#WanderingFarmer

Today's blog is short. The ocean today has these long, evenly spaced swells that has been moving the ship up and down at a rise between 1.5'-2'. Many on board, including myself, are just off. I have spent the day staggering back and forth. Holding onto the rails. If sitting with your eyes closed or laying down, it is actually delightful.

One more bridge lesson. I can't wait to get home and find a club.

Art finished today. We still have our show. My last project was a canvas bag which I painted with maritime flags. Ann, my art teacher, loved it so much she took photos to use as inspiration for a class during her next cruise. I was really happy with the finished bag. A few notes to improve for next time.

Chef Eric gave a cooking demonstration on how to make ratatouille followed by tips for successfully making a souffle. Throughout the presentation he promoted buying direct from the farmer and sustainable farming practices. Lots of wonderful tips for extending the harvest by utilizing larger, older produce. (If you are a produce farmer, you know what I mean. No matter what, you always end up with those few oversized summer squash and eggplants. He also suggested something he called zucchini caviar. Need to research.) Also tips for utilizing the "waste." He keeps zucchini peels to add to sauces to make a beautiful green or steep in oil. I can not wait to share everything with our customers.

Last on the agenda is the Chef's Dinner where Chef Eric presented all of his own creations in six scrumptious courses. Hmmmmmmm

First course: Torchon of "Foie Gras", Brioche, Mango Chutney