Merry Christmas on the Algoma Buffalo

Greetings from the Algoma Buffalo. There is the very slightest roll as I sit here talking to you. We are sailing on Lake Superior, making our way to Hamilton with a load of iron ore pellets. The trip to Superior, WI, was so calm, a real gift this time of the year. We were at anchor for a short time before making our way to the dock for a quick load. We left yesterday shortly after lunch onto a mirror-calm Lake Superior.

It was mild out. We left just after lunch, the regular cook was already back just as I was finishing lunch. I took a moment to go out on deck. This is the last load of 2024 for me.

I caught a glimpse of the Assiniboine through the window and went out to take this photo. Lake Superior rests before the next storm. I messaged Captain Krista. I enjoyed my time there. I spent this past June for the crew and we had such a great trip to the Saguenay river. It was a great job and I would love to go back.

. I accepted this relief chief cook position on December 10th at 10h42. The job was called as a medical relief which means it is at least 14 days but can be longer. In the past, I have accepted a medical relief job that lasted over a year (the Algoma Hanas year. The Union Agent waited on the phone for my response to the job as I thought should I take it? What are the chances that the cook will return before the year's end? I took a gamble and said, "Yes, I will take the job." I joined six days later in Goderich after supper on what was a beautiful sunny Saturday. I enjoyed the three-hour drive, and as the sun set, my driver, Larry, pointed out the beautiful Christmas lights fueling my Christmas spirit. I like the Christmas season and packed a set of Christmas lights that I could hang in my room and a little Christmas tree (the one I received at the Charity event I attended in November. It was the place setting, and each person received one.) Along with these Christmas decorations, I packed my bags as if I would be on the ship until and including Lay-up.

I brought a few Christmas decorations with me and the Digital Advent Calendar was so beautiful.

I knew I liked the Buffalo from my previous time onboard in 2021, and I knew that I should pack a few extra cooking/baking gadgets because they do not have mixers, and I have to make everything by hand. I also knew that I would be working alone, feeding a crew of 20. I would have extra responsibilities: making breakfast, desserts, and salads, jobs that a second cook would normally do. I like making breakfast, desserts, and salads; I'm just not particularly fond of getting up at 05h30 to do so. When I have a second cook, I still get up early at 06h00, but I like this time to sit, sip coffee, and write to you. I then start my day at 08h30, always starting with a pot of homemade soup. Working alone does not offer any of these luxuries, sitting sipping coffee or reflecting on my day to share with you.

I like making breakfast and tried to make a different omelette choice each day. There was a case of beautiful back bacon, and the bacon that Elliotts Ship Chandlers send is so good. It’s smells like camp fire bacon. So delicious.

The last breakfast was a sauteed leek and back bacon omelette with swiss cheese. It was the one that got the most compliments so I made it once more. some of the other omelettes were Roasted spinach and Tomatoe, Roasted Mushroom, Western, Tri-color sauteed peppers. I like to challenge myself to offer variety.

I also like to make desserts. This Boston cream pie was a hit.

Mom’s pie filling cake is a great tasty fast easy dessert. The time I spend making it is like having time with my mom.

I made a different salad each night. The broccoli was popular so I made it twice and I made caesar twice.

Working alone and getting ready for Christmas is an even bigger job. I wanted to make a nice Christmas dinner for the crew. Everyone is so nice, and they made me feel so welcome. They often helped with the dishes, always washed the floor, and took out the garbage. A few went above and beyond to help on their own time, and when some came in for coffee or passing by, they would also mention to let them know if there was anything they could do to help. Such a great crew! The Algoma Buffalo has a beautiful galley. It's bright with lots of windows. My only comment is that it was built for a very tall cook. I relocated some of the things I use often to lower shelves. Before each meal, I would stretch to write the menu on the menu board, barely able to reach the top of the board.

Christmas Eve Day. I always had to reach to write on the menu board. It was hung for someone much taller.

I was thoroughly enjoying my time on Buffalo, each day secretly hoping that the regular chief cook would not come back and that I could stay until the new year. The word came on Christmas Eve. The Captain came in and said, "I have news. The regular cook will be coming back in Superior on the 28th." My heart sank a little. I liked this job, this crew and still had so many things I wanted to cook for them. I was busy getting things ready for Christmas and didn’t have time to make many of my usual extras, like homemade bread. We had some fun trips into Cleveland to Toronto and even a trip to Thorold. Places I don't usually get to. With the words "coming back in Superior on the 28th" still hanging in the air I was thinking how busy Chicago airport would be over the holidays and how much luggage I had. I am not normally fond of flying, but flying over the holidays is an extra deterrent. Before I could completely think through my thoughts, the words blurted out of my mouth: "Captain, can I get a ride back to Hamilton with you?" As I heard the words/idea for the first time myself, I immediately thought, what a fantastic idea! It was the perfect solution, I wouldn't have to fly with all my luggage and all the extra holiday travelers, and I would get to enjoy a leisurely trip through the lakes and rivers. What a great Christmas gift for me! The Captain returned to say "Sure I could make the trip." A room was available on "C Deck" (was that "C" for Catherine I giggled to myself). He said it was the owner's cabin where guests or cadets would stay, and since there was neither at the time, I could move my things up there. To say I was overjoyed would be an understatement.

I thought it was fun that I would be a passenger on “C” deck.” …is that C for Catherine?

Christmas dinner went off perfectly. I was especially happy that after three or was it four short trips to Cleveland, we would be making the longer trip to Superior. I was pleased that everyone would have a chance to come in and enjoy the special meal. When we are on short trips, and in particular when we are loading in Cleveland, there is no opportunity for the deck crew to come in and eat during mealtimes. I pack a plate for each crew member to heat and eat later. In Cleveland, it is literally all hands-on deck, with the crew working extra hours to shift the boat back and forth during loading. We took our last load of salt from Cleveland to Toronto on Christmas Eve.

Christmas Eve in Toronto

It was a beautiful night.

Groceries came just after supper!

We received our groceries in Toronto just after supper. Not an ideal time because receiving and storing groceries is a big two-hour job. I was excited to get the special items in time for our Christmas dinner. In a big box marked XMAS in black marker were the Christmas tablecloth and napkins I had ordered. There were nuts, candies, and two fruit cakes. In another box with the same black marker XMAS written across the top were chips. There were also a few cases of pop. These little extras would make a nice Christmas dinner celebration even more fun. After a night of unloading, we were back upbound in the canal en-route to Superior. It was perfect timing; not only would all the crew be able to come in for the special meal when we cleared the canal, but the boat would be smooth riding, spending the day in the canal as I prepared the meal. Working when the ship is rolling even slightly makes more work. You are always stabilizing to accommodate the movement, and it is tiring. Christmas dinner always involves a few extra hours on my already busy, long day. However, I like these special meals and the opportunity to make things that are not on the usual menu rotation.

Santa made an appearance just before lunch on Christmas Eve. He was ready to help as usual.

Santa delighted some children at the observation deck at Lock three.

It was nice to cook Christmas dinner as we made our way through the canal. The timing was perfect and we cleared the canal before supper so everyone could come in and enjoy the dinner.

We had prime rib and baked salmon as the main event. I always worry when I make prime rib. It is an expensive cut of meat, and the fear of overcooking it haunts me until I make that first cut and see the beautiful red center. Everyone ordered prime rib, and like magic, there were enough well-done pieces that I cut from both ends and enough med-rare for those who like that. I had made a horseradish mayo sauce, (one crew member in particular mentioned how much he liked the horseradish sauce.) I also made gravy, mashed potatoes, peas, and rice. A few days before the meal, I started imagining how I would set up my Christmas feast. There is a nice counter space in the galley, which normally has two big boxes holding plastic wrap (It's nice you can reach one from each side of the galley), aluminum wrap, wax paper, and parchment paper. I thought I could move all those items and set up my appetizers there. I had decided that the desserts would go on the messroom side, where I normally place the desserts and salads. The day of the dinner two crew members helped me on their own time, and we moved the crew's toaster and we had lots of room for all the goodies.

My two Christmas day dinner helpers who mashed the potatoes and put out the bowls of chips and candy and then later washed and put away the dishes and many pots.

I had made a trip to the Dollar Store before I joined the ship, knowing I would be sailing for Christmas. I picked up some beautiful Christmas tissue paper and poinsettia plates that reminded me of my mom. I brought my Christmas lights from my room, and one of the crew members strung them above the appetizer table. in the center, I placed the Christmas tree I had brought with me. The tablecloth, which we received the night before with the groceries, added just the right touch of Christmas cheer. I'll be honest: when I first saw it, I thought it was too animated, but it turned out to be perfect and matched the beautiful tissue paper that I bought. Thank you to Elliotts Ship Chandlers for the Christmas choices and the two poinsettia plants. They added so much to our special celebration. Most ships have Christmas trees and decorations, but they don't have them here, so I was especially happy that I brought some of my own and could move them to the galley for the special day. I was grateful to have the help of the two crew members who came on their own time, and while one drained and mashed the potatoes, the other filled bowls with chips and candy. He placed them so thoughtfully, making sure it looked good. The potatoes were perfect and by 16h45 everything was ready, thanks to my helpers.

I was so pleased with the appetizer table. The tablecloth turned out to be the perfect choice.

The table cloth was long so I cut a piece off to put under the desserts I used the Christmas tissue under the pie

and my helper placed it so thoughtfully under the chips and candies.

I invited everyone to come in and help themselves to the appetizer table. We used the poinsettia plates that I had brought with me. It was fun to hear the excited voices when they spotted a favorite "oh, devilled eggs" "yum, what is in these tarts?" (they were leek, back bacon and Swiss cheese). I had a vegetable tray with my vegi-vegi dip, sausages in puff pastry with chutney for dipping, garlic ribs (I wish I had more but there was only one package of ribs. I cut them into single pieces and baked them in the garlic sauce) a cheese platter with a cheese log coated in pecans, jalapeno poppers wrapped in bacon, and a huge bowl of shrimp with homemade cocktail sauce. The table looked full with little bowls of gherkin pickles, olives and pickled onions, a special Christmas treat filling the empty spaces.

Deviled eggs always remind me of my mother. She made the best! In the front of the picture are the leek tarts. They were delicious.

The Captain is on the far left and Roger is in the center. Dustin in the background

For desserts I made cranberry-white chocolate shortbread, cherry shortbread, my mom’s sugar cookies rolled in the colorful Christmas sprinkles I had purchased at Bulk Barn before I came. I also bought some crushed candy cane and made candy cane bark. I made some nut and cherry clusters and homemade peanut butter cups. I made something for the first time. It's one of Lorraine's (my sister, best friend, and publisher) favorites: orange peels dipped in chocolate. I shared with you earlier this month that Lorraine has continued our mother's tradition of emailing friends and family a Jacquie Lawson Digital Advent Calendar. This year's calendar takes place in Paris. It is beautiful and when I opened the door of the 17th I was delighted to see a recipe book. I flipped through the e-book and came across Lorraine's favorite. I read the ingredients and directions and felt like I could try and make these orange chocolate peels for Christmas. They came out really nice and received a positive review. I was short on time, so I drizzled the chocolate on the bottom half of the little pieces of oranges. If I was making them at home, I would buy a big orange so that I would have longer pieces and then dip each one individually to give them a nice even coating. Next time...

I love shortbread, especially with the cranberry and white chocolate or the cherry shortbread. My mom’s sugar cookies were fun with the usual sugar coating being replaced with red and green sprinkles. The candy cane bark was a hit and the homemade peanut butter cups were a nice surprise to some. The mincemeat mini pies were probably the least favorite but I made them for my mom and dad. They would have loved them. My mom used to make a mincemeat cookie. Dad was lucky to always have such nice treats baked by mom.

Lorraine’s favorite chocolate orange peels were delicious and fun to make.

I love both pecan and pumpkin pie.

There was no Christmas tree or decorations onboard but this man spread enough Christmas cheer and spirit to fill the ship. It was a wonderful. I believe everyone had a good time and I was presented with a thank you card. It was such a wonderful gesture and was signed by every crew member. The entire crew was so nice to me. They made my time special and I thank all of them.

At the end of the meal, I looked at what was left over and was really pleased. There was just a little bit of everything (except the garlic ribs). The desserts were the same, just enough for the next day to snack on. I had also made a pecan pie and pumpkin pie which I still had half of each for the next day. The two crew members who helped get the last-minute jobs done in time for the Christmas dinner also stayed to help clean up. I laughed each time the one crew member said, "Wow you use a lot of pots." I like doing these special meals, Christmas, Easter, and Thanksgiving. They are a lot of extra work but so satisfying when you see the crew enjoy them. The last three days would be easy for me. On the 26th I cooked the lobster tails that were already onboard when I got here. I don't cook lobster very often and like to make Lobster rolls on homemade buns on boxing day. I find it easy to serve this way and everyone feels like they get a nice portion. I served it with chips like they serve them in Maine. I also offered a prime rib sandwich on the homemade bun with roasted portobello mushroom slices, Swiss cheese and the homemade horse radish sauce. These delicious sandwiches gave the lobster rolls a run for their money. I received a four-flavor assorted cheesecake with the Christmas order. There were three slices of each flavor, and I put that out. It was a fun treat.  The next day, I roasted the prime rib bones and made lobster pasta, and that was the end of the Christmas dinner leftovers.

Boxing day special. Lobster rolls on homemade bread.

The day after delicious leftovers. Prime rib sandwich with horseradish sauce.

One crew member requested Spaghetti dinner so I made that on Boxing Day for supper.

The end of the prime rib and the lobster.

I had really wanted to make some of my other favorite recipes for the crew but I didn't have enough days left. Everyone loved my fish and chips that I had made the Friday before, so I decided to do fish and chips on my last Friday. I always make my own tartar sauce and coleslaw. Two crew members came to me after and asked what I did to the coleslaw to make it so good. I was in a hurry, so I built on a bottled coleslaw dressing. I added the following to it: sour cream, mayo, cider vinegar and Adobo. I was happy they liked it.

Chili fries for those who don’t like fish

I thought this piece of fish looked like a fish. The famous coleslaw that started off with bottle dressing and with a little help turned into something very good.

We were due in Superior on Saturday night and the regular cook's flight was scheduled to come in at 23h45. I decided to forego the usual Saturday night steak night (after checking with the crew if they minded if I didn't make steak.) I said I was making Turkey dinner and they were so happy with that, nobody minded not having steak. I always cook two turkeys to make sure that everyone can have as much as they like and enjoy their preference of dark or white meat. I always think of my dad when I make turkey. He would have been proud of how my turkeys came out, cooking them just like he did years ago in a roasting bag. I made the usual sides: homemade cranberry sauce, gravy, stuffing ( I was surprised when two crew members came back and said how much they liked the stuffing. I thought I could have done better so I was surprised to hear the compliments. I thought imagine how much they would have liked it if I used a different bread. The bread I used was too airy and the dressing was not as firm as usual). I had mashed potatoes, mashed turnips/carrots and green peas. It made a nice plate and several crew members referred to it as a feast. I was happy with my choice to make turkey dinner as my going-away supper.

A crew’s favorite. Turkey dinner

I had heard earlier in the day that we would anchor until the next day and go in around noon. I planned to do some of my packing Saturday night and the rest Sunday morning. I cleaned the stovetop and the convection oven and organized the cupboards and drawers, trying to remember where the cook had things when I arrived. It was 21h00 and I was tired. On my way to my room I saw the Captain and he said change of plans, we are going in at 02h00 and the cook will be here after breakfast. I turned around and went back to the galley and started packing up all my personal items, knowing I wouldn't have time the following morning. I also had to move my belongings upstairs to "C deck". Crew members had already offered to carry my things up the two flights of stairs. I had decided to leave my two suitcases downstairs and only move up a few items plus the drip coffee machine, Christmas lights, Laptop and my pillow (I always travel with a pillow) I was doing a last load of laundry and quietly went back and forth from the galley to my room trying not to bang my bedroom door which is located at the head of the bed of the person next door. He had asked me when I arrived to be careful when I closed the steel door because his bed was right against the wall, and his head was positioned by my door. I put a little note at the foot of the stairs and passing crew members who were climbing the stairs to the wheelhouse carried up my belongings and dropped them in front of the owner's cabin door.

I placed my items beside the stairs and kind crew members carried it up.

I finished packing and cleaning at 23h45 and, like Cinderella, made it up the flight of stairs and into my new cabin before the stroke of midnight. The room is nice, and after a shower, I then turned into the Princess and the Pea when I tried to get on the bed, which was particularly high. I set my alarm for 05h00 and started a sleepless night. I was back in the galley shortly before 06h00 to make breakfast and immediately missed my personal items that I had packed away the night before. We were at the dock and I got word that the regular cook would only come back at noon. I had already planned on making lunch so that was ok. I made my mom's pie-filling cake. The day before, I had made blueberry scones, thinking it was my last breakfast, so I made muffins. Less special but still good. For lunch, I made turkey la la king with puff pastry and a turkey club sandwich. The morning flew by and around noon the other cook came just as I was starting to clean up after serving lunch. We chatted a bit and I apologized that her pots and bowls may not be in the right place. Normally I don't see the other cook. I also explained the mystery of the stovetop. I'm not sure what happened overnight. She had left me a note to make sure the stove top was clean, so I panicked when I saw the streaks on one side the morning after I cleaned it. She kindly said not to worry and I noticed that the streaks were gone by the next day.

The blueberry scones received a lot of compliments.

My goodness I just caught a glimpse of my word count at the bottom of the screen. I have been talking to you for quite a while. I missed this time chatting with you the last two weeks. I will take this opportunity to wish you a wonderful day. I am enjoying my time as a passenger and will be getting off the ship on January 1st 2025 in the canal. I am registered at the Union Hall and hope to get a lay-up job. Fingers crossed. I will keep you posted. Look for me at the Blue Water Bridge this afternoon around 14h00hs. I will be on the bridge deck. See you soon.

If you didn’t receive your Ship to Shore Chef books or calendar under the Christmas tree. You can still purchase any two items and get a free 2025 porthole calendar. Lorraine will be happy to mail them out.