Captain Robb arrived from Hill 37 in time for lunch and came through the chow line with Captain Cavagnol. Sumo had concocted a spaghetti with marinara sauce entree which was accompanied by grilled garlic toast. We also had a tossed salad on the condiment table. Warm fruit punch (Kool-Aid with canned pineapple juice) was the beverage . . . no ice available.
After lunch Cavagnol took Robb on a tour of the galley and introduced us, explaining all the improvements we had accomplished since TET. Robb asked, “Are you getting proper supplies from Hill 37?” It was a loaded question, and I knew he had been given a heads-up on our situation. I answered, “Sir, we’re working on that.” He said, “Well if I can help, just let me know.” I lied, “Yes Sir, I will.”
Our plan to work around being supplied by Hill 37 was almost complete, but we needed to have refrigeration first. Our efforts on building a walk-in refrigerator were finished, and Leggs spent much of his spare time connecting the reefer unit to our handiwork. It was now running, and we initiated a temperature log. Every three hours we recorded the temperature. It started with 84 degrees at 1800. At 2100 the temperature dropped to 60.
After showering and writing to Jenny, I went to bed wondering if this project would work. I had asked Reb to record the temperature at midnight and wake me if there were any issues. The soft putter of the compressor would recycle every so often; it was a new sound and another adjustment for our brains.
I am a retired restaurant manager. My wife Jenny and I have been married for 50 years, have three grown children and two teen grand kids.
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My Vietnam Experience 