Life In LC

Windward High School

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Now the season is really underway, we have a 5-day trip with a school from Ferndale called Windward. Unfortunately, this is the last trip we’ll be doing with this school because they are closing down due to lack of attendance, so best to make it a great experience for their final time.

Day 1
Lunch: Spaghetti Carbonara with a green salad
Dinner: African peanut chicken, roasted sweet potatoes and stewed spinach

The students arrived and looked very excited to be here, after orientation we got them settled into their rooms and got off the dock. We set sail, had lunch, sailed most of the afternoon and then dropped the hook at Spencer Spit. The students spent some time ashore before dinner giving me some quite time to finish making it. It’s odd how when some students go through the line to get food they ask their friends what something is instead of me, the person who made it and is standing right there.





Day 2
Breakfast: Kielbasa and cheese Kolache with scrambled eggs and fruit
Lunch: Korean beef burrito with seasoned rice and creamy coleslaw, spicy cucumber salad and garlic green beans
Dinner: Grilled bratwurst and zucchini with potato salad with corn and snow peas
Dessert: Raspberry cheesecake ice cream on sugar cones

One of the chaperones this morning told me that last night they had a little debrief with all the students and talked about the highs and lows of the day. The only low they could come up with was the sand in their shoes from the beach, but my food was mentioned often as a high point. He even said a girl who is usually particular commented that she liked my food and liked the unique options.

The morning was drizzly and wet with a lot of fog so morning chores were focused down below with only a quick deck wash. We were able to sail most of the morning and into the afternoon but we anchored a little early so that I could have plenty of time to get the grill going. The students went ashore for a few hours and the sun came out for a rather pleasant afternoon and early evening at Fish Creek. When they came back one of the chaperones had found two morel mushrooms in the woods, he gave them to me and I cooked them up with a little butter and pinch of fresh tarragon from our hydroponic garden.

After dinner the students had the opportunity to use the kayaks and row in the small boat before I served ice cream that was much anticipated.










Day 3
Breakfast: Banana pancakes with walnuts, yoghurt and granola
Lunch: Peruvian chicken sandwiches with cilantro sauce, huancaina potatoes and green salad
Dinner: Beef stroganoff with egg noodles and brussel sprouts

Everyone loved breakfast and I had to agree those were some of the best banana pancakes I made, those walnuts made a big difference. Today was a little uneventful, we motored to Roche Harbor and the students went ashore for the whole afternoon, that’s when the crew gobbled up the remaining ice cream from last night. We moved anchorages to Prevost Harbor and the evening activity was wooden boat building.







Day 4
Breakfast: Spinach, feta and chorizo frittata with bread
Lunch: Fish pie with rock fish, salmon and shrimp and steamed broccoli
Dinner: “Shake n’ Bake” pork chops, rice pilaf and green beans almondine
Dessert: Crack cookies (chocolate chips, mini marshmallows and candied cornflakes)

In the morning the students went ashore right after breakfast to hike to Turn Point Lighthouse. Upon their return we raced the boats they built last night, for once not a single boat capsized and there was a clear winner.





Day 5
Breakfast: Oatmeal, lemon rolls and fruit
Lunch: BBQ chicken soup w/ quesadillas

Wooh that was a long trip, I’m glad to be back to the dock, but I can’t take a break yet, I have to go shopping! As soon as we hit the dock I jumped off the boat and into my car to go get food for the next trip that starts tomorrow morning. This happens a lot as the season picks up and the summer heats up.


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