Solar eclipse in Quebec City
Good Tuesday morning. I thought I would take a moment and write to you before I start my day. It is going to be another busy day. The groceries came in Quebec City yesterday shortly before 08h00 and today I have to start to clean and organize before I get off tomorrow in Sorel. These two things were on my mind when I thought about going ashore after supper Sunday night. Quebec City is such a beautiful place. All my usual requirements for going ashore were checked off and not just checked off but checked off with an exclamation mark. 1) We would be in port all night and well into the next day so I don't have to worry about the ship leaving without me. 2) It is a beautiful day 3) IT"S RIGHT THERE, a stone's throw from the ship. You can't get any closer to a perfect place to go ashore. 4) The dock is pristine, a cement dock, very clean 5) The ladder was perfect, not too high, not too steep...just right. I was excited all day to go ashore after supper but as my day went on, and I revisited my check list of going ashore I had to address number 6 of the checklist 6) Do I have enough extra energy. As much as I wanted to go ashore and explore this beautiful city, or even just sit on a bench on the beautiful boardwalk, I just didn't have the extra energy. I wrote to Lorraine (my sister, best friend, publisher and trusted advisor) and she said, "Save your energy for packing and leaving and the road trip to Algonac, MI." She added that she would take me to Quebec City in September for an overnight stay so we could explore the beautiful city together.
First glimpse of beautiful Quebec city before we made the dock
We were unloading so close to the Quebec City boardwalk.
Unloading grain in Quebec city
The dock is so clean, to exit, you just have to walk behind the grain elevators and then across the bridge.
Before starting my day yesterday morning and the groceries came, I stepped out on deck and it was a spectacular morning with not a cloud in the sky. The galley portholes are facing the river so we see ships pass by all day. In the distance I could see two tugs assisting a ship as it made its way into the Quebec Port. We are right beside the pilot station so there is always lots to see. All ships going up or down the seaway must carry a pilot and the pilots change here in Quebec. The next pilot station up river is in Trois Riviere and the next pilot station down river is Escoumins.
Two tugs assisting a ship on her way into the Quebec city Harbor
downbound pilot change
Upbound Pilot change
When I had the restaurant for 24 years I looked for any opportunity to take a ferry ride or be on the water. I enjoyed going on the ferry in Quebec City to capture the memories of sailing. I feel so lucky to be sailing again and to cook on a ship.
I hope the new cook likes what I ordered
On this ship, the groceries are lowered down to the galley deck through a hatch
I have to share my Cinnamon bun Sunday morning with you. As usual I started by making the cinnamon bun dough for cinnamon bun Sunday. I had to hurry because I was a little late. I was having a conversation with a crew member and the time slipped by so quickly. I was also planning on making something that I hadn't made on a ship before. The company added eggplants to the grocery order sheet and I ordered a case so I planned to make eggplant parmesan for lunch and serve it with pasta tossed in homemade pesto. I love pesto and make mine with walnuts. I sometimes cook my meals in my head before I actually cook them for real, especially if it is a new idea or recipe. For some reason I cooked the eggplant multiple times in my head while I was sleeping. I woke up a few times through the night thinking, ok, I know what I'm going to do with the eggplant and then fell right back into the dream of making the eggplant parmesan. By the time I made it yesterday for lunch it was so automatic. The second choice for my lunch was a breakfast burrito and my soup was vegetable soup. The crew member who I had been talking to before starting my day commented that my cinnamon buns were better than usual, I replied that I made them in a hurry. They then went on to ask how I got all this done for lunch since we spoke. I heard Lorraine's voice in my head and said I'm a magician. Lorraine often comments. How did I get so much done, when only moments before it didn't look like I had anything ready? The eggplant parmesan was not as popular as I had hoped but I loved it.
Everyone’s favorite. Cinnamon bun Sunday
Homemade pesto was so delicious on the pasta and the eggplant parmesan went really well with it.
As the day went on, different crew members came up to me and said they would not be in for supper because they were going ashore. At that time I was still thinking I was going ashore and for those who asked, I put a note to put a plate aside for them. We had turkey dinner for supper and as I had thought I was lacking the extra energy needed to get off the ship, walk to the end of the dock, call the security guard to open the gate to be let out, walk across the bridge and then go for a walk. When I woke easily Monday morning I was glad that I listened to reason and did not go ashore. The groceries came earlier than I expected but I was happy to have them on board. I hope the cook that is coming to relieve me tomorrow likes the food that I ordered. Every cook has their own style and I always order a lot of vegetables. The fridge is full and when I walk in, I am inspired. I made Avgolemono Soup (Greek lemon chicken Soup). I used Turkey. I have the recipe in the new Book. Normally it is made with rice but I made a few adjustments and it is delicious. I made it for the crew and added some of the fresh thyme that came earlier with the groceries. It was really good. One of the crew had asked if I ever make brownies. I have a brownie recipe from my mom but it uses semi-sweet squares of chocolate and I don't have a scale to weigh out the chocolate I do have so I looked up a new recipe that uses cocoa powder and when he tried it, he said they were perfect. I enjoy it when a crew member makes a suggestion for a meal or dessert. For lunch I made shepherd's pie with gravy and the second choice was a clubhouse Turkey wrap. I like to make clubhouse sandwiches but the toasters are not very good here and it would take too long to toast the bread with the crew waiting for their clubhouse. I served them with a pasta salad. I had leftover pesto pasta from the day before and added homemade ranch dressing and tomatoes. I had a huge bowl and by the end of lunch the bowl was empty.
As we were receiving the groceries I saw the long narrow white styrofoam box that the salmon comes in. Sometimes it comes fresh and I had hoped that this was the case. I opened the box and found the three large pieces of Salmon frozen together. I decided to still make the salmon for supper. It defrosts fairly quickly. I wanted to make something as a second choice and couldn't quite decide. By the end of lunch I decided to make curry beef and put it in the oven after lunch. Monday was Solar Eclipse day so I went out on deck shortly after 14h00 and joined the other crew members. I was impressed with the different versions of eclipse glasses, some picked up ashore and some made from welding shields. I tried both and both worked well. I was happy to be able to be a part of this rare occasion. It was interesting to see how dark it got. I was watching through the porthole as I was getting supper ready. I heard that we would be finished unloading the grain and leaving around supper time. For those that could not make it in, I prepared a plate and set it aside for them. One crew member came in and grabbed a piece of the blueberry custard pie to eat quickly. The pie turned out perfect and was easy to eat on the run.
This version was made with a welding shield
One of the crew let me try their glasses. It was very interesting.
Traveling with engineers comes in handy
I put the blueberry custard pie in the oven before I went out to see the solar eclipse. We were unloading and on a slight stern list. So I had to put some aluminum foil under my pie to catch the filling that was spilling over.
I got confirmation that my relief will be coming Wednesday at 08h00. It is always easier to join the ship and start the day early. I asked the Captain if Lorraine could come tonight and stay on board so that I could leave as soon as the new cook comes. I didn't want her to have to leave Tremblant at 05h00 to pick me up. He agreed and a plan was in motion. For those of you who have read my stories as I get ready to join a ship or leave to go home, I am a last minute packer. I thought for a moment last night that maybe I could start packing but then talked myself out of it. It's so much easier for me to pack at the last minute. We arrived in Sorel this morning and will be here for a couple of days (from what I heard). It is much easier to plan on this ship. When I am on self-unloaders, it is much more difficult to plan and the timing has to be just right when you get to port. The timing is working out well for me getting off the ship. The planner has a plan as Lorraine always says. Have a great day.
This morning loading in Sorel
The new book “More Recipes and Stories as we Navigate Healthier Eating” is available for pre-order until June 1st and then we will have them printed.
We look forward to seeing you in Algonac, MI. we will have the original cookbook and children’s book available for purchase at the event.
These two books are available for purchase online. We will be happy to mail you your copy.