Cat Tales

July 2007

	View from the Bridge
	Bob Klimek, Commodore By popular demand, we have added a special onshore raft-up at The Army and Navy Club in D.C. for Saturday, October 13, 2007. See the information in a later section of this newsletter. We have also expanded our social activities by organizing the CCYC Language Institute. The dean of the Institute is Roy Gillim (Troubador). See the information in a later section of this newsletter. In addition to our standard scheduled activities such as the Icebreaker, Memorial Day Cruise, July 4th (actually 7th) raft-up and the like; we have held a number of innovative events this year: the Italian Dinner organized by Marie Yates, the CCYC Follies, and the CCYC Summer Cruise. The ever popular CCYC Crab Feast is next up. Again, see the information in a later section of this newsletter. I look forward to seeing all of you at the Crab Feast. Commodore Bob
	CCYC Crab Feast PROPS Restaurant, Bodkin Creek, Aug 18th
	Pete and Kathy Bruzik, Pekabu III Crabs ! Crabs Crabs! but you don't have to eat crabs! Come One - Come All! By land or sea! Saturday, August 18th, we will meet in Bodkin Creek. Kathy and I (Pekabu III) will host the ever popular Crab feast at PROPS Restaurant (formerly Cheshire Crab). We will start the festivities at 3PM (or earlier) on Pekabu III and then move the party to the restaurant at 5PM and who knows when it will end? Please bring your favorite snack / dip etc. to share for the pre-dinner event! We can ferry using our dinghies or there is a water taxi available.We will order off the menu at the restaurant and be billed separately. "Crabby" attire is appropriate! If you have any questions, please call Pete at cell 302.650.0276.
	Army Navy Club Sleep Over Camp Ties and Socks Required! October 13-14
	Lucia Casale, Lucia Several members have asked to repeat last year's Army and Navy Club event in downtown Washington D.C. It was an elegant evening, with good food, good wine and good war stories. Back by popular demand is the ANC sleep over event. Book NOW as room availability is limited. We have two possible spill-over locations (Small hotels within walking distance of the Army Navy Club.) if demand for the event is high. Please call Lucia at 202.785.0491 if you are interested so she can determine if she should book the spill-over locations. For the Club itself the room reservation procedure is as follows: Call Louis at 202.355.0495 to make your reservation. Refer to Group Reservation number 037132. If Louis is not available: Leave a voice mail message with your name, address and telephone number. He'll use that information to contact you later for your credit card information. Louis will either call you or send you a confirmation letter. Make sure you have called in your credit card number for the room, either through Louis or call the front desk at 202.628.8400 by September 13. After September 13, the club will release the rooms for open booking and we'll loose them. The Saturday dinner menu will follow shortly; Sunday morning is always a fabulous brunch. We'll leave the light on for ya!
	CCYC Language Institute
	Lucia Casale, Lucia CIAO BABY! Well, it's official! CCYC is opening its language school. Our first course offering.... but of course ITALIAN! Raffaella Calabria, a friend of Lucia's and an Italian teacher in the Annapolis area, bravely accepted Lucia's challenge to act as Chair of the Italian department. Roy Gillim has graciously agreed to serve as Dean and Registrar. Lori Burkhart and Mario Taisch have been volunteered as adjunct professors. Through a Blue Moon haze Lucia was certain they said SÍ or is that Sea Cara? Details Raffaella (Rafi) teaches in Annapolis and, for her adult students, uses public places (restaurants and coffee bars) to gather the students for conversation, real world experience in Italian only and formal class. This is a type of language immersion that should kick start our beginners and keep the intermediates and experienced speakers entertained. Rafi's hourly rate is $40.00 an hour per student. If, however, we have lots of interest there has been talk of sorting out a group rate flat fee for each class and whoever makes it to class makes it to class. Then Rafi's fee for her valuable time does not depend on schedule fluctuations and good intentions. Roy has proposed the initial concept that we meet first at Rafi's restaurant pick, then Maryland members could host classes, at a minimum once a month in the off season. Marie Yates was the first volunteer dinner! Reason enough to start the school! Working out a regular schedule for the serious students interested in more than how to order off the dinner menu will be something the Dean of the school and Rafi could work out. We'll look to Roy to formulate the details and schedule with Rafi. Lucia has volunteered to help Roy if he needs an extra hand. Contact Information Rafi welcomes CCYC members to e-mail her at rcalabria2@comcast.net. You can reach Roy at roydavid312aol.com or Lucia at lucia@kkcnet.com Until we meet again, Arrivederla!
	Meet a Member
	(Commodore Bob started this new feature last month, highlighting the sailing experiences of a CCYC member. Each month, we'll introduce a different member.) *Mike Davis (C470 Ayewash)* My first sailing experience was in 1969. I was in my second year at college and a friend (who knew how to sail) wanted to join the school's sailing club. We joined and he taught me how to sail in the club's Penguin sailboats. After a year, we tried out and made the sailing team, so we got in a lot of sailing and racing for two years as we competed against other colleges. After graduation, I went into the Navy. Between pilot training, moving every 2-3 years, and being on deployments, it didn't make sense to own a boat. I didn't get much of a chance to sail but the occasional day sail in a friend's boat or one from Special Services. One of those occasions was when I met Bev in 1984 when we were both stationed in Guam. We went sailing on her Hobie 16 and I impressed her with my exceptional abilities by submarining a pontoon's bow and turning turtle in the middle of Agana harbor. She still married me, and we returned to the states but it wasn't until we both were out of the Navy that we decided to buy a sailboat. Our first boat was a 1995 Catalina 320, Chantilly Lass. We cruised the Bay by ourselves our first season with Chantilly Lass. Then we met Sue Dennison at the 95 Boat Show and found out about CCYC. We have been members ever since. We decided to move up to a larger boat and in 1998, we went to the Boat Show and bought a Catalina 42, Ayewash. Ayewash (pronounced aah' - wash) means wind in the language of the Nanticoke people of the Chesapeake Bay. Our plans are to someday sail to Europe and the South Pacific, so we made the decision last year to buy a Catalina 470. We really liked the name Ayewash, so we decommissioned the name from the C42 and named our new boat Ayewash. We're still settling in but we already feel at home and are looking forward to all the raft-ups this year.
	Food Glorious Food!
	Lucia Casale, Lucia This month, we have two contributions. Several members have been asking Jeanne Helldorfer for the following recipes: Ramen Noodle Salad 2 packages ramen 'oriental' noodles 1 package shredded cole slaw mix 2 full bunches scallions 1 cup sunflower kernels ½ cup slivered toasted almonds ½ cup craisins/dried cranberries Dressing 1/3 cup red wine vinegar 1 cup oil (I use ½ cup) 1/3 cup sugar (I used half that) Both packages noodle seasoning mix Mix the salad together Mix the dressing together Pour dressing over salad Let sit in refrigerator a few hours or overnight Broccoli & Cauliflower Toss 4 cups cauliflower flowerets 4 cups broccoli flowerets ½ cup half-and-half (don't use fat free) 4 ounces blue cheese crumbled ½ cup mayonnaise ½ cup chopped green onions ¼ chopped pecans, toasted Cook cauliflower in boiling salted water for 2-3 minutes. It needs to be crunchy. Put in ice water. Drain and dry as much as possible. Do the same for the broccoli Heat half-and-half in a saucepan over low heat (do not boil). Add blue cheese and cook, stirring constantly with a wire whisk until cheese melts. Don't melt all the cheese – leave some chunks. Remove from heat. Wisk in mayo. Pour blue cheese mixture over the veggies, tossing gently. Put in good bowl and sprinkle top with green onions and pecans. Remember to submit your favorite raft-up recipes to recipes@sailccyc.org.