SCHOONER HERITAGE

A little adventure and a whole lot of relaxation

photo courtesy of Tim Sullivan

January 2016

Schooner Heritage

P O Box 482

Rockland ME 04841

1-800-648-4544

schoonerheritage.com

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Happy New Year Shipmates,

It's been a busy month since we sent out our last newsletter. We've made a few trips south, visits with our daughter and her husband in the Boston area, to the Maine Maritime Museum and to a Sports Clinic in Connecticut.

This week Doug had a sports medicine procedure to help his knees and is wearing specially fitted braces. He has to be waited on for the next few weeks but taking it easy doesn't come naturally for him. Killer, the cat, is making sure he doesn't get up too often.

Here's Capt. Doug and Rachel putting the finishing touches on the garden arch at Rachel and Justin's home. You saw it under construction in the last newsletter and here it is finished and in place. While we were there we celebrated Rachel's birthday and watched the playoff game between the New England Patriots and Denver Broncos. We won't discuss the outcome.

As you might have guessed by now, Linda is usually the one thinking of taking photos during their travels to share with you. Here's Capt. Doug conferring with Nathan Lipfert, senior curator at the Maine Maritime Museum. It's a wonderful museum if you ever have extra time before or after a trip aboard.

Blasts from the past:

These two pictures were taken more than 40 years ago. Do you recognize these people?

Capt. Doug checking the ice damage along the Kennebec River near where we rebuilt our first schooner at the Maine Maritime Museum in Bath.

Yes, and even without seeing her face, you can tell this is Capt. Linda very studiously taking measurements on an old schooner in New Jersey.

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From the Galley

Comfort food is good whether aboard the schooner or at home. Here we have New England Boiled Dinner with corned beef, cabbage, potatoes, onions and carrots.

Very easy to prepare and it doesn't take much tending until the last hour. Put a corned beef brisket in a large pot with enough water to cover it. Add ground pepper to taste, a couple of cloves of finely chopped garlic, and mustard ( a teaspoon of dry, prepared or seed). Cover it and simmer for about 3 hours or until tender. Drain off enough liquid to another pot to boil the vegetables -- five carrots, three potatoes, three onions and a third of a head of cabbage, cut in wedges. Serve with mustard and horseradish on the side. Bon appetit!

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Sunrise on January 17th, 2016

This would be Benjamin Franklin's 310th birthday!

It's winter here on the hill overlooking the shipyard and the schooner. Stay warm.