Those Lancaster county farmers/venders at the Reading Market are great!!!

I'm not sure what Reading Terminal vender it is exactly ....(Nick's???) that makes a Roast Pork w/ broccolirob & sharp provolone cheese sandwiches ... they have been voted "Best of Philly" for many years now ...

Now I was talking to someone at the bank today ... and he has been to San Diego ... he claims that there is a place called: Bryn Mawr Steak Shop, on El Camino Blvd, in San Diego that flyes rolls in to make "REAL" Philly Cheese Steaks ... the owners are from ... Bryn Mawr!!!!

... there must be a plane w/ "Amorrosso" painted on it ....

Harry

Well,

this is all good,

But I like one of my specialties:

'Cajun Fried Turkey'!!

The one at T-day came out awesome. If you're not familiar with it, google it. It's a whole turkey, injected all thru with whatever seasoning you want to, and then deep fried whole in 10% peanut oil. You'd think that was as petroleum product- the price per gallon has over tripled in the last 15 years! It's NEVER greasy.

If you haven't tried it, you're missing something really good.

One Fried turkey?? that's it? We did two on T-day then 4 more on Friday and couldn't do the 15lb breast we still had cause we ran out of propane. That's about 75lbs of bird. We did ours Cajun and it was wonderful. The best part was we did it while camping on an island with a bunch of friends.

Yo JW ....

Now I forgot to eat lunch ..... but did your stomach just start to grumble and growl????

You know what I have right here in front of me for dinner???

Of course you do .....

Now let's see ... a little fresh cracked pepper ....

Oh, Oh got to pour a nice cold beer into my frosted mug ....

Here I go ... w/ the first bite .....

MMmmmmm Mmmmmm .... Mmmm got mmm to mmm go .....

Harry

The only place I know in San Diego is The Philadelphia Sandwich Company. They too get the stuff shipped in.

Fried one, cooked the other in a Cajun Microwave. Doesn't get much better than that. BTW, everything I cook is Cajun...

C

Don't know about that. I had a TurDucHen this Thanksgiving with some Boudin Balls as an appetiser. One year we did both the TurDucHen and the fried Turkey.

Damnit ya'll are making me hungry and we are not leaving for Lafayette until the 20th. On the other hand, I still have some of moms left over gumbo that she froze in the condo Freezer. Might have to take that down to the Steeplechase depending on how much is there.

So basically ,all of you guys off season boatwork consists of eating. Or was this a monumental hijack?

Yes. No.

I think the secondary discussion was regarding balast.

Getting ready for those rolling tacks?

We had a few winter training sessions until a few weeks ago, before it started freezing quite heavily.
This Sunday there is a theoretical catsailing clinic given by a former F18 WC organised by our national F18 and sailing associations (dutch equivelant of US Sailing).
(There is some video of the training sessions, I will dig them up if anyone is interested.)

How 'bout do a video of the clinic?

Is it better than your's?
I seriously doubt it.

Went from boat work to nut freeze sailing to eating. Trust me when I tell you you'll do some eating after being on the water for the better part of the day where the air temp in in the high 30s and the water temp ain't far behind it.

I just got to call Todd's bluff ....since I'm sailing w/ the same guys who Todd sails w/ on Triple Threat .....

(we are slum-ing on a "monomaran" to keep in race tune ...)

Todd .... when you gonna come up and sail on Joe's Cal25' ... and have lunch at AYC .....

we drink while racing for warmth ... Hot Chocolate w/ Bailey's ...

Correction ...for you, Todd ... w/Rum!!!!!

We race on Sundays ... New Year's day is a big event .... you'll need to bring your own insulated mug ...

Harry

Correct! Hot food and drink was part of the program, after we finished sailing, of course.

The theoretical part is in Dutch, maybe I will post a short summary of that next week.

Here is a training video shot a few weeks ago, it was about rounding the top mark.
Part 1 (deel 1) demonstrates the advantage of having the skipper in trapeze as long as possible,
if done right you can gain a lot of meters that way.

Part 2 is about the crew going in at the wrong time, one of the boats almosts pitchpoles
because the crew comes in just when a gust hits.

Part 3 i will have to fill in later because I'm typing this from my phone and cant watch it right now

The week after we had a training about calling laylines, nine out of ten times you make the call based on the boats ahead of you (will they make it or not?),
It was good to make those decisions without that

To be Truthful ....

What I'm actually working on the most .... is making contacts, trying to solicit a invitation to (one of) the local Junior Olympics Festival to include a Youth Multihull Class!!!

Is that considered "boat work"???

The Sunday Sailing/Eating/Beverage is just to keep my sailing skills sharp ... but dang it these monomarans lean so much my hot chocolate spills, so its one race ... into the clubhouse for a hot chocolate and food ... then out for the second race ....

Harry

catman,

I usually do 2-4 at a time. As you know, they cook so fast, it's easy. I did 4 different recipes last winter at CRAW's winter party.

I'm keeping my pot of peanut oil full now in my garage, it's n the 30's in my garage, and I'll do some more for my friends and me soon.

Jesus is getting after it!!!!

As mentioned earlier I had given the hulls to a guy that use to work for Performance Catamaran to fix a few dings and polish them up. His buddy Rafael sent these over the other day. This is way more work that I had asked him to do, and he refused to let it go at that.

Few half butt repairs getting redone







Lots of little dents



Another half butt repair getting redone