Up early – Phil and I walked through town and around to the IGA
to pick up a few things and try the
parking lot for cell service.
Breakfast at 8:00 am --- can’t believe I was even
hungry. Picked up by Jeanne at 9:30 to
the Passamaquoddy Indian Museum. It was
just ok – the guide was was very young and about 20 minutes late – we learned
some things we did not know so it was worthwhile.
Jeanne dropped us off for lunch on our own with
instructions to meet at 1:30 on the dock to board the Ada C. Lore for our schooner whale watch
excursion. We all got out of the
van in front of the Thrift Store -- finding more great stuff for 25 cents a bag. Phil decided we needed
libation and snacks so he went to the IGA – bought beer and junk food for the
schooner. 
It was a perfect day for a schooner ride --- the water was calm
and although the air was cool the sun was shining and there was very little
wind. Lee, the Naturist on board knew everything about any kind of sea animal that we might encounter. She had a camera with a lense that had to be
2 feet long . We saw a couple of whales
– lots of dolphins and a whole group of seals in the water and around the
rocks. Three hours on the water flew by --
Jeanne took us directly to Audrey’s place for our second
cooking session. By now we knew the
drill – we got our recipe packets and were given our teams. Joyce and I were responsible for Ginger Slaw
with fresh mint and Braised Fennel and Potatoes.
Audrey had soaked the cabbage and the onions so we just had
to make the dressing and put together the Slaw. The Fennel/Potato dish was a little more
challenging but it made a big hit.
This evening’s meal included: Appetizers in the living room by the fire: Poached Salmon Spread, Grilled Avocado Soup,
New England Fish Chowder – and of course wine.. Our Main Course in the Dining Room: Roast
Parsley Chicken, Braised Fennel and Potatoes, Ginger Slaw with Fresh Mint and
for Dessert: Ginger Cake and Coffee and
Cream Panna Cotta.
And yet again, Jeanne took home a very full and happy group
of aspiring chefs.
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