We awoke early for light breakfast. Jim McNaull led us in a Sunday morning praise and worship service in the open air patio in the beautifully landscaped grounds of our hotel. We soon headed over to the hospital for a full day of triage. The clinical patients were examined and evaluated based on need. The week’s surgeries were scheduled to capacity and other cases that our team would not see would be scheduled to be seen by later teams of specialists that would come to follow ours. Other team members unpacked the supplies from our trunks and prepped the rooms for the next day in the operating facility.
The evening was capped off with a dinner at one the hotel casitas provided by our own team chefs, Ray and Barbara McLaughlin. We enjoyed fellowship over a wonderfully prepared meal of chicken and corn enchiladas, grilled vegetables, black beans, and pineapple upside down cake.