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Gilbert Lodge Blog
The life and times of Mark and Paula Persons

May 15, 2009: The dock is in and the Minnow returned to Gilbert Lodge for another summer. She is a 20-foot Misty Harbor with a 40 horse Mercury 4-stroke outboard motor. Guests enjoy riding the waves while First Mate Paula "Gilligan" Persons pilots the Minnow on three hour tours. There just might be an uncharted island out there somewhere.

May 18, 2009: While on cruise on Gilbert Lake, the Minnow came across a family of three in their Kayaks. Make that four including the dog, which loves to swim. Temperatures were about 80 degrees.

To celebrate, Chef Paula decided to cook genuine Navy Bean Soup. To do this, she found an original navy recipe and followed it to the letter to be sure it was done right. Here it is:

1 ton (2000 pounds) of navy beans
3000 chopped med. onions
4 tbsp. butter
1000 minced cloves of garlic
50 pounds of parsley sprigs
20 pounds of thyme
1500 chopped carrots
1000 quartered lemons
1 ton (2000 pounds) smoked ham hocks
35 pounds of pepper
65 pounds of salt

In a steel tank, soak navy beans in water overnight. Drain and pour into 1500 gallon cooking tank. Cover with 180 gallons of cold water. In a frying pan cook onions and garlic in butter until tender. Add to bean mixture along with parsley, thyme, bay leaves, carrots and lemon quarters. Add ham hocks. Cover, cook for 2 1/2 hours or until soup is reduced by 1/2. Remove ham hocks to cool. Remove 100 gallons of beans with some of the liquid. Puree beans and liquid. Return to soup tank. Cut ham hocks into small pieces. Remove skin and put back with beans. Season with pepper and salt. Feeds 4800 hungry sailors....oops!