Well it was thanksgiving this week, we had a 3 day meal
We were unloading all day on Thursday but we still did a traditional meal
Turkey, ham, dressing and all the trimmings
The next day we did it up all the way
Fillet minion, 10 oz lobster tails
Pumpkin pie, mincemeat pie, apple pie, pecan pie, mashed taters, gravy, shrimp cocktail, 5 times of cookies, apple cider
Then the next day prime rib and shrimp scampi
It was a lot of work but it was worth it to see the joy on the faces of the crew
NOAA
Sunday, November 25, 2012
Monday, November 12, 2012
Thank you vets
It's Veterans Day and I want to thank all those who have, are, and will serve our country.
As for life on board, it continues as it always does, the ship never stops except for fuel or to load or unload
It is a living breathing workhorse 24/7
The weather has turned cold and the deck hands are breaking ice on the bow as we get ready to dock at duluth MN.it's cold hard work, you need to keep that in mind when preparing the food.
We are just about ready on our thanksgiving planning, food order has been sent and waiting approval
It will be a very busy two days prepping for and cooking a feast for the crew but they deserve it and the look of satisfaction and the smiles will make it all with it.
The menu will be surf and turf
10 oz fillet minion with lobster tails and clarified butter, plus many sides and appetizers and deserts. I'll try to remember to post it afterwords.
Well it's back to work
Till next time
May your sausage never spoil and your onions never burn
As for life on board, it continues as it always does, the ship never stops except for fuel or to load or unload
It is a living breathing workhorse 24/7
The weather has turned cold and the deck hands are breaking ice on the bow as we get ready to dock at duluth MN.it's cold hard work, you need to keep that in mind when preparing the food.
We are just about ready on our thanksgiving planning, food order has been sent and waiting approval
It will be a very busy two days prepping for and cooking a feast for the crew but they deserve it and the look of satisfaction and the smiles will make it all with it.
The menu will be surf and turf
10 oz fillet minion with lobster tails and clarified butter, plus many sides and appetizers and deserts. I'll try to remember to post it afterwords.
Well it's back to work
Till next time
May your sausage never spoil and your onions never burn
Thursday, November 1, 2012
Back at sea
Well I'm back on board after two weeks off, serving as second cook on the American Century, we have the regular chief cook on now. Competent cook but not my style 😄
We just weathered the storm sandy
Not bad we hugged the north shore of superior till we crossed over and anchored east of whitefish bay. Not bad waves, 10 to 13 footers
This ship rides them well
Back to the food, remember that a happy crew is a well fed crew
We are here to serve them
If your food doesn't satisfy them they won't work well or get along well
So remember you are in a Service industry!
Till next time may your eggs never break and your sugar never clump
Ps, my condolences to the crew and family of the HMS bounty that went down in the storm with the loss of two life's
We just weathered the storm sandy
Not bad we hugged the north shore of superior till we crossed over and anchored east of whitefish bay. Not bad waves, 10 to 13 footers
This ship rides them well
Back to the food, remember that a happy crew is a well fed crew
We are here to serve them
If your food doesn't satisfy them they won't work well or get along well
So remember you are in a Service industry!
Till next time may your eggs never break and your sugar never clump
Ps, my condolences to the crew and family of the HMS bounty that went down in the storm with the loss of two life's
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