Day 8 on the Atlantic Huron

I used to include a symbol beside a photo or description of the food I was talking about, indicating whether it was in the cookbooks. Multiple readers have asked me to start doing that again. Over the next few stories, I will try different versions to include this information and then will find which works best for you and me. It's always fun to try something new. Enjoy the read.

Good morning from the Atlantic Huron. It is 06h10, and I have my lovely cup of coffee beside me, made in my new French Press. I shared with Lorraine (my sister and best friend) that I might have been better off getting the bigger one. Two weeks ago, we stood in the crowded store at St. Lawrence Market, debating whether I should get the small one or the large one. I didn't have any experience with a French Press and couldn't justify spending the extra money on the larger version in case I didn't enjoy making coffee this way. It turns out that I love making my coffee this way. It's like I am drinking something special. I fill the ground coffee into the little stainless steel pot, then fill it with hot water from the water cooler, which also dispenses hot water with a simple push of the button. I gently place the lid on and carry it back to my room. The instructions say to let it sit for 4 minutes, but I leave it a bit longer, then gently press down the post to get a perfect cup of coffee. Perhaps the universe is trying to tell me that one cup of coffee is enough, especially if it is a really good cup of coffee. Is anyone reading this surprised that I am already starting week two today?

With the shorter daylight hours I am up to see the sunrise. It was a nice start to my first full day.

After joining in Nanticoke, Ontario our first trip was to Sandusky to load for Hamilton. We had to wait for the Hon. James L. Oberstar to finish. We tied up behind her and when she finished we moved into position to load. If you would like to see the actual loading process you can click on the link and watch a video I made on my YouTube channel. https://youtu.be/lVHWerqtG5w?si=z3rt9VA6cCQPlPGq

Exactly one week ago, I was waiting for the car service to pick me up at 07h00 in St Catharines and drive me to Nanticoke, via the Toronto airport, to pick up another crew member. Lorraine and I had been staying at an Airbnb waiting for the ship, which was delayed by high winds. Since this particular job will pay for my way to the ship and home when the job is over, I decided to arrange a car service to pick me up. There were a few advantages to this arrangement. The car service keeps track of the ship, and having another crew member arrive with me helps with an extra hand with my luggage when we get to the dock. Joining in Nanticoke has pros and cons. It's a beautiful drive through the countryside (after you leave the busy airport). I made that trip numerous times and always enjoy looking out the window and seeing the decorations of the season. This trip marked the end of Fall/Halloween decorations and the beginning of Christmas decorations. Another advantage of joining in Nanticoke is that the ladder climb is never very long/high. Usually, we are instructed to join the ship on arrival, and the ladder is a short climb because the dock is high and the loaded ship sits low in the water. However, because of the high winds and uncertainty about whether the ship could safely reach the dock, we were scheduled to join a little later, once it was sure that the ship was in. The cement dock is clean, and I was grateful there was no snow or ice in the forecast, so I didn't need to worry about getting from the car to the ladder. The disadvantage of joining in Nanticoke is that you may have to wait a few hours at the gate until an escort takes you to the ship. The road to the ship is long, and it is impossible to avoid all the muddy puddles along the way. The cars have to pass under the unloading boom, making it impossible to avoid getting muddy, dirty, and a little coal dust on the vehicles. I was happy that the pretty red car did not make this trip down to the ship, and the driver was not happy that his black shiny sleek car would be covered in mud and coal dust. Early that morning, Lorraine went out with me to meet the car service, which was scheduled to pick me up at 07h00. We went out a little earlier so I could pack my last few things, like my pillow and new slipper/shoes. Just as I was checking on Marinetraffic to see if the ship made the dock, I got messages from the Chief Cook I was relieving, the Captain, and the Chief Engineer that the ship had made the dock. I was in touch with all three coordinating my trip and really appreciated getting their up-to-date information. I felt better knowing that the ship was at the dock and I would not have to stay at a hotel in the Nanticoke area (plan B) if the wind was too high to dock that morning. I said my goodbyes to Lorraine and was on my way. I knew the driver of the car service, and we got caught up on what each of us had been up to since our last drive together. We had a short wait at the airport, and in no time we picked up the 2nd Engineer at the car service meeting point and were on our way. I received an update from the Captain that a shuttle from the Nanticoke gate to the ship had been arranged for noon, so I should let the driver know that we could stop for lunch on the way because we would have a wait. We stopped at Tim Horton's for a sandwich. I had stopped there multiple times before. It's the last stop before boarding the ship, and, of course, the first stop when leaving the ship. We checked in at the Stelco Nanticoke gate, showing our ID to the security guard, and the driver was instructed to park beside the building over there. The guard said it won't be long, and as we pulled out of earshot, the driver laughed and repeated, "It won't be long." Almost two hours later (an hour after the scheduled escort), we were lined up with a convoy of two cars and a truck to be taken down to the ship. The other cars had company personnel, and the truck was loaded with our groceries. We had all been sitting there patiently waiting.

We drove up to the guard gate, handed over our ID and when our documents were returned we were told to park over by the building. They said it won’t be long but from past experience, we knew it could be a long wait.

As we started driving, I sent a message off to the cook, who was very excited to disembark and start her holidays. She is very nice, and I have relieved her three times in the past: in 2022, 2023, and 2024. We usually only have a few minutes to say hello and goodbye, but this past winter, when I was on the Tadoussac in Toronto Harbor for the month of February doing the winter layup, she came to visit a friend. It was so nice to finally spend a little time with her. It was nice to get to know the person who always left things so nice for me on the ship. Every time I joined the ship to relieve her, she always made sure to order the items she knew I liked to cook with. This time was no different as I saw my favorite items come on board with the groceries. I wheeled my luggage into my room with the help of a deckhand, and like always, the cook had already made my bed. It's such a treat to arrive and have the bed made. I had forgotten that there is a laundry room right beside my room. I was on board at 13h30 and quickly sent off a text to Lorraine that I was safely on board. She knows that it is always a concern for me to get on board safely. I love my job, and so long as I can climb ladders, I hope to sail for years to come. I was not surprised to find the supper already made, with little notes indicating the times and temperatures to cook.

This was our escort from the guard gate to the ship. We were lucky that the moment we got there they had stopped unloading so there no dust coming off the boom.

As I was reading the instructions that the chief cook had left me, I glanced at the calendar hanging on the wall beside the desk. I thought that was a nice picture and, upon looking a little closer, realized it was my calendar that I made for the year 2025. I laughed when I realized I didn't recognize my own calendar, but I enjoyed the moment of looking at it from a different perspective. If you would like a 2026 Ship to Shore Chef Calendar the link is provided on the last photo. Lorraine will be happy to mail it out to you.

 I had a little time after the groceries came on board, and, to the menu of baked ham, scalloped potatoes, and salmon loaf, which was already ready, I added pineapple sauce for the ham, an egg sauce for the salmon loaf, and roasted sweet potatoes. I had such a nice welcome and recognized many familiar faces. I was embarrassed when a very familiar face, whom I was so happy to see, asked for a plate to be set aside for after his watch. I remembered him and had actually hoped he would be on board, but for the life of me, I could not remember his name. Usually, when I come on board, I ask for a crew's list, which helps me remember people's names, or I ask the 2nd cook. I was on my own with no crew's list, and since I would have to write his name on the plate, I had to admit my memory loss and ask for his name. I could have recited what he likes to eat from memory, I knew that he was an engineer working 8-12 but his name escaped me. He laughed it off, which I appreciated. The first meal went well, and when I finished my day with my pile of pots and pans, I was happy to see my room with the bed already made.

The cook I was relieving had already prepared the main items on the menu: baked ham, Scalloped potatoes and salmon loaf. I just added a few things: Egg sauce for the salmon loaf, Pineapple sauce for the ham, rice, roasted sweet potatoes and corn.

When I join a ship I always select a bucket for my food scraps from peeling vegetables. It’s faster and easier than trying to throw things into the big garbage bins.

I started Monday morning with the idea to make bread for a ham sandwich with the leftover Baked ham. I had seen the Hobart mixer and wondered why I had photos of me making bread by hand. It didn't take long before I was reminded of why I was making bread by hand; there was no dough hook. Even though I had been on this ship multiple times, I still opened and closed every cupboard and drawer looking for items. The second cook was very helpful. I mentioned to him that I would wash all my own pots (and there are many), and he said he did not mind washing the galley floor (a task which I dislike doing at the end of my day). I also asked if he minded if I made cinnamon buns on Sundays. He said, "Not a problem." We will get along well.

I made the buns by hand and wasn’t really happy with how they came out. They were not as light and airy as usual so the next time I decided to use the flat beater and then finish kneading the dough on the counter. I love this bread/bun recipe and even though I have been making bread for years. When I join a ship and don’t have the equipment I have to alter the recipe a little. It sometime takes me a couple of tries before I get the results I like. I love making bread and you can find my bread recipe in my first cookbook (…AS I SAIL THROUGH MY DAYS) on page 166 and 167

I just looked down to the bottom right-hand corner of my computer screen and question how it can already be 07h37. I set my alarm for 05h30 so I could write to you and post this to read your virtual adventure while sipping your Sunday morning coffee/beverage. It looks like I will have to finish after lunch. I will add photos of the food I made this past week, along with a few highlights. The first few days/week are always busy and leave little time for anything extra, but it was a great week, and I am very happy here. I think it will be a busy week for our neighbors to the south as they prepare for the US Thanksgiving. I have been asked what I plan to prepare for this festive holiday and all the traditional Thanksgiving treats. We are a Canadian vessel/crew, and we celebrate Thanksgiving at the beginning of October. I decided that since it was the US Thanksgiving this coming week, I would make a Turkey dinner today. Everyone loves Turkey dinner (well, everyone except one crew member, who confessed his dislike for turkey when I surveyed the Atlantic Huron crew on their likes and dislikes, allergies, and preferences for how they like their steaks cooked, and whether they liked their Friday fish deep-fried or baked). I am cooking for 26, which is a large crew nowadays. Well, I am off to start my day and make the cinnamon buns. Yesterday, I tried using the flat beater attachment to make my buns, then finished kneading by hand. My buns came out nice, although not quite as nice as usual. I will use the same method today and continue trying to get the yeast doughs as light and airy as when I use a dough hook attachment. As I write this, I am making a mental note to take out the cream cheese as soon as I go into the galley so I can make the cream cheese frosting for the cinnamon buns. I am not sure about my lunch menu and will have to commit to a plan soon. I know I am making Turkey for supper, and a second choice that does not involve Turkey. I am 90% sure I am making beef barley soup; of course, that could change because I like to make dinner rolls when I make beef barley soup. I am making cinnamon buns, so I can't make dinner rolls too. Beef barley soup begs to be served with homemade bread. I will see you after lunch and share my photos from last week.

Ground Beef Stroganoff is a go-to meal when I am busy and the first week back leaves little extra time. I had beautiful mushrooms and was inspired to make. You can find it in my first cookbook (…AS I SAIL THROUGH MY DAYS) on page 30

On this night the menu was Pork Chops and Rainbow Trout. I always offer fish when serving pork for those who don’t eat pork. I made chimichurri which has become very popular and crew members who I have cooked before ask “Are you going to make your green sauce” I had a mushroom sauce to go with the pork chops but they also go very well with the chimichurri. You can find the recipe in my first book(…AS I SAIL THROUGH MY DAY) page 220. It is so good I shared it in my second cookbook too (…AS WE NAVIGATE HEALTHEIR EATING) page 134. The vegetable rice can be found in my first cookbook on page 243.

I used the leftover porkchops from the night before to make an Asian pork dish. I felt bad using the expensive pork but I don’t know the crew yet and made too many.

With the leftover mushroom sauce that I had prepared to accompany my pork chops the night before I made my mom’s Tuna casserole. I served it on fish and chip night and was surprised how many of the crew asked for it. It got great reviews.

I had received fresh basil with the grocery order and made my Thai Basil chicken. It was a popular choice amongst the crew. You can find the recipe in the first cookbook (…AS I SAIL THROUGH MY DAY) page 151. I just replace the steak in the recipe with chicken. You can also use shrimp.

On the back cover of my Ship to Shore Chef 2026 Porthole Calendar I shared my new recipe for Smash burgers. I used that idea to make smash tacos. They came out really good and were fun to serve and eat. They were really good with spicy mayonnaise which can be found in both cookbooks 1st book page 220 and 2nd book page 132

The tortillas we have on board were too big to make the smashed tacos so I cut them down to size and used the scrap pieces to make homemade nacho chips. You can see the process in my first cookbook (AS I SAIL . THROUGH MY DAY) on page 227. While they are still hot sprinkle on some Adobo.

I had leftover taco meat from the taco salad I offered for lunch and used it to make a Mexican inspired soup. It was a success and the next time I make it I will take note of the ingredients so that I can make it available in the future.

I learned a new trick to use when I make my mom’s butter milk bread. Before I put it in the oven, I score it where I will slice it after it is baked. It’s a heavier bread and the crust is so much easier to cut through with the score marks. I always make this vegetable stew. You can find the recipe in the first cookbook (…AS I SAIL THROUGH MY DAY) page 172. For this loaf I made the 1.5 the recipe.

Beef vegetable stew is always good in the fall and winter. You can find my version in my first cookbook (…AS I SAIL THROUGH MY DAY) page 137

I left this sample plate for one of the crew. He asked for one of each. I was out of Meat Lovers and will make more next time.

I love this time of year. You can leave the door open and not worry about the bugs coming in. It was such a bright beautiful sunny morning and I had to take a picture of the sun coming through the porthole as I was making the bread dough for the buns.

I love making bread and my second attempt making it without a dough hook came out much nicer. The next batch will be perfect.

I like serving this as a combo. Italian sausage on a homemade bun and the second choice is pasta with tomato sauce. You can find the tomato sauce in my first cookbook (…AS I SAIL THROUGH MY DAY) on page 186 Sue’s tomato oil. I use this recipe and emulsify it until it is smooth. I really like this tomato sauce and shared it in my second cookbook with a slight variation. (…AS WE NAVIGATE HEATLTIER EATING) on page 182

I used the leftover Italian sausages from lunch to make this stuffed eggplant for supper. I added a little 35% cream to the tomato sauce to create a different flavor. I could not believe how well it was received. The next day a few crew members were still talking about it, and and another asked to please make it again before they went home, I knew I had made something good.

I have news for those who bought calendars to be shipped within Canada. Lorraine has found a more economical way to ship your calendars, and you can expect a shipping refund as she fills out your shipping labels for delivery within Canada. She has been busy filling out mailing labels, customs forms, and Zona's paperwork. I am proud of Lorraine. Up until June of 2021, when we started selling cookbooks, and later Children's books, and calendars, she only had a flip phone for emergencies only. Now I see her checking orders on her phone, figuring out custom forms and the new Zonos forms that need to be filled out for each calendar being shipped out of Canada. Computer work is out of her comfort zone. Lorraine is very organized, and with her new knowledge of working on the computer, she has a solid shipping system. My mom and dad would be proud of her too. She sent me a photo to share one of the piles of her completed shipments, and I smiled when I saw the attached paper with the barcodes attached to each envelope, knowing that this was something new that she had mastered. I am finishing this Monday morning. I was delayed coming to my room after lunch and gave in to the need for a nap. Before joining this ship, I have been off for over three months and I think my body is adjusting to the excitement and daily activities of cooking for a crew of 26. Have a wonderful day. See you next week.

Lorraine sent me photos of her stacks of “ready to mail” envelopes containing the books and calendars. I selected this photo. Lorraine’s home is decorated with so many memories. I remember buying this wooden Santa and the wooded candle sticks together. Even though it was just a piece of a painting on the right, I recognized it and the memory that comes with it. I also liked that I could see the reflection in the mirror and the snow that she said welcomed her when she came back from our time together in St Catharines. Click on the link to order your Ship to Shore Chef 2026 Porthole Calendar

Calendars – Ship to Shore Chef