Announcing Sugar and Salt: Book Two -The Orange Book! This collection of recipes from my galley and home kitchen will arrive at our door step (or barn step) soon! Here’s a look at the process….
Now that was fun!
Click Sugar and Salt to order.
This summer a buuuunch of kids and their families came sailing with us for a Kids and Family trip… and so did a film crew. “North Woods Law,” the wildly popular show on Animal Planet that showcases the Maine Warden Service, decided to catch some shots of Maine from the water for their show, “In a Hot Minute”. Led by supervising producer, Andy Seestedt (yep, our former mate!), the crew detailed life aboard the Riggin for a day. While none of the kids were caught fishing without a licence or sailing without their life jackets, they did catch a bunch of fun moments on board.
Catch the episode this coming Sunday, January 17th at 8 p.m. EST. The segment on the Riggin is at the beginning, so make sure you get settled early! (If you don’t get Animal Planet where you are, they typically post it on the website shortly after it airs.)
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!
Thank you Yankee Magazine! We were named Best Windjammer Fare and a Maine Classic in the Best of New England 2014 by Yankee Magazine. Check out April/May issue pages 76 and 152!
Wow! That was fun!
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.
It’s a quick, fun watch.
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.
Many thanks to Susan, The Awesome
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.
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 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
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.
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.