Sailing Vacations
A Maine Windjammer

My heart is heavy with sadness as I write this particular blog. Since the beginning of August our dear friend and cook for the last 12 years, Mary Barney, had been struggling with cancer. I have intentionally respected Mary’s privacy and I apologize to you for not sharing any news about Mary’s health sooner. On Monday afternoon Mary passed away very peacefully at home, surrounded by friends and “family”. Her departure was as graceful as the rest of her life. Many people, including Jen, have been doing heroic work to support Mary these last few weeks. Oddly enough Mary was never very excited about transitions though this was about the fastest transition she ever made. And as I struggle to let go of Mary I realize I am terrible with transitions as well. We used to joke about how we liked things just the way they are, thank you very much, so why change what is working already even if it might be less labor intensive. Hard works is its own reward. I used to joke about getting Mary a Cui...

Good Afternoon! It’s hard to believe that Fall is just a few days away, but the frost on the pumpkin this morning proved it's timing is just right. Trees are starting to show their fall colors, pumpkins in the fields are bright orange, mums are in full bloom as well as apple trees loaded with ripe fruit just waiting to be picked. Today is the day for us to harvest our plums! This was a great summer for the plum tree and with this harvest comes one of Mary’s recipes! This recipe can be used for apples as well. Plum Fruit Torte ¾ cup sugar ½ cup butter 2 eggs fruit (can be plums or apples) 1 cup flour 1 tsp baking powder pinch of salt 1 tsp lemon juice 2 tsp of sugar/cinnamon mixed together Cream butter and sugar well. Add eggs, mix then add sifted flour, baking powder and salt. Pour in a 9” spring form pan. Cover surface with fruit slices. Sprinkle top with lemon juice, sugar and cinnamon. Bake @ 350° Serve with a dollop of whip cream an ENJOY! Have a great day. Be well. Do good.

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...