No Bake Peanut Butter Squares

Thursday, July 28, 2017 – No Bake Peanut Butter Squares

It was a slow day on the island today, no visitors except for the 2 young couples who spent the night in the guest quarters.  This morning they walked a few more trails but the wind was predicted to increase through the day and they decided to make their return trip by boat to Boothbay earlier than expected.

With the weather the way it was, both Brian and I puttered around.  I cleaned the guest quarters to get ready for the next overnight guests and Brian hung out in the Whistle House (aka man cave).  The on again off again rain and strong winds kept us inside most of the day.  I am making great progress on Brian’s sweater, just the sleeves to go, and we still have our ongoing Solitaire battle, Brian is in the lead at 2:06 minutes, I need to beat him if even by a second.

With such a slow day, I thought I would share one of my simplest but yummiest go to treats.  I made these for the Wednesday Warriors this week as well as the overnight guests as their welcome treat.  They taste just like homemade peanut butter cups.

No Bake Peanut Butter Squares was the treat left for the Wednesday Warriors this week.


½ cup butter

2 cups confectioner’s sugar

1 ½ cups graham cracker crumbs

1 cup peanut butter (smooth or chunky)

12-ounce package of semi-sweet chocolate chips (melted)


Line a 13 x 9 pan with foil to make removal easier. 

Melt the butter in the microwave at 10 second increments.  Combine the graham cracker crumbs and confectioner’s sugar in a medium size bowl. Mix in melted butter and peanut butter until the mixture forms a firm ball.  Spread the graham cracker mixture into the foil lined pan, pushing down with hands or spoon to make a firm even layer of mix.  Spread the melted chocolate evenly across the top of the graham cracker mixture. 

Refrigerate the pan for 10 minutes, remove and score the chocolate with a sharp knife into desired size squares, I usually cut 1 inch squares because they are very rich.  Place back into refrigerator for 2-3 hours before making final cut and plate the squares while you snack on some!


Guests today – 4

Guests total – 844

USCG – 6

Chocolate Chip Cookie Recipe

Wednesday, June 29, 2017 – Chocolate Chip Cookie Recipe

This recipe has been my standard go to recipe for years, it was adapted from one of my dad’s recipes who was a master baker since the 1940’s in the New Bedford, MA area.  It is one of those recipes where you can tweak it to make it your own with mix-in’s.  I use the base recipe for White Chocolate/Macadamia Nut cookies which are also a favorite.

The best part about this recipe is the compliments you will get when you bake them for someone.  We had overnight guests this past weekend and I baked a batch to share upon their arrival.  James, the young gentleman in the group, wrote a note in the guest book; ‘Thanks Tara for the amazing cookies, they are better than my mom’s’.  High praise indeed!

Chocolate Chip Cookie Recipe

1 cup all-purpose flour

½ tsp baking soda

½ tsp salt

½ cup butter (softened)

½ cup brown sugar

¼ cup white sugar

1 ½ tsp vanilla

1 large egg

1 ½ cups semisweet chocolate chips (or another flavor)

1 cup chopped nuts (pecans, walnuts, macadamia nuts)


Preheat oven to 350 degrees


Beat butter in a large bowl for 1 minute until smooth.  Add sugars, salt and vanilla and continue to beat 1-2 minutes. Beat in egg at low speed until blended.  Stir in flour and baking soda.  Then add the chips and nuts.

Drop by tablespoon (because everyone likes a big cookie) onto a parchment paper lined cookie sheet.  Bake 10-12 minutes until golden on outer rim and light gold in center (this will give you a soft cookie).  Cool on rack for 2-3 minutes and then transfer cookies to wax paper for about 5 minutes to absorb some of the oils and completely cool.


A few hints:  Make a double batch, you will want to share some and eat some.  Also, use parchment paper in most baking of cookies, makes a huge difference.  And always use nuts with this recipe, I have tried many times to make the recipe without nuts and usually it turns out as a failure, the extra oil in the nuts must make the difference.


I hope you enjoy this recipe as much as we do.

Ice Cream on island

Wednesday, June 14, 2017 – So simple ice cream recipe

Happy Flag Day!  And wait for it……..we are leaving the island for a day off on an actual Wednesday!  The wind is light, air temperature is warm and I am in shorts at 7am awaiting the launch, yeah.

The Wednesday Warriors arrived in full force bright and early to oversee the island while Brian and I had a much-needed mental health day which included a 25-mile bike ride from Portland to Falmouth.  We get plenty of exercise on the island but for us a nice ride on beautiful bike lanes along the Maine roads is better than any therapist.  It must have been a good ride because my camera did not come out once during our day ashore and if you ask Brian, that rarely happens.

Now I have written in the past about my need for chocolate and I have been baking away to keep my sweet tooth satisfied, but as the warmer temperatures hover, I need my summer ice cream fix.  I don’t think ice cream will travel well from the mainland so I needed a quick and easy recipe for ice cream and sure enough I found one and it is delicious. This recipe is very creamy and rich, I won’t even discuss calorie counts with this.

When I got back tonight, I whipped up a batch of Oreo/Chocolate Chip/Chocolate Swirl Ice Cream and it is oh so good!

The finished product, Oreo/Chocolate Chip/Chocolate Sauce Ice Cream

Basic Ice Cream Recipe

1 can (14 oz) sweetened condensed evaporated milk

2 cups heavy whipping cream

1 tsp vanilla


Pour the sweetened condensed milk and whipping cream into a large mixing bowl.  Beat with an electric hand mixer for about 5 minutes until peaks are formed and stay in position.  Gently mix in your added treats, use your imagination and go wild!

Pour mixture into a Pyrex dish and cover, freeze for 3-4 hours before serving.

I hope you enjoy and I think next week I may bring back some fresh blueberries from our day off to try homemade blueberry ice cream.

Ice Cream, very rick and creamy.


Guests today – 7

Guests total – 85

USCG – 6

Real Men DO Eat Quiche

June 4, 2017 – Real Men DO eat quiche

As promised, I am posting the recipe for quiche.  Back 20 years ago, there used to be a saying ‘Real men don’t eat quiche’, which I never understood where it came from.  Brian loves this recipe and it is so easy to make. This is a great basic recipe you can easily modify based on what is in your refrigerator.  Also, I make my own pie crust but please don’t let a pie crust stop you from making one of the easiest recipes, buy a pre-made crust or a mix and roll it out yourself.  You will look like a genius when you serve a quiche with a simple side salad to your family.

Again, we were gifted with a dozen fresh eggs from Captain Ethan, and I had some left-over bacon from breakfast and with some sautéed onions, garlic and spinach I had the makings of a delicious dinner.

A dozen fresh eggs, some are a beautiful light blue color.
A simple quiche is so easy to make


4 large eggs, beaten

1 cup light cream (I only had ½ & ½ in the refrigerator so I used a total of 2 cups total and it worked out great)

1 cup milk (didn’t use because of doubling the ½ & ½)

1 tablespoon flour

½ tsp salt

½ tsp ground black pepper

Dash of nutmeg

1 ½ cups shredded cheese, I tend to use cheddar

Mix-ins based on what your preference is, be creative

Pie Crust – bottom shell only


Preheat oven to 450 degrees.  Prebake the piecrust for 5-7 minutes at 450 degrees.  Remove from oven and decrease temperature to 350 degrees.

Whisk together eggs, cream, milk, flour, salt, pepper and nutmeg to a smooth consistency. Mix in cheese and other mix-ins.  Pour egg mixture into pie shell and bake for 50-60 minutes until firm and if you insert a knife into the center, it comes out clean.

Remove from oven and let sit for 10-15 minutes before slicing and serving.

Quiche served with a side salad. We will never starve out on the island

Leftovers heat well in the microwave as well.

Yikes No Chocolate!

Saturday, June 3, 2017 – Yikes no chocolate on the island

When you live on an older sailboat in warmer climates, the last thing you want to do is heat up the cabin with the oven to bake cookies or some other sweets!  I am a big fan of no bake cookie bars.  I have a few recipes that are my go to’s.  I have mentioned before my husband is no a sweets eater but even he likes these bars!  Give them a try and by the way, the freeze well so keep out a few for today and then freeze the rest for emergency situations like when you forget to buy chocolate on your one day off the island!

Chocolate Oatmeal Bars – No Bake!!!!


1 cup butter

½ cup packed brown sugar

1 tsp vanilla

3 cups old fashioned oats

½ tsp cinnamon

¼ tsp salt

½ cups chopped walnuts (optional)

1 cup dark chocolate chips

¾ cup chunky peanut butter

Line an 8 x 8 baking pan with parchment paper.

In a saucepan, melt butter and brown sugar together until butter is completely melted and sugar is well dissolved, stirring frequently.  Mix in oats, vanilla, cinnamon and salt.  Cook over medium heat and stir constantly for 4-5 minutes.  If you are adding walnuts, mix in at the last minute.

Pour half of the oat mixture into the parchment lined pan and press down to an even layer

In microwavable bowl, melt the chocolate chips and peanut butter together until well blended, usually at 30 second increments.  Pour about 4/5’s of the melted mixture over the pressed down oat mixture.  Then add the rest of the oat mixture and press down firmly.

To drizzle melted chocolate or icing, I usually use a baggie or Ziploc bag.  I put the melted mixture into the baggie and squeeze to one bottom corner of the bag. Twist the bag close so no mixture escapes the top of the bag and snip a very small corner of the bag where the melted chocolate is and slowly pipe the chocolate over the top of the oat mixture.  No need for fancy equipment when baking most of the time!

Refrigerate the pan for about 4 hours until set.  Pull the parchment paper out of pan and place on cutting surface.  Cut cookies into 1 inch squares and then indulge.  Absolutely the best with a cup of tea on a windy cold day on an island out in Sheepscot Bay.

The US Coast Guard and a coffee break

Tuesday, May 30, 2017

Another foggy day on the island, at least as our morning started.  It was trying to brighten up on the eastern horizon but we were not going to hold our breath!  I am starting every morning by checking my phone for text messages to find out if we may have visitors arriving on the island and this morning a text was waiting for me from USCG.  They were bringing a crew by boat mid-morning to trouble shoot the main light and stage more equipment for the fog horn upgrade.

I was so excited, guests with appetites!  First thing I thought of was what could I bake them for a coffee break?  Final decision – Cinnamon Roll Muffins.  This recipe was a big success this winter in the mooring field in Vero Beach, FL where we spent the winter on our sailboat, Scout.  I would wake up in the morning, bake a batch of muffins and dinghy to the surrounding boats to go along with their morning coffee.  Brian complained he tried to fix the light and he didn’t get anything special, and I have the USCG coming out and they get homemade muffins.  I set the coffee pot up, mugs out, hot muffins on the plate, I was ready to meet these guys.

They arrived as we walked down to the beach and the next thing we knew there were 4 guys in orange on the beach carrying a lot of equipment and their boat was tied up to a mooring. The crew out of South Portland spent the morning working on the main light, double checked the emergency lights and batteries, gave Brian some secret handshake information on ways to resolve the light problem in the future and yes, they ate my muffins.  I even rowed the dinghy out to the 2 boat guys and gave them a thermos of coffee and some muffins.  I love this job! Hopefully they will be back soon to finish up the fog horn repairs, it may take a few days to complete.  I offered to feed the crew while they are here, already figuring out the volume of food you need to feed 4-6 young men. I may need to up the provisions over the next few Wednesdays to be ready for the invasion.

The Coast Guard has landed
Here is a piece of the foghorn upgrade, I am so glad I didn’t need to carry that up the hill
Two of them made a very wet landing, not much chance these were going to dry out today
First they need to disassemble the old metal pieces of the foghorn, each piece ways about 500 lbs

Someone had to climb up and inspect the emergency lights on the tower
As work went on up the hill, Tara rowed out to the boat to offer hot muffins and a thermos of coffee.
Making sure a picture is taken of the boat crew
Daryl and Ryan were appreciative of the coffee break
A hot departure, the boat zoomed in on a wave, equipment was put on first, then on next wave 4 guys jumped on and off the went

The rest of today has been completing a few blog posts, crossing off small tasks from the to-do list and drinking hot tea to keep the chill out.

Cinnamon Roll Muffins

Preheat oven to 400 degrees, and grease a 12-cup muffin tin.  Don’t use muffin papers, the papers will not peel off the muffins (experience talking here).

2 cups flour

3 tsp baking powder

½ tsp salt

¼ cup sugar

3 tablespoons melted butter

1 egg, beaten

1 cup milk


Topping and Filling

1 cup brown sugar

3 tsp cinnamon

1 ½ cups chopped nuts (I used walnuts)

3 tablespoons melted butter


2 oz. cream cheese

1 cup powdered sugar

1 tablespoon milk

A dash of vanilla or maple syrup


Mix together the topping/filling ingredients in a small bowl and set aside.

In a large bowl, mix the muffin dry ingredients together, combine the wet ingredients until well blended and pour into the dry ingredients. Mix until combined.

Fold in ½ of the topping/filling into the muffin batter.

Spoon about ¼ cup of the batter into the pre-greased muffin tins.  Top with remaining topping/filling, gently press down on topping to adhere it into the batter.

Bake at 400 degrees for 12-15 minutes.

Remove from oven and cool for 5 minutes, and gently remove muffins to cooling rack.

Combine the frosting ingredients.  Spoon into a small baggie, twist closed and push frosting into a corner of the baggie, snip a small hole in the corner and pipe the frosting onto the muffins.  Best if served warm or they can be microwaved for 10-20 seconds to reheat.


Guests today – 0

Guests total – 27

US Coast Guard – 6

East winds, calm-8 mph, overcast, 48 degrees outside and a toasty 65 inside

Memorial Day 2017

Monday – May 29, 2017  Memorial Day

The morning was a pea soup fog kind of morning, we could sort of see the water but the fog and light mist made the island feel cold and unhospitable.  We were fairly convinced there would be no visitors today, the fog was just too thick.

In honor of Memorial Day, our US flag was to be flown at half-mast in honor of the men and women who lost their lives protecting our freedom.  We spent some time reading up on the flag protocols to be sure we were honoring this tradition in the correct manner.  I never realized when a flag is flown at half mast, it is to be flown at full mast and then lowered, with the same sequence followed at sunset.  Making sure our flag is flown correctly every day is something we take seriously and will do our best to carry it out daily.

As we suspected, it was a quiet day on the island.  Yes, we spent more time weedwacking trails and raking more grass, but that is now the norm in our day.  My blisters have blisters from the amount of raking we have done in the past 10 days.

The dogs did their best to stay warm by ‘cocooning’ in the blanket on the couch in front of the heater, they do have the life!  They were only willing to make an appearance when a potential treat was offered or they could beg something from us during lunch.

Since our nor’easter on Friday, the main light in the lighthouse was out and the emergency lights were on.  After spending time on the phone with the US Coast Guard trying to trouble shoot the problem, Brian was unable to get the light to stay on for more than 2 minutes before the circuit popped.  The result was no main light, a foggy day, and the USCG would be out sometime this week with a crew to work on the light and start the updating process for the fog horn.

The afternoon was spent in comfy fleece (multiple layers) and sitting with the dogs in front of the heater.  It was a lazy afternoon of solitaire, knitting, and listening to a little country music on the satellite radio we finally have working.

Today’s recipe will be one you should keep around for the end of the summer when the garden is producing zucchini in record number and you are stumped as to any other ways you can eat zucchini, I present to you Zucchini Potato Pancakes.  I put this recipe together last week and froze half which I used last night as a side dish.

Zucchini/Potato Pancakes roasted in the same pan as our Parmesan baked chicken

Zucchini Potato Pancakes

1 medium zucchini, shredded

1 package of dehydrated hash browns that had been soaked in hot water per the package instructions

¼ onion, red or white, finely chopped

2 large eggs, lightly beaten

6-8 tablespoons of flour

1 tsp of baking powder

1 tsp salt

½ tsp of black pepper

1 large clove garlic, finely chopped

Any other spices of your choice

Mix the zucchini, hash browns, onion, eggs and garlic.  Stir in 6 tablespoons flour, baking powder and seasonings. The batter should be fairly stiff, if it is too wet add the additional flour.  You want the mixture to stay in form when placing in skillet.

Heat a large skillet and use 1 tablespoon butter with 1 tablespoon vegetable oil in pan, once melted together, turn the heat to medium heat.  You do not want the butter to smoke or burn.  Place a heaping spoon of the batter into the skillet, do not crowd the pancakes in the pan, make several batches, cook on each side 2-3 minutes until golden brown.  Remove to cookie sheet in keep warm in oven when finishing the next batch.  Drain the used butter/oil mixture and start with new butter and oil, cook next batch as described above.

I made enough for leftovers and I froze them when cooled in a Ziploc bag.  Last night, I pulled them from the freezer, placed in the pan with the rest of the dinner, cooked at 350 degrees for 40 minutes.  If the pancakes had a chance to thaw first, I would have only heated them for about 15 minutes to crisp them on the outside.  The end result was the zucchini potato pancakes were as good as leftovers as they were freshly made.

Guests today – 0

Guests total – 27

Temps hovered at a raw 48 degrees, gentle mist or dense fog for most of the day.

NW winds 15-20 mph


Recipe – Cheddar Cheese Biscuits with a twist

May 28, 2017 – Recipe
I love to bake, it is soothing and allows me to share a little love with others around me. My dad was a master baker in the Fall River/New Bedford, MA area for over 50 years, and even he had short cuts at home when short on time but wanted something fresh from the oven. My short cut for over 30 years has been Jiffy All Purpose Baking Mix, like Bisquik but with a better flavor and is made by a New England company out of Chelsea, MA. Last night, Brian and I were just worn out from our day but we love to sit down for a hot dinner and discuss our day, this has been a large part of our day while cruising on our sailboat over the past 3 years. I needed to come up with a quick meal without much effort, the result was baked macaroni & cheese, and cheddar cheese biscuits with a twist.

Cheddar cheese biscuits with a twist
Preheat oven to 450 degrees

1 cup Jiffy Baking Mix
Fresh oregano chopped
1-2 cloves of freshly chopped garlic
¼ tsp garlic powder
¼ tsp ground black pepper
¼ cup shredded sharp cheddar cheese
½ finely chopped jalapeno pepper
1/3 cup milk (may need a little more depending on how dry the mixture is)

Mix all above ingredients. This recipe makes 4 drop biscuits perfect for a couple’s dinner. I like to use parchment paper when baking, helps with the cleanup. Drop the biscuits on cookie sheet lined with parchment paper and bake for 10 minutes at 450 degrees.

Here is your chance to create a simple biscuit, Brian loves spicy food, that is why the jalapeno is added, I would rather have a sweet biscuit so an alternative to all the other add ins, you could try some honey and maybe a small amount of cold butter added into the batter.

Hope you enjoy!

Our first day off island

Wednesday, May 24, 2017 – Our first day off the island….

The Wednesday Warriors were due to arrive at the Cove at 7am and we needed to be ready and waiting with our gear in the dinghy for their arrival.  This was our first time making sure we had the empty water jugs and gas cans, the weeks garbage, our dirty laundry and bags for shopping.  It all seemed easy when we started the day, but the hard part comes when we get back in the afternoon. As the launched entered the Cove, Brian and I hopped into the dinghy and rowed out to the mooring to transfer our things into the launch and then make sure the supplies the Warriors brought got loaded into the dinghy for the trip to shore.  It was a crazy kind of organized and will only improve with experience.  The joke at the launch was we must be coming back after our day off because our dogs were left on the island, Cyndy promised to watch them for us during our time off.

One of my favorite things to do is to bake and have a chance to share the goods with others.  The Wednesday Warriors will be my captive audience each week.  I set up a coffee break station for them with homemade Chocolate Chunk Cookies.  This will be a fun diversion for me over the summer making sure I have something waiting for them to snack on.  Look for the recipe at the end of today’s blog.

When we finally got back to Popham, we felt like kids in a candy store, so many choices of things to do and not sure where to start.  First order of business is coffee and if breakfast happens to be part of the deal even better.  We left our travel mugs in the van and didn’t have the caffeine start to our day like we are so used to.  The Southgate restaurant in Bath was our first stop and will most likely become our favorite breakfast stop, eggs were cooked perfectly for Brian and my blueberry waffle was yummy. As we talked over breakfast we put a plan together for the day. Chores, then fun (bike ride) and then provisions, to be back to boat by 4pm.

The Merry Meeting Trail was a great introduction to our neighboring towns
This part of the multi-use trail runs along Route 1. We lived in Connecticut before moving aboard our boat and longed for a similar trail along the Merritt Parkway to make our commute to work more enjoyable.
Brian ready for a ride










Instead boring all of you with the chores part of the day, I thought I would show you a little bit of our bike ride through Bowdoin and Topsham.  We found a great multi-use path that runs parallel to Route 1 and then meanders through Bowdoin College and into Topsham.  We kept the ride short, 15 miles, because we didn’t think to bring our bike clothes ashore with us, next week we will remember.

Along the Merry Meeting Trail
Brian crossing over Route 1








After getting the bikes back on the van, we realized we had more time to play.  Reid State Park was our next destination for a little beach time.  As we arrived at the park entrance, the rangers were very friendly to the point where I asked nicely if we could pay the Maine Resident fee because we are technically Maine Residents for the summer out on Seguin Island.  The agreed to give us the discount.  We walked the cliffs and the beach for a short time and will come back to hike more of the trails, unfortunately, we were running out of time and didn’t want to miss our 4pm ride.

On our way to Reid State Park
Tara on the cliffs with Seguin Island in the upper right corner


The beach at Reid State Park

Now the hard part of our day begins, unloading 3 full water containers and 3 gas cans along with all our provisions on to the dock, then into the launch and eventually onto the beach back at the island.  The tide was changing from low to high as we started heading back which presented our ride back as very bumpy but the Cove was protected from the wind which allowed the dinghy transfers with a minimum of wetness.  It has now occurred to us, all our stuff needs to be carried up the hill, the tramway only gets used on our move in day.  Yes, complete exhaustion hit us around 5pm but the eggs and bread arrived in the kitchen without damage. As we waved goodbye to the Warriors, the realization of being alone on the island hit us, it is now sink or swim until next Wednesday.

Low tide at the dock at Popham, very little water. Good thing Captain Ethan knows the local waters because it did not look like we were leaving the dock.

Brian and I enjoyed a quiet dinner and readied ourselves for our sunset routine, beautiful scenery and then lowering the flag for another day.

Our first solo meal on the island after a long day of play off island

Chocolate Chunk Cookies

½ cup butter

½ cup brown sugar

¼ cup white sugar

1 ½ tsp vanilla extract

½ tsp salt

1 large egg

1 cup flour

½ tsp baking soda

1 ½ cups semi-sweet chocolate chunks

1 cup chopped nuts

Preheat oven to 350 degrees

Beat butter in a large bowl for 1 minute, mix in sugars, salt, and vanilla, beat for another minute, then mix in egg until well blended.  Stir in flour, baking soda, chocolate and nuts.

Drop by tablespoon onto a parchment lined cookie sheet.  Bake for 10-12 minutes, cookie should be golden around edges but still soft in the center.  Cool on rack for 2-3 minutes then transfer to wax paper to finish cooling.

This basic cookie dough recipe can be used as a base for many other combinations, I like using it for White Chocolate/Macadamia Nut Cookies as well.


The Fresnel Lens are sparklie!

Tuesday, May 23, 2017

I will start todays blog with a little story of our trip over on Saturday morning and how an unfortunate loaf of bread gave us an amazing breakfast this morning.  As we were getting ready to load our provisions onto the launch bringing us out to the island, I handed Brian our loaf of bread and asked him to put it someplace where it won’t get squished on the trip over, no problem, right?  Fast forward to lunch on Saturday, I went to make sandwiches and asked Brian where he put the bread, a puzzled look from Brian was my answer, who knows where it ended up.  I improvised lunch with English muffins but it will now mean I need to start baking bread until next Wednesday.  When I finally had a chance to sort through the rest of our belongings on Sunday night and found a very squished loaf of bread on the bottom of the bag holding our foul weather gear!  This loaf was not in any shape to be used for sandwiches but I am a frugal sailor and had a hard time throwing it away.  The story fast forwards to today and a warm French Toast Casserole served for breakfast.  I will add the recipe at the end of today’s entry.

Today started out with Cyndy giving Brian and I lessons on how to use the riding lawn mower, it seems a little complicated until you get on and play with it a little while.  This amazing machine (my new best friend) has a zero turning radius and can be very sensitive.  It finally occurred to me it is a lot like driving a horse and buggy, which I did a fair amount when I was younger.  We both had a chance to practice driving around the pump house but the grass was still too wet from the overnight to give it another cut.  The lawn mower will just have to wait a little bit before I get full control of it.

Tara’s new best friend, the riding mower

Our task list today included cleaning the 1st Order Fresnel Lens in the tower.  This can seem a little overwhelming when you realize it is the only functioning 1st order lens in Maine and 1 of 3 on the east coast.  As we climbed the tower with bowls of warm water/vinegar and our rags, Cyndy gave us a sample tour so we can be sure we are ready to great our first guests.  Brian and I worked as a team on the outer prisms and Cyndy took the inside light.  It is amazing how much grime came off on the rags, but the prisms were beautiful when we were done giving us a rainbow lightshow with the sun shining through the light.

Cyndy cleaning the inside of the prisms of the 1st order Fresnel Lens
Brian’s distorted image through the prisms
It is very handy to have a tall person to clean the higher level of prisms


Tara gets the low prisms to clean or is she sitting down on the job?
A rainbow of colors as the sun started to shine through the lens

The sun came out finally to help dry up the grass and trails.  Brian started to work on the North Trail which over the winter had a fair amount of wind damage with branches and berry brambles laying over the path.  He started with the weed whacker, then the pruning shears, and finally just used the branch loppers for the rest of the afternoon.  This trail on a good day takes about a day of weedwacking the path but with the extra work, it will be a 2-day project.  Again, our goal is to have all trails ready for opening day on Saturday, hopefully the weather will cooperate for the rest of the week.

The Coast Guard Helicopter landing area, there is a brick outline of an arrow pointing north, difficult to see with so much grass covering it, by next week it should be easily seen from above

As Brian was out trail blazing, Cyndy and I started another pass over the lawn with the push and riding mower.  It is unbelievable the grass is so lush out here on the island, maybe a horticulturist needs to study it and market the grass seed as a disaster resistance strain of grass, most golf courses would admire this grass.  It is wind, sun, and salt damaged all year long but it is the softest grass I have felt under foot.  The two of us worked all afternoon to get the helipad cut, front lawn cut and raked and another inch off the rest of the grass with the riding mower.  It will need another cut and raking before this weekend to make it look presentable for guests.  The good news is that Phinneus (our dachshund) and Pickles (our 3-legged Chihuahua) are loving having grass to run on after living the past 3 years on our sailboat.

Phinneus is our 15 year old dachshund. He is truly a mama’s boy and is known on the sailboat as a butthead, always in trouble.
Pickles is our 3-legged Chihuahau. She knows she is a princess and is now considering Seguin Island as her kingdom.









It was a long day of hard work but our opening day list got a little shorter.  Again, we shared a lovely dinner with our new friend, Cyndy, who is going back to the mainland tomorrow afternoon and we will be on our own for the first time.  Both exciting and scary but we can’t wait for the next step in our adventure on Seguin.  Brian and I are organizing ourselves for our first day off the island which starts at 7am tomorrow morning when Captain Ethan picks us up in the Cove.  But before all of us say goodnight, we need to sit out on the sunset bench and witness another breathtaking sunset and look up to the tower to admire how bright our light shines out to any passing ship after spring cleaning from this morning.

Another beautiful sunset as seen from the sunset bench
The clean prisms added a certain sparkle to the lighthouse at sunset


French Toast Casserole

1 lb of bread cubed (you can use a very squished loaf of bread)

1 cup brown sugar

1 stick of butter

2 cups milk

6 eggs

2 tsp of vanilla extract

Cinnamon to taste

Melt the butter and brown sugar in a sauce pan, stirring frequently for about 2-3 minutes.  Pour melted mixture into a 9 x 13 baking dish.  Place the cubed bread into the pan.  Beat the milk, eggs, and vanilla together and pour over the bread cubes.  Sprinkle with cinnamon.  At this point, the baking dish can be covered and put in the fridge for the overnight or at least for 2 hours before baking.  Preheat oven to 450 degrees and remove cover from baking dish.  Bake for 30 minutes or until golden brown.  I would also recommend adding a layer of bananas and pecans before adding the bread for a healthier option.

I served with warmed maple syrup……Oh so good.

Thank you for your support!

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