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"If one does not know to which port one is sailing, no wind is favorable." -
Seneca
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Halifax Sailing - Mainsheet Newsletter - January, 2012
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Out with the old - In with the new
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The new board of directors have been elected!
Please welcome:
Also, the appointed positions.
Please welcome:
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The fourth, in a series of excursions to Rock House Creek, brought three boats together on 12-16-11. Jim Reilly took his powerboat with Bob Duffus and Roger Cutler, while Jake Morgan, Ron Kainz and John Miskewitz shared the Pierson 30.
Ernie and Isabel Nichols arrived in their pretty little Holder 17.
They promised to fish, but only attempted to catch. The group was accompanied by a bass, a guitar and an accordion. Jim said, "We've been practicing"! But we had to be there to know how it was.
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We have some determined women who have been practicing sailing skills on a few of our bigger boats. The group includes Marcella Scaccia, Sheryl Johnson, Dawn Asher, Ellen Glynn and Marshia Knopp.
Currently they are working on negotiating the slip and anchoring.
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Freemont Court Construction
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The Daytona Beach water treatment plant next to the sailing center has a large pipe which is blocking access to the club from Freemont Ct. You should enter the facility using
Bellevue Ave to the bethune point park. At the south end of the parking lot is a dirt road. It is next to the skateboard park. This dirt road will lead you to Freemont Court
and allow you to enter the saling center gates. You can see this route from Google Maps at This Link
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HOW ABOUT THE HOT BROWN?
Dawn Asher brings this dish to our events, often. It is asked for and looked for, but it doesn't last long. It is sooooo good.
Dawn's husband, Bud, stayed at The Brown Hotel, at 4th. and Broadway in Louisville, Ky. on business. His first meal and all others, during his stay, was the Hot Brown.
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 1 Qt. Heavy Cream
- 1/2 Cup Pecorino Romano Cheese. Plus 1 Tablespoon for Garnish
- Salt and Pepper to Taste
- 14 oz. Slices Roasted Turkey Breast
- 2 Slices of Texas Toast (Crust Trimmed)
- 4 slices of Crispy Bacon
- 2 Roma Tomatoes Sliced in Half
- Paprika, Parsley
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomatoes and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese.
Place entire dish under a broiler until cheese begins to brown and bubble.
Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
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You can live on memories better than you can live on dreams -
Bob Behnke
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