Well, the last of the crew left yesterday and that puts another season in the books for us.
The wood is stacked, the boat wrapped, the systems winterized, and small boats in the barn. From the galley, the dry goods are all stored in the barn, the jams re-canned, and the leftovers from the boat turned into soups. I am now remembering how to cook for only 3 people again. All of which mean we are readying for winter and it’s time for us to say ‘farewell’ to the crew.
Erin and Chives piled into his car, packed full with their life’s gear, on a fall road trip which will meander through New England and eventually end in California in December. None of us wanted to say ‘goodbye’ even though we are all onto fall and winter adventures about which we are excited. Instead we said, “See ya tomorrow”. The only difference is that we hugged and held on for a second.
As the season comes to an end, we always find a fun way to celebrate our summer together. Often it involves a bit of food and drink and sitting leisurely around the table together. Sometimes that’s been pizza and bowling and other times it’s been ice cream for dinner followed by a movie. I’ve always wanted to do an escape room or a paint ball fight, but that will have to wait for another time.
This year’s Crinner (crew + dinner) included a wine tasting (while we all pretended to be grown ups) from the Wine Seller and eating a dinner that not one of us made, catered by Café Miranda. It was the perfect way to end a wonderful year.
A huge thanks goes out to all of the crew and volunteers who helped end our season well. Shout out to Sam and Lindsey for taking a day off of their “real jobs” to come help schlep boxes and more boxes. Shout out to Donna Anderson, our super good friend, for her wine expertise and inspiration. Shout out to our crew – you are forever part of the Riggin‘s history! Thanks for taking such good care of our girl!
It’s been a week now since our last sailing day and already I miss the wide open sky; seeing the horizon when the sun sets and rises; and living outside.
Our first day on shore saw the entire boat change. Within hours the cabins were empty of linens, mattresses, curtains, and anything else that makes them habitable – for people or for mice. The galley was a whirl of banana boxes and milk crates filled to the brim with dry goods and equipment. After two days of bee-hive like intensity, the galley is also barren of any sign that on a daily basis, all summer long, three abundant meals are produced and consumed in short order by our guests.
These changes help me recognize that our transition to shore has begun. The ending of each season brings both satisfaction and a little melancholy. The feeling of a job well done in creating a safe and happy season for our crew and our many beloved guests is strong. This is also tinged with a tiny sadness that it has again come to an end. At the same time there is more space in our days which we quickly fill up with private conversation and cozy time on the couch, riding horses, playing music, talking with family, and even cleaning the house.
What’s interesting is that I don’t pine for one place over the other. When I’m cooking on my wood stove I never yearn for my gas stove at home and when I’m at home cooking for us or catering for a crowd, I don’t wish for my wood stove. The same is true for my bunk. When I sleep on the boat, I love hearing the light lap of the ocean against the hull, the rain on the deck, and the smell of pine tar and wood. When I’m home, half the time we sleep with the window open so we can smell the fresh air and it’s luxuriant to climb into cozy sheets under a beautiful duvet and have a little space to spread out.
The settling in to either of our homes, the boat and our house, always feels like the shifting of weather seasons, sometimes there is resistance to what is coming and also a knowing that whatever we are leaving will come around again. There is also a looking forward to the new.
In case you missed it on Facebook, here’s the link to our most recent press about the Sugar & Salt books. Peggy Grodinsky is the acclaimed food editor of the Portland Press Herald and was actually my editor for a couple of years until I stopped doing the food column for that paper. It was interesting to talk with her in this interview, as while we worked together for several years, we inherited each other and never actually met face to face. Most of our conversations were via email based exclusively on the text and content of my columns. To have our awareness of each other expand into our larger life realms was fun.
The piece is in the Chop Chop segment and features my recipes for Blizzard Carbonara and Beet, Pear, and Cranberry Salad with Shaved Asiago.
You’ve been asking for it and we’ve found a way to bring it to you – with your help. What have you been asking for, you say? Why a new printing of the red cookbook, At Home, At Sea, of course. I’ve heard ALOT over the past several years it’s been out of print that we should do a second printing. We are ready!
But here’s the thing… We just printed Sugar & Salt: The Orange Book last year and we haven’t had enough time to recoup our printing costs to turn around and do another printing. However, E and I are ready and up to the task of putting together a new and updated version of At Home, At Sea for you.
Now, we just need your help! Check out the details of our Kickstarter campaign. There are a bunch of fun gift levels from mini-notecards, a Riggin apron, the cookbooks, Maine lobster sent to your door, me as your personal chef, a trip on the Riggin, and an elegant dinner made for you and your 8 guests in your own home. Thank you for taking the time to check out our latest effort!