Spring outfitting has begun and have we been busy!
There's a lot to be done up high before the winter cover comes off, especially pine-tarring the mastheads and rigging, as well as scraping and greasing the masts. These jobs need to be done while the cover is in place so the deck doesn't get covered with pine tar and grease.
Getting to the top of the masts is much easier this year, thanks to the manlift.
Meet Theo, our newest crew member. He's from northern Utah and when we first talked with him about working on the Heritage, we knew he was going to fit right in. Here he is busy painting the anchor chain box.
photo courtesy of Sam Clark
We all know that Ben is a man of few words but would you ever have suspected we'd catch him lying down on the job?
Well, we did. Here he is, lying on the
Heritage's centerboard. Big isn't it. It isn't necessary to take it out every year which is good because it's quite a job to maneuver it out of the centerboard trunk. Fortunately it's in good shape. It just needs to be pressure-washed and painted.
With the centerboard out, we'll be able to use the paint sprayer to coat the inside of the centerboard trunk with bottom paint.
On the marine railway
It was a beautiful sunny Saturday afternoon and Capt. Doug along with several others worked on the roller boxes. They play an important 'role' on the marine railway, making it possible for the car to move on the tracks when vessels are hauled or launched.
We're planning to haul the
Heritage on this coming Sunday, the 23rd. We'll be sure to include photos in the next newsletter so you can see our progress.
Lost & Found
During the winter we received a package from some folks who live in Brooklin, Maine. They had been walking along the high-tide mark in front of their home and found this Heritage hat. Doug lost it last season on a breezy day and thought that was the end of it. We never imagined that we'd see it again!
From the Galley
Coffee Cake with Fruit Topping
2 c. flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
Cut in 1/2 c. butter
In a cup beat 1 egg and add enough milk to measure one full cup. Add to dry ingredients.
Add 1 t. vanilla and mix to make batter.
Pour into a 9" x 13" pan. Layer thin-sliced apples, peaches, pears, plums or berries (we used blueberries) over the batter. Sprinkle with brown sugar. Add nuts if desired.
Beat 1 egg with 1/4 c. cream or half & half, then pour on top of fruit.
Bake at 350° for 30-45 minutes until done.
We had it at coffee break this morning and it was a big hit!
Rachel and Justin are parents
and we're grandparents!
Anna Elizabeth arrived in the wee hours of April 2nd. At birth she weighed 8 pounds, 9 ounces and was 21" long. She has long legs and long fingers, and the sweetest face.
Capts. Linda & Doug and Anna (3 1/2 days old)
It's just about a month and a half before we leave the dock. We're looking forward to seeing all of you who have signed up for a trip. If you haven't made plans yet, won't you join us? We'd love to see you.