Live fundraising event!

Expedition Antarctica and How I Learnt to Sail

• January 12th 6-7pm PST
• Suggested Donation $15
• Presenter: Mike Powell
• Email sara@boatingcenter.org with any questions!

In 2011, then landlubber & pro photographer Mike Powell boarded his brother’s boat UHURU for a two-month expedition to Antarctica, around Cape Horn and into Chilean Patagonia. Join their adventure: sailing, scuba, ski mountaineering and fly fishing via horseback in this hour-long presentation with the adventurer himself!

This is a free virtual event and registration is required at the link below. A donation is suggested (which will benefit our Community Boating Center)

https://www.americantrails.org/training/expedition-antarctica

Here's the login information for our zoom meeting:

Topic: CYC's Monthly Potluck Meeting (temporary on Zoom)

Time: January 12, 2020 07:30 PM Pacific Time (US and Canada)

Please note that this is a recurring meeting and the same meeting ID and Password will apply to all our future potluck meetings (starting with this meeting).

Zoom Meeting by using a browser:

Simply click on this link (or copy and paste it into the address area at the top of your browser window): https://us02web.zoom.us/j/84767905855?pwd=N3p5MWwvUW1WcUN6ejhtNlBjMEorUT09
then follow the directions to join with video and sound.

Join Zoom Meeting by using the Zoom App:

• Start up the app and enter the following when prompted:
  Meeting ID: 847 6790 5855 
Password: 586637


Join Zoom Meeting by calling-in on your smartphone:

• One tap mobile:
+12532158782,,#,84767905855,1#,586637# US (Tacoma)

• Dial by your location:
+1 253 215 8782 US (Tacoma)
• In both cases use:
  Meeting ID: 84767905855
  Password: 586637

Editor’s Notes

For me, New Year’s day has always been one for reflecting on the past. This year is much the same.

Just after Christmas I was walking the docks at gate 9 and ran into a couple of CYC members who related their experiences in the islands and on the water for Christmas. Andy and Nora Hansen onboard Tsirku had spent Christas Eve at Sucia Island along with other stops at Eagle Harbor and Rosario. Andreas Weinrich, his daughter and a friend were at Rosario when the Hansen were there. These adventures put me into a recalling mode.

While Karen and I have not done a Christmas cruise we have done New Year cruises. The most memorable was a New Year’s eve cruise to Skyline Marina in Anacortes along with the Kirklands and Holmstroms on their own boats. The weather was clear but cold and the trip home was quite chilly but beautiful. I too remember Delayne Brink organizing New Year’s cruises to Anacortes which included a polar bear swim in the harbor. Those were the days!

As I recall the past, I am quite happy to see 2020 blow off the calendar for I miss our CYC cruises. Let’s try hard to reinstate cruising this year. In recalling the past, I remember there were a lot of years that we had cruises almost every month of the year. January was a land cruise to the Seattle Boat Show, February or March had a cruise to Squalicum Harbor where we cruised to the guest dock and had a progressive dinner or went out for one at what is now Bella’s. Then came an island clean-up (the first ones were at Clark Island where members Karen Reed, Sylvia Holmstrom, Judy Kirkland along with others wheelbarrowed gravel from the beach to campsites!) Then the summer came with cruises everywhere; Echo Bay, Eagle Harbor, Spencer Spit, Reid Harbor (for building and racing small styrofoam sailboats), West Sound (dinghy raft ups), Anacortes and La Conner. Early on a number of those cruises included informal races to and/or from. While there were games, pirate themes and dinghy races, many were “No Host” cruises where members just showed up at one place and pot lucked on the beach. Let’s do it again in 2021!

And the New Year’s Day wind brought back even more memories. Years ago when Delayne Brink was preparing to do the Single Handed Transpac race and he wanted to get in more heavy weather experience, he would call me up on days when the wind was blowing 40 and say let’s go sailing. Little did I know that those experiences would prepare us for the gale off northern California we encountered while delivering his Sabre 38, At Last, to San Fransisco for the race. Those experiences in turn made it much easier to think about jibing to the “Round the County finish line in 40 knots of wind while crewing for Mike Kirkland on Shockwave one year, or for bringing my own boat. Islander, back from another ROC in 35 knots at night. Without CYC those experiences would never have happened and I would not be the sailor I am today.

Another reflection from CYC’s past has me recalling how many members use to step forward to help the club function. You will be getting your membership renewal form soon which will include a portion where you can indicate how you might be able to help out with CYC’s functioning. All our lives are all full these days but I am confident that if you give it some thought, you might realize that there is a small way in which you can get involved. Host a cruise, provide your boat for the Race Committee on a couple of nights, write an article for the newsletter, help find topics for our meetings, offer to input data for the roster. And I am sure there are many other ways too. To you newer members I will say that by getting involved in small ways you get to meet other members and make new friends and experience many adventures as I did while helping to make CYC available to all. And to you senior members, you say you’ve done that? Many of us have but that doesn’t mean we can’t do it again. In order for CYC to continue on as successfully as in the past it needs all of our help! Think about it, keep it simple but do It!

Here’s hoping for fair winds, calm seas and snug harbors for of all members of CYC in 2021.
Mike Reed, Editor

Cruising Recipes

This month’s recipe comes from Mexican Everyday by Rick Bayless. I have made this seafood soup a number of times because I really love it, and I have served it to guests who have praised it. I head down to Taylors Shellfish Farm and pick up some fresh clams. Although you can use muscles in this recipe, I have never tried them. One optional ingredient is Epazote which grew like weeds in Southern California. Occasionally, I have found fresh Epazote at La Gloria Market on Meridian, but you really don’t need it. I have tried dried Epazote, but it is too stemy and not really very good. I urge you to try the soup, I think you would like it.

Red Chili Seafood Soup

INGREDIENTS

• 2 tablespoons vegetable or olive oil
• 3 dried Guajillo chiles, stemmed, seeded and torn into large pieces (3/4 ounce total)
• One 15 ounce can diced tomatoes in juice preferably fire roasted
• 1 large white onion, chopped into 1/4 inch pieces
• 2 garlic cloves, peeled
• 6 cups chicken or fish broth
• 4 medium red-skin boiling or Yukon Gold potatoes, each cut into eight pieces (1 pound total)
• 2 large sprigs fresh epazote, optional
• 1 pound muscles, scrubbed and debearded if necessary OR 2 pounds of clams, scrubbed
• 1 pound fish fillets, I like halibut, cut into 1 inch cubes
• About 1/2 cup roughly chopped cilantro, for garnish
• 1 lime, cut into six wedges, for serving

PREPARATION

1. Heat the oil in a medium soup pot, 5-6 quart, over medium. Add the chili’s and stir-fry until they have changed colors slightly and are toasty fragrant, 30 seconds to a minute. Don’t over toast the chilies, or the soup will be bitter. Scoop up the chili pieces with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to a blender jar; set the pan aside. (A food processor will work, but it won’t completely purée the chili.) pour the tomatoes, with their juice, into the blender.
2. Add 2/3 of the onion and all of the garlic to the pot. Cook over medium, stirring frequently, until golden, about seven minutes. Meanwhile, scoop the remaining onion into a strainer and rinse under cold water; set aside to use as a garnish. Use your slotted spoon to transfer the onions and garlic to the blender and process until smooth.
3. Set a medium mesh strainer over the pot and work the tomato chili mixture through it. Return the pot to a medium-high heat and cook, stirring frequently, until reduced and thick, about six minutes. Add the broth, potatoes and epazote, if you have it. When the mixture comes to a boil, reduce the heat to medium-low and simmer until the potatoes are tender, usually about 15 minutes. Taste and season with salt, usually a generous 1 1/2 teaspoons.
4. Just before serving, raise the heat to medium high and add the muscles OR clams and fish. Boil briskly until the bivalves have opened, usually about four minutes.
5. Ladle into large bowls. Sprinkle generously with the cilantro and the remaining onion. Serve your steaming bowls of beauty with the lime wedges passed separately for each person to squeeze in al gusto.

Linda Benafel

5 JAN 2021
Mike Reed, Laurent Martel, Chuck Dingée, Greg Hartgraves, Andreas Weinrich, Sean Jones, Linda Benafel.

Problems? Notify the Webmeister

Our mailing address is P. O. Box 101, Bellingham, WA 98227

[Corinthian Yacht Club Bellingham] [Meeting Information] [Cruising/Events] [Racing] [Newsletter] [Membership] [Reciprocal Clubs] [Education] [Links/Resources]