughts. But then, when we remember what it felt like to connect, we can become overwhelmed with nostalgia and we look forward to those times coming again.

Here is Our Director/Marine Operations – Technical Manager back then – Mr. Mike Kapsorrachis, with our Technical Fleet Supervisor, Mr. C. Chatzigiaksoglou, and our Superintendent Engineer, Mr. C. Kartsonas, at Shekou , during repairs to M/T CE-Ulsan in 2007. This crude oil tanker was built in 1990 in Hyundai, Korea and was added to our fleet in 2004, carrying out voyages until early 2012. Our Technical Fleet Supervisor, Mr. C. Chatzigiaksoglou, and our Superintendent Engineer, Mr. C. Kartsonas, pictured in 2007, when travelling was not nearly as complicated as it is now with the forms, vaccinations, masks and all sorts of precautions and formalities that have become part and parcel of our daily lives.

Even though we feel nostalgic about those times, we should remember to take all safety measures with regards to the pandemic as our Technical Fleet Supervisor, Mr. Vakkas, our Superintendent Engineer, Mr. Margioras, and our Spares Purchasing Officer, Mr. A. Moraris, with Chief Engineer R. Jaromamay were doing on board M/V Apageon in June 2021. Would you be able to recognize them without their protective masks? On the other hand, on many occasions our Superintendents and Port Captains would spend festive occasions with our Seamen, creating a holiday atmosphere. All of them were away from their loved ones, but trying to revive customs that would make them feel at home. It was a blend of customs and religions, a bonding among nations. Nostalgia is part of our lives after all…

Our Technical Fleet Supervisor, Mr. Y. Vakkas, with Chief Engineer BHUIYAN Aslam and 2/E (now Chief Engineer) RAHMAN Mohammad Mahabubur are at a Christmas Party on board M/T Yannis P. while in Constantza in 2014.

For the last part of Nostalgia, let us share one of these moments that will be looked upon in the years to come because of the emotions they created. Our SMS Controller, Ms. V. Kyrodimou, on her first attendance on board M/T Captain A. Stellatos, shares with us her experience:

In this photo, Our Technical Fleet Supervisor, M. Maritsas, is celebrating Easter with the Officers and Crew of M/T CE-Pacific in 2007. This vessel was built in 1988 in Hyundai, Korea and served as a Crude Oil Tanker in the Company fleet from 2004 to 2010.

Our Marine Operations Manager, Mr. M. Kapsorrachis, and our maintenance team member, Mr. K. Chadiaris, are pictured celebrating Easter, following the Greek customs of roasting lambs and painting eggs red in 2007. The roasting of lambs symbolizes Jesus Christ’s sacrifice and is also related with the Jewish Passover and the sacrifices of animals the Jewish people performed prior to their exit from Egypt. The custom of painting eggs, for both Catholics and Orthodox Christians, symbolizes the revival (i.e. Jesus Christ’s resurrection) while the red colour symbolizes Christ’s blood. In both instances, all necessary safety precautions had been met.

Our Technical Fleet Supervisor, Mr. Y. Vakkas, and our Superintendent Electrician, Mr. S. Trikaliotis, are seen here on M/T CE-Breeze back in 2011. This crude oil tanker was built in 1996 in Namura, Japan and remained with the fleet from 2006 to 2018. We should cherish all the valuable moments of our past, feel grateful for our present and look forward to our future. It is our past which moulds our present and sets the foundations for the future.

“ I had been working for 21 months at the office before I made my first visit on board a Company vessel. My excitement grew bigger towards the big day of the attendance! Familiarisation and all the appropriate PPE was provided to me. Safety first! After all, I am part of the SQE Dept! M/T Captain A. Stellatos had arrived in Piraeus and a launch boat transferred our Deputy DPA and myself to this beautiful ship. When we arrived next to her, I realized how big an Aframax is – can’t imagine being next to a VLCC. As this is something that I hadn’t done before, the most challenging part was to climb up the gangway. However, everything went well with the assistance of my colleagues.

Things are so different on board a vessel. I would notice the contrast between the enormous engine and the small steering wheel on the bridge, which is actually smaller than the steering wheel of my car! What I really loved was the view from the bridge, which was really amazing. For a shore employee, it is significant to understand the seamens’ conditions of work and life on board. My appreciation and respect towards them grew bigger after this visit. One of our goals, which is SMS simplification and a reduction in paperwork, will make our Seafarers’ lives on board easier. Our Seafarers’ safety, well-being and return home is our priority. Still, safety and regulations go hand in hand and applying one ensures the other. I admit my job back in the office is bureaucratic, but rest assured I am doing my best in order to assist you! Attending a vessel was a great pleasure for me! I want to thank Capt. Hassan Moid Uddin and the crew for their hospitality, and I wish to all of you safe and calm seas! Take care of yourselves!”

Before completing this Nostalgia installment, I would like to thank Ms. Eleftheria Lemontzoglou for making this section of Wavelength one of the favourites and also for her guidance in my new task. What is more, I would like to ask you to extend your kind co-operation by sending in any photos by e-mail to contact@wavelength.gr. Thank you to those of you who have done so already and I strongly encourage the rest of you to send in photos capturing those special moments and share them with the rest of us in our effort to spread the knowledge. Taking it a step further, you can also share with us a short text of any past experiences on board our vessels. Make sure you accompany the photos with information on the vessel’s name, the date the photo was taken, the location and the names of any seafarers in the photo.

Food Culture

Bibingka

Bibingka is the name given to a type of rice cake made in the Philippines. Little is known about its origins, but the traditional method of cooking it involves a time-consuming process in which the cake is baked on a cut banana leaf inside a terra cotta oven. Of course, since access to such an oven nowadays is limited, the rice cake is cooked mainly in a banana leaf lined cake pan or muffin tins inside a regular oven. The main ingredients of bibingka are milled glutinous rice (galopong), coconut milk, sugar and margarine or butter. It is, though, possible to substitute rice flour for galapong, and fresh milk for coconut milk when availability dictates. Other ingredients include salt and baking powder, but all these ingredients alone do not reveal the true genius of bibingka – its versatility. Bibingka’s uniqueness is down to it being eaten as a dessert, a snack or even breakfast. It achieves this through a slight variation of the recipe combined with the application of a corresponding topping. As a dessert, which is particularly popular during the festive season, the traditional topping is one of unsweetened coconut shreds. For those who have a sweeter tooth, a glazing syrup, coconut cream, or even chocolate may be added. As a snack, bibingka is often topped with grated salty hard cheese, and for breakfast the cheese topping can be accompanied by a sliced salty duck egg. For those who find a hard cheese too strong, cream or cheddar or Gouda can be used to complement the rice cake snack, and ham has been added to it as breakfast food. While some traditionalists may be surprised by the toppings now used, the spread of bibingka, which is part of Filipino culture, has been welcomed. The only thing that can never be changed is the use of a banana leaf in the baking process as it impacts on bibingka’s unique flavour. Best served warm and

Bibingka served as a dessert with coconut caramel topping

Courtesy of: www.asliceofkate.com

Bibingka served as a breakfast or a snack with sliced egg

Courtesy of: www.sherrypanes1ordersite.wordpress.com

fresh, bibingka can be eaten throughout the day.

Sources: www.panlasangpinoy.com, www.thelittleepicurian.com www.pilipinasrecipes.com, www.hungryhug.com