JOINING THE SPRUCEGLEN

Greetings from the Spruceglen. I joined on the 26th in Port Colborne. It is a lay-up job which means they are tied up for the winter and I will only be cooking for the engine crew and the ship keeper. I am cooking for 8 plus me which makes 9. I contacted the ship originally when I got the job and said I would check in closer to the date 26th. I saw on marinetraffic.com that the Spruceglen was going to be in Port Colborne on Christmas day but after contacting the Captain, I was happy that I didn't have to join on Christmas day. I was told that the deck crew and cooks were leaving at 16h00 on the 26th so I said I would come at 13h00 after lunch. Timing is everything! I had a slight delay and messaged the ship saying that I would be slightly delayed and get there before 14h00. I thought it was really funny as I made my way into the little town of Port Colborne and I saw a ship, CSL stacks and wondered...what are the possibilities? As the ship came into view I could make out the name Rt Hon Paul J Martin. I did the months of December 2021 and 2022 on the Martin and the lay-ups. There was a fleeting moment of envy that the Martin was on her way on another trip or two before laying up. I reminded myself, I am where I am meant to be and watched the Martin enter lock 8 looking at one of my favorite ships, the decks I walked on and what was inside behind the windows. The siren rang and the lift bridge lowered, giving the opportunity to the line of cars that had formed to cross over the canal. After crossing over the bridge and taking one last look at the Paul Martin I turned left to make my way to the Spruceglen.

I thought it was funny seeing the Rt Hon Paul J Martin as i made my way to the Spruceglen

I thought it might be the Martin and when the name came into view I thought how nice it was to see the ship where I had spent the previous two Decembers and layups

I am always a little, I wouldn't call it worried, or concerned but more nervous about joining a ship. What will the ladder be like, Will they be delayed, Is the dock dirty, do I have to join in the canal (they never let anyone help with the luggage, making it difficult and I am extra nervous because I have to try and pass my luggage over as the ship is rising or lowering in the lock). Joining a ship that is already laid up is easy. One of the first things they do when a ship lays-up is pump out the ballast and install a solid gangway. We use our gangway, attached to the dock gangway. Our gangway will not reach the dock when we are light. I knew the gangway would be solid and it would be a high climb. I spent July and August on the Spruceglen so it was nice to go back to a place that was familiar, however, there were some nice surprises. There is a new dishwasher, new sink taps with a sprayer, and a new standup fridge. When I was here during the summer I stayed in the second cooks room because the relieving chief cook stayed an extra night, so I just kept the second cooks room for the two months not wanting to move after I settled in.. Since both the rooms were vacant when I arrived this time, I moved my luggage into the chief cook's room. I saw some familiar faces in the hallways and there was excitement in the air as the crew leaving moved their suitcases out to the basket. I was lucky when I came, it had rained in the morning but it stopped when I arrived at the ship's side. I was also lucky when I spotted some workers and the Chief engineer. Perfect, one of my concerns was arriving and having to find someone to help put my luggage in the basket and to raise the basket but help just happened to be right there (as Lorraine, my sister, best friend and publisher would say, I worried for nothing). I heard the departing crew complain that it was raining and thought how lucky I was that the rain had stopped briefly when I came onboard (Thanks mom), so my luggage was dry. The dock was very dirty but I tried to step between the puddles making my way to the gangway which is midship.

I was happy that it wasn’t raining when my luggage was being loaded

Our gangway is attached to a dock gangway because the ship is lightship

Taking a familiar walk back to the accommodations

I am working by myself so I have to get up to make breakfast. I wanted to write to you earlier and share my first day but the days go so quickly. It usually takes a couple of days to adjust and I found I had a little more free time Thursday. The first day, Tuesday, I only had to make supper. The permanent cook that I was relieving had pre-cooked pork chops for supper. I was concerned that they would dry out when I reheated them so I made a mushroom sauce and was careful not to heat them too long. I made buttered noodles and rice. As a second choice I baked some haddock. I was familiar with all the crew I am cooking for except one. Everyone, but one went for the pork chops with mushroom sauce, some having rice and some having noodles. I made steamed broccoli which went well with both options. I had an idea for the leftover haddock and put it in the fridge to use Wednesday. I went to bed early.

Pork chops with mushroom sauce, steam broccoli and rice (I also made buttered noodles)

There is a security guard at the gate 24/7 so I right away asked to have Lorraine's name put on the list. I asked the Chief Engineer if she could come for a few days and he said yes. I can't wait. The Chief Engineer came into the galley during lunch today and said there was a new stove coming.  I said there is only one thing that would make my job better, He asked "What would you like" I laughed saying I would love it if they turned the ship around so that I can see the ships passing. He laughed knowing that this was impossible. I have a view of the dock through the galley portholes. I love watching ships and try to check Marinetraffic and time it, I caught a couple yesterday.  I miss having a back door on this ship, but it has a lot of other things going for it.

I saw the Whitefish Bay passing us

 My room is comfy and I left the fan running for some cool air and for some noise. The ship is very quiet when it is on shore power. I set three alarms to make sure that I would be up in time Wednesday to make breakfast. I had been off for three weeks and tried to stay in a routine of getting up early but leisurely getting up, and getting up to make breakfast are two different things. I am familiar with where everything is located so I didn't have to worry about finding things. I had decided to make raspberry scones, bacon, eggs, omelettes, oatmeal, cantaloupe and breakfast sandwiches. Everyone came in for breakfast. They start working at 05h00 and some at 06h00 so they are hungry for breakfast at 07h30. The stove is old here and there is no flat top so I had to make the eggs and omelettes in an old frying pan. A few of the eggs didn't come out very pretty but I assured the recipient of the overdone or broken yolk of the easy over eggs that they would be better the next day. I decided to make an easy soup, bean and bacon and I also decided to make homemade buns to go with the Italian sausages that I planned on serving. I roasted onions and peppers to go with the sausages. The second choice was penne pasta with homemade tomato sauce (Sues tomato oil in the book) The Third choice was an egg salad sandwich on homemade bread. It took me a little longer to clean up and then I had my break. For supper I made meatloaf, gravy, mashed potatoes and buttered carrots. I had planned on using the leftover onions and peppers with some of the homemade tomato sauce to make a fish creole with the leftover fish from the night before. It went really well and there was none left at the end of the night. I made a spinach salad and was happy when there was enough leftover for me to enjoy. One crew member who came late asked for a meatloaf sandwich on homemade bread with ketchup and the fried onions (I always bake my meatloaf on a bed of onions). He said it was delicious. For dessert I made Rice Krispie Squares for lunch and for supper I made mom's cherry pie filling cake. I had noticed that there was a lot of plain yogurt in the fridge and mom's cake called for sour cream which there wasn't any so I made it with the plain yogurt and it came out beautiful.

I think egg salad tastes better on homemade bread

Italian sausages on homemade buns with a side of penne pasta and homemade tomato sauce

meatloaf, onions, gravy, mashed and buttered carrots. I always think of my mom when I make buttered carrots, because she made them like this

The fish creole used up the leftover fish, leftover pepper and onions and homemade tomato sauce

mom’s pie filling cake made with yogurt instead of sour cream

I have to say the fridges, freezers and pantry are very well stocked. It will be easy to cook for the next three weeks. We may run out of a couple of little items but Lorraine will take me to pick them up. The meal hours are only half an hour with the small crew and I usually finish my day shortly after 18h00. Thursday after serving breakfast (the eggs came out much nicer) I started by making homemade tomato soup. First choice was Grilled cheese or Gourmet grilled cheese. The gourmet grilled cheese was made with marble rye bread and brie cheese. It looked so delicious when I cut them and the melted brie cheese flowed out like hot lava . The second choice was pork chop suey. I am going to have this recipe in the next book. It's a great way to use up leftover pork. I had a nice break after lunch and actually started this story to you during my break. For supper I  made individual meat pies with gravy and french fries. The second choice was peanut noodles and I offered the leftover pork chop suey. I made a cucumber salad which was delicious, (it will be in the next book) There are a lot of cucumbers here so I thought it would be a good way to use some of them. They are not eating too much dessert so I made cookies for lunch and didn't make an extra dessert for supper.

Gourmet grilled cheese made with marble bread Brie. It Goes great with homemade tomato soup

pork chop suey

I love peanut noodles and they are popular with the crew

Individual meat pies with gravy and french fries

After supper I went for a little walk on deck. I heard that the Tadoussac was coming downbound and I wanted to get a photo. It was a spectacular evening and the reflection of the Tadoussac as she silently gilded beside us was picture perfect! As I look to the bottom right hand corner of my new laptop, I see that it is almost time for bed so I will attach some photos Friday morning and send this off. I hope to write to you more often now that I am more settled in.  Before I forget Lorraine mentioned that she is going over to the US on Tuesday so if anyone would like to order books in the US she will be shipping on Tuesday. See you soon. www.shiptoshorechef.com

It was a spectacular evening for a walk on the deck. The reflection of the Tadoussac was amazing. i am sure this photo will find it’s way into my next book.

It looked so pretty all lit up

It was the perfect night for a walk on deck

The lights in the distance are lock 8

here comes the Tadoussac

Lorraine will be happy to mail you your copy of the book.