The past week
Usually, I look through my photos before I write to you. It helps me to remember what I cooked and where we have been since my last update. I didn't think I had many photos because it didn't feel like it was that long ago that I wrote to you. I was sitting here looking at the blank computer screen, trying to form a sentence, and thought sharing with you that the time is going so fast, or starting with, can it already be another week, seems redundant, but that is exactly what I am thinking. Can it already be another week? I really like this job and the fact that I can stay here On the CSL Laurentien (Louis R.) for three months is great! I have a list of the upcoming trips, and I can share that I am looking forward to each destination. This load of salt will take us to Chicago. I don't get to go very often, so I look forward to that and hope we get there during the day so I can enjoy watching as we navigate the narrow river. This is how we spent the last week since I wrote to you last. On Sunday, May 4th, we were loading in Superior. It was a beautiful sunny day. I like to make Sunday brunch and when I saw a huge jar of capers a few days before I was inspired to make something from my restaurant days at Creperie Catherine. We used to make "Coco Catherine" which was a few different versions of eggs, spinach, bechamel, Swiss cheese and either ham, crab or smoked salmon. I found smoked salmon in the freezer, defrosted that and sliced up a red onion. This galley is well equipped, and I went to the cupboard where I had seen the chafing dishes. They were the exact same ones that we used at our restaurant. It was fun preparing a dish that I hadn't made in over five years. It used to be very popular, and I was happy when the crew ordered them and gave them a try. It was a nice memory meal. My mom and dad always shared a smoked salmon crepe when they came to visit their girls at the restaurant. My mom would always start a conversation with the table next to them and say, pointing at us "the two cooking, are the owners and are our daughters." They were our biggest fans. I also made corned beef hash with poached eggs which went very well. So well that I will make it again this Sunday.
Loading salt in Windsor. We are taking this load to Chicago.
I recreated a meal from our restaurant days. The “Coco Catherine” Roasted spinach, bechamel, swiss cheese, 2 poached eggs, smoked salmon, sliced red onions and capers. It was really popular.
Our parents always had the smoked salmon when they ate at our restaurant. I always think of them when I serve smoked salmon and especially this Sunday for Mother’s day. We had the most wonderful mother and father.
. I had defrosted two turkeys to make a nice turkey dinner. I always mark on the menu board, 4 wings, two necks and gizzards. As each piece goes, I ask the crew member to scratch out the number and update how many I have left. This time I had 3 wings, (one of the wings pulled apart when I was removing it from the turkey, so it was basically just bones). The jokes started with the first person that read the menu board. Only three wings. What? Did you cook a one-winged turkey? I only had one turkey neck because there was no neck in the cavity of one of the turkeys. It was a fun, humorous supper. Everyone likes turkey dinner, and I like all the leftover turkey meat to make other meals. Monday May 5th was a beautiful calm day on Lake Superior. It takes over 24 hours from Superior WI which is at one end of Lake Superior to the Soo Locks which is at the other end of the Lake. It's nice when the weather is good because if not it is a long day of cooking on a bouncy boat. A smooth ride is always appreciated! I had wanted to make a Cinco de Mayo inspired menu to celebrate the May 5th holiday but decided to postpose it by one day and use up my leftover turkey instead. I used some of the turkey to make club sandwiches. I could only find mint flavored toothpicks and opted to forego the traditional four-cut segments of the clubhouse sandwich and just cut the towering sandwich in two. I couldn't get past the idea that the mint from the flavored toothpick might come through on the sandwich. To go with my clubhouse, I took out the bowl of leftover mini potatoes that I had been collecting at the end of each meal. I had enough to make a new favorite. I smashed each little potato exposing lots of little edges that would crips up in the fryer. I made garlic mayonnaise to dip the delicious little potato pieces, which had a light sprinkling of Adobo seasoning. They were delicious. I made turkey a la king for supper and also cooked some chicken to make butter chicken. I like to serve these two dishes together because it gives the opportunity for everyone to get something they like. Everyone likes Turkey a la king but not everyone likes butter chicken. I am always happy to have leftover turkey a la king and put it in the freezer to make turkey pot pie on a later date.
I like making and serving Turkey dinner. I always think of my mom when I make mashed turnips. My mom put bacon in her turnips. They were so delicious.
I decided not to use the mint flavored toothpicks to hold together the traditional four cut segments of the clubhouse sandwich and opted to cut the towering sandwich in two. The little crispy fried smashed baby potatoes were so good with the garlic mayo.
Butter chicken. One of mine, and the crews favorite.
. Tuesday May 6th We got to the Soo Lock just as I was serving Lunch. I popped out very quickly and got a few waves from the observation deck. Since our visit to the Soo Lock for the official 2025 season opening, I am now familiar with the Visitor Center and area. As I looked over, I imagined walking through and seeing the people we met in March. After serving Lunch I went out to sit on the bench and enjoy the view and sunshine. It was a beautiful spring day. I waved at a few people who were doing yard work. We were very close to shore, and I could hear a woman calling her dog, scolding him for not coming faster. These are some of the things you might not notice if you were on land, but they stand out and are noticeable when you are on the ship. My Cinco de Mayo meal turned out great even though it was a day late. It's the first and definitely not the last time I made my own pickled Jalapenos. They were so easy and delicious.
We were in the Soo Lock at lunch time but I sat outside below the lock. It is narrow and we pass very close to the shore line.
The Cinco de Mayo meal went well, even though I served it on the 6th. My chicken enchiladas were a first for some. For me it was a special memory because the first time I served chicken enchiladas was when I was chief cook here (Louis R days) in the early 90’s I have been making them for friends and family since then.
I started frying my own nacho chips since I came back in 2019. They are so crispy and delicious with a little Adobo sprinkled on.
The black bean soup fit in with the Cinco de Mayo themed meal.
This is the first time I made my own pickled jalapenos. They were easy to make and a hit!
Wednesday May 7th I woke to the sound of the foghorn. I parted the curtains in my room and it was very foggy. It wasn’t long before the sun came through the fog to reveal a beautiful day. Rule of thumb is that if you are at the Soo Lock at a particular time you are usually at the Blue Water bridge at the same time 24 hours later so I kept an eye on the passing scenery through the Captains dining room window wondering if I would have everyone served before, we passed under the bridge. I was serving an Asian steak and noodle dish which was fast and easy to plate. Everyone was in for Lunch and I still had enough time to go out and wave. Most ships I serve until almost 12h24 but this ship the crew comes in before 12h10. It does help make the cleanup faster. It was a beautiful day, and I put on my summer top to sit in the sun. I planned on waving to the Marine City Web cam and almost missed it. I was chatting with Lorraine (my sister, best friend and publisher.) We were laughing together. She said the water was so blue, she thought I was in the Caribbean. The Blue Water Bridge is named appropriately; the water that runs underneath really is blue. I hung up with Lorraine and when I looked up, there was the familiar lighthouse with the words Marine City painted on. I didn't even have time to stand up and did my cheerleader wave from the bench. For supper This morning we are loading salt for Chicago. Supper was easy, smoked meat and cabbage dinner. My second choice was baked trout, and I offered it with my chimichurri sauce or GPS (Ginger Pepper Sauce.)
I heard the foghorn when I wok up and when I parted the curtains I could see why.
The Asian noodle dish was fast and easy to serve.
I finished serving lunch just in time to come out and wave.
I was chatting with Lorraine and she said the water looked like I was sailing in the Caribbean.
I almost missed waving at Marine City while I was chatting with Lorraine
There is always so much to see in the river. This is the window in the Captain’s dining room.
It’s always nice when we are in the river during the day.
Thursday May 8th we were scheduled to receive groceries on arrival in Nanticoke around 15h30. I had served a baked ham and cheese sandwich for Lunch, an asparagus ham frittata or a roasted mushroom and beet spinach salad for Lunch. I planned an easy supper so that I could focus on taking on the groceries. As it turned out, the groceries did not come on arrival but came after I finished cleaning up my spaghetti dinner supper. The timing was perfect. I was happy with all the nice things that we ordered, and we are good for a few weeks. Everything fits perfectly in the fridge and freezer like pieces in a puzzle. It did not take long to unload in Nanticoke and when I woke on Friday May 9th we were already on our way to Windsor with a stop at the fuel dock. The fuel dock is past the salt dock, but most ships fuel first, so they know exactly how much salt they can load and still stay within the draft. We only fueled for about an hour and then turned around and made the short distance (a stone’s throw) to the salt dock Friday is fish day and I was happy I received pickles in the grocery order so that I could make my homemade tartar sauce. I also sliced pickles to go with my baked Reuben sandwich wrap. I made peanut noodles that turned out really good.
I like to serve baked sandwiches and they go well with a salad. I had roasted mushrooms and roasted beets on this salad. I made a balsamic dressing that went well.
I also had some of the baked sandwiches stuffed with bechamel, spinach, onions and tomato. One crew member said he didn’t see the sandwiches on the board he stopped reading when he saw something he liked. I suggest he always read to the end in case there is something better down the list.
It was easy to quickly clean up after the spaghetti dinner and receive the groceries.
I mixed the chimichurri into the rice and called it green rice. It smelled and tasted delicious.
The linen came with the groceries. There are little reminders around the ship of the Louis R Desmarais.
The baked reuben wrap was cheese and good. It went well with the fried carrots and turnip left over from the smoked meat dinner. I made a sauce that went well with the sandwich and of course I nice big pickle.
Fish and Peanut noodles, goes just as well as fish and chips.
Saturday morning May 10 we were loading salt, and it was a beautiful sunny day. I started my day by making pizza dough, I read the note that I wrote by my recipe, make a day in advance. One day I will actually make it in advance. We picked up three extra crew in Windsor which will ride with us to Chicago. As soon as I saw them pass through the galley, I quizzed them on how they would like their Saturday night steak cooked. One of our regular crew members is not particularly fond of steak, so I made a pasta dish. I put in some of the beautiful olives that came with the groceries. They were packed in a one-gallon yellow plastic barrel. They are so delicious, and when I eat them, I feel like I have been to my favorite store with the long olive counter and chosen the tastiest kalamata olives ever. I will make sure to feature these tasty treats in different recipes. I have always wanted to make focaccia, and I think an olive focaccia would be excellent
Pizza day is always a popular day.
Saturday morning May 10 we were loading salt, and it was a beautiful sunny day. I started my day by making pizza dough, I read the note that I wrote by my recipe, make a day in advance. One day I will actually make it in advance. We picked up three extra crew in Windsor which will ride with us to Chicago. As soon as I saw them pass through the galley, I quizzed them on how they would like their Saturday night steak cooked. One of our regular crew members is not particularly fond of steak, so I made a pasta dish. I put in some of the beautiful olives that came with the groceries. They were packed in a one-gallon yellow plastic barrel. They are so delicious, and when I eat them, I feel like I have been to my favorite store with the long olive counter and chosen the tastiest kalamata olives ever. I will make sure to feature these tasty treats in different recipes. I have always wanted to make focaccia, and I think an olive focaccia would be excellent
It was nice in the early morning sun while I waited to wave at the Blue Water bridge.
coffee always tastes good outside.
Sunday brunch eggs benedict was a success
Some of the crew went for the traditional egg muffin.
Lorraine dropped off books at Lock 3 in the Welland canal. She mail books to the Toledo Museum and we will let you know when they have arrived. She will also be happy to mail out your book orders.