Saturday November 29, 2025 I use marinetraffic myself to see
where we are, and I noticed that we still had a way to go on Lake Superior. It felt smooth, and on my way to get the hot water to add to my ground coffee in my French Press, I took a quick look out the side door, and it looked as smooth as it felt. I started my day making bread dough. I enjoy making bread, and as long as the crew continues to enjoy eating it, I will happily make it daily. After I finished making the bread, I tried a new cookie recipe and put a note on the board asking for feedback and whether it was worth making again. I received a unanimous yes! Make them again. As the cookies were baking, I started the bean and bacon soup. Usually, I use dried Navy beans, but we don’t have any, so I used canned white beans. I took two of the cans, drained and rinsed them, then added water and emulsified them to give the soup a nice texture. I was actually happy we didn’t have the dry navy beans because it made me try something new, and it turned out to be a success.
The Atlantic Huron has a convection oven, and everything you put in comes out perfect. It bakes/cooks evenly. I wish each ship had one of these convection ovens. The bottom and top of the bread cook evenly, giving the best results. The Spruceglen has a convection oven too. I have to change my timing for everything when a ship only has the traditional stoves. They are usually as old as the ships, and they often have a hot spot, so it is important to move the food
around so it cooks evenly. Moving side to side and from back to front. It took me a couple of days to figure out the stove top on the Huron. Now I walk in and don’t have to think about where I place my pots. In the photo above is a photo of the meatball subs I made for lunch. The second choice was meatballs on pasta. The third choice was a fried egg sandwich on a homemade bun.
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