SCHOONER HERITAGE

A little adventure and a whole lot of relaxation

April 2014

Schooner Heritage

P O Box 482

Rockland ME 04841

1-800-648-4544

schoonerheritage.com

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Hi Shipmates,

Spring outfitting is in full swing! We hauled the schooner out on our marine railway last Wednesday evening and launched on Monday late morning. It's quite a production to move her from the cradle back into her berth. Many of you have said you wished you could be here to see the event so we have a few photos to show you.

Heading down the ways

Ahhh! Back in the water

Sparring with the jibbooms as she jockeys for position

Working her way around the Isaac Evans

Back in her berth

The crew persevered through sun, rain and raw cloudy days to get the hull cleaned off, sanded and painted.

Capt Doug using the heat gun and scraper

Capt. Linda pointing out the draft mark she's recently repainted

Four crew members working their way along the starboard side of the hull

Having finished getting her back to the dock, the crew took a moment to smile for the camera before leaving for a much deserved day off.

They're friendly and considerate as well as being conscientious hard workers and we think you'll enjoy their company this season.

As we head into May tomorrow we're looking forward to the warmer days of June and beyond. Because of the cool overcast day today, a hearty noontime meal was in order, piping hot meatloaf right out of the oven with rice and a tossed salad on the side.

The crew devoured it with just a tiny square left at the end of the meal. The consensus was two-thumbs up. Here's the recipe if you'd like to try it.

Heritage Meat Loaf

1 lb. ground beef

1/4 c. chopped onions

1/2 t. minced garlic

1 egg

1 c. oatmeal

1/4 t. Worcestershire Sauce

1/4 t. tamari

1/2 t. oregano

1/2 t. basil

1/2 t. thyme

1/2 t. parsley

1/4 t. marjoram

1/4 t. sage

pepper to taste

1/2 c. ketchup

Mix all the ingredients with your hands in a greased 8" x 8" baking pan. Pat down so the top is smooth. Bake at 375 degrees for 45 minutes. Check to make sure center is cooked enough. Serve with ketchup, steak sauce, or barbeque sauce. Enjoy!

A nice meal especially on a chilly day. Left overs can be enjoyed in a sandwich or can be put into a soup.

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We can't wait until we sail out past the breakwater in just about a month, a just reward for eight weeks of sanding, painting and toting gear from storage back aboard. We hope to have you join us.

Appropriately attired for a pirate wedding aboard