Boatyard Blues

Hey Lori, wow your apple pies look so fantastic, I want to make one with you! And even better taste one! Are you going all out and putting a scoop of vanilla ice-cream on that? You know I would.

I’ve had long days of hard physical labor working on the under belly of my boat “on the hard” as we sailors says, meaning on land. This leaves little time or energy for cooking. I’m sun soaked, standing on shaky platforms, climbing ladders and in contorted positions scrapping toxic paint, sanding, painting, buffing out the hull. It is going on two weeks now and I don’t want to work on Maggie’s Farm No More. Nearing the end and the progress is tangible.


PB&J break in the shade under my boatyard neighbor Al’s boat.
Al is the 73 year young captain of a 50ft. steel ketch.

Scraping the hull. One big painting palate to prepare.

IMG_2153End of workday view from the treetops.



Fresh Apple Crumble

Hey Katt, I got up early this morning because there was so much to get done today. I wanted to make sure that I fit the apple crumble in, so I brewed a pot of coffee, went out to the apple tree and pick the remaining apples (most of them anyway). Duane was so sweet to get out of bed early too (of course once he got his coffee buzz on) and help me peel and slice them. After all, I had to pies to make.


I bought a couple of graham cracker crusts so there would be plenty. These things go pretty fast around here. After cutting the apples and squeezing some lemon juice on top so they don;t brown, I pre heated the oven at 350.


I made my crumble/crisp by taste and intuition.

  • About 2 cups of oats
  • a cup of almonds
  • 1/2 cup of walnuts
  • 1/2 or so of brown sugar
  • cinnamon and nutmeg to taste
  • Dash or two of salt
  • 4 or 5 tablespoons of butter

The magic of the food processor – mixed the ingredients enough to homogenize the mixture, but not too much to lose that crispy texture. Duane and I couldn’t stop snacking on this mixture prior to baking.

crumbleNext comes the glaze. Heat on medium low till mixture thickens.

  • 2 cups of apple cider
  • a couple of splashes of pure cranberry juice
  • dash of cinnamon
  • 2-3 tablespoons of cornstarch


Here you can see the pie filling before and after the crumble was added. We shot this under our beloved apple tree. They baked in the oven for about 1 hour. The pies were put on a rack in the middle of the oven. Not too close to the heat so as not to burn.

They did come out toasty on top!

Apple Beet Ginger Juice

photo(1)Beet juice at 6:30am

applebeet juice Beet juice with wildflowers


Marian Drew, ‘Lorikeet with green cloth’ 2006


Marian Drew, ‘Wombat with Watermelon’ 2005

These days I get up around 6 am and often make an apple, beet and ginger juice. This juice is a delicate combination of flavors, sweet, tangy, spicy and earthy that I want to take advantage of while the apples and beets are fresh in the garden. The deep red color is bodily and jewel like. The consistency, velvety and smooth, goes down easy, giving my stomach a warming and thirst quenching euphoric feeling. It is the perfect still life for these wooded mists and dewy hills.

I am reminded of an Australian photographer who I became enamored with with last year during a studio residency in Virginia. Marian Drew stages sublimely beautiful photographs Alla Dutch still life painting. Instead of using Dutch favored fowl and fauna as her subjects, she inserts the native creatures of her home region – some collected road kill. They are complexly beautiful table settings – like landscapes – they combine the decay and decadence of a long-loved aesthetic.

Fresh Apple Tart

Hey Katt, can’t wait to see more from you and your boating adventures.

My favorite thing about your posts are the sense of place that I get from

your photos. Living on a boat seems to give you a special lens on the world

and I look forward to joining you for some trips in the future. The crab coup

looked super good – although off limits for my pregnancy.

Even though I have been so busy lately getting the house ready for the baby

and teaching, it is a pleasure to enjoy the farm in it’s autumnal splendor before

the winter sets in. we are having some friends over this weekend and we have

more apples on the tree than we know what to do with.

The solution is obvious…make an apple tart!


The glaze that you see here was made by cooking on medium/low heat:

  • 2 cups of organic apple juice
  • Splash of pure cranberry juice (for tartness and color)
  • 2 tablespoons of corn starch
  • Cinnamon to taste
  • 1/4 cup of sugar or sugar substitute

Slice about five-6 apples thin and stack them in a spiral pattern about 3-4 layers deep,

or depending on the depth of your crust. I didn’t make my own this time but used a

gluten-free, and it turned out pretty yummy.


Fisher loves apples from the tree. Here he is holding the tart before it went into the oven.

I also poured some of the glaze in the bottom of the pie

and then on top of the apple slices when I was done stacking.

Cook till pie crust is cooked – about 45 min at 350 degrees F.

Maryland Crab Soup

Hey Lori, it’s so fantastic to get back to posting again and see all the wonderful things you are making from the ripening late summer garden. As Summer turns to Fall here on the Bay, the wind is getting brisker and the air cooler. For me it is the most beautiful time of year and some of the best sailing before the long dusk of winter. The summer season has once again passed too quickly and now begins the final march of preparations for snow bird cruisers heading their boats south. As you know the question always on my mind is, am I ready to be one of them this year?.. as I check my never-ending to-do list of projects to complete. For those not yet ready to leave the ties to land, it’s the last sound of the siren calling, get out there now while you can!

Working on projects has occupied much of the summer this year, but this year I’ve had the pleasure of doing it while anchored in a beautiful creek away from the hustle and bustle of the city. It’s gratifying to see progress but meanwhile the hull was turning into a garden patch of barnacles. So last week, with my birthday approaching, I was adamant the boat at the least go on a long weekend trip to celebrate. I spent the week prior diving  the boat with a snorkel and flippers scraping away at the underwater growth and stocking the boat with food and drinks. I thought a nice big pot of soup made in advance would make for an easy and comforting meal to grab bowlfuls of,  so I attempted a Maryland classic, MD Crab soup. It’s really quite easy to make.

MD Crab Soup

MD Crab Soup

  • Sautee 1 diced onion & stalk of celery in a big oil coated pot
  • Add 2 cans of 14 oz. diced tomatoes (mine were mixed with jalapeno peppers)
  • 1 box of beef broth
  • Add a ham hock
  • Worcestershire sauce (1-2 TBSP)
  • Old Bay to taste (1-2 TBSP)

Let this simmer at a low boil while the flavors merge. As it gets closer to being ready to eat add:

  • 1 bag of frozen mixed veggies (corn, carrots, green beans, peas)
  • *many recipes call for a can of lima beans which I didn’t have but think would make a nice addition
  • 1 lb. of canned crab meat
  • V8 / Clamato juice / Water to your desired consistency

My soup was pretty concentrated and hearty with vegetables more like a stew, but it could be stretched a lot farther by adding more liquid.

Newly weds parading the anchorage

Newly weds parading the anchorage

The view from one of my favorite anchorages.

The view from one of my favorite anchorages. The water was clear but the jellyfish were out.

wind scoop

Funneling the wind into the boat at anchor with my colorful windscoop.