Happenings

Board Meeting

Wednesday,October 7

October General

Membership Meeting

Wednesday, Oct 21

Commodore

Doug Cram 468-4877

Vice Commodore

Lane Langford 468-4581

Rear Commodore

Paul Henriksen 468-4822

Secretary, Julie Duncan 468-2161

Treasurer, Sam Beller 468-2977

Trustees

Duane Bordvick 468-3152

Jim Ghinazzi 468-4292

Membership Chair

Gayl Beller 468-2977

Web Wench Judy Welker 468-4007

Reciprocal Chair

Dave Welker 468-4007

Sailing Chair

Russ Johnson 468-2655

“Newsline” Editor

Shanley Lett 468-3990

october 2015

COMMODORE’ S CORNER

What we learned this summer….

Greetings, LIYC yachties and members all,

I think we’d all agree that it was a dandy summer for

boating—warm days, light winds and plenty of camaraderie

on the Salish Sea and beyond. Always a highlight of the

summer is discovering new and delicious libations with a

nautical twist or two...or at least a nautical name. Starting

with Opening Day and our “Gin and Tonic Face-Off” (or

face melt, for some) we tried drinks from Fisherman Bay to

Sidney to Port Browning and more (at the dock or at anchor,

of course.) The good news is you don’t have to be on a boat

to enjoy these. Here are some of our favorites and we’d

love to share them with you!

Opening Day Winner: The Gunga Din

2 oz gin, 3 cardamom pods, 1 oz fresh pineapple juice, 3/4

oz fresh lime juice, 1/4 oz simple syrup*, tonic. Muddle gin

and cardamom pods. Strain into a shaker. Add juices and

simple syrup. Shake with ice (like a martini). Strain into a

glass of ice and top with your favorite tonic. (We used Q

Tonic.)

*Eds. Note: Simple syrup is 1/2 sugar (dissolved) in 1/2

water.

The Swashbuckler”: Very simple and tasty!

2 oz Captain Morgan Rum, 3 oz (or to taste) cream soda.

Pour over ice and garnish with an orange slice and a cherry.

Drunken Sailor: What do you do with a drunken sailor?

You drink it!!

2 oz Gold Rum, 2 oz anejo tequila of your choice, 4 oz gin-

ger ale and 2 oz pineapple juice. Pour over ice and be care-

ful!

The Perfect Storm: When a powerful combination of

ingredients occurs in one glass…

2 oz Sailor Jerry Rum, big squeeze of lime, 2 dashes An-

gostura bitters or your favorite. Pour over ice and add gin-

ger beer to taste. Get ready to be blown away!

: Continued on page 3

WHAT’S HAPPENING:

Hi everyone,

Our next General Membership Meeting Wednesday, October 21st at the Islander. As usual, cocktails will begin at

6:00pm and dinner will begin at 7:00pm

The menu will be a choice of either

Prime Rim 10 oz. cut

or

Macadamia Nut Encrusted Halibut

both served with mashed potatoes and gravy

Seasonal vegetable

Caesar salad

and rolls

Cost is $32.00 per person

Audrey and Duane Bordvick will be re-showing their presentation again (and they vow it will work).

Please fill out the form below and mail it along with your check by October 14th.

Thanks and see you there,

Lane

Your Vice Commodore

468-4581

----------------------------------------------------------------------------------------------------------------------------- --------

OCTOBER 21st, 2015 General Membership Meeting BUFFET Presentation by Audrey and Duane Bordvick - "LIYC Moments in Time"

Evening hosted by Sam and Gayl Beller

Name(s):____________________________________________

____________________________________________

I (we) would like _____ Prime Rib _____Macadamia Encrusted Halibut

Please return with check by October 14th to:

Lopez Island Yacht Club

P.O. Box 22

Lopez Island, WA 98261

COMMODORE’S CORNER, continued

Low Tide Martini: A seagoing twist on a classic drink…

6 parts vodka, 1 part Vermouth. Add a twist of lime and 1 oz of clam juice. Shake ingredients in a

martini shaker with ice. Shake 1 minute. Pour into a martini glass. Garnish with an olive stuffed with

a smoked clam.

(It may look like you’re drinking a tide pool, but don’t worry. A couple of these and you might do all

kinds of strange things.)

Red Sky at Night: This one goes right down the hatch after a long day on the water. Sailors’

delight! The secret ingredient is purple basil. Muddle purple basil with 1/2 oz lemon juice and

crushed ice in a lowball glass. Add 2 to 3 oz of your favorite rum. Top with ginger beer to taste.

Islands Martini or “The Doug”: My favorite martini!

4 oz of your favorite vodka, 1 to 2 oz mango nectar. Pour ingredients into a martini shaker with plenty

of ice. Shake 1 minute. Serve in a chilled martini glass.

So there you have it. Plenty of ideas to spice up your mixology menu on the high seas or at home.

Remember, make sure the anchor is down, the lines are secured and your travels are done for the day

before you partake. The breathalyzer limit for boaters is .04, half the level for auto drivers. As your

Commodore, I would never advise drinking while underway. Make your destination safely and then

celebrate another triumphant docking experience!

Cheers….. Doug

3RD ANNUAL LOPEZ CUP HELD LABOR DAY AFTER WEATHER DELAY

RACE RESULTS:

Class A

1st Place Valkyrie Bill White

2nd Place Wailau Dave Welker

3rd Place Williwaw Steve Levy

Class B

1st Place At Last George LeBoutillier

2nd Place Cal 20 John Manning

3rd Place Waioli Doug Simmons

Winning boat Valkyrie crossing the Committee

Boat finish line.

Winning captain Bill White, Sailing

Chair Russ Johnson and crew member

Todd Twigg

<< The Com-

mittee Boat

Crew aboard

Lucky Strike:

Jim Ghinazzi,

Lane Langford

and Lori Taylor

>> Sailors Rob

McNeil and

Doug Simmons

September’s Cruise to Cap Sante Marina, Anacortes, drew another

big crowd of LIYC members for fun and food on the docks.

).

Photos

Courtesy of Doug Cram and Audrey Bordvick

Cindi Fessler, Audrey Bordvick, Lisa Cram

and Steve Fessler

Mark and Mary Stiger, Mary Allsop

Past Commodore Jim Ghinazzi and

Sassy

LIYC “Royalty”: Vice Commodore Lane Lang-

ford, Rear Commodore Paul Henriksen and

Commodore Doug Cram

LIYC BOARD ANNOUNCES SLATE OF 2016 OFFICERS

The LIYC Board has announced the following slate of officers for the 2016 calendar year:

Commodore Lane Langford

Vice Commodore Paul Henriksen

Rear Commodore Brian Krantz

Secretary Dee Dee Lozier

Treasurer Wendy Mickle

Staff Commodore Doug Cram

Trustee Jim Ghinazzi

If there are no objections to the slate, there will be a vote on the new officers at the November

General Membership Meeting. They will then be installed at the December Holiday Party and

assume their duties on January 1, 2016.

WASHINGTON STATE PARKS POSTS 2016 MOORAGE The daily fee will be 70 cents per foot at the docks, with a minimum of $12; mooring buoys are $15 a night. Fees are charged year-round from 1 pm to 8 am. Boaters who moor at state park facilities multiple nights a year might consider purchasing an annual moorage permit, which is valid January 1 through December 31. The annual moorage permit fee is $5 per foot, with a minimum of $60. An annual pass can be purchased online at parks.wa.gov/653/Annual-Moorage-Permit or in person at any Washington State Marine Park or at State Park Headquarters in Olympia