Monday, October 26, 2015

Update from Goose
























Well we're here in Hampton after a nice 2 day trip down Chesapeake Bay. The marina bar is rockin with SDR sailors however Salty Dog banquets and evenings start in the next couple of days.

Goose handled very well (all new sails help) - solar panels and wind gen keeping all charged. She's a fast boat- smoked a few larger boats on the way. Water maker working good. Noticed loose bolts on top of rudder post bearing so fixing that up with double nuts, nylocks and split washers. Now have powered wifi antenna (rogue wave) and router for harbour wifi plus Iridium sat phone and Redport Optimizer for off-shore email access. A few small projects remain for Goose crew. Ordered a small Engel fridge which will fit in cockpit locker. Also last minute purchase of a 10 foot Apex rib to replace the 9 foot beater - Lucy likes this a lot so she can assume her favourite bow cruising position.

Left my 4-Runner in Washington at Reagan airport for Fogger and Leslie's arrival and drive down here. Spot Connect tracker can't seem to get a GPS fix so a new one might be coming.

Rick Langille is docked right behind us on his giant Hylas 54.

Lucy has been to the vet in Annapolis and got all paper work ready for our visit with the USDA vet on Tuesday morning for final paperwork.

Tuesday, October 13, 2015

Fall Lift Social and Dinner, October 30 at 6:30 PM at the Winter Club

Hope everyone had a great Thanksgiving. Our Fall Lift Social and Dinner is now booked for October 30 at 6:30 PM at the Winter Club. Tickets are $15 per person and are now available on PayPal for purchase. 

Passed Hot Hor d oeuvres:
-Manitoba Chicken Satay w/ red Thai curry dip
-Beef Wellingtons with Mushroom and Pastry
-Manitoba wild mushroom Tarts V

Cold Platter of Passed Canapés and savories:
-Maple BBQ salmon with Saffron Dipping Sauce
- Smoked Salmon pizza with Herb Cream Cheese and Dill

Manitoba Carvery:
-Manitoba Smoked NY York Striploin Carvery Station
Served with Hand-picked wild mushroom Sauce
Horseradish, Dijon mustard, and caramelized onions served with Mini Crusty rolls and butter
            - homemade Mac and cheese w smoked Anaheim peppers
            -Fluffy meat balls w/ Roma tomato sauce and parm
             Curried Chix pea stir fry Vegan dish
             
-Platters of Antipasto platters w/ sliced Meats, pickles, and Manitoba Bothwell Cheese with Fancy Crackers V
-Grilled Mediterranean veggie Platters with Feta Cheese and Truffle oil V



Coffee, tea, decaf station Assorted Dainties, sliced fruit, and mini Cookies