November 2021

Fall Storm Rolling In

Image by Marge Winski

Going to Set a Load

Image by Marge Winski

Monhegan Fall Sunrise

Image by Marge Winski


Image by Marge Winski

Helping With Lines

Image by Marge Winski

Traps Stacked & Ready to Set

Image by Marge Winski

Trap Day Helper

Image by Marge Winski

Angry Seas

Image by Marge Winski

Cinnamon Rolls

Recipe by Marian Chioffi, illustrated by Alex Barstow


1 cup milk

2 cups butter, divided

1 cup water ¼ warm water

2 packages active dry yeast

1 tablespoon plus 1 ½ cups sugar

2 teaspoons vanilla

6-7 ½ cups all-purpose flour, divided

4 eggs, beaten

1 tablespoon cinnamon

2 teaspoons nutmeg


Heat together milk and ½ cup butter in a small saucepan; stir until butter melts. Add 1 cup water. In a large bowl, combine warm water, yeast, and 1 tablespoon sugar. Stir in vanilla and 2 cups flour, add eggs and butter mixture; blend well. By hand, stir in additional flour until dough pulls cleanly away from sides of bowl. Cover with a cloth towel and let rise until doubled in size. Melt remaining butter in a saucepan; set aside. In a small bowl, combine 1 ½ cups sugar, cinnamon, and nutmeg. Divide dough in half. On a lightly floured surface, roll out into two 12×18-inch rectangles. Brush each rectangle with half of melted butter, sprinkle with half of sugar mixture. Starting with 18-inch side, roll up tightly; and pinch edges to seal. Cut into ½ to ¾-inch slices. Place in two greased 9×18 pans. Cover, let rise in a warm place 1 hour. Preheat oven to 425 degrees. Place rolls in oven, immediately reduce temperature to 375 degrees, and bake 15 to 20 minutes or until golden brown. Makes 3 dozen rolls. Marian Chioffi, Monhegan Island Cooks

View on Board the Elizabeth Ann

Image by Marge Winski

The Storm Has Arrived

Image by Barbara Hitchcock

Sun Bathing Seagulls

Image by Barbara Hitchcock