Assiniboine- how do you pronounce that?

Greetings from the Assiniboine. In response to many comments, I have attached a photo with the meaning and pronunciation of Assiniboine from Webster's Dictionary. We are currently sailing on Lake Huron, and it is slightly bouncy, ever so slightly. We were in Superior a little longer than usual. We had to wait for cargo, but because of this little delay, I had a chance to see a crew member who visited the ship. They were waiting to join the Atlantic Huron, which was anchored, and waiting for us to leave. Seeing this familiar crew member with whom I had sailed twice before was so nice. I insisted on packing a lunch in case the Huron was delayed coming in and, like a mother, sent him on his way to wait for his ship with his brown bagged lunch.

In the distance off of our port side you can see the Atlantic Huron. I was on her twice before. She sat at anchor waiting for us to leave.

We are making our way to Quebec City. I had hoped to go out and wave at the webcam at the Soo Locks, but my bedtime was near, and when I looked out my forward-facing window, it was still too far off in the distance. Maybe next trip.

I took a look out my forward facing window to see how far we were from the Soo Lock and determined it would be well after my bedtime.

I mentioned in my last story that the next process for the new book was to have a sample printed. My self-imposed deadline to finish editing the book is Sunday, the 9th. Monday morning, the 10th, I will have to let this project that I have been working on for over a year go out for a sample printing. The importance of the sample printing is to check the clarity of the photos (everything looks great on the computer screen, but how does it look in print) and to have a final opportunity to flip through the over 270 real pages and catch any little errors that may have slipped through. Then it will be sent for the total printing of the books ordered. I remember seeing the sample copy of my first book April 2021. I was in Montreal working on the Baie St Paul. We were unloading salt, and it was departure day for me. Lorraine (my sister, best friend, and publisher) was parked at the end of the dock waiting for me. She met me halfway down the dock and helped bring my lightly salted luggage to the car (walking under the boom while unloading salt is like walking under a giant pretzel salter). She did not give away the surprise about what was sitting on the passenger seat of the red van waiting for me. I was so excited to see my first book in print, sitting there and I immediately picked it up and started flipping through it. The lesson with that first book sample printing was the photos, and what I thought looked great on my computer did not translate to print. I applied that knowledge to this book and can't wait to see this new book in print. It's funny because I was making the grocery order yesterday, which is a little of the same feeling on a much smaller scale. Before pushing the send button for the ($11,533.00) grocery order I had just made, I asked myself if I remembered everything, knowing it could be three weeks before the next order. I always hesitate and sit quietly to see if, in a silent moment, something comes to me. I then push send and accept that what I have forgotten will be ok. I always triple-check the essential flour, butter, milk, eggs, and yeast, the ingredients to make bread. I haven't been able to make bread the last few days because we don't have much flour. I am counting the days until the groceries come on the 9th. I also can't wait until next week when the book has been sent off for sample printing. Once that is done, I will write to you more regularly. I miss sharing my stories, photos and highlights of my days and look forward to getting back into my regular routine of "me" time in the morning before I start my day. That early morning time when I sip my coffee and talk with you.

The Baie St Paul, April 27 2021 unloading salt in Montreal. Lorraine was waiting to pick me up at the end of the dock. Walking under the boom with my luggage was like walking under a pretzel salter. Every one and everything that passed under was covered in a thin coating of salt.

I also have a video that I would like to share, but it needs to be joined together first before sharing. Sunday I made the usual Cinnamon Bun Sunday. Lorraine and I, an hour after I accepted the job and a week before I joined the ship, had already started jokingly asking each other can you say Assiniboine cinnamon bun Sunday. This past Sunday, some good sports who were delighted to see the cinnamon buns on the counter for lunch agreed to record the tongue twister on camera; it's laughable because it seemed I was having more trouble saying it than they were. It was a lot of fun, and it will be even more fun to string the video together and share it with you.

It will be fun to string together the video of the crew repeating after me Assiniboine cinnamon bun Sunday.

The first ten days have been so busy for me. Writing a book is fun; my strengths are writing the stories, selecting the photos, choosing the recipes, laying out the pages, and adding colors to complement and make each page stand on its own. The editing part is a little more intense. I don’t want to print a book with mistakes. It is a big task. When I accepted the job to join the Assiniboine almost a week before June 1st, Lorraine and I were taking a walk, and the main topic of conversation after hanging up the phone was if I could stay on my schedule to complete editing the book. I assured Lorraine that I could work on the book while I was on the ship. I am so grateful to have Starlink on the ship and access to all my files. Since I joined the ship, I have spent all my non-cooking, non-sleeping hours editing the book. I am so pleased with how it has come out. I am famous for double spacing, and unfortunately, the grammar program I am using does not pick up all the double-spaced errors, so I am trying to catch them on my own. Lorraine is coming to Quebec City on Sunday, and we will do the final look. Then, we will send the sample off to be printed on Monday.

I set my cutting board up so that I can look out the porthole and back door. On the right is my personal food processor that I bring with me.

I can also look through these windows from my work station. I love all the windows and it makes for a nice bright work space.

Along with checking for grammar errors, and spacing errors, I am also double-checking some of the recipes. I served the Columbia Salad that is in the new book making sure the dressing was perfect and wanting to check if it was as good prepared with capers instead of green olives (I rarely see green olives on a ship) and the results were excellent. One crew member came up and said the salad dressing was so delicious. After lunch cleanup, I went to my laptop and locked in the Columbia Salad page. I also received an animated "that was really good" in response to my Walnut burger. I thought it must be very good because this crew member is usually quiet and limited to one word answers. I felt very successful and, that night, locked in that recipe page, too.

Columbian Salad

I love this salad and I’m so pleased that the dressing recipe is so delicious. I have been working on it and I really like the end results. I had a big bowl for my lunch.

The walnut burger. A few of the crew tried it and all the feedback was good.

I will share some of the meals I made over the last few days. Sunday, of course, cinnamon buns, Tomato, cabbage, and rice soup. For lunch, I made bacon cheddar breakfast casserole, corned beef hash with poached eggs, egg muffins, and hash browns. I was pleased when some asked for the combo plate. For supper, I made roasted chicken legs, mashed potatoes, and walnut burgers.

The cinnamon buns were a huge hit. The gigantic mixer made such a beautiful dough.

I love when the crew order the combo plate; corned beef hash with poached egg, bacon and cheddar casserole, egg muffin and hashbrown.

Monday, I made Mushroom egg drop soup (in the next book), and I knew it was good when a few crew members who had the soup for lunch asked for it again at supper. I made steak and broccoli stir fry, a ham and cheese wrap, and the most delicious columbia salad. (locked into the new book). For supper, I made butter chicken for the adventurous crew, chicken a la king for the less adventurous, and baked chicken for those who prefer meat and potatoes. I had something for everyone.

Some of the crew ask for just steak and some ask for extra vegetable so in the end it always works out to be enough.

Some ordered the chicken a la king with toast. I love roasted cauliflower.

On Tuesday, I made a double pot of chicken noodle soup, knowing that it is a crew favorite. I was so delighted when, at the end of the night, only one bowl remained. I planned an easy lunch because I was busy reviewing my grocery order. I made chicken fingers with an option for my "Cathy's hot sauce." One of the crew said he remembered my hot sauce from when we sailed together in the past. He doesn't usually come in for lunch, but he asked me to put some chicken fingers with my hot sauce on the side for him to enjoy later. Another crew member asked for some extra sauce that he could keep to add to his supper. I'm always pleased when someone enjoys the sauces I make. I made the maple mustard dressing to go with the julienne salad for lunch. It was popular, and it is also what I had for lunch. My third choice was a toasted chicken sandwich. I made meatloaf with gravy, mashed potatoes, and green beans for supper. The second choice was baked rainbow trout. I offered my ginger sauce or chimichurri to go with it.

chicken fingers are always popular and were extra good with my own hot sauce

After I took this picture; I ate this salad. It was delicious with the maple mustard dressing.

Meatloaf with gravy and mashed potatoes and green beans. I cook my meatloaf on a bed of onions and offered them to those who like onions.

I will load this story and the photos, collect my laundry from upstairs, and then set out to start my day. I hope we pass under the Blue Water Bridge before my bedtime. Have a great day. I ran out of time this morning and now it is after supper. Where did the day go? Pictures are loaded and it's time to post. Have a nice evening. It looks like I will be asleep when we pass under the Blue Water Bridge.

You can pre-order your copy of the new book. Just click on the following link

More Recipes & Stories As We Navigate Healthier Eating – Ship to Shore Chef

Both of these books are in stock and Lorraine will be happy to mail them out to you.