In the fall, we removed the masts and bowsprit so that we could get at the deck up forward and replace deck planks and any deck beams that needed tending. While we were at it, we also removed the anchors and three out of the four spars. Now that the winter deck project is complete, it was time to put all of those sticks back in place so we could look like a schooner again.
Early yesterday morning, we set out to North End Shipyard where the masts and spars were stored. With the help of a masterful crane operator, we had everything back in place by lunch time. What a difference a couple of hours make!
Happy to have the ole’ girl back together in one piece.
Preserved lemons are still a favorite of mine and especially this time of year when fragrant, floral Meyer lemons are available. I preserve a bunch over the winter and then use them as little bursts of flavor in salads and sauces all summer long on the Riggin. Not wanting to wait until the summer to have these beauties, this recipe with red potatoes and baby kale was born.
Preserved Meyer Lemons
The remaining oil is also be lovely in salads or for dipping bread.
5 to 6 Meyer lemons
1/2 cup coarse sea salt
4 sticks of cinnamon
8 whole cloves
1 bay leaf
1 quart-sized Ball jar with lid
extra virgin olive oil
Make sure the jar you are using are very clean and sterile – as you would for jams and jellies. The salt is a preservative as well, but it’s better to be safe. Cut all of the lemons into 8 wedges each or slice them cross‐wise. Toss the lemons with the salt and place them in the jar. Add the cinnamon sticks, cloves and bay leaves and cover with the lid. Shake once daily for 10 days to coat the lemons with the salt. You don’t need to refrigerate them at this point. After 10 days, cover the lemons with extra virgin olive oil and refrigerate for up to one year.
Red Potatoes, Baby Kale, and Preserved Lemons
If you don’t have preserved lemons in your pantry, salty, umami-rich black olives are a good substitute.
2 pounds small red potatoes
2 tablespoons extra virgin olive oil
2 cups sliced onions; about 1 large onion
8 ounces baby kale
1/4 teaspoon salt
several grinds of fresh black pepper
2 tablespoons fresh lemon juice
1/4 cup preserved lemons
In a large stock pot, cover the potatoes with 1-inch of salted water and bring to a boil. Reduce to a simmer and cook until the potatoes are just tender when pierced with a fork. Drain and return the empty stock pot to the stove over medium-high heat while the potatoes remain in the strainer. Add the olive oil and onions and sauté for 12 minutes or so or until the onions begin to brown. Add the potatoes back to the pot and combine gently with a wooden spoon the rest of the ingredients. Serve immediately.
My friend Glen, mentioned in the doughnut post, is often down in the galley in the wee morning hours when I’m making all the decisions about what we’ll be eating for the rest of the day. I’ll often share out loud what I’m thinking because one, I know he likes to hear the winding road of my thought process, and two, I like to share with him because it helps me to hear, in my own words, what I’m thinking about. Somehow, when it’s outside of myself and in the space of the galley I’m able to see the big picture a little more clearly.
In any event, because I’m having these ‘out loud’ conversations, Glen gets a preview and many times an input. Long before he talked me into doughnuts, he talked me into pudding. Sure, it’s a pain to stand over the wood stove and stir it until it thickens, however, the creamy, sublime result is totally worth the effort. This is one I just made up this summer and will have to share with Glen when he sails with us again.
Chocolate Cashew Pudding For an extra rich dessert, serve with whipped cream on top and dusted with cocoa powder.
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
2 teaspoons vanilla extract
2 cups semi-sweet chocolate cut into small chunks
1/2 cup cashew butter
In a thick bottomed pot, combine the sugar, cornstarch, milk, and salt. Bring to a full boil over medium heat whisking often to make sure the bottom doesn’t scorch. Remove from heat and add the vanilla extract and then the chocolate. Let the chocolate melt from the heat of the mixture, stirring occasionally until the chocolate is melted. Add the cashew butter and again mix well. Transfer to small serving bowls, cover with plastic wrap and chill.
Serves 4 to 6
Making all of the women in the household happy – the husband too, actually.
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.)
We are so blessed that we get to sail with you all each summer. What is equally wonderful is how well-traveled (in addition to sailing on the Riggin) many of you are. We love to hear about and see photos of the varied parts of the globe you’ve adventured – especially while you are wearing your Riggin gear!
Many more happy travels to you and (and also returns to us on the Riggin)!