2019 CYC Officers
and Board Members

Commodore - Laurent Martel
Vice-Commodore - Kathy Sheehan
Secretary - Roni Lenore
Treasurer - Jon Martin
Administrative Officer - Lesli Beasley
Membership Chair - Ken Russell
Race Chair - Sean Jones
Cruise Chair - Greg Hartgraves
Reciprocity - Greg Hartgraves
Past Commodore - Steve Clevenger
Newsletter - Linda Benafel
Webmaster - Chuck Dingée

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Membership News

Ahoy racers and cruisers! Not a lot happening in the membership category this time of year, we had a few new members join over the summer but fall is pretty quiet on the membership front. I will start cranking-up for renewals in December, but that is a whole month away!

But as fall rolled around I was thinking of a way to stay busy—not that I haven't been given that I have spent most days of the week for the last five months working on my boat in the boatyard! So, every so often I talk with a club member who has been around for a while and they are wearing a hat or jacket with the CYC club logo embroidered on it. I WANT ONE! So, I brought up the possibility of buying some club swag at the board and they said, “make it so!” Well, actually they said that we can test the waters by purchasing a limited quantity of a few items and see if club members are interested buying them at cost. A list of possible items includes: hats (various options), fleece vests, t-shirts, tote bags, polo-shirts, sweatshirts –the list goes on and on.

If you would be interested in purchasing an item with our CYC club logo on it I would like to hear what kind of item you are interested in. I believe that the local company that we have used in the past for sourcing this kind of merchandise was Bergen & Co. You can browse their catalog at https://bergenandco.com/product-gallery Give their catalog a look (or not) and let me know by email if you are interested in a particular item with the club logo and I will see if we can make it happen. You can contact me at: membership@cycbellingham.org

Stay warm out there!

Ken Russell
membership@cycbellingham.org

Racing News

Racing Awards

Racing awards for the 2019 season will be presented Thursday, November 21, 5-8 pm at The Local Public House.

• Results from the 2019 CYC Thursday night racing series are posted at:
  CYC 2019 Race Results.

Cruising and Reciprocity

It was a great year of boating again this year on the Salish Sea. Locally we were blessed with the absence of the forest fire smoke observed the previous couple years. The club had a great schedule of cruises this season with a total of seven. In my experience the cruises are a great opportunity to get to know other club members and share boating stories.

I would like to thank the hosts for organizing these cruises. Your time and efforts are greatly appreciated. A list of the 2019 cruise hosts are shown below. I’d also like to encourage others to seriously consider hosting a cruise in 2020. We will begin putting together the new schedule over the next several months. Please contact me if you would like to host a cruise next season.

Reciprocity

This summer the port replaced the dock boxes for the CYC reciprocal slips on MW dock. They will be reinstalling the black reciprocal tubes that were on the old dock boxes. My understanding is that they will not be put back on the dock boxes, but instead will be mounted on a post.

The CYC reciprocity sign on the gate 9 guest dock is showing significant wear. The CYC board has plans to replace and update the sign this coming year. Suggestions on the appearance and information are welcome.

Greg Hartgraves

Education and Events

I’m really sorry if you missed out on November 12th Potluck. We had Mike Huston, Co-Owner of San Juan Sailing give a presentation on HOW TO WINTERIZE YOUR BOAT. It was very educational and interesting to hear about how extensive the San Juan Sailing checks and winterizes their fleet. I can get the printed list to members that missed the presentation. Just email me and I will have Mike email you a copy. Tell me if you need the sail or power boat list.

I want to thank everyone who has helped me with my duty of providing speakers at our Potluck Meetings and education. So many members gave great ideas for our speakers and or presented a program themselves. I’ve served two terms and I feel that it’s time to step down and let the club benefit from having a new Administrative Board Member to take over my position. I’ve enjoyed my four years and learned a lot and met such wonderful people. Please call me if you are interested or have any questions. It’s a great way to get more involved with the CYC.

I am not going to chair the dance this coming year, but will be assisting the Dance Committee. Please mark your calendars for Saturday April 18th for our 12th Annual Dance at the Majestic Hall and the WALRUS is playing! We want to make it a successful fundraiser for the Community Boating Center. PLEASE CALL ME IF YOU WOULD LIKE TO BE ON THE COMMITTEE. (360) 201-1669

Cruising Recipes

Recipe Corner: On a barge trip in France with Amanda and Laurent in September, I made this recipe from the New York Times that I had saved to my recipe box. It was delicious, especially because the tomatoes were ripe and plentiful in the markets. However, you can successfully use canned tomatoes in this recipe.

Tomato Risotto

-David Tanis

• Yield 4 to 6 servings
• Time 30 minutes

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course — grilled fish, for instance.

Ingredients

• Extra-virgin olive oil
• 1 large onion, diced (about 1 1/2 cups)
• Salt and pepper
• 1 ½ cups arborio or carnaroli rice
• Pinch of red-pepper flakes
• 2 garlic cloves
• ½ cup white wine
• 2 cups diced ripe red tomatoes
• 3 cups boiling water or vegetable broth
• ½ cup grated pecorino or Parmesan, plus more for serving
• 4 medium tomatoes, in different colors, sliced
• Chopped parsley, for garnish
• Snipped basil, for garnish

Preparation

1. Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
2. Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
3. Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
4. When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
5. Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

14 NOV 2019
Linda Benafel, Laurent Martel, Chuck Dingée, Greg Hartgraves, Ken Russell, Lesli Beasley.

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