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May 8, 2009

Bourque is seasick — not homesick — for life on a ship

By Darragh Doiron

Darragh Doiron 5/5/09 Bourque photo in mon folder



BEVERLY BOURQUE

Occupation: Retired from rodeo, cooking on a ship

Community connection: Volunteers with seafarers.

Fast fact: A Beauxart Gardens street is named for her.

Quick Quote: “I still drink Cokes hot,” said the international traveler.







When Beverly Bourque’s friends from Manila dock in town, they get together to whip up chicken and yellow rice.

“I’ve met different people from around the world,” said the Port Arthur woman who’s enjoyed a surf & turf life of a ship’s cook and rodeo rider.

Cooking was a way to the heart of vessels full of men who still keep in touch.

The Nederland native says that back in the day, ships set sail with huge cuts of meat that had to be portioned. Now everything’s more “pre-fab,” she said.

“I made pies and cakes from scratch,” she said. “Home-cooked meals are the best because you take time to cook it and season it.”

From her tidy apartment filled with souvenirs from her travels, Bourque said she still loves to cook fish, because that’s something people from all regions seem to incorporate into their appetites. She’s also picked up some other habits, from countries where people don’t ice down their drinks the way Americans do.

“I still drink my Cokes hot,” she said.

Istanbul, Holland and Egypt are included in her ports of call.

Sometimes sea-worthy people she’s met call her for a tour of the region.

“I’ve got a van,” she said she tells them, and loads up gangs for trips to the store to stock up. Often they’ll get together and cook.

Bourque’s father is the late LaLa Bourque of rodeo fame. Bourque said she toured the circuit riding horses, but her heart is still at sea.

“I get seasick,” she said.

Frankie Savant is a friend who says he loves to hear her stories.

“They broke the mold when they made her,” he said.

Beverly’s cook tip:

This experienced cook likes to dice meat and says she puts Worchesterchire sauce on almost everything. She mixes in mustard, paprika and hot pepper and says its really, really good.

ddoiron@panews.com

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