Then someone like Annie Mahle comes along to bring me back to earth.
Mahle is the chef aboard the J. & E. Riggin, her family’s Maine windjammer, where she spends her summers cooking beautiful meals for guests on multi-day adventures at sea. Her sole workspace is the 2-foot-by-3-foot counter within its galley kitchen. The kitchen in her small house on shore, where she writes and tests recipes during the off-season, is no bigger.