Sailing Vacations
A Maine Windjammer

Good morning and a Happy Valentine’s Day to all! Although it’s not a surprise to anyone, chocolate aboard the Mary Day is a weekly (daily, for some) treat. Mary makes the best chocolate desserts by far and we seem to never tire of them. With much research done this winter we have come up with a new recipe to add to Mary’s repertoire…. and we’re willing to give you a sneak peek, or taste, as to what you may find aboard this summer. It’s a chocolate covered brownie, filled with chocolate chips….ooo, la, la…. It is simply divine and easy to make! We’ve made it this week in honor of Valentine’s Day. We’d love to share with you, however chocolate in this house, as aboard Mary Day, doesn’t last long. Try a batch, let us know what you think and savour every bite! Brownies fit for a King ¾ cup sugar 1/3 cup butter 2 Tablespoons water 2 cups semisweet chocolate chips (divided) 1 teaspoon vanilla 2 eggs ¾ cup flour ½ teaspoon salt ¼ teaspoon baking soda 2 Tablespoons shortening 4 chocolate ba...

Good Morning Everyone. We’re goin’ ice fishing today. Sawyer is pretty darned excited and I am dreaming of a big lake trout to decorate the fry pan. This will be a first for both of us and the weather looks to be just right. I will have a full report for you tomorrow. Here is a delicious recipe Mary learned from renowned cook and longtime summer resident Ruthie O’Connor when she was living out on Monhegan. Ruthie’s Fish Capers white fish fillets ½ cup vegetable oil 1/3 cup lemon juice ¼ cup chopped onion 2T caper4s and juice 2T catsup 2tsp sugar 2tsp worcestshire sauce 4 bay leaves, crushed 2 cloves garlic, finely chopped salt and pepper to taste paprika Combine ingredients, except fish and paprika. Pour sauce over serving size pieces of fish in a shallow baking dish, single layer. Let stand 30 or 40 minutes turning once. You can then remove fish and reserve sauce for basting or you can bake the fish right in the sauce. Sprinkle with paprika before baking. 350 degrees for 20 to 2...