HAPPY HOLIDAYS!
Captain Ray’s Musings
Dear friends,
We’re wishing you the best for the upcoming holidays. Our first full season with the Swift was an overwhelming success. People really appreciated her upgraded amenities. As I am getting older, I appreciate them more myself!
Operating only one modern vessel, as opposed to three, has given us time for relaxing and spending more time with family. We even had a couple of trips with the children and grand children aboard. We’re calling it semi-retirement but hope to continue for a long time.
This season we had a mixed compliment, with many Old Salts and newcomers alike. It was great fun showing off the new vessel with all her appointments. I must admit repurposing the Swift, and all of the work involved with that, was equally challenging and rewarding.
As always, the joy of sailing and sharing that experience with others gives purpose to our mission of “Keeping the Tradition Alive”. A total of ten sails to play with make this smart little Square Rigger a unique sailing experience.
We hope you can join us for the 2025 season. Keep an eye out for Old Salt special offers. Take care and be well.
Your friends,
Captain Ray and Ann
MWC News
Reservations for our 2025 sailing season are already underway, and we anticipate a busy holiday period for those who wish to take advantage of our special holiday offerings. Our new schedule reflects passenger feedback from the past two seasons.
We are offering a holiday discount of $100 off any cruise booked before December 31 and we’re also pleased to offer a copy of Captain Ray’s book, “Keeping the Tradition Alive” for anyone purchasing a Gift Certificate through December 31.
Please call us to make a reservation, or use our online booking system. We look forward to hearing from you!
Culinary Comfort
Nothing can rival a good bowl of Mom’s Chicken Soup, another favorite from Ann’s MWC Cookbook.
Ingredients:
1 whole chicken
1/4 t chicken stock paste
3 celery stocks, diced
4 garlic cloves, diced
1 onion, diced
1 sweet potato, cubed
10 baby carrots, sliced
1/4 c. brown rice
1T thyme
1/4t pepper
Skin and wash chicken and place in a large pot covered with water. Place on high heat. Add all other ingredients and bring to a boil; then lower heat. Simmer 3 hours, covered.
Turn off heat and let cool. Take carcass out of pot carefully, making sure to collect any loose bones.
Pick off meat and return to pot. Refrigerate overnight, and skim off any fat before reheating.