A little adventure and a whole lot of relaxation

Pete Owens 

Schooner Heritage
P O Box 482
Rockland ME  04841


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Upcoming Special Trip
 Buckley Smith
sketch by Buckley Smith
Set sail July 13th with us for an adventure-filled six-day trip.  Highlights include a special emphasis on DownEast Maine's lighthouses, a parade of sail, and the chance to watch and learn from an internationally known artist, all in the same week.  Wow!
We're looking forward with much anticipation to having Buckley Smith join us for this trip. With an eye for the sea and the vessels that sail it, Buckley will offer pointers in a very informal and relaxed setting to all those interested in illustrating their journals or creating a sketch during the trip.  Bring along your favorite sketching medium: soft pencils, colored pencils, charcoal, and/or pen and ink.
Guests aboard for past Lighthouse Trips have taken home pictures and stories of close to twenty lighthouses.  Topping off an exciting week, we'll join several of Maine's famed windjammers for the Parade of Sail in Rockland Harbor, and have the chance to tour the Rockland Breakwater Lighthouse.  
Cabins are still available for the July 13th trip.  If you can't get away in July, perhaps Lighthouse Week sailing August 17th will fit your schedule.  Hope you'll join us for one of them.  Give Shary a call to reserve your spot. 1-800-648-4544
From the Galley
lobsters Capt. Linda's Lobster Dip
This is a wonderful way for everyone to get a taste of the left over lobster, if there is any!  Jan, a wonderful cook who's sailed with us many times, helped me concoct this delectable dip.
1 cup lobster, cooked and chopped
1/2 teaspoon garlic powder
1 teaspoon horseradish
1/2 teaspoon worcestershire sauce
1/2 cup mayonnaise
1 cup sour cream (or low-fat plain yogurt)
dash of pepper 
Mix the sour cream and mayonnaise.  Add spices to taste.  Stir in lobster.  Chill for 1 hour.  Serve with crackers.  If a round loaf of schooner-made bread is available, the center can be cut out, to make a bowl.  Place the loster dip in the "bowl" with small pieces of the "cut-out" bread arranged around the edges for dipping.  It tastes wonderful.
Yield: 2 1/2 cups.  Serves 10.
When preparing the lobster, be sure to check for cartilage, sand, etc.  DO NOT wash the lobster as washing will remove the color and the flavor.  Pat with a dry paper towel to remove any discolorations and any tomalley.
 From the Guestbook


"Why did I wait so long to sail again!  I had some slight misgivings given the financial markets but rather than invest and lose money, a vacation is something I get a return on.  I have pictures and wonderful memories of my time aboard." --HB 
"From the deck of the schooner you get to see Maine as very few others do.  The people who go to Maine to stay in the Grand-Ritz Hotel and Tourist Emporium miss the real Maine.  Captain Doug and Captain Linda are part of the real Maine." --CC
With three months of sailing ahead of us, we're looking forward to seeing many of you again this season.