SCHOONER HERITAGE

A little adventure and a whole lot of relaxation
  
Monday afternoon's anchorage
photo courtesey of Fred LeBlanc

November 2014
  
 
 
Schooner Heritage
P O Box 482
Rockland ME  04841
1-800-648-4544 
schoonerheritage.com

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Hi shipmates,

We got an early taste of winter on November 1st and 2nd with lots of wind, rain and snow.  It was minor compared to the extreme weather Buffalo has recently experienced but trees and large tree limbs came down, knocking out our power for more than a day. Even though the shipyard shop has windows, it was difficult to see to varnish Lois Lane on such gray and stormy days.  After lots of TLC and many coats of varnish, she's been moved to her winter storage spot all ready to go for next summer.
Linda admiring the newly varnished Lois Lane


Those of you who have been aboard on the last trip have an idea of what happens to the schooner gear once the sailing season is over.  Everything, and we mean everything, is taken ashore and stowed away. If you haven't been here on that day, let us show you. 
 
All of the shore boats plus the yawl boat are made ready for winter storage.  That's Lois Lane wrapped in the green tarp while in the background is New Meadows under the window and the deck boxes stacked up to the right.  Behind us is Archie, also securely tucked in a tarp.  

Upstairs in the same building near the schooner more gear is stowed.


The six sails (can you name them?) are furled and piled at the back of the bin. Mattresses are to the left hiding the 60 lifejackets.  To the right are all of the blocks.  

A pile of lines, 4 feet high by 6 feet in diameter, as well as dishes, pots & pans, sheets, blankets and pillows are stowed in another bin.  All these things come off the schooner the last day of the season.  It's a beehive of activity!

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We haven't planned any trips this fall but hope to get a few more opportunities to drive our Excaliburs before winter really sets in.  Maritime history gatherings are always fun at the Maine Maritime Museum as well as at our's and friends' homes.  
This sculpture of the six-masted schooner Wyoming stands on the original vessel construction site at the Percy & Small Shipyard, now the Maine Maritime Museum in Bath.  Doug's plans of the Wyoming were used when creating the sculpture.
photo courtesy of the Maine Maritime Museum
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Thanksgiving is coming right up.  Our daughter, Rachel, and her husband, Justin, plan to join us here in Rockland. Many of you have enjoyed our traditional "Thanksgiving dinner" aboard the schooner.  Here are a few recipes we make aboard that you might enjoy.

Bread Stuffing
Saute in olive oil, 1 small onion, chopped, and 2 stalks of celery, chopped. Pour over four to five cups of bread cubes in a baking pan.  Add 1/4 t. marjoram, thyme, sage, parsley and pepper to taste.  Add olive oil to loosely hold mixture together.

Optional: chopped walnuts, craisins, chopped apples

Add equal amounts of decaf coffee and orange juice until mixture is moist. Cover with foil.  Stir occasionally.  Bake uncovered to crisp top.  
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Winter Squash
Our favorite is butternut although this recipe will work with other varieties like acorn, buttercup, hubbard.
Cut squash into serving size pieces with skin left on.  Sprinkle with nutmeg, salt, pepper and olive oil to taste.
Place in covered pyrex dish in microwave.  Cook on high until squash is done to desired softness, about 6 minutes, depending on the quantity.  You can also cook this in the oven in a regular baking pan, covered with foil.

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Here's a simple, tasty, Thanksgiving recipe which you can make to suit your preferences for sweetness, spice and gluten content. For a gluten-free dessert, omit the flour and add more oatmeal. 

Capt Linda's Apple Crisp
Fill an 8" greased pan with peeled apples, cut into wedges as in a pie.  
Add and mix 1 T lemon juice 
Add 1/4 t. nutmeg 1 t. cinnamon, and a 1/2 c. sugar

Topping:
Melt 3/4 c. margarine or butter and remove from heat 
Mix in 1/2 c. oats and let set so the oatmeal absorbs the butter
Add 1/2 c. flour and mix.

Sprinkle topping over apples.  Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until the apples are done and juices bubble.  Serve in wedges alone or with whipped cream or ice cream.  Enjoy!
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Often times we hear from people after Thanksgiving as conversations around the holiday table have prompted them to plan a vacation aboard.  If you and your family would like to have a relaxing vacation where you don't have to decide on the itinerary or plan and prepare the meals, come sail with us. Give Shary, and her assistant Coco, a call to reserve your favorite cabin.

photo courtesy of Dick Loehr

Wishing you a very Happy Thanksgiving,
    DLSig2


Countdown to our first trip:  196 days