Joining The Atlantic Huron
It is Monday morning, July 29th, and yesterday was a cinnamon bun Sunday on the Atlantic Huron. In my last message, I mentioned that we would join on the 29th; surprise, I'm already here. In general, a change in time to join is usually a delay, but this time, it was a request to join early. I wanted to share this news with you, but I wasn't sure of my plans, so I wanted to wait until they were confirmed. The ship was supposed to go to anchor, but in 24 hours, the time to join kept advancing. I know that it is very difficult to pinpoint a time to join. This is not new to me, and until I knew exactly what I was doing, I thought I would wait to share my travel plans. As it turned out there were some changes during my day of travel. I am a relief cook, so I am responsible for making and paying for my own travel arrangements. When accepting the job call. It was stated to join on the 29th in Two Harbors, MN. I knew I would be responsible to join there but I was sure there would be a change and I could join in the canal. When the job calls come in, there is not a lot of information, so I took my chances accepting the position. I like the Atlantic Huron, and the crew are very nice. The second cook is great to work with, so I decided that working for the first three days to pay for my trip was worth it. Lorraine (my sister, best friend, and publisher) and I were planning on visiting some friends, and then I would fly out of Toronto. We left Tremblant on Thursday the 25th. At that time I believed I was joining before 11h00 on the morning of the 28th. We drove through Ottawa, and as we were driving down the 416 towards highway 401, I received a message from the office that I would need to join earlier than originally expected. (the change in time comes from the loading dock.)
We realized we wouldn't have much time to visit our friends, so we picked a nice spot along the St Lawrence River to park and make a plan. Although I have to pay for my trip, I can book my trip through the office's travel agent. I got the nicest agent on the phone and told her I needed to make travel plans. I told her I needed to get to Duluth (the closest airport to Two Harbors). I knew another crew member was traveling to Duluth and I could share his taxi to Two Harbors. His trip was paid, so I was grateful I didn't have to pay the 90$ cab fare. The nice travel agent said, "There are no flights that will get you into Duluth on Saturday afternoon." I asked her to try flights from Montreal, Syracuse, Burlington...nothing. We realized that I would have to fly the day before on the 26th. We decided to book the flight out of Syracuse. We were only two hours away and we could go for dinner at Delmonicos and have a nice day together. Lorraine had to mail some books from the US post office. I was happy with the plan and said go ahead and book the flight. I was a bit concerned because the ship would be at anchor when the flight got in at 21:37. I decided I would need a room in Duluth. All of a sudden, my trip was getting expensive, and I thought to myself, I will have to work another day just to pay for my room. The travel agent's voice broke through my thoughts with an "Oh dear, the rooms are over $300 a night." She shared our shock and I said, don't book the room, I'm sure I can find something more reasonable. I felt better that we had a plan and continued down the road more relaxed. When Lorraine asked if we should drive around Blockhouse, I said yes! I didn't want to miss the beautiful scenery as we made our way along the 1000 Island Parkway and told myself that I could book my room when we were on Interstate 81 to Syracuse.
Imagine my shock when I did start searching for a room and hotel after hotel was quoted at $300 plus per night. I thought perhaps there was a special event, but before long, I realized it was because it was a Friday night. I called the company travel agent because her quote for the one night was the best but I got a recording. "our offices are closed any travel arrangements made after hours carry an additional $25 charge). I went back to the next best deal and hesitated before I pushed the book now button. The words "non-refundable" flashed from my phone. I looked at Lorraine, and she said, you really don't have any other choice, and with a simple press of a button, I had a place to stay while I waited for the ship in Duluth. Lorraine and I had a lovely dinner at Delmonico’s, and we laughed when the waitress said another waitress recognized us and said how nice we are. We thought that was funny because we only went once or twice a year, but we were happy that we were remembered that way. We found a hotel near the airport and called it a night. I was exhausted from planning my travels.
Our meal was so delicious. We had the wedge salad, and ordered from the appetizer menu: portobello mushroom parmesan, huge meatballs and Utica greens.
The next morning, we went for coffee and found a Starbucks with the most beautiful outdoor seating area. Lorraine brought a lemon raspberry loaf, and we shared that with our coffees. As we sat there, I got a call from the travel agent, and she said, "I hope you didn't book a room in Duluth! The time to join the ship has advanced, and you are instructed to go directly to the ship from the airport. I immediately thought of my non-refundable room in Duluth. She suggested I call the hotel and ask if they would make an exception. I had booked through Expedia, trying to get the best price. I asked Lorraine if we could drive somewhere nice and park by the lake because I knew the call to cancel my non-refundable room would take some time. We drove to the lake and had the perfect place to park. I walked over to a bench and started the call.... Hold, please... It's non-refundable...Let me see if the hotel will cancel...They agreed to cancel! Thank you, Expedia!
This Starbucks had the most serene little patio. I could have sat there for hours. It was the perfect table, shade for me and sun for Lorraine. I had a hot coffee and she had an iced coffee. We enjoyed our coffees with a lemon-raspberry loaf. It was made with almond flour and so delicious!
We chose a nice place to make the call to cancel my non-refundable room reservation. I knew the call would take some time and in the end I was so happy with the outcome
Lorraine had me autograph some children’s books for an order that came in and then off to the post office on our way airport.
A trip to the US always includes a trip to the post office to mail books.
I am not fond of flying; I like the idea of flying and have flown many times; I just don't like to fly. When we went to the Syracuse airport United Airlines check-in counter, I placed the first bag on the scale... 53.5 lbs; I then placed my second bag on the scale... 46.5 lbs. Lorraine congratulated me on keeping my two bags under 100 lbs and the agent asked us to repack so that the heavier bag was under 50lbs. We went over to a bench and removed 3.5 lbs of stuff from one bag and put it into the other. It was actually easy. I removed two 1lb bags of Almond Flour + and my bag of chia seeds, which was the exact weight. We went back to the counter and got the thumbs up. Whew! I watched my bags go down the conveyor belt and prayed that my luggage would get to Duluth with me. The first flight from Syracuse to Chicago was just over an hour. I made a novice traveling error when I started to panic that I would miss my connecting flight in Chicago. I had already been told that it was quite a walk from B where we were arriving to F, where my Chicago flight would depart from. I asked the flight attendant how far it was to walk because I didn't think I would have enough time, and she said you have an hour. I said but it leaves in 55 minutes, and we are still way up in the air. She then reminded me about the time difference. Novice mistake! When we landed, we had to wait for a parking spot for the plane, Chicago is very busy, and when I got off, I walked directly to Section F-6 for my next flight.
I had to hurry to get to section F gate 6. It was so interesting and I wish I had a little more time to enjoy my surroundings.
The Atlantic Huron crew member who was also joining in Two Harbors was sitting there and waved hello; I remembered him from last year. The flight was just under an hour. We arrived at Duluth airport, and it was quiet; all the stores were closed, and we walked through the deserted airport to the baggage claim. I was so excited to see my first bag tumble down that I clapped. I could not contain my happiness that my bags came with me. The next few bags were not my second bag, and as I was making a list in my head of what was in that second back and what I could do without it, it also tumbled down. We went outside hoping to find a taxi, but there were none, so I called a taxi and asked them to please send a large one to accommodate our luggage. He arrived in the next 10 minutes, and we were on our way to Two Harbors. Getting to the ship is never easy; you can often see it in the distance, but how do you get to it. The driver said the usual road was closed because of an event, so he had to find a different route. I looked out the window and was delighted to see the Store "Superior Finds". They carry my book in their store, and now I had a chance to see the store. It was after midnight, so the streets were quiet, but it looked like it would be a nice place to visit. We finally found the back way into the dock and were greeted by the guard. He arranged for someone to take us to the ship. His name was Gerrard, and he was so thoughtful and kind. He made sure I did not slip when I stepped out of his truck and into the iron-ore mud. I looked and saw the gangway was down, which made getting on the ship very easy. Our luggage was loaded into the basket, and we walked down the dock with a quick goodbye wave to Gerrard. I held on tightly to the crew member who was joining because walking on the occasional pile of iron ore pellets is like walking on marbles. I was greeted by a familiar face at the top of the gangway and they reached out to make sure I made the step onto the ship safely. I was greeted by more familiar faces and made my way back to the accommodations. I felt like I was getting the royal treatment as another came to take all my bags. I felt so welcomed. I made a quick tour through the fridge and the freezer and saw that the departing cook had thawed a lot of meat, so I had a tentative menu planned for the next day. Someone had mentioned they couldn't wait for my homemade bread, so I knew that would have to be on my menu. I made my bed, and by 01h30, I was asleep.
I was so pleased to see that the gangway was down.
Here comes the basket for my luggage. Thank you Gerrard for the ride to the ship.
When I awoke Saturday morning (the 27th) we were already on our way. I went to the galley for coffee, and it was nice to see the second cook and all the other familiar faces who welcomed me like family. I started my day making bread dough for hamburger buns. The dough hook is missing from the mixer, so I had to make it by hand but I had remembered this so I was prepared. For lunch I made a vegetable potage soup, Hamburgers, cheeseburgers, a spinach frittata, turnip fries with curry mayonnaise and onion rings. For supper, there were no decisions to make. It was Saturday night, so that meant Steak night. My second choice was fish creole with rice. I had baked potatoes, baked sweet potatoes, boiled potatoes, basmati rice and green beans. It was a great first day. I had a few crew members ask, "Is it going to be cinnamon bun Sunday? I said absolutely. There is not a lot of flour until we get groceries, but we have to have cinnamon buns. The departing cook had defrosted 7 pieces of salmon and I thought I could cut them in half and make salmon wellington with egg sauce for lunch for my Sunday lunch. I don't know all the crew so I made two other choices that I thought would offer something to everyone. Second choice was a breakfast burrito and the third choice was an egg salad sandwich. Nobody read past the breakfast burrito, so I offered the egg salad to the 2nd cook for his night lunch fridge. The salmon Wellington was a hit! For supper I made chicken drums with gravy, mashed potatoes and corn. The second choice was my famous beet-meat shepherd's pie. It was a request from a couple of crew who are getting off in the canal tomorrow. I cautioned one new to me crew member when he said, I'll have the shepherd's pie. I mentioned that it's not the traditional shepherd's pie and has beets mixed in and cloves, cinnamon, and nutmeg ( I left out the cauliflower topping in my explanation because I was hoping he would try it and thought the cauliflower might negate his decision). He said he would try it, and when he brought back his tray, he said he liked it.
You can’t go wrong with hamburgers/cheeseburgers on homemade buns and onion rings.
The Fish creole recipe is in the new book
I wasn’t sure if the Salmon Wellington would be popular.
Salmon Wellington with egg sauce was a hit
My famous beet meat shepherd’s pie which was a requested meal before crew change in the canal.
We were in the Soo Locks right during supper, so I couldn't go out. The Blue Water Bridge is usually 24 hours from the Soo Locks, so it might be during supper tonight. I will try to come out and wave. The first few days are always full and I have been going to bed very early. While I was home, I had my ankles x-rayed and was told that two of the screws that are in my ankle have broken, which explains the additional pain I am suffering from. The arthritis that comes from breaking my ankle years ago is also a factor. I am waiting to see a specialist, but I wanted to sail while I was waiting. I am so happy to be here. My port side room is nice and the desk is in front of the window. This is going to be a great month. Enjoy your day.
A sat outside for a bit after lunch and waved at the tour boat as it came by.
The view from my desk in my room this morning.
The 2025 Porthole Calendar is available online. We are only printing what has been pre-sold. Just click on the following link to get your copy. Ship To Shore Chef 2025 Calendar – Ship to Shore Chef See the details in the online store if you have ordered and are waiting for the new book. We will ship the calendar and book together and refund the calendar shipping fee.
Order your copy of the new book. We will start shipping the end of August. 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 ready to ship. Lorraine will be happy to mail them to you.