Last Minute Memorial Day Offer hits Yahoo!

Many thanks to Laura Begley Bloom and Yahoo for their mention of our last minute Memorial Day travel deal.  How nice it for a small business like the J. & E. Riggin to be in the company of Disney World, Carnival Cruise, Fleet Week in NYC and the CITIES of Las Vegas, Washington DC, and San Francisco.  The 25% discount applies to our first four trips – check them out!

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Susan Poirer – Flikr

Annie on TV! – 207 and Rob Caldwell

Once again, I made my way down to Portland through snow and sleet to do a taping of a Mushroom and Chicken Pot Pie for 207’s comfort food segment.  Rob and the NBC affiliate, WCSH6, as always, was the perfect host and here we are having a good time cooking together.

Mushroom and Chicken Pot Pie on WCSH’s 207

Annie
It’s a quick, fun watch.

Maine Today! – Thank you, Susan

The venerable Susan Axelrod of Maine Today and the blog Spoon and Shutter visited us for our Camden Windjammer Festival trip. The skies were a perfect blue and the winds gave her a wonderful romp on the bay.  We had a great time together and she left with elderberry stains on her hands, a host of words on her pad, and sun/wind-kissed cheeks.

Thank you, Susan (and Maine Today!), for your lovely words and even lovelier company.

Since we were into jam making that day, I shared our Jammin’ Bars recipe with Susan which she included in the article.

Susan adding to the elderberry hoard.
Susan adding to the elderberry hoard.

Annie
Many thanks to Susan, The Awesome

On Air and At Sea with Lemon Yogurt Three-Grain Pancakes

Cameras and questions at the ready, Jackie Ward and Mike (the super fun camera guy, okay, Jackie’s super fun too) from the local NBC station, WCSH6’s the Morning Report, spent a morning with us in the galley, in the garden and then on the bay.  We had Lemon Yogurt Three-Grain Pancakes with Berry Syrup for breakfast and Asian tacos and spring rolls for lunch. We were especially relieved when the day turned out to be a gorgeous one and the sunny shots were easy to come by.  Thank you universe (and Jackie and Mike).

Here’s part one of two segments airing on WCSH’s Morning Report.  The second we’ll post when it airs.  If you are local, be sure to tune in between 6 and 7am tomorrow morning! This recipe also ran with the Maine Ingredient column in last week’s Portland Press Herald.

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Multi-Grain Lemon Yogurt Pancakes with Fresh Berries

3/4 cup all-purpose flour
1/2 cup rye flour
1/2 cup whole wheat flour
1/4 cup corn meal
1 1/2 tablespoons sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup yogurt
1/2 cup whole milk
1/2 teaspoon lemon zest; zest from one lemon
3 tablespoons lemon juice; juice from one lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 eggs
3 tablespoons unsalted butter, melted, plus extra for the skillet

In a large bowl, combine all of the dry ingredients.  Make a well in the center and add all of the wet ingredients.  Mix well with a whisk starting in the center and working outward.  Mix only until just combined.  Let rest for 15 to 30 minutes.

Turn the oven on to warm.  Heat a large griddle or skillet over medium-high heat for several minutes.  Coat the griddle  with a small amount of butter and ladle the pancakes onto the griddle.  When the pancakes begin to bubble on one side, it’s time to flip them to the other side.  Cook until they are golden brown on both sides.  Transfer the first batch to the oven to keep warm and cook the second batch.  Serve immediately with fresh berries or a berry syrup.

Makes 12 pancakes

Fresh Berries with Lemon
2 cups mixed berries such as blueberries, raspberries and strawberries
(hulled and quartered)
2 tablespoons sugar
1 teaspoon lemon juice

In a small bowl combine all ingredients and set aside while the pancakes are cooking.  Serve immediately on top of the pancakes.

Raspberry, Strawberry Syrup
1 cup raspberries
1 cup strawberries, hulled and quartered
1/2 cup sugar
1 teaspoon vanilla extract

Combine the berries and the sugar in a small saucepan.  Bring to a boil and boil for 5 to 10 minutes.  Remove from heat, add the vanilla and serve. Will keep in the refrigerator for up to 2 weeks.

Makes 1 1/2 cups of syrup

Kids Travel – Its Not Just for the Grownups!

KidsTrip

As many of you already know, we typically have an age range of around 12 and up on our regular sailing cruises.  That said, we also make space in the schedule for families who want to travel with their kids and have other families on board at the same time.  This article is written by a guest and mom who traveled with her family on the Riggin a few summers ago.  Michelle and her family had a great time and she was generous enough to share her experience for the benefit of new families coming to us.  Thank you MiniTime for the shout out on traveling with kids on a Maine Windjammer.

Our next scheduled Kids & Family cruise is July 8th – 11th and we are offering for kids to sail at half off. That’s right kids (18 and under) sail at a 50% discount! If you’re looking for a unique fun family adventure – we’ve got you covered.

Annie
Family Fun

Joy the Baker and Use Real Butter Bloggers Come to Maine

Before they came to us to sail for 4 days, bloggers  Joy Wilson of Joy the Baker and Jen Yu of use real butter ate at El Rayo, Ten Apple Farm, In Good Company  and last but not least, Fore Street.  They cook, they write recipes, they write books, they blog about food and they were coming to sail with us.  And taste my food.  Cooked on a wood stove.  In the middle of Penobscot Bay.  At a heal.  Sometimes in the rain.  I prayed that after having Sam’s food (Fore Street) that they would recognize how little space, refrigeration, staff, time and precision I have in my little galley and love my food for what it is.  Made with good heart, excellent ingredients and and attention and love for the craft and art of cooking while taking advantage of what I do have and letting the rest go.

I need not have worried.  They got it alright and I feel blessed to know these two wonderful women who write about food like I do with their own flare and style.  Thank you both for your kind words.  I was sort of speechless before you came, chattered away with you while you were here, and now I’m again speechless from both of your posts.  Thank you.  Joy Baker (Joy Wilson) on the Riggin and use real butter (Jen Yu) on the Riggin.

Joy Wilson of Joy the Baker blog on the Maine Windjammer J. & E. Riggin
Joy popping out of her companionway. Photo credit Hilton Carter
Jen Yu of use real butter blog on the Maine Windjammer Schooner J. & E. Riggin
Jen – a self portrait. Photo credit Jennifer Yu

Annie
Blessed

Book Signing at hello, hello books

My favorite book store, hello hello books in Rockland, will be hosting my first book signing of Sugar & Salt!  Thank you to the Fabulous Lacey for clearing a table for my books and treats.

This Saturday, November 11, 2012,  from 1 to 2pm, we’ll chat, sign and snack.  Sounds fun, huh?  Hope to see you there!  Details on Annie Mahle’s booksigning.

Annie
Come say ‘hi’!

The Galley Chef: Trailer and Photos

I can’t believe I haven’t written about this before!  If you’ve sailed with us or get our newsletter, then this is not necessarily new, but it’s still fun.  If you aren’t that connect to us (yet) then read on!  The Galley Chef is a show about cooking, the Coast of Maine, living in a small community, sailing and family.  A terrific film crew came on board this summer to get the raw footage and then this fall, pieced together some short clips to use in pitches to the usual suspects.

Now we wait for the stars to align so that we find ourselves in the right place at the right time.  No matter what happens, we have all had a terrific time working together and creating something of which we can be proud.  We have no idea where it will take us, but that’s the fun of creative projects.  Sometimes the projects are worthwhile in and of themselves, just for the fun of working collaboratively and innovatively.  If they become something more – even better.  Galley Chef TrailersGalley Chef Photo Album.

Annie
Cross your fingers!

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Yankee Magazine

Okay, today it’s fun to be us.  Really most days its fun to be us, but I LOVE the days where you see evidence of all you’ve been putting out there – the positive, the helpful, the mindful, the joyful.

Yankee ran a piece called “Dinner with a View” and the Riggin is the feature.  Check out the article in the May/June 2010 issue.  Annie Copps, the food editor at Yankee, then did a short video piece on the website.  It’s not that long and very descriptive of what we do.  Yankee’s take on meals on the Riggin.

Annie
Thank you Yankee!  I’m blushing a little bit, but not too much to share!