A little adventure and a whole lot of relaxation

Sunrise at Burnt Island August 10, 2015
taken by Capt. Linda during her morning row

  August 2015
Schooner Heritage
P O Box 482
Rockland ME  04841


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Hi Shipmates,

Another month of sailing, visiting our favorite anchorages, spending time with old friends and meeting new ones.  What a life!  Here are a few pictures that will make you feel like you're aboard.

--Dick Loehr
Linda and Ben on the mainsail throat halyard.  How many times do we do this in a season?  We've lost count but it's a great workout.

Bell Buoy
Bell Buoy
Video AND audio of one of the many bell buoys we've passed this year.

--Dave Emch

One of our favorite anchorages is the quintessential Maine fishing village of Stonington, 80 miles from Rockland by car, 20 by schooner.

--Dick Loehr

Back from Lobsta Island and furling the mainsail.  It was a great picnic.

--John Welzenbach

Overlooking the Bass Harbor Bar at the mouth of Blue Hill Bay, the Bass Harbor Light is one of the most photographed lighthouses on the eastern seaboard and we're lucky enough to see it several times every season.

--Capt. Linda J. Lee

The main and fore are down and furled.  Now it's time to furl the head sails with some help from a few of our sure-footed passengers.

Dave Emch is on a six-year journey traveling the edges of America and writing a daily blog of his experiences.  He recently joined us for a trip.

He's done a remarkable job retelling the building of the schooner, and capturing the time he spent aboard.  There are five articles and the photos are a real treat. Post one talks about Doug, Linda, and building the schooner, two the first full day aboard, mate, Ben Welzenbach, and cook, Sean Grimes.   Posts three, four and five have the same format: a little about the cruise, crew, places visited and the people aboard.   


From the Galley

With fall just around the corner, this year promises a bumper crop of apples so what better recipe to share this month but the one for apple pie. Canada Tom and Sean cooked up this one on a recent trip.  Yes, that is the 18-inch cast iron frying pan which we take to Lobstah Island.  Makes a great pie pan too!



Apple Pie


Peel and slice 6 apples per pie.  We like to use an old-fashioned antique apple peeler and then a slicer/corer. They do most of the work. Place the apples in a bowl and sprinkle with cinnamon and nutmeg to taste.  Add sugar and mix.  

Linda's Pie Crust

Mix together 2 c. flour and a dash of salt.

Cut in 2/3 c. shortening or butter.

Check for correct amount of shortening before adding water by squeezing pastry between fingers. About half of the test mixture should turn darker showing the shortening.  

Add 1/4 c. cold water, a little at a time.  Crust should not be too dry and crumble nor should it be sticky.  Form into 2 1/2" balls.  Roll out on floured board. Carefully loosely fold into quarters. Set aside one for top crust and place the second one in the pie pan.


Add the apple mixture.  Add a pat of butter, cover with top crust, seal edges, and cut vents in top crust.  


Bake at 425 degrees for 10 minutes then at 350 degrees for 40 minutes.





We have only six trips left this season.  There's still room on most of them if you'd like to join us.

All of our best,