I have been fascinated by the glimpse afforded by the Portland Press Herald into Sea Food columnist Anne Mahle’s tiny, proficient kitchen on the windjammer Schooner J. & E. Riggin.
Cooking fabulous meals for guests and crew, Annie allows us, her readers, to soak up the salty ambience, smell the simmering stew, etc., and take a break from our land-anchored lives to sail with her.
We are gifted with fine recipes, tailored often to fit specific situations, i.e.: hot August days (“Sea Food: Professional cooks have to feel the heat, but you can avoid it,” Aug. 19). These are easy to follow and appealing.
Annie, a bright, perky person, works wonders with words and Maine produce while sharing her love of food joyfully. I look forward to each of her contributions.
Lorraine F. Williams
Gorham
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