Iroquois Marine Service boatyard.

A very calm day on the St. Lawrence. We were going to anchor off Brockville two nights ago, but it was so busy with jet-skiis, fishing boats that we decided to keep going on to Prescott. I am so glad we did! What a pretty waterfront, complete with downtown farmer's market, a many-kilometered walkway that could take you to either end of town and then some, and some interesting things going on. We anchored off the old town wall, away from the jet-ski-crowd, but not far enough from the trains, freighters and walkers. While enjoying our cocktails at sunset, we heard a small comotion in the water and looked to see a person swimming across the river, complete with fins and a waterproof bag on his head. Hmm. The next day took us into Iroquois yard, where we hauled Pilger and commenced painting her bottom. Jim had contacted some old friends, who joined us just this evening. Gerry & Judith plus Gratton Sheely, both parties shared with us their experiences of sailing this route. Got some good anchorages, towns to visit and seafood in season. It was an extension of last Sunday!

Oh, and by the way, Linda, the pears are wrapped in newspaper, not ripe yet. We are ripening them slowly.

A fancy shot of the Prescott Municipal marina. The lighthouse has a beautiful Fresnel lens.

And here's yours truly in the galley. See the sprout-locker behind me? Full of good things! We are enjoying our partial-raw diet, feeling pretty good. Lotsa energy! For you recipe-addicts, this salad has julienned carrots, zucchini, thinly-sliced red onion, grated garlic, sprouted mung-beans, fennel & radish. Dressing is juice from one lime, grape-seed oil, salt & pepper and a wee hint of ginger. Nothing fancy. I prepare food like this twice a day, every day, so I can say that practice makes perfect.

Today was much cooler, so we enjoyed a soup that featured sauteed onion, carrot & celery, thyme, grated garlic, & potatoes. Add a bit of water to cover, simmer veg until cooked. Add some fresh diced tomatoes, basil and whatever other seasoning you like, bring back to simmer. Add beans that have been soaked a sprouted two days or so, just until the wee roots form. Steam very lightly, serve immediatly. Yummy! And the sprouted beans & seeds have a different nutritional make-up than cooked beans, they deliver protein that is much easier to digest, plus includes all the right enzymes to further aid better digestion. And they cause less flatulence.

I am sure Erika Wolff won't mind me sharing her website with you all: http://www.powerofraw.com/ , she has some beginner's recipes and some useful info. She specializes in workshops and has those workshops in Prince Edward County. I was very glad to get a book she reccommended, Living Cuisine, by Renee Loux Underkopplfler.

Tuesday, we get launched again and head right out for a two day trek to Montreal, can't wait!