If you haven't signed up for a trip this season, as an extra incentive, we've lowered the rates for many of our trips.  Check out our schedule at www.schoonerheritage.com.  If you have already reserved your berth, we'll be sure that you have the advantage of the new pricing as well!  

 

We'll be looking at islands and wildlife and birds (there are a lot more eagles and osprey now). 

 

 

We'll be watching the full moon rise or the stars pop out.  

photo courtesy of Bill Fleet

 

This season the food will be great.  Capt. Linda, as last year, will be more in charge.  

 

 

 

Put 1 lb of lentils in a large pot 

Add 2 1/2 quarts of water and simmer for 1 hour

 

Add

4 cloves of garlic, minced

2 cups of chopped onion

2 cups of chopped celery

2 cups of  chopped carrots

Simmer for another hour

 

Add

hamburg mixture (recipe below)

1 potato, finely chopped

1 15-oz can of diced tomatoes

Simmer for a final hour

 

More water can be added during the last two hours of cooking for the desired consistency.  Lentils do soak up water as they cook.

 

2 lbs of ground beef or turkey, cooked

 

 

Spring outfitting continues.  It is always a challenge to fit everything that has to be done into the weather windows we have.  We keep the winter cover on until we get all the varnish work completed. Last week the cover came off and now it's time to concentrate on the outside of the schooner's hull. We just finished putting up the topmasts. Next up: all those lines and sails.