It’s going to be an assiniboine cinnamon bun sunday
It's going to be an Assiniboine cinnamon bun Sunday in Superior. Can you say that five times fast? I took a moment before I started writing to you, and I can't believe I have already completed my first week. The time is going much too fast. I often refer to the Paul Martin and how much I enjoy my time working there, but I have to say, the Assiniboine is a really great ship and job and is becoming my favorite ship to work on. I always find something I like on board each vessel I join and focus on what it offers rather than what it lacks. The Assiniboine has all my favorite things and more. My room is big, bright, spacious, and has a forward-facing window. The galley is great. Everything works well, and I am getting used to the oven temperatures/hot spots and have adjusted my cooking times. The convection ovens on the other ships are a bonus but not a necessity. What is necessary is a door out of the galley onto the deck, and this ship offers that. Friday night, as I was doing my dishes, I saw a shadow coming in through the portholes and popped out the back door just in time to see the Mackinac Bridge.
We passed under the Mackinac Bridge just as I was finishing up my supper dishes
Each morning, I go out to the galley, and the second cook has a pot of coffee ready. That is such a treat! She is very thoughtful and approaches her job as I do, that we are not just here to feed the crew but to offer an atmosphere that is friendly and welcoming. Like me, she tries to ensure she has something for everyone. I can't write about my favorite things without mentioning the big, gigantic mixer with the attachments. My bread dough has never come out better (and faster). I will use it today to make the cinnamon buns. I don't have a lot of flour until we get our groceries next week, but I think it is merited to use eight cups of what's left of the flour to make this delicious cinnamon bun Sunday treat. I mentioned the other day how nice and clean the decks are. One of my favorite things to do when I am not working is taking a walk on deck. There are benches to sit out on deck, and yes, there is a swing bench. What more could a girl ask for? Perhaps to stay here all summer? That would be great!
The decks are so nice to walk on.
I am getting familiar with the likes and dislikes of the crew. I like when someone comes and looks at the menu board and says, "I can't decide," and my response is always, "Have a little of both." When I wrote to you last, we were in Milwaukee unloading slag. It took a little over 24 hours because we were unloading into a little hopper.
Looking out my forward facing window in Milwaukee. We were unloading into a little hopper which took a little over 24 hours.
Yesterday's crossing of Lake Superior was so smooth. I took a photo of the fog; it looked like the clouds were resting on the river. In my last story, I mentioned the door with all the dogs closed. I received a few questions asking for clarification, so I am including some photos today. I took the picture this morning, and the beautiful sun greeted me when I went out. It is going to be a nice day. Another bonus to my list mentioned above of what I like is that the air conditioning works really well in my room. The galley is always warm with the ovens on, but it is nice to come to my room, and it's fresh.
This is what I was referring to the other day. I wanted to go outside quickly but had to undo all the dogs first. This morning there was just one holding the door closed.
The outside of the same door
Calm crossing of Lake Superior
It’s like the clouds were laying on the Lake
There are few soup eaters here, so I am trying to make smaller quantities. In the last few days, I made homemade tomato soup, which one crew member came back and complimented me on. I made fish chowder and a vegetable soup, which is in the next cookbook. It's my I only have five minutes to make the soup recipe. Since the weather is warmer, I am offering salad plates for lunch as a lighter choice. I wanted to make a burrito bowl on Thursday, but they don't have large salad bowls, so I made my own. I have made taco bowls in the convection oven, but these ovens would take too long, so I put them in the fryer. I was trying to make them round, but it wasn't working. Then I decided who said they had to be round, and the rest of my bowls were rectangular. They were a hit with those who tried them. I also offered a burrito and grilled cheese sandwich. For supper, we had smoked meat with cabbage, carrots, and turnips. The second choice was a salmon pie, which got rave reviews. I just made it on a whim, but I will have to add it to my list of meals.
Who said a burrito bowl had to be round?
The salmon pie in a white sauce with onions, carrots, peas and a mashed potato topping.
Friday, I made a smoked meat sandwich on rye (the toaster here is excellent! It is a continuous toaster that is very quick and efficient). The other choice was pork chop suey with rice. I always think of my mom directing the traffic in my lunch line. I sliced the smoked meat on the meat slicer (also a bonus to find one in good operating condition) but didn't estimate that some of the crew would order two sandwiches. I was coming down to the last pieces of smoked meat and still had four people in line. I had more smoked meat that wasn't sliced yet, but I don't like to have the crew wait because they have a limited time for lunch. Like a good traffic cop who keeps the traffic moving, my mother's spirit influenced the next four crew, and they all ordered the pork chop suey. I was smiling to myself as I ladled the pork chop suey over the rice. Friday night was fish and chips, and the second choice was baked fish with coconut rice.
The smoked meat on rye. As I look at this photo, I hear my mom, no mustard for her.
I had leftover pork chop suey and served it again for supper as a second choice.
I left these plates out for the crew who were working or sleeping.
On Saturday, I like to make something fun for lunch. Since I didn't have enough flour to make pizza dough, I made pizza rolls using tortillas. They are easy to make and popular. My second choice was Italian stuffed peppers. I don't have a lot of hamburger meat, so I stuffed them with Italian sausage. I also made a spinach salad with maple vinaigrette. Saturday night, of course, was steak night. I surveyed the crew on how they would like their steak cooked, and some said no steak, asking if I would fry bologna. I said I would. For my resident vegetarian, I made my Faux Fillet Cabbage steak (which will be in the new book). I also offered it to a crew member I thought would like to try it.
My pizza roll station
Italian stuffed peppers with a side spinach salad with maple vinaigrette
my Faux fillet Cabbage steak. Was a hit with my resident vegetarian.
That brings us up to today, Cinnamon Bun Sunday on the Assiniboine. Lorraine (my sister, best friend, and publisher) and I would like to thank everyone for pre-ordering the new book. It helps give us an idea of how many books we will need to order. We are now onto the next step in writing a cookbook and will have a sample book printed. We are both very pleased with how it came out. Like the first book, the new book, "More Recipes and Stories as We Navigate Healthier Eating, will be filled with pictures of food, ships, recipes, and stories. The book is still available for ordering. We will keep you posted. This is the most exciting time for me, waiting to see the sample book in print. We will keep you posted on the process. Have a wonderful Sunday.
This is a two page spread from the new book “More Recipes and Stories As We Navigate Healthier Eating. On the left is the Cabbage Faux Fillet Steak that I made last night and on the right is a photo of Lorraine walking in Port Colborne. She came to visit me on the Paul Martin during winter lay-up. The Martin is on the opposite side of the canal. I really like this photo. Behind the Martin is the John D Lietch
Pre-order your copy. Just click on the following link More Recipes & Stories As We Navigate Healthier Eating – Ship to Shore Chef
These two books are in stock and Lorraine will be happy to mail them out to you.