All of these nautical holiday cards are for sale in our little online store. Anyone interested in cookbooks for the foodies in your life can find them there as well. The packs come in sets of 10 and the first 10 orders receive a pack of “Santa’s New Ride” for free.
Every one of these beauties was hand-painted by Jon, my super talented husband and the captain of the Riggin. He’s got an eye for boats, that guy does.
It’s a tradition in our family to pick a ton of apples in the fall and then take them to the press to be turned into cider at Sewall Organic Orchard. Every since the girls were old enough to pick up apples from the tarp on the ground, we have joined our long-time family friends in this fall ritual. They have more heirloom trees than we do, so most of the apples come from their property. Over the years, as the girls have grown, we’ve perfected our apple picking technique to the point were we’ve got it down to a science. This year, our crew was able to see the press and spend some time sipping cider. And next summer on the Riggin, we will have organic cider every week! There’s a video of the process on Instagram.
It’s also seriously at least 10 times the cooking space I have on the Riggin. Instead of standing at my stove and turning, turning, turning from stove to baking supplies to counter top, I had miles of kitchen to cover and all sorts of spaces to loose track of my knives and glasses and any number of trays of mise en place kitted up for the class. This girl is not used to being able to spread out!
I had not a clue what to expect when I arrived, as I’ve never been in the cooking school side of the campus before. As I walked around to familiarize myself with the space, I had several lovely surprises in the form of Riggin guests who kept walking through the door. As soon as I’d hugged one, the next walked in! What a treat to have the support of those who already knew me as I began the class and walked everyone through the recipes from bread to dessert.
After teaching to a full class for 90 minutes, there was time to sign books and talk with folks as they filtered out. What a lovely way for everyone to spend a long lunch and what a fun time I had sharing it with them. Many thanks to the Stonewall Kitchen crew for making my first time go so smoothly.
Fantastic articles about the J. & E. Riggin just keep coming. I don’t know what else to say about this write-up in Edible Maine, except I love the story, I love the photos, I love everything about this article. You can read “Three Squares at Sea” out online or order a copy from the Edible Maine website.