BOAT DRILL

It's Tuesday my favorite day of the week and I am onboard the Atlantic Huron sailing towards the Welland Canal (enroute to Quebec City) and ready to start my second week here. Last Tuesday I started my last day off, sleeping in, knowing that joining a ship also means getting up early. I have a second cook working with me on the Atlantic Huron so I don't have to get up that early because he makes breakfast, but I still like to get up early and write to you before my day begins. I always start my day by going out to make a pot of coffee. I am the only one that drinks the drip coffee. There is a keurig machine, but I can't bring myself to use it. I would have to use four of the little pods every morning. There is a brand new fancy coffee machine offering Cappuccino, Americano's Espresso or coffee. It grinds the beans fresh for each cup. I tried it once but watched the minutes tick by and wasn't sure I wanted to invest that much time in making a cup of coffee so I returned to making a pot of drip coffee. I started my day making bread by hand. I have to say it again. Thank heavens the dough hook was missing for the mixer. My bread buns have never come out so beautiful. I think part of the problem in the past is that the mixers are often too small and I try to jam everything into the little bowl. Now I use the biggest stainless steel bowl to combine the ingredients with a wooden spoon and then turn it out onto a floured surface. I am laughing to myself thinking it's like free range bread, not confined to a bowl but allowed to spread out over the counter top. I was excited to be going under the Blue Water Bridge and the easy access back galley door would make it easy for me to pop out, unfortunately that is not what transpired. I started my day making my free range bread for lunch. I planned on making a clubhouse on a homemade bun with some of the leftover turkey meat. I always make the clubhouse on a homemade bun because it takes too long to make toast for a line up of hungry men. While I was making the bread, the 2nd cook asked if I had seen the note on the menu board. I did not see it but let out a sigh when I did. Boat Drill 15h00. We have a boat/fire drill once a month and I appreciate that they practice what to do in an emergency because we are our own firefighters and rescuers. I had lightly planned my menu for the day and knew right away that I would have to reorganize my meal preparations so that I could attend the boat/fire drill. I was so deep in thought planning my supper around the boat/fire drill that I completely forgot to keep track of where we were and when to go out and wave at the Blue Water Bridge webcam. When I finally thought to look out the porthole to see where we were, there was the bridge already disappearing into the distance.

I was so focused on rearranging my day to accommodate the boat drill that I forgot to monitor where we were so I could go out and wave at the webcam at the Blue Water Bridge.

My bread dough made by hand before I turn

it out onto a floured surface and need it.

Clubhouse sandwich on homemade bun.

Everything tastes better on a homemade bun

I will try to focus today and come out and wave at the Lock 7 webcam. It was a beautiful afternoon for a boat/fire drill and I always welcome an opportunity to go out on deck. The location of the fire drill was fire on the stern. Two of the crew dress in the full fireman suit and the hoses are laid out by some of the other crew. My job is to stand by and assist if there are any injuries. In order to sail, I had to get an Advanced First Aid Certificate. It was a four day course over two weekends. They are fairly well equipped on board for first aid. They are especially well equipped on the tankers. They usually have a hospital room and it is usually located close to the chief cook's room.  I have only been on one ship where a crew member needed to be evacuated by helicopter. I was on the Louis R Desmarais and it was in the early 90's The helicopter hovered above the ship, lowered a basket and as soon as they had the crew member on board they flew off. We were all on deck watching. The crew member was having chest pains, but if I recall correctly it was an infection and he made a full recovery. Sailing in the Great Lakes, seaways, and East Coast we are never too far from land which is reassuring.

Boat/Fire Drill

.The weather was perfect

My life raft is on the starboard side. I am number 23 Chief cook

They always dress two crew members in the firefighting suits and line up the hoses to practice.

I was standing in front of this outdoor speaker and almost jumped out of my skin when the Captain’s voice came through with a loud crackle go to your boat stations.

We first muster station which is on the starboard side along side the boom

It was a nice day for a boat/fire drill

Yesterday I made cheddar broccoli soup. I usually add grated cheddar cheese but yesterday I tried cubing the cheese. It tasted the same but the cheese stuck to the bottom of my pot. I never had that happen before. I stuck so badly I had to leave the pot in the sink with soapy water overnight. I don't leave a pot overnight too often but when I do, it's because it is really hard to clean and as I walk away from it, I always think how nice it would be if the pot cleaning fairies came and washed my pot for me as a surprise. haha that has yet to happen. With the clubhouse on homemade buns I made a spinach frittata. I will have to use a bigger pan next time because it was sold out by the end of lunch. Third choice was a turkey dinner poutine which I was surprised was not as popular as I thought. Fourth choice was a wedge salad with homemade ranch dressing.

Broccoli cheddar soup. Next time I will go back to grating the cheese instead of cubing.

Turkey dinner poutine with dressing, turkey, gravy and curd cheese

Wedge salad with homemade ranch dressing

For supper I made chicken cacciatore, Linguine Alfredo, rice and beans. I found the chicken cacciatore went well with the linguine Alfredo and suggested a combo plate to the crew when they came up to order.  It smelled like an Italian restaurant in the galley. The second cook makes beautiful salads and his desserts are amazing. I find them hard to resist. He made a cheesecake yesterday which he will serve today. Yesterday he made the most beautiful light airy cream puffs. It is truly a treat working with such a professional, kind, hard working second cook. It is a happy galley.

Chicken Cacciatore with linguine Alfredo

As we were cleaning up after supper I took a moment to take some pictures of the Ambassador bridge, linking Detroit and Windsor and then the new bridge that they are working on.  I thought of the trip that Lorraine (my sister, best friend and publisher) and I made across the Ambassador bridge in October. The new bridge seems to really be taking shape. I spoke with Lorraine  yesterday and she was on her way back to Tremblant with a quick detour to the Ogdensburg post office to mail out books. She asked me to remind you to order your books if you plan to gift them for Christmas. She will be happy to mail them to you. She stopped in Toronto yesterday at the printer and picked up more books so we have lots on hand. I also shared our upcoming trips with her and she said she will definitely come and see me. I can't wait. It's always fun when she comes on board and I will make sure to make some of her favorites. I better load up the photos to my story and make my way out to the galley. I am starting my day making bread dough to try something new. I will keep you posted. Have a wonderful day. See you tomorrow. www.shiptoshorechef.com

The Ambassador bridge

The Detroit side of the new bridge

The Windsor side of the new bridge

both pieces of the bridge and in the distance, the existing Ambassador bridge

Lorraine will be happy to mail you your books. They make a great Christmas gift.