As predicted, we finished loading in Superior, WI, and were on our way mid-morning. The photos on the previous page were taken inside the breakwaters, and the water was calm. I was more than happy when we made our way out onto the lake, and it was still calm, looking like a smooth crossing of Lake Superior. Friday is usually Fish and Chip night, and with the calm water, I felt good turning on the deep fryer to make my famous Fried Fish and French Fries. I made a batch of my homemade tartar sauce. I usually add dill pickles and green onions to Hellman’s mayonnaise. We didn’t have any green onions left, so I used regular onions. I was careful not to add too much. I love tartar sauce. For those who prefer to avoid fried foods, I made baked Haddock and offered it with chimichurri. Before I joined the ship, I asked the regular cook to please order four boxes of parsley so that I could make the delicious green sauce. It is made with olive oil, so you have to take it out of the fridge and let it come to room temperature. I take it out of the refrigerator for almost every meal. There is one crew member who does not like fish, so I made a tomato tart, something for everyone. I used the last of the mozzarella to sprinkle on top. The fresh basil on top added a nice extra flavor. I love cooking with fresh herbs, and usually order fresh basil, thyme, and cilantro when I order groceries for the ship. The parsley, thyme, and basil are on the order sheet. Cilantro is a special-order item. When I am home, I like to buy fresh dill too.
It was a beautiful evening, and I kept taking photos as the sun set. It definitely was the calm after the storm. I appreciate the calm, especially after the rolling we experienced on Wednesday.
The bottom-right-
hand photo made me take a second look. There was just a sliver of pink sky. Even though it was just a sliver, in my mind I recited the familiar phrase pink sky at night, sailors’ delight...
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