So much to do, so little time. The thought remains stuck in my head as I survey the arriving stores. We were incredibly lucky in the way of food here. Among the usual amounts of salt pork, dates, currants, Suffolk and Cheshire cheeses, and local soft tack, was a small array of local meats which, while not lasting long, would make many fine meals. The small amount of fresh deer and bear meats had already been deposited onto the ships meatsafe overhanging the stern. I luckily acquired some live ducks to add to the live stock whose livers will be quite suitable for a fine dinner and, I had also bartered with some local fishermen for a supply of fresh wild catfish and eel. As I go about my duties my head is already full of ideas and images of boiled ducks smothered with onions and the like.