We're all buttoned up now here at the North End Shipyard. All the floats are out of the water and stored ashore, and things are cleaned up and put away.
photo courtesy of Shary Fellows
The schooner Heritage is all set for winter, too. The small boats are ready and waiting for next season, the blocks are sanded, painted and varnished, and the new rudder for Clark Kent is finished and in place. We've completed all the work we need to do on the schooner until spring.
We recently made a trip to East Boothbay to visit our sailmaker, Nat Wilson, and deliver some hardware for the new main sail he'll be working on next month.
Known around the world for his sailmaking abilities, he has made sails for the USS Constitution, the USCG training barque Eagle, the schooner Heritage and many others. Back in the 1990's he worked with the North Cloth company to develop 'Oceanus', a polyester fabric that has the appearance of traditional sail canvas while being more durable and lighter. We appreciate the fact that it's lighter in weight, especially when we're raising the main sail.
We're fortunate to have such a talented individual close by.
What a surprise we found in our cellar after the big rain storm last week. Here we are replacing the storm water drainage pipe between our house and the street. That's Doug with the pink hat down in the trench.
The pipe had a root ball blocking drainage! We got right on it and it's all fixed now although the lawn is still in need of landscaping and the driveway needs some repair work.
In the Galley
Here's a yummy breakfast treat for Thanksgiving when the crowd is around. We always enjoy it aboard and it's easy to prepare.
Banana Coffee Cake
2 c. flour
3/4 c. sugar
2 t. baking powder
1//2 t. baking soda
1/2 t. salt
Cut in 1/2 c. margarine or butter.
1 egg plus enough milt to make 1 cup.
1 1/2 c. mashed bananas (approx. 1 banana)
2 t. vanilla
Mix to blend. Pour into an 8" x 8" greased pan.
1/2 c. brown sugar
1/4 c. flour
2 t. cinnamon
Cut in 1/4 c. margarine or butter.
Sprinkle over batter before baking. Bake @ 400 degrees until top browns (about 15 minutes) and then reduce the heat to 375 degrees until done (20-25 minutes).
Turkey soup is always a cool-weather favorite. It's easy to put together and you can make tasty use of your left-over turkey from Thanksgiving dinner. Sooo good!
Heat 2 T. olive oil in a large pot.
Add and gently saute
1 1/2 c. carrots, peeled and chopped
1 1/2 c. chopped celery
After 5 minutes or so add
2 c. chopped onions
4 cloves garlic, minced
Add a little water, cover and cook for another 5 minutes.
Once the vegetables have softened a bit, a
1 1/2 qt. water and bring to a boil.
1/2 t. parsley
1/2 t. each of sage, rosemary, thyme, basil & marjoram
3/4 t. soy sauce
1 1/2 c. turkey, cooked and cut in bite-size pieces
1 1/2 c. rice, cooked
Simmer for an hour, adding salt and pepper to taste.
More water may be needed when the turkey and rice are added. Other vegetables such as broccoli, corn or mushrooms can be added. Soups are great for using up leftovers.
We'll be traveling to Long Island for Thanksgiving dinner with family.
Wishing you a Happy Thanksgiving!
photo courtesy of Dick Loehr