William Brand

A fine pirate and a good lass. We're all the better for having her here among us.

It's a great project!

Which part of the Sound?

I love the video presentations that Jas Townsend is putting out. It's a smart piece of advertising.

She's a beauty. That would be a great setting for a careening camp!

Captain Drake and Captain McCool are from the Denver area, I believe.

Welcome aboard!

I can't find the reference, but I want to say that the one time it was discussed, we spoke of red, black, gold, white and tan. The actual break down of these colors was discussed, but again, I can't find the thread or notes about it. I've never attempted to paint her, but I've always wanted to.

We talked about color scheme at one point. Let me see if I can find that discussion.

Fort de Chartres is coming up quickly for those of you in the neighborhood that wish to go. Details here... https://www.facebook.com/groups/190333420992362/

The double post hiccup gets us all from time to time.

The drive in movie should be fun. You should have everyone show up with boats on trailers to watch the film.

Shhh! He means 'faithfully obtained document'.

And another...compliments of http://www.fdcjardin.com French Sablés According to the “letters” of the Marquise de Sévigné, the biscuit was created for the first time in Sablé-sur-Sarthe in 1670. Sables, also known as a French Butter Cookie or Breton Biscuit, is a classic French cookie originating in Normandy France. The name ‘Sables’ is French for “sand”, which refers to the sandy texture of this delicate and crumbly shortbread-like cookie. The traditional shape is round with fluted edges and the tops of the cookies are usually brushed with an egg wash to give them a shiny appearance. The finishing touch, which makes them instantly recognizable, is to score a criss-cross pattern on the top of each cookie. 1 cup flour 1/3 cup unsalted butter 4 Tablespoons sugar 1 egg yolk 1 Tablespoon water Preheat oven to 400 degrees. Place flour butter and 2 Tablespoons of sugar in a bowl and combine In a small bowl combine the egg yolk and water. Add the egg mixture to the flour mixture. Mix another 5 to 10 seconds, or until the dough forms a ball. (at this point the dough can be wrapped and refrigerated for up to 3 days before baking.) To bake: Roll out the sablé dough on a floured surface to a ¼-inch thickness. Cut the dough into 3-inch rounds using a round form or cut into squares using a ruler and pastry wheel or knife. (This should yield at least 8 cookies.) Arrange the cut-outs on an ungreased baking sheet. Sprinkle them with the remaining 2 Tablespoons of sugar. Bake at 400 degrees for 12 – 15 minutes or until very lightly browned. Remove from oven and cool on a wire rack.

Here is another fine bread recipe. Antoinette Hancock-French Bread, Robert May (1660), Recipe adapted Elizabeth David (1977) Toni: This recipe was adapted by an incredible English author, Elizabeth David, in her book entitled “English Bread and Yeast Cookery”. See pages 313 – 316 (Robert May’s French Bread) for the complete description of Mr. May and the early measurements and production of the bread. Ingredients: “French” Bread Elizabeth David – 1977 Robert May – 1660 flour 1 lb 2 0z 1 gallon (7 lbs) yeast/barm 1/2 oz 1 pint barm eggs 2 egg whites 6 egg whites milk/water 1/2 pint to 12 oz 3-4 pints salt 1/2 oz some butter oven 450 no temp in source time 30 min no time given in source Warm flour and salt. Pour in the yeast creamed with a little of the warmed milk and water mixture. Add the egg whites beaten until beginning to froth. Pour in the remaining milk/water mixture. Mix and leave to rise until spongy and light. 45 to 60 minutes. Break down the dough, divide and shape into 2 round loaves. Put them on a floured wooden board and cover with a light cloth to allow them to recover volume. 30 minutes should be enough. Turn the loaves right side up onto a baking sheet. Slash the tops with one slanting cut. Bake on the center shelf of a hot oven (450 degrees) for 15 minutes. Then cover the loaves with bowls to prevent the crust from getting too hard. In another 15 minutes, the loaves should be sufficiently baked.

Of course, the big question is this... ...is it a real letter of marque, faithfully obtained and endorsed by King and Country, or a carefully purchased safety net between the crew and the gallows?

Welcome aboard there, lad! I have numerous friends up near Rochester and Geneseo.

Well, if they're interested, I'm interested.