Trip Spotlight: Celtic Among the Isles

photo courtesy of: Ralph Smith

photo courtesy of: Sofia Soderberg

We're very excited to announce a new trip in our schedule for 2024. After having such a great time as part of the Schooner Gam in 2023, duo Drank the Gold will be joining us on a misty sojourn through the isles of Penobscot Bay this September. Watch the foliage change during the day and in the evening cozy up in our wood-paneled galley to a concert of Celtic melodies. A perfect soundtrack to the rhythm of autumn.

photo courtesy of: Sofia Soderberg

Offcuts & Tailings... Shipyard LEGO

A lot of time this month has been spent repairing the shipyard after the two big January storms. Both our dock and dock building sustained some damage; fortunately nothing we couldn't fix with the help of a rented tele-handler. One day it lifted up the whole dock without breaking a sweat, the next it plucked massive rocks from under the dock as we set new pilings under the building.

Fiona has been busy maintaining the rig as part of our rig work.

1. After peeling back the old serving and parceling, the bare wire is brushed with a lanolin mixture.

3. Pine tar is then applied to the parceling.

2. Next is wrapping the wire in parceling made from cotton sheets, wrapping the opposite direction that the wire runs.

4. Tarred marline is then wrapped, or served around the wire with a serving mallet.

The final step to protect the rigging is multiple coats of a mixture of pine tar and turpentine.

And Now For Something Completely Different

Photo courtesy of: Sofia Soderberg

If you're not hungry now, after looking through these pictures of culinary highlights you certainly will be! To start us off who could forget one of Marty's beautiful charcuterie spreads featuring delicious fruits and local cheeses or a fish platter loaded with smoked and tinned fish, schooner-made pickles, and tasty condiments.

Photo courtesy of: Nate Cooper

This ceviche featuring local-caught halibut was a perfect snack on a warm Maine afternoon. The light citrusy flavor of the ceviche compliments the mild halibut perfectly.

Photo courtesy of: Nate Cooper

Every now and then the galley really likes to show off with a plated dinner. Pan seared cod on top of a sweet corn and golden chanterelle risotto, accompanied by burst cherry tomatoes and roasted carrots.

Photo courtesy of: Nate Cooper

How could we forget dessert? This lightly sweetened cornmeal cake with cream cheese frosting, topped with a healthy serving of fresh strawberries, was the perfect ending to dinner.

You might be a bit hungry by the time you reach this bit, so we decided to put in a recipe to make at home. Warning, this will not taste as good as when eaten on a schooner.

Smoked Mackerel Pappardelle

2 C. Heavy Cream

2 T Butter

1 T Minced Garlic

1 Tin Smoked Mackerel, about 6.5 oz

Salt & Pepper

Chopped Chives & Parsley

1/2 lb High Quality Dried Pasta

Directions

Melt butter and sauté garlic in a small saucepan until fragrant over medium heat. Add heavy cream and bring to a low boil. Do not let it boil over--simmer on medium heat for about 20 minutes until thick.

While the cream is reducing, bring a large pot of salted water to boil. Cook the pasta according to the directions, drain, and return to the pot.

Drain the canned mackerel and combine with the cream sauce, carefully breaking up the mackerel and stirring into the sauce. Add the chopped chive and parsley, leaving a small bit out to use as a garnish later. Season the sauce with salt and pepper to taste.

Fold the sauce into the pasta, making sure to combine thoroughly. Serve sprinkled with more chive and parsley. Enjoy!

Congrats to Courtney and the rest of the Maine Maritime Academy sailing team for escaping the cold Maine winter and making it to sunny California! While there the Mariners took first place in the Harbor Cup for the first time in 14 years!

Our local ski area, the Camden Snow Bowl, is home to a unique sporting event fit for our icy Maine winters: the US National Toboggan Championships. We had a great time watching the sleds fly by at speeds over 40 miles an hour. The only regret we had was not building a toboggan of our own! What should we name our toboggan team for next year's race?

Nate has stayed busy fueling the office during coffee breaks and practicing new recipes for the season. We never know what he's going to bring whether its honey-glazed coffee cake, homemade bagels, Dark'n'Stormy bars, blondies, banana-nut muffins... the list goes on.

From Beside the Wheelbox...

Well its certainly been a busy month around here, while some of our projects have grown in scope it will be grand to see all of the additions and improvements come together. We have a railway schedule roughed out and will begin hauling vessels for the 50th consecutive year at this beautiful little shipyard we call home.

I am often reminded how truly special this thing that we do is in so many ways with joys to be found in the small, the larger, and even the mundane. The satisfaction of supporting our beloved schooner in such sustainable way while sharing so much with our guests and friends out on the bay, or even just a good fit on some tricky joinery just feels good. We enjoy so much of what we do and hope to see you again this summer.

I hope you all are faring well with the changing of the clocks......I have yet to fully recover... . You'll be hearing from us again before long, there is far too much going on to fit in just one newsletter.