Perfect timing for a trip to Chicago

Good morning! Day 21 onboard the CSL Laurentien (Louis R.). It's Saturday morning. I found that if I started to write to you on Saturday, I could complete my story and the highlights of my week and get it to you in time to enjoy Sunday mornings with your coffee/tea. I enjoy writing before I go to the galley to start my day. My first alarm rings at 05h00 and then I push snooze. I surprised myself this past week when I woke up a few times before my alarm. I looked at the clock and excitedly calculated how much extra time I would have to work on my projects. I start each day the same. I go to the galley, make a pot of coffee and enjoy that coffee while I work on my laptop. Getting up early before my scheduled alarm upset my morning routine a bit. I have two cups of coffee every morning. (The years of being able to consume countless cups of coffee are over) The second cup I get when I pick up my breakfast at 07h15. The second cook is very nice, and when she discovered that I ate the same thing every morning, she started leaving a dish with my name on it. Under the cover of the dish (to keep it warm) are two hard boiled eggs, and two slices of crispy bacon. I take that with my second cup of coffee back to my room to enjoy and continue to work until it's time to dress for work and start my day at 08h30. The few days that I woke up before my alarm and made my pot of coffee, I found myself looking at my empty coffee cup at 06h30. The temptation to get a bonus cup of coffee was strong but I also know that three cups of coffee is too much. It's funny how just a little change in routine makes a difference. We discussed in the galley how adding one or two people to the crew makes a difference. We carried three extra people to Chicago, and when they left, it felt like so few people were left onboard (we were still 22). I was excited about our trip to Chicago and hoped we would arrive during daylight. I got more than I wished for! We had a foggy, exceptionally smooth ride down Lake Michigan (unfortunately, we passed under the Mackinac Bridge in the wee hours of the morning). At supper the night before, when I asked the Mate about our ETA, he said we would pass Chicago around 06h00 and enter the river shortly after that. Perfect! What a surprise when I looked out my forward-facing window early the following morning and was greeted by a beautiful moon off to the starboard side. I was excited to see the moon and thought I would go out on deck (before coffee) to see if I could get a picture of the moon with the early morning Chicago lights. I searched in the distance but could not see Chicago. I wondered if we had not gotten as far as we should have. The foghorn started as we got closer to land, and I realized the fog was hiding Chicago. We made the turn to enter the river, and I captured some pictures of the moon, which was now visible from our port side.

It was such a lovely surprise to part my curtains and be greeted by the beautiful moon

I went outside hoping to get a photo of an early morning Chicago in the moonlight but could not see Chicago.

I like this photo with the morning light.

We made a turn towards the entrance to the river and then the moon was visible on our port side. It was a beautiful morning.

I found out later that we got into the river just before a dense, thick fog landed on the navigational markers needed to guide us on our way in to meet the tugs. It was a beautiful morning, and before long, the sun broke through and the fog lifted. I recognized the familiar shoreline. I've been to Chicago a few times with salt on different ships over the past three years. I always enjoy hearing the bridge bells as we pass under multiple bridges. The line of cars was long this time as they waited for the St Mary's Challenger to exit under the bridge before we took our turn to enter and make our way to the 100th Street Bridge, where we would unload the salt. The experienced bridge operator had the bridge come down seconds after we cleared. Two tugs escort us, and I always enjoy watching them help maneuver us around the tight bends in the river.

It was a little hazy until the sun burned off the last thin layer of fog.

There is not a lot of room for two ships in this narrow windy River.

It was such a beautiful morning. the sun felt warm

We are escorted by two tugs. One on our stern and one on our bow.

I don’t want to spill my coffee when I step through the door so I appreciate that the firehose box/coffee table is situated right outside the door.

There is so much to see. I was taking a photo of a sign when I caught a glimpse of a man. I didn't expect to see anyone so close to the edge of the bridge. He really wanted that "close-up picture." It was a perfect morning, and I snapped pictures as I sipped coffee. We spent the day unloading, and by 16h00, we were on our way out the windy river, stern first, with the help of the two tugs again.

There is so much to see in the River. I thought of the sailboats sitting there waiting for an outing on Lake Michigan.

I was surprised to see how “close to the edge” this onlooker was.

I like these bridges and love to hear the bells ring when they are raised.

This image makes me think of a sci-fi movie where you take the road/train through the trees into another time or world.

I liked the little “Check In” sign

I’m sure this little boat has some stories.

When we arrive at the dock, the tug on our stern comes up to help.

When we took on stores last week, we received a new BBQ. When I was here 31 years ago, I often used the BBQ. I have fun memories of that time. Everyone enjoys BBQ and I knew that I would have to figure out how to add that to my menu planning. The BBQ is just outside the back galley door. It's not far but there is a very big step to get from the galley onto the deck. Since breaking my ankle in 2011, I am very careful on the stairs and stepping over obstacles. I thought about the younger me and how I easily stepped over "the door jamb" from the galley to the deck. I inspected the step closely and thought I don't remember it being that high 31 years ago. Of course, it was the same height and depth. I am still the same height and deducted that nothing has changed; I am just older. I had decided that the first BBQ should be in Chicago. The weather was perfect. The location is beautiful. I like a themed meal, and the night before the planned BBQ, I took out navy beans to soak so I could make homemade baked beans. I was planning to make BBQ chicken legs with all the sides: Cheese biscuits, baked beans, corn, sautéed kale with bacon, and a combination of baked sweet and mashed potatoes. I didn't have enough of either potato, and like I have done once in the past, made a checkerboard pattern and served them together. It was a fun meal, and the first BBQ was a positive experience, boosting my BBQing confidence. Lorraine (my sister, best friend and publisher) uses her BBQ often. I like BBQ too but making it for 22-25 takes some planning. The new BBQ did not come with a cleaning brush so I will ask Lorraine to bring me one when she comes to visit me in Quebec City. We will bring this load of Iron ore there. I had wanted to BBQ my Oktoberfest sausages that I made for lunch on Friday, but the skies looked like they were going to open up and rain, so I thought I would wait for another day for the next BBQ.

Some assembly required. Lorraine just recently put together a new BBQ I think there were about 40 steps.

The perfect spot for our first BBQ

BBQ chicken legs with sweet and reg mashed potatoes, home baked beans, kale, cheese biscuits and creamed corn. I thought it made a nice plate and was proud to pass it over to the crew.

I have made this checkerboard design in the past when I didn’t have enough of either left over potato.

I like this biscuit recipe. They come out light and fluffy

I enjoyed sitting outside after lunch. they have a swing bench here on the deck above the galley.

We had two more hours of unloading to add to this pile

(Oh, I just heard the iron ore being dropped into the cargo hold it’s 07h00. We are loading Superior WI as I write about my past week and time in Chicago. From inside, the loading sounds the same as when I put dry navy beans in a stainless-steel pot. They are loading in the cargo hold closest to my room. The sound of a million marble-shaped iron ore pellets spilling into a steel container.) In my second cookbook, I have a great photo which I took from the deck of the Algoma Buffalo. I was hoping to get another shot of Chicago City when we passed but there was a blanket of fog that would not permit the full view. It was still fun to see it. I had hoped to see the Mackinac Bridge on our return trip, but it was scheduled to be after my bedtime. We were in the Soo Lock very early in the morning, and by the time I came out to start my day, we were in Lake Superior.

This photo of Chicago is in my Second cookbook. It was a perfect clear fall evening on the Algoma Buffalo

There was a blanket of fog when we passed Chicago this trip.

It was a calm crossing which I am always grateful for. On Thursday, I made sub sandwiches. I am really happy with how my homemade sub buns turn out. I am self-taught and finally found a way to shape the buns that I am happy with. For a second choice I made a salad plate. This Columbian salad recipe came from my second cookbook. I hadn't thought of this salad in a while, but I enjoy eating it. When I saw the photo in the book I knew I had to make it and made enough for the crew and for me to enjoy. (It was so good I saved some for myself for the next day. The olives that we got with our last grocery order were so delicious in this recipe.) One of the projects I am working on in my early mornings, when I am not writing to you, is to go through the second cookbook, "More Recipes and Stories as we Navigate Healthier Eating," making corrections in the book. I want to fix the errors before we go to an additional printing and at the same time get it ready to be available as an e-book. We are listening to your feedback and agree that printing and shipping the books is expensive. I have found a company that will help me prepare and make my large book file available to you as an e-book. I enjoy learning something new and am excited to learn that with a simple click, the e-cookbook can be purchased and land in your inbox immediately. I love to have a book to flip through the pages. However, I understand that e-books have advantages too. I carry both of my cookbooks with me to every ship and I use them regularly. That is an extra 4 lbs in my suitcase. It will be nice to be able to look up the recipe from my cookbooks on my phone. One of the crew was flipping through my first cookbook that he saw lying on the counter the other day and commented how this book looked like it had been through the ringer. I laughed, saying that it was not a good idea to lay the book too close to a hot steamer because the pages stuck together. I think a battered cookbook has character and the stained pages carry memories. We are starting with the second cookbook in an e-format first, and if it is user-friendly and easy to download, we will prepare the first cookbook in an e-format too. Lorraine said to make sure to add that all the recipes in the second cookbook are gluten-free. That was feedback from one of the stores where the books are being sold. We thought that was a valid point.

My copy of the first cookbook. I laid it too close to a hot steamer and the first few pages stuck together. It has a very weathered look.

I am happy with the shape of my sub buns now.

This is the page in my second cookbook that inspired me to make the salad as a second choice with the sub sandwiches.

It was so delicious with the black olives. I kept the extra to enjoy the next day.

For supper on Wednesday night, I made a personal favorite, Thai Basil chicken. I bring my own Thai chili paste. It smelled so delicious as I passed the plate over to each waiting crew member. I usually make extra sauce, and at the end of the meal, when I have scooped out all the chicken and vegetables, I strain the delicious sauce and save it for the next day to use with leftover rice. I make rice every lunch and supper, so I often have leftover rice. I combine the strained sauce with the leftover rice and heat it in the oven. It comes out delicious. I call it coconut rice because there is coconut in the sauce. My second choice that I made with the Thai chicken was pinwheels. They go very well too and most of the crew asked for both. I happily agreed and put the Thai chicken and rice on a separate plate. Thursday, I made pork chops with mashed potatoes and gravy. I had wanted to attempt to make the pork chops on the BBQ, but the weather was not nice enough. I ended up breading them and baking them in the oven. They came out so tender.

I love this Thai Basil Chicken dish. It smells so delicious. On the side is the pinwheel stuffed with spinach and cheese. I made some with just cheese for the ones who don’t like spinach.

I like to use the leftover sauce from the Thai Basil chicken and make coconut rice.

Breaded pork chops with mashed potatoes and gravy.

I made stuffed peppers for lunch. The peppers were huge and some of the crew in line asked if they could split one with the next person.

Asian BBQ pork buns with dipping sauce, corn, rice and spicy sweet potatoes. I love the spicy potatoes and made a version for myself.

My version of the spicy sweet potatoes with spicy mayo and pork hold the bread and the Asian BBQ sauce.

I made a Philly steak wrap with crispy potatoes and cheese sauce. There was only one little piece of my garlic parmesan cauliflower let at the end of the meal. It was so delicious.

Thursday night I made a novice mistake. I reached for the case of Haddock that I planned to fry for Friday's Fish and Chips night. I didn't look closely at the label, because the box was familiar. On Friday when I took the case of fish out of the fridge, I realized my error. When I opened the box, I knew right away these delicate fillets were not Haddock. I checked the side of the box, and it said Sole. I decided to change my menu and made sole with garlic butter, and for those who were looking for crispy, I took out a case of the frozen “in an emergency” pre-beer battered cod pieces. I offered them just as is, or in a fillet-o-fish on a homemade bun, or in a soft taco with my homemade chipotle mayo and perfectly ripe avocadoes. I will be more careful next Thursday and check the label on the box when I defrost the Haddock.

I used the emergency pre battered fish to make a fillet-o-fish or serve as is.

The fish I defrosted by mistake was sole, not great for deep frying so I made baked sole with garlic butter.

. It is now Sunday morning and there is a slight roll happening on Lake Superior. Just enough to make you correct your balance a touch. It is 07h11 and it's almost time to get my second cup of coffee and my personalized breakfast. I have just enough time to load the photos and post this story for you. Last week it was taking a little longer and at 08h45 the second cook came to check if I was alright. I was 15 minutes later than usual. I thought it was so thoughtful of her and told her I was just trying to load my story. I will mention to her this morning when I pick up my breakfast not to worry if I am a few minutes late. It's Sunday Story Day. Have a wonderful weekend. See you next time.

Lorraine will be happy to mail out your book orders. You can look on our website for stores that carry the book. Just click on the following link. Shop In Store — Ship To Shore | Chef Catherine Schmuck | Author, Entrepreneur & Cook | Canada