First week on the Atlantic Huron

I awoke to silence Friday morning (2nd). We were sitting at anchor in the St Lawrence River just above Quebec City, waiting our turn to unload the iron ore we picked up in Two Harbors, MN. the previous Friday (26th). It's like it was yesterday, leisurely sipping coffee at a lovely outdoor patio in Syracuse, relaxing before my late afternoon flight to Two Harbors to join the Atlantic Huron. The first week flew by. It was nice coming back to this ship. Even though I have been here twice, I still look for everything. The Assiniboine (my last ship) has a very similar galley to this one, so I find myself checking numerous drawers before I find what I am looking for. The dry store is on the opposite side of all the other similar galleys so that takes a little getting used to. My room is on the port side, which somehow feels more natural. It took me a week to get used to having my room on the starboard side of the Assiniboine, but switching back to a port-side room was easy.

This is a photo of my window from my port-side room. I look out at the life rafts. Easy access in an emergency.

There are instructions on how to operate the rife rafts. In case you are in a panic and forget, during an emergency.

I was sitting at my desk and could see this ship passing by.

Monday morning I had to finish the grocery order. The departing cook had started the order and I went through it. I canceled some things I knew I wouldn't use and added a few items I thought I would like. The budget for this ship is $19,000. It is a large crew. I believe we are 27. The fridge and drystore are all well stocked. For lunch on Monday we had corn chowder, Steak or fish fajitas/bowls, Nachos and cheese sauce or a fried egg sandwich. (Yes, the fried egg sandwich has returned). I enjoy cooking for all my crews, but it is especially fun if I have a crew who are adventurous and I can make some different things. Monday for supper I made my walnut burgers (using the leftover fried onions and mushrooms from Saturday night's steak night, just adding the walnuts and almond flour) and they went over really well. They were the third choice; the other two choices were roast lamb with gravy or rainbow trout with rice and Brussel sprouts. I made a small batch of chimichurri. Quite a few of my crew asked for the chimichurri. I know this will be a fun month to cook.

I made a huge batch of cheese sauce so that I could use the leftover to make macaroni and cheese. Homemade nachos are always so good.

Fish fajitas and homemade nachos

Steak fajitas with homefries

Walnut burger with curry mayonnaise, curried rice, and brussel sprouts. The next day someone asked if I had any leftover because he hear someone talking about them and how good they were. I usually make them if I have leftover fried mushrooms and onions from Steak night.

The first four days I cooked with the meats that the departing cooked had thawed. I usually only thaw a little in advance because I never know what I will feel like making. Tuesday we were on our way to the canal and crew change. I started my day making my famous GPS sauce (Ginger, Pepper, Sauce). There is a new version called GPPS sauce in the new book that uses maple syrup to sweeten instead of sugar. It smells so delicious when the ginger is cooking together with the peppers in the tangy sauce. I made carrot ginger soup, and when I served it to the crew, I added a few drops of my GPS sauce. I made bread dough for homemade buns. We don't have a lot of flour, but some things have to be served on homemade buns, like Tuesday's chicken schnitzel on a bun. I put lettuce, tomato, pickle and mayonnaise on this delicious sandwich and thought of my mom as I passed the plates over to the crew. My mom would have been proud of my schnitzel and my dad would have loved it too. The second choice cold trout with rice and the third choice was a broccoli frittata. The frittatas are very popular. For supper, I made butter chicken, and the second choice was a spur-of-the-moment idea. I had enough chicken schnitzel left over and decided to make chicken parmesan. I sliced the homemade buns left over from lunch and made garlic bread. I was pleased that I could use up all my leftovers and had enough for everyone. I always challenge myself not to waste food.

Chicken Schnitzel on a bun. It takes 30 minutes more to make the bread by hand but it is worth it.

The left over chicken schnitzel from lunch became chicken parmesan and the buns became garlic bread.

My famous butter chicken with GPS. I cooked the GPS a little longer (I forgot it on the stove) so it is a little thicker than usual, but just as delicious.

Tuesday after supper, we were between Lock 8 and Lock 7, and I sat outside to enjoy the beautiful summer evening. I would have loved to go for a walk, but my ankle has had enough by the end of the day. I joined this ship five days before the regular scheduled crew change, which was done very late Tuesday in Lock 7. I thought it was funny when a few departing crew said before they left on vacation that they would like to stay on to enjoy my cooking.

The traffic backed up in the short time it took us to pass under the lift bridge.

Passing under a lift bridge in the Welland Canal. It brings traffic to a stop

Throughout Wednesday morning, I started seeing some familiar faces of the crew who just joined. There are two brothers on this ship. I sailed with one brother before, and his brother joined us on Tuesday. It's the first time they are sailing together. They mentioned that their grandmother follows my Ship to Shore Chef stories so this is a message for her that her grandsons are so nice, and polite and she can be very proud of them. This entire crew is great and very easy to cook for. I noticed it on the first day when I put turnip fries with curry mayonnaise on the menu, and many asked for them without hesitation. On Wednesday I started my day with a pot of roasted tomato, cabbage and rice soup. There are a lot of cherry tomatoes and they are starting to look tired so I roasted them in a little Adobo and olive oil and added them to my soup. My main choice for lunch was macaroni and cheese and Italian sausages, homefries, rice, yellow beans and a fried egg sandwich. For supper, we had pork souvlaki. I marinated the pork tenderloin for hours, and it came out so nice. I used the last two cucumbers: one to make homemade tzatziki to go with the pork and one to add to the Greek salad with a delicious homemade dressing. I roasted fresh beets and for the first time ever, I made garlic butter hasselback potatoes. They were delicious, and I will definitely make them again when I have nice potatoes. My second choice was baked salmon with rice.

This meal came out so nice. I will make the garlic butter Hasselback potatoes in the future when I make pork souvlaki.

Thursday I made a huge pot of chicken noodle soup and at the end of the night the pot was empty. The pilot that we took on in St Lambert's Lock, had the last bowl. I made baked chicken for lunch with rice and green beans, and my second choice was a Greek wrap, which I made with the leftover pork souvlaki from the night before. The pork was so tender and delicious. I also served poutine and a fried egg sandwich, rice and green beans. I had planned on making corned beef and cabbage for supper but at noon I changed my idea and made chicken a la king with puff pastry or rice. It went well against my first choice which was curried lamb.

The Greek wrap. I broke down the pork souvlaki and it made a delicious wrap.

It's Monday morning as I am loading the photos to go with this story. I had planned on sharing this with you yesterday but I slept in yesterday morning. I thought I would have a chance after lunch but trimming the meat for my beef and gravy (my mom's goulash) took over an hour and ate up my break time. By the end of the day, I we were just coming up to the 1000 Island bridge and I went to sit outside and enjoy the beautiful summer evening. I shared a little video with you Saturday of one of my favorite things to do when I am sailing. "My morning coffee on deck".

We are already on our way back up, but I will share my photos from our trip down through the seaway last week. The timing wasn't great on our downbound passage through the seaway to wave at Brockville, Iroquois or Eisenhower. I did, however, have time to wave at Meg and her neighbors shortly after supper in the 1000 Islands just moments before the rainclouds opened up and poured rain. The rest of my favorite parts of the seaway were in darkness.

I love the reflection in the window.

Waving at Meg and her neighbors, moments later it started to rain

The clouds were beautiful

Thank you for all those who waved at the Bluewater Bridge and Marine City. It is so much fun to go out and wave and the timing was perfect, just before supper.

Last week when we were approaching the Blue Water Bridge, the timing was perfect to come out and wave.

I was just finishing my cleanup after supper and popped out at Marine City.

I am well into my second week onboard the Atlantic Huron and with that comes more free time. I enjoy reflecting on my day and sharing the highlights and photos of the meals with you. I am starting to keep track of leftover ideas to share with you. I will share the rest of my photos from Quebec City and, of course, cinnamon bun Sunday in the next couple of days. See you soon. Have a great day.

Lorraine stopped at the printers and got a finish date for printing. We are so excited. The new 2025 calendar will also be finished to send along. Check the details on shipping if you have already pre-ordered the new book. We will combine the orders. Just click on the following link. Ship To Shore Chef 2025 Calendar – Ship to Shore Chef The calendars will be available in participating stores early September.

We have ordered a second printing of the book. You can order your copy online. Just click on the following link. More Recipes & Stories As We Navigate Healthier Eating – Ship to Shore Chef The books will be available in stores early September

We have both the original cookbook and the children’s book in stock and Lorraine will be happy to mail them to you.