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“They can’t kill us all,” I said, but I knew she heard the doubt in my voice.

08 June 1917

A Gypsy confronted me today, and I was in the mood for a bit of sport. Her age was difficult to tell – certainly a decade older than me. In her swirl of shawls and dangling jewellery, heavy make-up on her face, she could almost have been in disguise. She peered at me with an intense sigh, attempting – I am sure – to penetrate my own disguise.

“You are a Jew,” she said.

“And you a Gypsy,” I replied.

She seemed pleased with my response, for her professional smile became real.

“You state the obvious,” she said. “As becomes a Doktor of Laws,”

I replied. “But to your eyes, do you not state the obvious?” 

“Are you going to banter with a poor old Gypsy woman, instead of barter? That would make you suspiciously like one of us.” She said this with a growl in her throat.

“The Gypsy and the Jew,” I said, feeling the challenge which I so miss. “Perhaps an opera – but I think it’s been done to death.” 

“They will try to do us all unto death,” she said harshly, and turned away.

I had the fear she was going to leave me without another word, but what she did was to spit fulsomely onto the street.

“They can’t kill us all,” I said, but I knew she heard the doubt in my voice.

She slowly faced me again.

“So. Even a Doktor of Laws can have hope. That is refreshing – but foolish.” She took my hand and felt my palm roughly with her thumb, although all the while her eyes never left my face. “You are going to travel.” 

“Travel is a vague word. One can go on many types of voyage.” 

“And reach many destinations,” she added, still holding my hand. “If you take away my vagueness, you take away my trade.” 

“Then let me pay you for your services right now.”

 This transaction would make her loose my hand, which is what I wanted most of all. She had frightened me, for her eyes and face were full of truth. I know the truth. I know it when it presents itself, stark and unobscured. I search out truth endlessly, yet still can flee at its approach. As in her eyes. But she gripped me more fiercely, and pulled my hand up.

“The coin, Herr Doktor.” Her voice was now soft. “The coin can wait.”

She at last lowered her eyes and looked closely at my palm. She rubbed the lines and whorls of my skin. She touched her finger to her lips, and spread the moisture along my hand.

“Your lifeline, Herr Doktor,” she took a quick look in my eyes, “of Laws. You deceive with the youth upon your face. Is that not so?” 

“If your eyes stop at the mask, then no, the years have not etched themselves deeply.” 

“Not on your face, Herr Doktor of Laws.” Her grip was intense. “But on your palm…” She hissed. “You will soon embark upon that final voyage.”

She released my hand, rubbed her fingers across her sleeve.

“But you will not go in haste. There will be many stops along the way.”

Suddenly her face was full of the most beautiful smile, and her laughter was genuine.

“I see you do not complain of vagueness now.” She held out her hand. “The coin, Herr Doktor of Laws. This time I have truly earned it.”

I dug deeply into my pocket, and feared that I may have overpaid her. But, perhaps, that is not possible.

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Cars and Smart Phones and Whales and Books and Spices and Sheep Dip Float Across the World

Alison Alexandra goes under the English Channel (the Chunnel) to reach Paris.

What now floats overhead?

How many fish and how much plankton and seaweed and eels and lobsters and oysters and snails and perhaps even whales swimming and eating and probably eating each other in the liquid beauty which is the water which is the ocean which is the sea that slaps against the cliffs that she watches from her prow-of-a-ship windows when she is on the other side.

And the ocean that slaps the rocks at the base of her cliff is full of fish gurgle and whale song and lobster clatter and crab scuttle and perhaps even the mermaids singing.

And then there is the screw screw screw of all the propellers of all the ships carrying crew and passengers and cargo of all sorts and conditions, from cases of the champagne is drinking to the host of automobiles like the Black Ghost that Gabriella drove when she shared some champagne delivered by ship and not aged on the delivery truck two cities over.

And other cargo, floating and steaming over her head, food and drink and oil and bourbon and stiletto-heeled shoes and prayer books and cotton and smart phones and insulin and jet engines and books and railway ties and sheep dip and textiles and spices from the Far East and tongue dispensers and sugar and steel beams for steel bridges and fishhooks and guided missiles and holy missals and buttons and bows and those tiny umbrellas for fruit punch cocktails and things that Alison Alexandra doesn’t even know exists but she has her suspicions.

All over her head and moving the waves and making whales sing their cautionary songs to warn other whales to get the hell out of the way or they will get bumped on their noggin. And they do. Get out of the way.

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The Inviting Lights Glow On A Friday Night In A Distant Port

Except the port is


Not that distant.


I don’t even need


My spyglass


To see the street lamps


Well-lit,


Especially the Three Sisters Lamp,


Lined up straight with


The steeple of Trinity Church


To give the captains


Of the ships


Somewhere to aim.


For they all aim,


Past me,


In my lighthouse


At the mouth


Of the harbour.

.
And they all


Go past me


To safe haven

,
And Friday night


Deviltry and celebration,


And rum galore!


Whilst I can


Only watch


From a distance.

{I’m The Lighthouse Poet Laureate of Partridge Island /1821 – 2021 / A lot of stuff have I seen / A lot of stuff to report}
DE BA. UEL

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Alison Alexandra And Amanda Ponder A Seaman’s Help For A Storm At Sea

“It is a dark and stormy night.”

“No, it isn’t.”

“Isn’t it?”

“No.”

“But it could be.”

“Could it – if it isn’t?”

“Oh – I think so.”

“Well … maybe – possibly.”

“Oh – think of the possibilities.”

“On such a night?”

“Yes.”

“In such darkness?”

“Yes.”

“With a storm raging.”

“Oh – such a storm.”

“Putting us at the whims of the ocean toss.”

“Tossing our good barque – yes.”

“Will Ellerton save us?”

“Ellerton has his other duties to the safekeeping of the ship.”

“He won’t come knocking with his manly hand upon the door?’

“No.”

“Not to direct us to our lifeboat station?”

“If he comes knock knock knocking with his manly hand upon my door, he won’t find me there.”

“He will get no response to his manly knock?”

“No.”

“Why is that?”

“Because I will be in here with you.”

“On a dark and stormy night?”

“Yes.”

“Then he will come to knock knock knock on my door.”

“Yes. With his manly hand.”

“And will I answer?”

“Will you wish him to join us beneath the covers?”

“Oh – I think so. Do you?”

“Yes – I think so.”

“Then I will answer his manly hand and ask him to come in and he will say that the door is locked and I will say then use your master key and he will ask if I am sure and I will say …”

“What?”

“I will whisper to you for your assent that he is supposed to join us.”

“I will so consent.”

“Then I will most firmly and directly answer that he can come in and he will enter and we will hear the door open and  he will comment about how dark the room is and I will tell him to follow my voice and we will hear him close the door and …”

“What?”

“Won’t you be nervous?”

“I’ll be expectant, which is a positive nervous.”

“Then I will guide him with my voice.”

“What will you say?”

“I’ll ask you for your advice.”

“And what will he think when he hears both of our voices together?”

“He will think he is in heaven.”

“And he will be.”

“Yes.”

“Then I will advise you to tell him that, since there is a storm -“

“On a dark night.”

“Yes – that is, of course, the basis of it – to tell him that he better have his sea legs steady to cross the room so he can firmly handle two damsels in distress.”

“He must be firm?”

“Oh – yes – I think so. As firm as firm can be. Don’t you think that should be his preexisting state?”

“When he reaches the bed?”

“Yes.”

“Then – yes – Yes, I think so also.”

“And we will give him an appropriate welcome and make room for him on the perhaps-not-quite-wide-enough bed and he will say ‘no-no, I think I should be in the middle if I am to tend to you both, and ease your minds about the storm in the night’, and you will say – “

“ – what?”

“Then you will move closer to the edge of the bed and you will say ‘climb over me, Ellerton, for there is now space for you’, and when he carefully climbs across you …”

“ – what?”

“Then you will find out if he is indeed firm as firm can be to handle both of our needs.”

“And if he is?”

“Then you and me will go paper/scissors/rock in the dark to see whose needs are tended to first.”

[Image] https://i.ytimg.com/vi/EGpZwUV7IXs/maxresdefault.jpg

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A Ship Under Sail At Sea – The Bluenose II

bluenose-1024x576-1

Sunday, if there is no fog, I’ll be able (binoculars at the ready) be able to see a famed sailing ship pass the island at the mouth of the harbour. A replica of the ship, at any rate, itself now quite an acclaimed sailing vessel. In addition to setting into many a  port as a nautical ambassador, it is a training vessel for young sailors.
This is the site of the Bluenose II (replica of the original Bluenose) .https://bluenose.novascotia.ca/
A detailed history can be found there. Needless to say, it is an impressive .schooner when under sail, and will be an impressive site out on the open sea. I hope it lingers.
I had dealings with The Bluenose II many a year ago.
I was seated on a bench on a wharf in Halifax harbour. I had noted a tall masted sailing boat pass, but I was watching a large cruise ship prepare to leave.
Suddenly a man was at my back. He was asking me to move so I would not get struck in the head. I turned to see the sailing boat – The Bluenose II – coming alongside. It edged toward the dock, closer and closer, and then a crew member on the bow shouted to me.
He asked if I would grab the rope when it was thrown. I agreed. Soon I had the bow line in my hands and at my feet.
I was asked to put it over the ‘second’ post. That proved to be quite a chore for something thicker than my arm and heavy in weight. But, I had had some practise doing such a thing, just not so unexpectedly and on the fly..
It took a couple of minutes, but I slipped it over and jumped back.  It was a taut rope indeed.
Someone yelled thanks, and the crew started preparing the ship to be secure at the dock.
I did write a blog about it at the time, and sent it to the Bluenose II web site. I received the answer below. I’ll have no similar chores to perform when I see The Bluenose II (I hope) out in the mouth of the harbour.
Thanks again for your help. I will pass this along to the ship.
bstrgds
ww
Capt Wayne Walters
Director of Operations – Bluenose II
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Cruise Control … Except For The Weather

flda102-1024x674

(Oceania Marina)

When I wrote about the Oceania Marina yesterday (see blog below) I had no thought that the voyage would make the National News that night.
Perhaps a bit of interest about the *first* cruise of the season might make some local newscast. But, what caught the eye of the  national network was the fact that the ship (and, of course, its passengers) landed in the middle of a snow storm.
Probably the possibility had been mentioned. After all, one does not set out on an Atlantic cruise without the chance of poor weather. And, the cruise ship, with its myriad of dining options, would be a nice place to hole up.
I know I would have no trouble saying that I would just get to a restaurant or two earlier than I had planned on the twenty-eight day trip. No problem.
And, the Oceania Marina’s next port of call was Newfoundland and Labrador, a rugged place in it’s own right; once a country in its own right; and currently well-known as the location of the hit play, Come From Away
But, most of the passengers interviewed seemed right happy to be where they were. One gentleman of solid years announced that he had “Moved to Florida twenty-five years ago so he would never have to shovel snow again.”
Which is newsworthy enough for me, who was out shovelling at 6:30 this morning.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This cruise on the Oceania Marina caught my eye because 1) it actually comes to the Atlantic coast of Canada the second week of April (the earliest I have seen) and 2) it ends in Barcelona – a destination I would appreciate.

In between it goes to Ireland, France, England, France again, Spain, Portugal, Spain (again). It takes twenty-eight days out of New York.

Now, I don’t want to sound like a publicity writer for pricey cruises. If I ever did go on such a jaunt, I’d prefer a ship much smaller (the Marina can handle 1258 – 1447 passengers). And – in truth – I would rather go on a Freighter that only handles a dozen or so paying passengers. Oddly,  the main character in my  work-in-progress, Alison Alexandra, went on such a Freighter cruise and enjoyed herself immensely. But she’s that type of gal.

However, Alison Alexandra also enjoys the finer things in life (she also had a hearty jaunt on The Orient Express), and would not eschew the accommodations and offerings aboard The Marina.

In addition to the extensive voyage, and numerous ports of call, (and the complementary 24 hour room service) Alison Alexandra would enjoy a night or two in the twelve dining venues offered.

Alison Alexandra could dip into various menus to have :

Roasted veal rack: marsala sauce, mascarpone polenta, sautéed asparagus, tomato

Tournedos rossini: foie gras, truffle sauce, fried lorette potatoes

Roasted Beetroot and Garlic Goat Cheese Napoleon with Champagne and Truffle Vinaigrette

Pancetta Wrapped Filet of Veal with Bay Lobster Tail Oscar Style

Bone-In Milk-Fed Veal Chop prepared in your choice of style: Grilled to perfection and topped with Sautéed Piedmonte Wild Porcini Mushroom Sauce Pounded thin, lightly breaded and sautéed in Lemon-Infused Extra Virgin Olive Oil Vinaigrette, crowned with Trio of Diced Roma Tomatoes, Radicchio and ArugulaAged Marsala Wine Sauce

Gambas Sautées ProvençaleSautéed Jumbo Shrimp in Lessatini Extra Virgin Olive Oil with Garlic, Parsley and Tomatoes

And, from he Dom Pérignon Experience:

Curry jaune de homard bleu, nuage de coco: Brittany blue lobster, yellow curry broth, coco foam:

w/ Dom Pérignon 2006

Alison Alexandra is not (unlike her author) much for desserts.

All the menus, and other cruise details, can be found here: https://www.oceaniacruises.com/ships/marina/cuisine/

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Cruise Control

flda102-1024x674

(Oceania Marina)

This cruise on the Oceania Marina caught my eye because 1) it actually comes to the Atlantic coast of Canada the second week of April (the earliest I have seen) and 2) it ends in Barcelona – a destination I would appreciate.

In between it goes to Ireland, France, England, France again, Spain, Portugal, Spain (again). It takes twenty-eight days out of New York.

Now, I don’t want to sound like a publicity writer for pricey cruises. If I ever did go on such a jaunt, I’d prefer a ship much smaller (the Marina can handle 1258 – 1447 passengers). And – in truth – I would rather go on a Freighter that only handles a dozen or so paying passengers. Oddly,  the main character in my  work-in-progress, Alison Alexandra, went on such a Freighter cruise and enjoyed herself immensely. But she’s that type of gal.

However, Alison Alexandra also enjoys the finer things in life (she also had a hearty jaunt on The Orient Express), and would not eschew the accommodations and offerings aboard The Marina.

In addition to the extensive voyage, and numerous ports of call, (and the complementary 24 hour room service) Alison Alexandra would enjoy a night or two in the twelve dining venues offered.

Alison Alexandra could dip into various menus to have :

Roasted veal rack: marsala sauce, mascarpone polenta, sautéed asparagus, tomato

Tournedos rossini: foie gras, truffle sauce, fried lorette potatoes

Roasted Beetroot and Garlic Goat Cheese Napoleon with Champagne and Truffle Vinaigrette

Pancetta Wrapped Filet of Veal with Bay Lobster Tail Oscar Style

Bone-In Milk-Fed Veal Chop prepared in your choice of style: Grilled to perfection and topped with Sautéed Piedmonte Wild Porcini Mushroom Sauce Pounded thin, lightly breaded and sautéed in Lemon-Infused Extra Virgin Olive Oil Vinaigrette, crowned with Trio of Diced Roma Tomatoes, Radicchio and ArugulaAged Marsala Wine Sauce

Gambas Sautées ProvençaleSautéed Jumbo Shrimp in Lessatini Extra Virgin Olive Oil with Garlic, Parsley and Tomatoes

And, from he Dom Pérignon Experience:

Curry jaune de homard bleu, nuage de coco: Brittany blue lobster, yellow curry broth, coco foam:

w/ Dom Pérignon 2006

Alison Alexandra is not (unlike her author) much for desserts.

All the menus, and other cruise details, can be found here: https://www.oceaniacruises.com/ships/marina/cuisine/

 

 

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TRAVEL The Ocean: Atlantic Container Line’s North Atlantic Cargo-Passenger Service Opens This Week Between Hamburg, Antwerp and Liverpool and Halifax, New York and Baltimore With Return To Liverpool — The Cruise People Ltd

This is how i would like to cross the ocean.

The Cruise People Ltd is pleased to announce the opening this week of a new cargo-passenger service between Europe and North America with five new ACL vessels called the G4’s. Delivered over the past two years to Grimaldi Lines subsidiary ACL, these ships now offer a weekly year-round fixed day of the week passenger service […]

via Atlantic Container Line’s North Atlantic Cargo-Passenger Service Opens This Week Between Hamburg, Antwerp and Liverpool and Halifax, New York and Baltimore With Return To Liverpool — The Cruise People Ltd

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Cheese And Rum Aged At Sea In Ancient And Modern Times

 

1-sailing-ship-anonymous

(image) images.fineartamerica.com/images-medium-large-5/1-sailing-ship-anonymous.jpg

This is not only an idea whose time has come, but it is an idea I have used in three novels starting over three decades ago. In my novels, I have some edible substance aged through transport at sea.

In A Lost Gospel, set in the time of Christ, I have seafarers strengthen an unnamed gruel stored in a barrel that is used to relieve the effects of seasickness. It tastes vile.

In my two  historical “Onion” novels, I have special cheeses aged during the two year long sea trips my characters take for trading purposes. They return tasting right (and ripe) fine.


Here is a current news story set along the same lines.

A Nova Scotia distillery is sending its spirits out Monday on an around-the-world trip on a tall ship, promising it will taste better for the journey.

Four barrels of rum from Lunenburg’s Ironworks Distillery will spend the next 15 months in the cargo hold of the three-masted tall ship Picton Castle.

https://www.halifaxtoday.ca/local-news/nova-scotia-distiller-sending-four-barrels-of-rum-on-round-the-world-voyage-837196?utm_source=Email&utm_medium=Email&utm_campaign=Email

++++++++++++++++++++++++++++++++++++

And here is an excerpt from my novel, China Lily.

The storage hold for the cheese is actually a room partitioned from the main hold by thick oak planks. Its back wall is the side of The Pegasus. There is a raised floor to keep the cheese from the bilge, and a barred door with heavy locks. The Cannaras had the room designed, and placed specifically, so it would not hinder the running of the ship through either weight or volume displacement. In addition, the Cannaras paid the other owners an impressive surcharge for the space.

Matzerath steps back as Cepa unlocks and opens the door. The cheeses have not been moved for over two years, except through the motions of The Pegasus itself. They are tightly packed with straw and wax, three to a wooden crate. The crates are kept in place through the use of ropes and webbing that allows them to move with the motion of the ship. If they break loose they can dent, break, or even shatter their thick outer shell of wax. The exposure to air would turn them to rot.

The two and more years of exposure to the sea salt atmosphere tightens the ropes and webbing. They reach a point where it is not worth the effort to unbind them. Cepa begins to use his knife on all the ties.

He is quickly followed by Matzerath, who does not question the reason for Cepa’s actions, but just follows suit. Together they make short work of the ropes and webbing. Matzerath gets by the doorway and takes his place in the human chain. Cepa hands a crate of the cheese to him. He carries it to the first man on the steps who, in turn, takes it up the steps to the next man. In this way the cheeses go from man to man until they are placed in the carts. It is not backbreaking work, but it is awkward and exhausting enough that Cepa eventually calls for a break. They all go up to stand on deck to take advantage of the fresh air.

“How long have you been selling this ‘voyage cheese’?” Matzerath is watching the frenzied activity on the dock.

“Over two hundred years.” Cepa keeps an attentive eye on the cheeses already on deck. “But never any trip as long as this one.”

“Any magic secret in making it?”

“The choice of the onions. But I don’t actually make the cheese – that is for others in the family.” Cepa smiles. “I help create the mystique.”

“Mystique?”

“Yes.” Cepa turns to scan the dock. “Look at those three men on horseback.”

“Yes?”

“One is a priest; one from the noble’s house; and the third leads the cheese maker’s guild.” Cepa holds up his hand to shade his eyes from the morning sun. “Their sole reason to be here is to verify that these cheeses actually come off The Pegasus. They will affix a seal onto each crate.”

“They don’t trust the Cannaras?” Matzerath turns to Cepa in surprise.

“They trust us because this was our idea.”

“Ha! You Cannaras are crafty.”

“There are few questions asked about items brought back from far away. They are so foreign they have to be authentic.”

“But cheese made right here …” begins Matzerath.

“Yes – anyone can make cheese.” Cepa indicates that he wants to walk around the deck. “And it all looks the same once covered and waxed.”

 

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