Turkey Tracks: Two Sailing Trips

Turkey Tracks:  August 17, 2015

Two Sailing Trips

I spent 6 glorious days on the windjammer schooner J&E Riggin with friend of at least 40 years, June Derr.

We left the dock on a foggy Saturday morning, sailed through the fog bank, and enjoyed bright sunny weather for the rest of our beautiful trip.


The Riggin is the middle ship.

Here she has her canopy up for deck protection.


Here’s a pic of some members of this congenial group of sailors–most of whom have signed up for this same 6-day cruise next year.



On our last day, as we were headed back toward Rockland, a big storm brewed up.  And here is perhaps my favorite picture of this trip–taken by June Derr:



We ran for our foul-weather gear as the storm was moving fast.  I got June’s as she was busy taking pics.




We ducked into Owls Head Harbor for the night–a beautiful harbor.  And the storm passed uneventfully and the sun came out before dusk arrived.

I didn’t even feel the storm from my seat in the galley, enjoying a cup of coffee and reading a good book.

When Mike was here, he treated us to a sail on the windjammer Olad, owned by Captain Erin Lincoln, which sails out of the Camden harbor.

My oldest grandchild, Bowen, was allowed to sail this ship for quite some time.  That experience fired up his imagination and dreams big time.

Here’s two pics of all of us:




Turkey Tracks: Flank Steak Marinade

Turkey Tracks:  August 17, 2015

Flank Steak Marinade


It’s deep summer here in Maine, and I have been hosting my son Michael, DIL Tami, four grandchildren, and SIL Maryann.

What fun we had before this group headed home.


The garden is glorious–but it’s been dry, and I have to water every day.  And, weed…

So, there has not been much time for the blog.

BUT, I have wanted to put up this recipe for a flank steak marinade–which comes from Rachael Ray:  “Surf and Turf Salad,” which I printed out back in 2005.

I don’t do the turf part.

Flank steak is a favorite in my family:  it has so much flavor.

Here’s the marinade, which you don’t have to put on for very long–only 10 or 15 minutes.


2 large cloves garlic, minced

1-inch fresh ginger root, peeled and minced or grated

3 Tablespoons Tamari (you might use the wheat free version)

1 teaspoon ground coriander

2 teaspoons ground cumin

1 teaspoon tumeric

1/2 teaspoon ground cayenne pepper (but not for me with my hot pepper allergy!)

1 Tablespoon grill seasoning–she recommends McCormick Montreal Seasoning–but I think after recent reading that I’d look long and hard at the ingredients.  Seems many of the commercial spices today have a lot of additives that are…questionable…and are labeled “natural”–which often means the neurotoxin MSG is present.

1 lemon zested

2 Tablespoons extra-virgin olive oil


If you have not grilled flank steak, you only need a few minutes each side on a hot grill.  Maybe 3 and then 2 for the other side???  Then let the meat sit for a full 5 minutes where it will continue to cook.  Slice the meat with a diagonal/slanted cut–not straight through the meat–into think slices.

I hope you’ll buy grass fed beef.  And that you are enjoying YOUR summer.