maritime

Sunset and evening star,
           And one clear call for me!
       And may there be no moaning of the bar,
           When I put out to sea,
       
       But such a tide as moving seems asleep,
           Too full for sound and foam,
       When that which drew from out the boundless deep
           Turns again home.
       
       Twilight and evening bell,
           And after that the dark!
       And may there be no sadness of farewell,
           When I embark;
       
       For though from out our bourne of Time and Place
           The flood may bear me far,
       I hope to see my Pilot face to face
           When I have crossed the bar. Lord Tennyson (1889)

Finished that watercolor commission of the Lady Washington, the first ship I ever crewed aboard and still queen of my heart. This image will be available as a print exclusively for members of the nonprofit that owns and operates her (Grays Harbor Historical Seaport Authority). Watch this space for more details on how to get one of your own!

To anyone wanting to claim that Canada doesn’t have a national cuisine:

Nanaimo Bars

Invented in Nanaimo, BC

Persians 

Kind of a cross between a large cinnamon bun and a doughnut, topped with strawberry icing, unique to Thunder Bay, ON.

Butter Tarts

Invented in Eastern Ontario.

Beaver Tails/Elephant Ears/Whale Tails

Particularly popular at fairs.

Nougabricot

A Québécois preserve consisting of apricots, almonds, and pistachios.

Flapper Pie 

Wafer pie in Manitoba; a custard pie popular in Western Canada

Moosehunters

Molasses cookies.

Pets de sœurs

Pastry dough wrapped around a brown sugar and butter filling.

Tire d'érable sur la neige/Maple Toffee

Hot maple syrup poured over snow then rolled up on a stick.

Figgy Duff

A pudding from Newfoundland

Back Bacon/Peameal Bacon

A kind of cured ham.

Green Onion Cakes

Created in Edmonton, AB in 1979 and unique to the Greater Edmonton area.

Poutine

Invented in Quebéc, and Canada’s national food.

Cod tongues and scrunchions

Baked cod tongue and deep fried pork fat

Jiggs dinner

A Sunday meal similar to the New England boiled dinner.

Toutons

Fried bread from Newfoundland.

Oka cheese

Cheese originally manufactured by Trappist monks

Flipper pie

Pie made with harp seal flipper, traditional to the Maritimes region

Garlic fingers

Dough with cheese, garlic, and sometimes meat on top, similar to pizza

Tourtière

A meat pie made of pork and lard.

Calgary-style Ginger beef

Candied and deep fried beef, with sweet ginger sauce

Canadian-style baked beans

Beans cooked with maple syrup.

Bannock

An Indigenous food that’s basically fried bread dough (though some versions are baked instead).

Pemmican

Dried berries mixed with dried meat and fat. Really freakin’ delicious and originally used by Indigenous people as a food for travelling as well as for avoiding scurvy in winter. There are various ways to make it, each variation coming from a different Indigenous culture.

Montreal-style smoked meat

Cured donair-like smoked meat

Ceasar (cocktail drink)

Invented in Calgary, AB in 1969. Similar to a Bloody Mary, but contains clam broth.

Try again. (And that’s by no means a complete list.)

Beautiful Wood Beam Anchor Bracelets with Leather Strap! The combination of leather, waxed cord, metal, and wood gives this bracelet a very earthy and rustic feel. Each wooden stock on this anchor bracelet is handcrafted, finished, and sealed with a mahogany red stain presenting a new level of vintage authenticity. Available at brooklyngrooming.com

Bremen, Northern Germany. As one of the city states, Bremen is the smallest of the German federal states, population: ~548,000. It was once a member of the Hanse (medieval Hanseatic League) and is still one of Germany’s most important cities - along with Bremerhaven, where the international harbor is located, it forms Germany’s smallest state. Bremen has more than 1200 years of history, and was, for most of its existence, an independent city-state.