Food on Board the Angelique

I would be remiss to say so much about this trip and not create a separate post about the food. You must keep in mind that the area for food preparation were very small and the cook stove was fueled with kerosene with only three settings low, medium and high...well that would certainly be a challenge for me!
Our chef seemed to outdo herself progressively, each meal seemed to be better than the last and every day we had freshly baked bread and desserts. It was quite an accomplishment in my estimation. View for yourself...

OK, I see I jumped the gun here...this is clam chowder that we had at Cappy's, a restaurant in Camden, Maine. We tried to test all possible choices so we could report to you which place actually served the best chowder in New England...but it was a task bigger than both of us. It was great where ever we had it!
This is a lobster quesadilla that we also had at Cappy's...kind of unusual
The only day we had cold cuts, and a bunch of other nibbles with freshly baked bread
rolls and herb spread to accompany our soup of the day...
Caught her making bread...
Fresh from the ovens

Ahh....brownies...don't need to say anything else
lasagna...fabulous
French toast and Canadian bacon

Salad and stir-fry chicken