After filing your 1040, bail out your bilge and come celebrate at the “2009 Tax Relief and Bailout Cruise” in the brand new Bremerton marina on April 17-19. Hosted by Ray and Debra Valpey of Sloe Tango, the games are sure to be fun, and we’ll likely coordinate some events with new friends from Mukilteo and/or Quartermaster yacht clubs. Moorage is still winter rates (less than $20 per night for 40ft or under). $10 per boat to the Club will cover the reservation fee, prizes, and Sunday muffins. Send your registration form and a check for $10 (written to TTPYC) to Ray & Debra Valpey, 18225 Terrace Ct. SW, Normandy Park, WA 98166 by April 4. More details to follow in the April 1 issue of the Barnacle
Tuesday, March 31, 2009
Boating Tips
#1. When you haul out for any reason, close the intake water valve which cools your engine before the boat is lifted. Open the valve after the boat is in the water again. This will keep the cooling system ready to flow as soon as you start up after launch.
#2. When your boat is out of the water, and you are checking the through hull valves, remove the screw for the zinc fitting and pump some grease into it. You may need a 90 degree for those tight locations. (The water intake valve can be greased with the valve closed and should not leak)
#3. When you have finished cleaning your intake water screen be sure to refill the hoses and the tank. This will result in instant full lines without an air bubble straining to exit the system.
#4. When leaving your boat for more than a week, close the water intake to your head. Flush with fresh water (not salt) both the over board and the line to the holding tank. Leave treated water in the bowl This of course minimizes the odor in the head.
#5. Before leaving on a trip, check your nav lights in the evening and include the steaming light as it sometimes is not visible from the bow when under way.
#6. If your VHF station license has expired do not use the number when calling or communicating with another boat. It is likely you will receive a bill from the Coast Guard.
#7. When approaching a dock, be careful to whom you toss a line.
#8. While enjoying your visit onshore, close the hatches to avoid unwanted visits by crows and other varmints, to your interior. This trespass is most likely while on anchor.
#9. Oil absorbent pad cut to fit into BBQ drip pan.
#10. "Bounce" strips for odor removal
#11. "Oxi-Clean" sprayed onto berry, bird droppings or other stains on deck.
#12 White vinegar, duct tape and baking soda are three essentials for every boat.
#13. Do not use blue head cleaner because it creates crystals in lines and holding tank.
#14. Cut sponges in half to have them last longer
#15. Take time to remove all cardboard packaging prior to storing on boat. Use Sharpie to write package directions on bag.
#16. "Brother" label maker used to label everything. (Sticks to everything and remains flexible
#2. When your boat is out of the water, and you are checking the through hull valves, remove the screw for the zinc fitting and pump some grease into it. You may need a 90 degree for those tight locations. (The water intake valve can be greased with the valve closed and should not leak)
#3. When you have finished cleaning your intake water screen be sure to refill the hoses and the tank. This will result in instant full lines without an air bubble straining to exit the system.
#4. When leaving your boat for more than a week, close the water intake to your head. Flush with fresh water (not salt) both the over board and the line to the holding tank. Leave treated water in the bowl This of course minimizes the odor in the head.
#5. Before leaving on a trip, check your nav lights in the evening and include the steaming light as it sometimes is not visible from the bow when under way.
#6. If your VHF station license has expired do not use the number when calling or communicating with another boat. It is likely you will receive a bill from the Coast Guard.
#7. When approaching a dock, be careful to whom you toss a line.
#8. While enjoying your visit onshore, close the hatches to avoid unwanted visits by crows and other varmints, to your interior. This trespass is most likely while on anchor.
#9. Oil absorbent pad cut to fit into BBQ drip pan.
#10. "Bounce" strips for odor removal
#11. "Oxi-Clean" sprayed onto berry, bird droppings or other stains on deck.
#12 White vinegar, duct tape and baking soda are three essentials for every boat.
#13. Do not use blue head cleaner because it creates crystals in lines and holding tank.
#14. Cut sponges in half to have them last longer
#15. Take time to remove all cardboard packaging prior to storing on boat. Use Sharpie to write package directions on bag.
#16. "Brother" label maker used to label everything. (Sticks to everything and remains flexible
Mount Rainier Chili
Adapted from Simply Classic Serves 12-14
1# Great Northern white beans, rinsed and picked over
2# boneless chicken breasts
1 Tbls olive oil
2 C chopped onions
4+ garlic cloves, minced
2 4-oz cans chopped mild green chiles
2 tsp ground cumin
1 ½ dried oregano
¼ tsp ground cloves
¼ tsp cayenne
8 cups chicken stock
1 12 oz can beer
3 C Monterey Jack cheese, shredded
Sour cream
Salsa
Fresh cilantro leaves, chopped
Soak beans overnight.
Bake chicken breasts with a little olive oil, salt, pepper, dried Italian dried spices and the juice of 1 small lemon. I add the zest as well. Cook until tender. Cool then dice into cubes.
Drain beans. Heat oil in pot. Add onions, cook until tender, 10 minutes. Add garlic, green chiles, cumin, oregano, cloves and cayenne. Sauté for 2 minutes. Add beans and beer, and stock. Bring to boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3-4 hours. Add additional water if necessary. (Can be prepared 1 day ahead.) Add chicken. (You can add Monterey Cheese at this point also, which I didn’t do but is excellent.). Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.
1# Great Northern white beans, rinsed and picked over
2# boneless chicken breasts
1 Tbls olive oil
2 C chopped onions
4+ garlic cloves, minced
2 4-oz cans chopped mild green chiles
2 tsp ground cumin
1 ½ dried oregano
¼ tsp ground cloves
¼ tsp cayenne
8 cups chicken stock
1 12 oz can beer
3 C Monterey Jack cheese, shredded
Sour cream
Salsa
Fresh cilantro leaves, chopped
Soak beans overnight.
Bake chicken breasts with a little olive oil, salt, pepper, dried Italian dried spices and the juice of 1 small lemon. I add the zest as well. Cook until tender. Cool then dice into cubes.
Drain beans. Heat oil in pot. Add onions, cook until tender, 10 minutes. Add garlic, green chiles, cumin, oregano, cloves and cayenne. Sauté for 2 minutes. Add beans and beer, and stock. Bring to boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3-4 hours. Add additional water if necessary. (Can be prepared 1 day ahead.) Add chicken. (You can add Monterey Cheese at this point also, which I didn’t do but is excellent.). Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.
Tomato Lentil Soup
Tomato Lentil Soup
The New Basics Cookbook, Julee Rosso & Sheila Lukins
8 portions
4 TBL butter
2 cups chopped onions
2 cups chopped celery
2 cans (35 oz) Italian plum tomatoes with juice
6 cups Chicken stock or vegetable broth
½ cup dried lentils
1 cup chopped fresh Italian parsley
½ cup dry red wine
4 cloves garlic, finely minced
½ tsp fresh ground pepper
½ tsp salt
¼ tsp ground cloves
Melt butter in large soup pot. Add onions, celery and cook over low heat, stirring until vegetable are wilted, 10 minutes
Puree’ the tomatoes with their juice in blender, add to the wilted vegetables.
Add stock and lentils to pot and bring to boil. Reduce the heat and simmer, uncovered, stirring occasionally, for 20 minutes.
Add ½ cup parsley, along with wine, garlic, pepper, salt and cloves. Stir well. Simmer another 25 minutes. Add the remaining parsley and simmer another 5 minutes. Serve immediately.
The New Basics Cookbook, Julee Rosso & Sheila Lukins
8 portions
4 TBL butter
2 cups chopped onions
2 cups chopped celery
2 cans (35 oz) Italian plum tomatoes with juice
6 cups Chicken stock or vegetable broth
½ cup dried lentils
1 cup chopped fresh Italian parsley
½ cup dry red wine
4 cloves garlic, finely minced
½ tsp fresh ground pepper
½ tsp salt
¼ tsp ground cloves
Melt butter in large soup pot. Add onions, celery and cook over low heat, stirring until vegetable are wilted, 10 minutes
Puree’ the tomatoes with their juice in blender, add to the wilted vegetables.
Add stock and lentils to pot and bring to boil. Reduce the heat and simmer, uncovered, stirring occasionally, for 20 minutes.
Add ½ cup parsley, along with wine, garlic, pepper, salt and cloves. Stir well. Simmer another 25 minutes. Add the remaining parsley and simmer another 5 minutes. Serve immediately.
Welcome to Cruising With Three Tree Point Yacht Club
Welcome one and all.
Please don't hesitate to add to this blog. You are the ones that will give this life. One important thing to remember is to utilize the LABELS option. This will organize the postings as they are entered.
Thank you. Sue
Please don't hesitate to add to this blog. You are the ones that will give this life. One important thing to remember is to utilize the LABELS option. This will organize the postings as they are entered.
Thank you. Sue
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