A little adventure and a whole lot of relaxation

Parade of Sail in Somes Sound 
photo courtesy of Sarah O'Connor

August 2016 

Schooner Heritage
P O Box 482
Rockland ME  04841


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Hello Shipmates,
Oh my!, how this wonderful summer is flying by.  The weather has been superb.  We sure have enjoyed a lot of wonderful lobster picnics, sailing, quiet harbors with lots of breathtaking sunsets, and clear summer nights with stars and full moons. Lots of special events have been highlights of the summer, as have the wonderful guests, terrific food and just plain good times. Our great crew have provided music in the evenings, and there have been shared stories, maritime history, and lighthouses.  We're just having such a great time!!!

August 2nd, in celebration of Acadia National Park's centennial, we took part in a Parade of Sail in Somes Sound. 

photo from instagram: @mishayla_planepaper

Besides lots of windjammers, there were small sailboats, powerboats, even some kayaks. What a spectacular sight!

photo by Christophe Lemaire


The Galley 

There's almost always something cookin' in the galley. 

Breakfasts of blueberry pancakes with Maine maple syrup, or piping hot old-fashioned oatmeal and delicious banana coffee cake  -- what a way to start the day.  The enticing aromas of bread and cookies baking in the woodstove make us check our watches, wondering how long until lunch, even though we've just finished breakfast.

Captain Linda's vanilla ice cream and hot fudge cake, blueberry buckle, and spinach lasagne are just a few of the recipes that returning guests request during our trips.  

Today we had one of Linda's favorites after lunch: shortbread cookies. In case you'd like to make some, here's the recipe.

Shortbread Cookies

Mix together
2 1/2 cups of flour
1/2 cup of sugar
1/2 t. salt

Cut in 1 cup (2 sticks) butter, softened.

Use fingers to mix until dough is formed.  Roll into 1" balls and place on an ungreased cookie sheet.  Flatten to 1/4" thickness.  Bake at 375 degrees for 12 to 15 minutes until tops start to crack.  Watch them closely.  As soon as the edges start to brown, remove them from the oven.

Makes approximately 3 dozen.  

We've heard from many of our guests that this year's trip was the best they've ever had.  The sailing, the food, the crew and camaraderie all got top marks.  

Here are a few comments from emails we've received this month:

"I just wanted to drop you a line to let you know what a great time I had on the July 31st cruise.  The Parade of Sail into Acadia was a particular highlight and one of the coolest things I've ever been a part of.  Capts. Doug & Linda were awesome - I really enjoyed listening to Capt. Doug's stories about the things we were seeing along the way.  The Heritage is a wonderful way to see the Maine coast.  I can certainly see why you have so many return customers."  -- Bill L., Pennsylvania

photo courtesy of Fred LeBlanc

"While each of the trips have been great, this one was the best and I appreciate the warm and caring attitude of the captains and crew."  -- Barry M., California

photo courtesy of Frank Hamilton

"My husband and I returned from our voyage on Saturday, August 27th. It was a fantastic experience! Please express our gratitude again to Captain Doug, Captain Linda and the entire crew for their hard work and dedication to making each voyage memorable. We have many stories to share with friends and family!"  --Linda M., New York

A quiet anchorage, a long leisurely row

"We enjoyed ourselves and made friends. We would love to join you again. I hope Captains Doug and Linda observed my heartfelt wave from aloft over Southern Harbor last Friday evening. You are the best!" --Ted W., Maine
(Ted is a pilot and "waved" with the wing while flying over.)


We hope that you can sail with us on one of our remaining trips.  We'll soon be completing our 50th season of sailing windjammers.  Who would have thought that!!!  

photo courtesy of Peter Snedecor

All the best,