Departure Day From the CSL Laurentien in Windsor

Good morning from my home in Mont Tremblant, Quebec. It's an overcast day with a light rain falling. I am enjoying my coffee in a favorite mug. I am sitting at my beautiful desk, which is surrounded by art and holds little items that make me smile when my eyes land on them.

When I am on the ship I work from a small desk, that is often plain. At home I work on a custom desk built that I designed and had built about 20 years ago. It is made of recycled wood and on the walls surrounding my desk are some of my favorite pieces of art. Being surrounded by color and art inspires me.

Lorraine (my sister, best friend, and publisher) and I have been making the most of each day since I have been home. The first day in Tremblant included a trip to the grocery store, local vegetable market and a walk with neighbor Susan. We walked around her garden and I pointed out the peonies bushes that were once in my mother’s garden. I enjoyed a bouquet in June when Lorraine brought them to my in Quebec City when she visited me on the ship.

A visit to our local Metro store. We have three major grocery stores and Lorraine always checks the flyers to find where the best deals are. Today’s purchase included ground pork which I don’t usually cook with but since I cooked with it on the CSL Laurentien I thought I would like to try more recipes with ground pork.

We stopped at the local fresh produce market. I got the eggplant and Lorraine got the yellow beans. She said they were really sweet. I put the fresh dill in my pork patties. They were delicious.

I disembarked the CSL Laurentien (Louis R). I completed my 97-day job at midnight on the 30th of July. Days before I was scheduled to leave, I knew that the crew change would take place in Windsor and would be by punt-boat. Disembarking by punt-boat means that the water is not deep enough for the ship to get alongside a dock or shoreline, so we get as close as possible and then take a punt-boat to the shore. I don't mind taking the punt-boat, which adds excitement to disembarking.

This is as close to the shoreline as the ship can get. We take the punt-boat, it adds some excitement but is a little less fun in the rain.

As usual, the last two days before leaving were busy with last-minute jobs, cleaning, and organizing. I usually wait until the last minute to clean but decided to clean the stove the night before my last day. Unfortunately, my final meal featuring spaghetti left a big saltwater splatter on the stove top when the spaghetti water boiled over, so I had to clean the stove again hours before I departed. I always pack at the last minute and, as usual, wish that I had started earlier. As much as I wish that I start to pack earlier, I find it easiest to pack when I am completely finished cooking and know that I don't need to use any other of my personal kitchen items. As I was washing my last huge pile of pots, I looked out the porthole with concern as the dark skies moved in, threatening a storm.

This was my last stack of pots before I left on vacation. In the forefront of the photo you can see the mess from the saltwater that spilled over from the spaghetti pot.

Two hours later, the dishes were done and the stove was polished and I moved on to my room to pack my bags.

Disembarking the ship in the rain is not the best scenario, and taking the gangway midship or the ladder back aft is pretty certain you will get wet either way. Taking the punt boat in the rain adds an extra 10 -15 minutes under the falling rain. I easily made it down the gangway and was sitting in the little punt boat at midnight. I was delivered like precious cargo, and the cement slip that the little punt boat pulled into made it easy (with help from the crew) to step out of the punt boat and onto land. Usually, the car service is on shore waiting with the returning crew and ready to pick up the departing crew. However, the only headlights in the immediate area were a bulldozer and the car service was nowhere in sight. Waiting is not an issue and standing in the rain for an hour waiting for the delayed car service did not dampen my spirits...I was on my way home.

 Lorraine had offered to come to Windsor to pick me up, but I said that I could get a ride to Toronto with the other departing crew, which would save her a total of 7 hours of driving. The company pays for my way home and this time it included a hotel because we were arriving in the middle of the night. The ride from the Windsor dock to the Toronto airport took 4 hours and I entered my hotel room at 05h30. I set my alarm for 09h30 and was excited that Lorraine would be picking me up at 11h00. I had already requested a late check-out and was given an extra hour. I asked Lorraine to bring an empty bag with her so that I wouldn't have to force my suitcase to close again. It sprang open with relief when I opened it to retrieve my overnight items. I treated myself to breakfast in the hotel restaurant and waited for Lorraine there. When Lorraine walked in, she joined me for a coffee, and we made a plan.

My first breakfast on vacation was at the hotel restaurant. I told the waitress that the omelette was delicious and she should compliment the cook. As Lorraine and I were finishing up our coffee the cook came out and during our conversation we learned that he had cooked on a ship before taking a job on land. He said that he makes his food with love and care.

Lorraine let me decide what I wanted to do now that I was off the ship, and I said I would like to go home. We got in the car and set the GPS for Home. We made it across Toronto and planned to stop for gas and a second coffee. I spotted a Longo’s grocery store and asked Lorraine if we could walk through. I hadn't been to a grocery store in over three months, and she happily agreed. I picked up a few items that I knew I would need at home: coffee creamer, fresh fruit, and a few other items. We chose to take the northern route home through rocks and trees. We passed so many beautiful lakes, and as I gazed out the window, I started putting together a vacation plan. We got home to Tremblant, Quebec, at 22h00, and I could not believe how much we had already done and how much fun we had in the first 22 hours off the ship. It's so great being home. I especially like having high-speed internet. If you saw my little video I posted from my phone on the ship, you will know that the ship did not have any internet for my last few days there. I have lots of photos to share with you. Have a great day, and I will keep in touch with you while we are on vacation. Keep your virtual vacation bags close by. Have a great day.

The second cook went ashore and brought back these pretty flowers. One of my crew doesn’t eat fish so I offered chili fries as a second option.

I was on the CSL Laurentien for 5 years (1988 to 1994) when it was named the Louis R Desmarais. Coming back the end of April 2025 for 97 days was like coming home.

The week before I left on vacation I made some of the crew’s favorites. Butter chicken is always on the list of favorites from the crews I cook for.

Italian Wedding Soup is another crew favorite.

I always think of my dad when I use barley. He loved barley and always thought it needed more when he saw the small amount that was added to the soup. It always expands and the small amount of barley is always enough.

My mom made this buttermilk bread often. It is quick and easy to make. It’s a dense loaf and tastes great toasted the next day.

When we get to Nanticoke, one of our crew members climbs up to the hopper and helps guide the boom in place. The ships can dock on either side on this dock and I asked the 1st mate what determines which side we tie up and unload from. He said that the right side was the preference if it is available. He mentioned that the left hand side is closer to a shoal so the right hand side is the first choice. I thought that was interesting.

It takes multiple trucks to fill our fuel tanks. It takes approximately 4 hours.

My mom’s beef goulash (what she called it) is delicious served over noodles. It smells so good while it is cooking and the beef is so tender and tasty.

I made a mushroom sauce which went well with the pork chops and the second choice baked chicken breast. I offered vegetable rice and Hasselback potatoes. The yellow beans were frozen but look like they were fresh. I steamed them from frozen.

I enjoy putting this crispy chicken tropical salad on the menu. It looks pretty and tastes great with the maple mustard dressing. It is always popular.

We met the Assiniboine early morning as we left the Sault Lock. They were tied up on the wall and waiting to come into the lock when we departed. The shipping world is a small world and you could hear and see the greetings from our ship and the Assiniboine. Names were yelled out with a quick How are ya? I sailed on the Assiniboine in June 2024, and the crew was very nice. The Captain came out for a quick wave and I waved at her enthusiastically. I was happy to see the second cook step out the back galley door and wave too. I had sailed with him on the Atlantic Huron. I enjoyed working there.

This was my last load of stone from Meldrum Bay that we took to Windsor and where I departed.

I asked the second cook what soup she would like me to make before I left . She asked for Leek and potato which was perfect because I had leftover mashed potatoes. She asked if I would make it with bacon and I did. it was very good. In the picture is a bucket that I use for vegetable scraps. I always work with a bucket for scraps, it saves time.

The classic chicken club is always popular. Toasting three slices of bread for each sandwich takes time so I avoid making it when we are loading or unloading and try to make it when the crew have time to wait a few minutes extra to wait while the bread toasts.

I found a box of short ribs in the freezer. It is not enough to feed the entire crew so I made sliders with short rib beef plain or with BBQ sauce on homemade buns. I served them with smashed baby potatoes and zucchini fritters.

I made peanut noodles one more time before I left because one of the crew said that he liked the peanut noodles I made early on during my time onboard. I served it with a baked chicken breast and roasted bok choy.

I sometimes use the Captain’s dining room to cool buns

I like to serve corned beef hash on Sunday’s for lunch.

The second cook brought the corn hole game and we had so much fun playing/watching it between hatches 12 and 13. I was the cheerleader and enjoyed seeing a side of the crew members that we don’t get a chance to see during our day to day interaction. This crew member in particular showed a fun, playful side that added to the fun of the game.

Meat pie is a popular choice. When I make peas and carrots I always remember when Lorraine and I were pre-school and we cut the orange and green playdough into peas and carrots sizes.

I made imitation crab stuffed sole as the second choice to go with my meat pie.

I had to ask for help to retrieve my phone which fell down the smallest crack in the corner of my bed. I had tried to lift the mattress and remove the board myself but it was screwed into the frame. in 9 places. What made it more funny was my phone alarm was ringing the entire time from under my bed. It was set to wake me from my afternoon nap which I didn’t take because I spent the entire time trying to rescue my phone.

I don’t make salmon pie with egg sauce very often but when I do it goes well.

Serving a sandwich on homemade bread makes it even better.

The Eisenhower Lock is a great place to watch ships. It was fun to see everyone out.

There is always lots to see when we are tied up in the canal fueling, or waiting for a clear lock. The Frontenac (on the right) was my first ship.

The books are available in stores or online. Just click on the following links for a list of the stores Shop In Store — Ship To Shore | Chef Catherine Schmuck | Author, Entrepreneur & Cook | Canada

of click to buy online and Lorraine will be happy to send it to you.

Shop Online — Ship To Shore | Chef Catherine Schmuck | Author, Entrepreneur & Cook | Canada