From the Salt Marsh Trailhead, I did a brisk hike back up along the smoother Heritage Trail to pick up the car — first really strenuous walking activity since my bout with covid a few months back. Happy to report I did not keel over from fatigue or multiple organ failure, so I think I’ve rested sufficiently since recovering.
Shots from a cold dusk walk along the Halifax waterfront, the wave adorned in snowflake light projections, plus a visit to the new Queen’s Marque with sculptural installations “Rise Again” and “Tidal Beacon,” and the giant steps down into the harbour.
This launch gives me *feelings* because back when I worked with NASA OHCM, a big part of my job was editing internal video interviews with engineers and other staff working on, among other things, SLS and Orion. I got really familiar with 3D animated B-roll of SLS as it evolved to its current form, and over time I built myself up a little collection of SLS preview videos to watch how the plans for the rocket changed over the years.
Feels good to now cap off that playlist with a real-life SLS launch video — bit later than scheduled. I still remember walking along Playalinda Beach in 2014 and thinking “I should come back here when SLS is ready to launch in 2017.” That, uh, didn’t happen in 2017.
(Some of those video interviews I worked on, not all SLS-related, eventually made their way to the public as a recruitment series called “#NASAProud”. I had to re-edit those with public domain music — with help from FreePD — and make sure they were ITAR and Sec508 compliant.)
If you want to see more (and don’t mind hearing the NASA PAO announcer flub “ignition” repeatedly): Isolated Artemis 1 Launch Views from various cameras on the pad and around KSC.
Now onward to Artemis II, first crewed lunar flyby.
We already did turkey for Canadian Thanksgiving in October so for American Thanksgiving I tried roasting* a whole chicken instead, and Amy cooked up some stuffing, gravy, herb potatoes, and crescent rolls.
Was good.
* Actually an Instant Pot “roast”, rubbed, browned, and pressure-cooked with broth.
Hey, one of the apples we picked at Noggins has a butt.
Also one never really appreciates how different the insides of different kinds of apples are until one sees three different varieties sliced onto one plate.
I think these were Kestrel (greenest), Paula Red (white), and Cox Orange Pippin (yellow) varieties.