Happy Easter

Happy Easter Sunday. I live by "You are where you are meant to be" and I am not on the ship yet. I am still waiting. When I got the job call the original date to join the CSL Laurentien (Louis R) was April 20th in Quebec City but there have been delays and it is now looking like I will join April 26th. I don't mind. These are bonus days. Bonus days are special, and I treat them so. I am having fun with Lorraine (my sister, best friend and publisher) and we are also working on our new projects together. I hope to share them with you soon.

I am checking Marine Traffic regularly. One of the green dots waiting in the lake is the Atlantic Superior. The green dot with the black circle is the CSL Laurentien.

The original date had me joining the ship Easter Weekend, and I wondered how I could make the Easter dinner special without any time to prepare. This is no longer an issue since the almost week-long delay will leave the special Easter meal a distant memory. I went through my photos to see where I was the last few years and saw that I spent the last three Easters on ships. Two of those ships, the Spruceglen and the CSL Niagara I had a second cook and one ship, the Algoterra I was sailing by myself. I had a second cook on the Spruceglen but he had never sailed before so I did all the baking and salads. I didn't mind. I have always enjoyed making the special holiday meals. Being away from home for the crew is always difficult and holidays seem to be more difficult. I always try to make the holiday meals stand out, a bit of a distraction. Over the years, Easter dinner extras have been dropped off the holiday grocery list due to budget cuts. I try to make up for this by making chocolate treats and will sometimes make my homemade fudge (sucre a la creme). I usually bring along some chocolate Easter eggs, candy and little decorations in my suitcase just to add something extra. For the main meal I usually make ham with scalloped potatoes, cauliflower with cheese sauce and the second choice is usually a fish dish. I like to make salmon Wellington. It always look so nice on the plate and I like serve the salmon dish with egg sauce or hollandaise. I started making hot cross buns, but make sure to make the usual cinnamon bun Sunday the day before or day after. I'm thinking there is a good chance, if the ship leaves Sandusky soon that I will be onboard next week for cinnamon bun Sunday.

We had the restaurant Creperie Catherine for 24 years. When we moved the restaurant to a larger building we started serving waffles. It was always fun to make big desserts for Easter. The painting of the eggs and egg carton was painted by our friend Karen. I have a similar painting hanging in my kitchen.

I used to make and sell my homemade fudge at my restaurant. For holidays I would make the homemade fudge in seasonal molds. They were always popular. I sometimes bring my candy molds and a candy thermometer and make the fudge on the ship. I did not include the recipe in my cookbook because it is temperamental and difficult to get it just right. It took years of practice.

I had a fun 2nd cook on the CSL Niagara in 2022. He made the bunny cake. It reminded me of my mother because she used to make it for us when we were young. I made homemade peanut butter cups, turtles and peanut brittle. I always enjoy appetizers and a tray of devilled eggs is a must. I like serving the Salmon Wellington for Easter. Top right photo are cinnamon knots.

I was working by myself on the AlgoTerra. I made hot cross buns for the Easter meal. I had packed my Easter molds and candy thermometer to make the special Easter fudge treat. I made homemade turtles and other sweets. I made a tray of devilled eggs a cheese log, shrimp with cocktail sauce and salads. The traditional ham dinner with cauliflower and cheese sauce was a hit. I really enjoyed working on the AlgoTerra.

Last year I was on the Spruceglen for Easter. I was working with a second cook but he had no experience so I made the desserts and salads. I made the hot cross buns, lemon meringue tarts, and white chocolate krispies. I had purchased chocolate easter eggs and candies which were fun to add for a decoration and treat. The Spruceglen was a great job too.

I have been in touch with the regular cook on the Laurentien and on Thursday past I sent her my grocery wish list. I was very grateful that she agreed to add my favorite items to her list. I mentioned that some things I listed might already be ordered but just in case, made my requests. I asked to order lots of eggs so I can make frittatas, extra butter because I love to cook with butter, 35% cream, leeks, 4 x parsley so that I can make chimichurri, garlic (noting I don't like the one that comes chopped in the pail), Hellman's mayo because I like it over Miracle Whip. Sorry to those out there who are Miracle Whip fans. I find it too sweet. I use Hellman's mayo for my spicy mayo, maple mustard dressing, curry mayo, ranch dressing, homemade Caesar dressing etc., etc. I also asked for a case of kale and eggplant. As I am writing to you, I think of all the things I will be cooking with the ingredients as I type them out. . I also made a shopping list for myself. I told Lorraine I was looking for new shirts for work. Something light for the summer months. I like to have six so I can do laundry every five days. I could not believe my luck when I found exactly what I had put on my personal wish list. I also updated my phone which is always fun and purchased a new pair of shoes.

New shirt, new shoes and new phone…I am ready for work.

The job on the Laurentien goes until August 1st so I will be busy cooking for the next three months. I am excited for the job and look forward to start cooking. In the meantime, while I wait, I will enjoy my bonus days. The extra free days are a gift. I hope you are having a wonderful Easter weekend. I will keep you posted on when we should join. I just checked with Marine traffic and the ship is still at the dock. Stay tuned.

I am on the right and Lorraine is in the center. We believe this was 1965. I love the cakes on the table that mom made. This photo makes me smile thinking of my mom and dad. I remember the coffee set that she used for special occasions.

I love this time of year.

We are enjoying each of our bonus days.

We will be happy to mail you your books.