I enjoyed my first week on board the CSL Laurentien (Louis R.) It took a few days for me to find my beat, and by day four, it was like I had never left this ship 31 years ago. I enjoyed getting messages from shipmates who sailed with me in the early 90's. They wrote when I first announced with the familiar post "Pack your bags we are joining the CSL Laurentien (Louis R)." It was fun to hear from them, bringing back memories of my time sailing with them. I could not contain my disbelief when Chester wrote back this week after reading my last post about my "Chester memory from the early 90's". He shared with me that he eats curry now. I can't help but laugh when I am writing this. I'm glad he eats it now. It's a great dish. I'm always happy when a crew member will try something new. I made a few things in the last few days that one or another crew member said I don't know what it is, but I'll try it. I have also seen some order something new to them and when I pass the plate over the counter, they show it to their friends so they know what they will get if they order it. I love to make soup, and there are many soup eaters here, so I start each day making a huge pot of soup. Friday's clam chowder made me think of my dad. He would have loved to dip the large soup ladle into the huge pot and swirl it through the thick mixture before lifting out a creamy scoop full of clams, bits of bacon, onion, leek, celery, and diced pieces of potato. Dad had a special grin, and I know that grin would be on his face as he emptied it into his bowl.

My Dad loved clam chowder soup. I always think of him when I make it.

A few were curious when they read Jambalaya on the menu board. This is my version

Since I wrote to you last, we made our way out of the canal with a destination, Superior, Wisconsin. We had one more stop on the way at the fuel dock in Windsor. I love to go through the rivers. There is always so much to see. I knew from my bed before getting up that we were in the river because I heard five quick blasts of the ship's whistle. The five quick blasts translate to "Get out of the way!" There are always multiple fishing boats this time of the year, and sometimes, they don't want to leave their perfect spot to catch the "big one." The fishing boats look so small when we sail by, but they are fearless as they stand their ground/position. The galley portholes are larger than other ships. The back galley door which was replaced since my original time here has a huge square window which frames the subject in view perfectly causing one to ask, is this a painting hung on a door?

After the five short blasts from the whistle, this fishing boat reluctantly moved out of our way.

Is it a window or a picture hanging on the door?

We passed slowly under the new Gordie Howe Bridge because we fuel just after the bridge. It is a beautiful bridge, and I wonder when I will see the first cars cross. Over the years, it has been fun watching the bridge being built as I sailed under it from the decks of different ships. We approached the fuel pumps like you would if you were in a car, happy that no one was ahead of you and you could fuel immediately. The only difference is that we fuel for almost three hours and the bill is bigger...much bigger.

We stop to fuel between the new Gordie Howe Bridge and the older Ambassador Bridge.

When the engines started indicating we would pull away from the "gas station" soon, I calculated in my head when we would reach the Blue Water Bridge. I always enjoy receiving photos when people see us passing in the rivers and sometimes if we are close enough on the lakes. I look at the photo and think about what I was doing at that exact time. I received a photo yesterday, and at that exact time, I knew I was par-frying the French fries for supper and could not step out to wave but waved from inside. When the 12-4 Wheelsman came down before supper I asked for an ETA for Blue Water Bridge and he said around 17H30. I thought I would probably have an opportunity to go and wave. This galley is a well-oiled machine, and the crew are served and have already returned their trays by 17h30. I still had my huge pile of pots to wash and the floor to do, but I am reminded of my mother's words of wisdom: "The dishes can wait...go out and wave." I went out and enjoyed the beautiful Spring evening air. Thank you for sharing the photos of me doing the cheerleader wave captured on the webcam. My new blue shirt looks nicer than the black or grey I wore last year.

Remembering my mother’s words “The dishes can wait” I went out early to enjoy the Spring air and the approach to the Blue Water Bridge.

The cheerleader wave. I like my new blue shirts. They look nicer than last years black and grey. Next on the shopping list…aprons. My aprons are almost six years old. They are so durable and wash really well. They have lived a good life and it’s time for a change.

We were in the Detroit/St Clair River during the day which means we would sail through the St Mary's River and Soo Lock during the day. I saw the familiar landmarks of the Soo River through the picture-perfect galley door window and galley portholes and calculated how long until we would arrive at the Soo Lock. Great, 15h30 ish, before I have to stand by the fryer for Fish and chip night. Of course, Eta's on a ship are never certain with delays for various reasons and this time the delay was due to Traffic. The new ETA for the lock was after 18h00, which was also good for me. I would just be finishing up my day. The previous day, I surveyed the crew on their preference for Deep-fried or baked fish for Friday fish night, stating that I batter my own fish. In the end, it was 14 deep fried, 8 baked. I like to make my own tartar sauce but they don't have any pickles onboard, so I made the version with green relish and mayo. It's not my favorite version, but in my opinion Deep, deep-fried fish has to have tartar sauce. I put dill pickles on the list for the next grocery order. I had the chimichurri out for the baked fish, and some asked for it to go with their fried fish. I happily obliged. I like fish and chip night because I can look over to my sink at the end of dinner service, and the pile of pots/bowls/pans/cooking utensils/etc is considerably smaller than on other nights. During supper we were tied up on the wall below the larger of the two side by side Soo locks waiting our turn. I received an update that we would "let go" around 18h30. I thought perfect, with my smaller pile of pots, I could get my dishes done and the floor before going outside to wave at the webcam.

I like fish and chip night and look forward to next time when I serve it with the option for my delicious homemade tartar sauce.

I watched the Kaye E Barker leave the lowered lock, waved to her and the webcam above the Tower of History.(I thought about being in the car with Lorraine (my sister, best friend and publisher) sitting at the curb alongside looking up at the Tower when we were in the Soo for the opening of the Lock end of March. That was a fun trip.) I had wanted to stay out longer as we made our way into the lock to be raised up to the level of Lake Superior, but I was tired and decided to go inside. The cook's room has an electric recliner that reclines with the simple touch of a button, and it calls my name at the end of the day. I told Lorraine about it and she said "I'm sure you appreciate it over the recliner on the Tadoussac?" I was always trapped in the reclined position, and each time I had to ask her to help me push the footrest back in," I only reclined when Lorraine was visiting me on the Tadoussac during Lay-up.

Watching the Kaye E Barker leave the lowered Soo Lock

Behind the Kaye E is the Tower of History and the location of the webcam.

Saturday was spent on a smooth Lake Superior. I appreciate a smooth crossing and thought about the high winds a few days before that held us in Lock One for almost 12 hours. I'm glad I wasn't out on Lake Superior when that weather system moved through. I have made homemade bread almost every day since I got here. Homemade bread is always a hit. When someone compliments me on it, I respond, "If you keep eating it, I will continue making it." They don't have a big mixer here, but the medium-sized mixer works well for a batch of buns. I wanted to make something fun for Saturday's lunch and started my day making bread dough for hot dog buns. I am self-taught so I am always experimenting on how to make things better and more delicious. I shaped my hotdog buns differently this time and they came out perfect. I will try that again next time and see if in fact the new technique was responsible or if it was just sheer luck. I also made my first frittata, spinach and cheddar. I would normally make them sooner but I wanted to use up the meats that were defrosted for me when I joined the ship. I chose a large pan for the frittata in the hope that it would go well, and I was happy I did because there was only one little piece left at the end of lunch.

Saturday was a beautiful calm day on Lake Superior

I was so pleased with my homemade hotdog buns.

There was just one small piece of the spinach cheddar frittata left over at the end of lunch.

After lunch, my normal break time was spent preparing a grocery order. We just got groceries in Quebec City; however, with the next trips that are coming up, our opportunity to take on groceries is limited, so when the Captain came in for lunch, he suggested I make an order for Nanticoke, our next stop after loading in Superior. He responded to my question, "Are we going straight into Superior?" with a "No, we are going to anchor, we are waiting for the Rt Hon Paul J Martin." A few hours later I thought, on Easter weekend, two weeks ago, I was tracking the Laurentien (Louis R) on Marine traffic trying to estimate when I would join in Quebec City and like today, two weeks ago the Laurentien (Louis R) was at anchor waiting for the Rt Hon Paul J Martin to load. Deja Vu. When I surveyed the crew for their preference of deep-fried fish or baked fish for Friday fish night, I also asked about steak night. How would you like your steak cooked? I had some grilled vegetables left over from the other day and decided to make a second choice inspired by the Flan Kuchen recipe in my cookbook. I quickly made a bechamel (as it thickened over low heat, the aroma of garlic filled the air, and I wondered why I don't make this more often). I defrosted two sheets of puff pastry and cut them into little rectangles. I put a little bechamel, the roasted vegetables, crumbled feta cheese, and a little mozzarella. My intention was to offer an extra drizzle of bechamel on top when I served it but forgot to offer it. After the initial rush of serving I had a crew member come in who had shared that he didn't want steak and I mentioned my grilled vegetable choice. I remembered to offer him the drizzle of bechamel on the two pieces that sat on his plate. When he brought his tray back he said "I'm trying to figure what made this taste so good "Is it the sauce or the vegies?" I thought to myself, it's the bechamel. It's good on everything and I remembered how much my Creperie Catherine restaurant customers loved it. Recalling my restaurant days inspired me to consider making something for Sunday brunch. I think it will be delicious.

I should make my famous Creperie Catherine bechamel more often. Making it yesterday reminded how good it was.

Early this morning sitting at anchor waiting for the Rt Hon Paul Martin. Our wait is over because I just heard them start the engines with the one hour notice. “We are going in”

When I join a ship I always ask the second cook if they mind if I make cinnamon buns on Sunday. The second cook here makes very nice desserts and shared that they make cinnamon buns regularly. When they appeared earlier this week, I admired the look of the cream cheese icing that topped the cinnamon buns. I am inspired to do the same one day. I have picked up a few tricks from the second cook. It is really nice to sail with someone who has years of experience. I use one of her "tricks" every day. On my first day I asked if there was a rice cooker. If a ship doesn't have one, I just use a pot, and she asked if I had ever made it in the oven. I shared that I didn't. That first day onboard, I made my rice in the oven, and after seeing the results, I will never make the rice on the stovetop again. (It's kind of like never boiling an egg again after you have steamed them the first time.) It wouldn't be advantageous for the home cook to turn on the stove to make a little bit of rice, but for the quantity that I make, It's perfect! It's quiet this morning as we sit at anchor. This is the favorite time of my day. I changed my routine a bit and with the help of my alarm clock have decided to get up earlier so that I can enjoy this time. I found that I am tired at the end of my day and rather than staying up, I should go to bed earlier and enjoy the extra hour in the morning when I feel awake and inspired. I am most creative in the morning. As I look at the bottom right-hand corner of my laptop I still have lots of time to add the photos to accompany this story and post it for you before my day starts. Have a wonderful Sunday.