Storing things in the barn using the tackle system attached a cantilevered beam.
Well, the last of the crew left yesterday and that puts another season in the books for us.
The wood is stacked, the boat wrapped, the systems winterized, and small boats in the barn. From the galley, the dry goods are all stored in the barn, the jams re-canned, and the leftovers from the boat turned into soups. I am now remembering how to cook for only 3 people again. All of which mean we are readying for winter and it’s time for us to say ‘farewell’ to the crew.
We use so many jams and jellies that are homemade that I can’t bring myself to through them all out. That’s a lot of work to throw away. So I heat everything to a boil and re-can them individually in sterilized jars.
Clockwise from the top: Keilbasa and White Bean Soup; Cauliflower Cheddar and Jalapeno Soup; Asian Duck and Bok Choy Soup; White Bean Hummus; Creamy Beef and Matsutake Sauce.
Erin and Chives piled into his car, packed full with their life’s gear, on a fall road trip which will meander through New England and eventually end in California in December. None of us wanted to say ‘goodbye’ even though we are all onto fall and winter adventures about which we are excited. Instead we said, “See ya tomorrow”. The only difference is that we hugged and held on for a second.
Farewell, Good People!
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