Loving the piano since she was a child, Ms. Sangster’s life was on track to be a classical musician.
Until a break-up derailed those dreams.
“I auditioned for the cruise ship when I was utterly heartbroken,” she remembers, “I thought putting distance between me and the pain would do a world of good. I was about half right.”
The truth is Ms. Sangster is well-versed in both musicianship and showmanship, which makes her a perfect fit for life of a cruise ship performer.
“I sing a little, dance a little, so I assist in teaching choreography or/and songs to the newbies,” she adds, “I used to play the piano in a mall during high school and in college, I accompanied ballet classes, so I can arrange music if I have to.”
Ms. Sangster enjoys full deck privileges and unrestricted access to passenger facilities such as restaurants, bars, gym, the disco, and swimming pools. If you include all of the fabulous ports of call, one wonders why we don’t all work on cruise ships!
“The world cruise started in San Francisco. Our destination was London, with stops in India, South East Asia, Australia, French Polynesia, and Myanmar, of all places. Next year stops include China, Japan, the Aleutian Islands, and Russian,” Ms. Sangster says as she counts off on her fingers the countries recently visited.
Asked if she ever gets homesick she answers in the affirmative.
“I long for many comforts of home and someday hope to settle down in one place, for sure,” she says.
When home, her grandmother prepares Chipped Beef Pie, one of her favorite dishes.
Chipped Beef Pie
Chipped Beef: 1 4-ounce package, shredded
Onion: 1 large
Fat: ¼ cup
Flour: 2 tablespoons
Salt: ½ teaspoon
Pepper: ¼ teaspoon
Carrots: 2 cups, sliced thinly
Potatoes: 2 cups, sliced thinly
Water: 2 cups
Bouillon: 1 cube
Plunge beef in a saucepan of boiling water and allow to stand for 5 minutes; drain. Melt fat in large frying pan, sauce onions, beef in hot fat. Stir in flour and seasonings. Add remaining ingredients and bring to a boil. Cover and simmer 5 minutes. Make a single recipe of pastry. Pour beef mixture into a 2-quart casserole and top with pastry circle. Back in 425°F oven 25 to 30 minutes. Serves 6.
Extra fat, please.