Semaphore - Seaford Yacht Club

Semaphore
                       July 2018 37° 12‘ 20” N, 76° 26’ 11” W Volume # 38 Number 7
                                      www.seafordyachtclub.com

From the Helm………………
                   Randy Strickland’s Building Committee Town Hall went very well. His
                   explanation of the drawings and the rationale behind the decisions was well
                   received. Randy has done a lot of research on the current regulations and
                   requirements and has come up with a great preliminary plan. Al Cummins
                   provided an overview of the finances and said the club is in good financial
                   shape to take on this project. He recommended a modest dues increase of 5
                   to 10 percent to maintain a healthy balance for emergencies. As with many
                   club projects, we will try to reduce costs where feasible with sweat equity.

                        Our cruise to Dozier’s Marina was a lot of fun, Tom and Dana did a great job
                        organizing the event. Looking forward to the Fourth of July cruise.

The June dinner was wonderful, with great food and drink. Thanks to the Webb’s and their many
cohosts and helpers. Thank you all for a wonderful evening.

Fair winds and following seas.
Commodore Carl

                     Racing News
                     Upcoming: Admiral’s Cup, August 4th
                     The Admiral’s Cup is coming up on August 4th. We should have a good turn-
                     out of SYC racers. Art Dister is the SYC sponsor for the Admiral’s Cup
                     race. The combination of the Admiral’s Cup race and the Summer Party
                     make for an active August first weekend.

                     Tom Feldhaus, Race Chairman

July Calender

                              SYC HISTORY QUIZ (last chance)
The answers to the June History Quiz are: Charlie Jenks suggested that stringing monofilament
along the pier would discourage seagulls from roosting on the pier. Bill Reiser constructed and
donated the Club signal cannon. And the June winner was Ginger Smith

The questions for the July Quiz are:
1. Who was the Club Treasurer in 2000?
2. What year was the first major addition made to the Clubhouse?
Write your name and answers on a piece of paper approximately 3 X 3 inches, place in the box
at the July dinner meeting, and the first name drawn with both correct answers will receive a
free dinner at a monthly dinner meeting.
Only one entry is allowed per person.

June Dinner Meeting
                                  On one of the hottest days yet, Jeanette and Mike Webb,
                                  Lillian Downs and Marti Coffield hosted a delicious dinner of
                                  baked salmon, baked potato, green beans with almonds, melon
                                  salad and wonderful homemade desserts. A perfect summer
                                  meal!
Nancy Kane, Jo Longnecker, Bob Strieter, Linda Merrick, Doris and Dan Smoker, Carol and Mike
Brower, Jack Sheehan, Bobby Coleman, Donna and Ken Nitchie helped prepare and serve the
meal. Noel Priseler decorated the tables with potted herbs that some lucky SYC members were
able to take home! Donnie Gilroy took care of reservations and collecting money. Our faithful
Beermeisters Tom Feldhaus and Mark Hinman made sure there was plenty of cold beer on tap.
Thanks to the hosts and all the helpers who volunteered to make this dinner such a success. I
think SYC has a new favorite dinner!

Bon Appetit
Audrey Moore & Marti Coffield
Monthly Dinner Co-Chairs

From the Fleet Captains: SYC Memorial Day Cruise, 2018
As always, our cruise to Dozier’s at Deltaville was memorable. We had 20 boats signed up; 15
made the trip. In addition, we had folks coming in RV’s and land cruisers to complete our crew.
We enjoyed several dinghy tours, bike rides, an evening concert, two potlucks and a typical over
the top SYC brunch. Dana perfected his Bloody Marys, which we all enjoyed. Jake Smith won
the nautical quiz over very stiff competition! Jimmy (dock master) and Nancy (office manager)
provided transportation and were great hosts. We left with their annual comment. ”SYC may be
the friendliest yacht club but also the nicest cruising yacht club on the Bay!”
Safe Boating,
Tom Butterfoss and Dana Arenius, Fleet Captains

Woman’s Sailing:
We had a great two days of SYC women sailing together. On both days we had wind, put up
sails, and just enjoyed our time together.

On June 2 we were hosted on Jandy Strickland’s boat, Zephyoros, and the sailors are shown in
this photo from right to left: Tina MacRitchie, Carol Sadick, Jandy Strickland, Susan Pettyjohn
and Sandy Hopkins. Tina looks like a natural sailor at the wheel.

Our sailing adventure on June 23 was on Linda Blotter’s boat, Wind Swept, and the sailors as
shown in this photo from right to left: Linda Young, Jeanette Webb, Kelli Willshire, Linda
Blotter, Winnie Feldhaus and Susan Pettyjohn. We are planning a few more dates so for those
of you who would like to participate in just having a good time on the water and honing your
sailing skills, look out for future opportunities.
Susan Pettyjohn, Past Commodore

Seaford Yacht Club
     th
  40 Anniversary Celebration
     A Cocktail Party
    August 4th, 7:00-10:00pm
        We Celebrate 40 Years
    of fun, work, boating adventures,
           and mis-adventures
        Cocktails, beer, wine. &
            Hors d’ oeuvres
          Adults Only Please
             $20.00 ea.
        Music, pictures and fun.

Spinach & Cheese Strata
Servings: 8-10
Prep Time: 30 Minutes
Cook Time: 45 - 55 Minutes

Ingredients
   • 2 (10 ounce) packages chopped frozen spinach, thawed, squeezed of all excess liquid
   • 3 tablespoons Unsalted butter
   • 1 large yellow onion, chopped (about 2 cups)
   • 3 garlic cloves, minced
   • 8 cups (@ 1/2 pound) Italian or French bread, cut into 1-inch cubes (no larger)
   • 6 - 8 ounces (2 cups) coarsely grated Gruyère (preferably Boars Head)
   • 2 ounces (2/3 to 1 cup) finely grated Parmigiano-Reggiano or Parmesan
   • 9 large eggs
   • 2-3/4 cups half-and-half
   • 2 tablespoons Dijon mustard
   • 1 teaspoon salt
   • 3/4 teaspoon black pepper
   • 1/4 teaspoon ground nutmeg

Instructions
   1. Squeeze handfuls of spinach to remove as much liquid as possible.
   2. Melt 2 tablespoons butter in a large sauté pan over medium heat. Add the onion and cook, stirring
      frequently, until soft and translucent (not carmelized), about 5 minutes. Add the garlic, ½
      teaspoon salt, ¼ teaspoon pepper, nutmeg and drained spinach and cook 2 minutes more. Set aside.
   3. Butter a 3-quart (or 9x13-inch) baking dish. Spread one third of the bread cubes in the dish and
      top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are
      no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending
      with cheeses.
   4. In a large bowl, whisk the eggs. Add the half-and-half, Dijon mustard, remaining ½ teaspoon salt
      and 1/2 teaspoon pepper and whisk until well combined. Pour the custard mixture evenly over the
      strata. Cover the strata with plastic wrap and chill for at least 8 hours or overnight.
   5. When ready to bake, let it stand at room temperature for 30 minutes while preheating oven to
      350°F. Bake the strata, uncovered, in the middle of oven until puffed, set (cooked through) and
      golden brown all over top, 45 - 55 minutes. Let stand 10 minutes before serving.

From Jan Phillips, Flag Raising Chair

SYC BoT Meeting Summary – June 12, 2018

Call to Order: The meeting was called to order at 7:00 p.m.
Members Present: Carl Early, Cecil Adcox, Fran Butterfoss, Winnie Feldhaus, Jandy
Strickland, Ben Huggin, Dave Coffield, Bill Edmonds, Tina MacRitchie, Janet Beilhart

Members Absent: Pete Showalter, Sandy Shem

Secretary’s Report
The minutes of the May 8th meeting, previously distributed, were approved
Fran motioned to approve, Ben seconded. Vote: Unanimous

Treasurer’s Report
Jandy reported that the IRS forms have been completed. The ABC license has been renewed
and their report has been posted on the bulletin board. Jandy received a letter from York
County indicating that recycling rates may increase. There is no income this time of year, the
next inflow of money will be the second half of slip fees and 6-month dues installment. The
MacAfee virus software has been renewed for the SYC computers.

Detailed monthly financial reports were presented to the BOT and are available on the
members’ only portion of the SYC web site.
David motioned to approve the report, Cecil seconded. Vote: Unanimous

Old Business

Ice Concession
Jerry Dooley has taken over the ice concession and has switched the delivery service form
Reddi Ice to Holiday Ice. The current ice cooler has been repaired, but Jerry is not sure of its
long- term reliability. Holiday Ice will only furnish a new ice cooler if we have a large delivery
(1000 bags per year), but this is much more ice than the club would need. 50 bags of ice have
been delivered and setup in the current machine. Jerry will not order more than $100 worth of
ice at a time in order to limit SYC’s liability in case the cooler fails.

AED Defibrillator Training at SYC
Carl and Tina reported that defibrillator training for SYC members is still being investigated.

Refrigerator Replacement
Pete Showalter has replaced the icemaker in the refrigerator. He noted that the pan on top
shelf of the refrigerator must remain in place to capture water. The BOT recommended that a
laminated note be added to the refrigerator reminding everyone to leave the pan in place.

Building Committee
Cecil reported that the June 11 meeting of the Building Committee with SYC members went well
was attended by 30 members. The BOT thanked the Building Committee for their work and
noted how well Randy Strickland presented the material and addressed member’s questions and
concerns.

New Business:

Dockmaster’s Report
The Dockmaster is concerned about the poor condition of some of the boats in slips at the SYC
dock. The Dockmaster is preparing a potential letter to be sent to boat owners for the board’s
approval. The BOT discussed the sensitivity of this issue and recommended that the BOT
consider modifying the contact for slip rental to clearly state the maintenance requirements
for boats kept at SYC docks.

Action Items:

Dave asked about the status of the Oyster Grounds in Back Creek. Carl will check with Malcolm.

Carl will arrange for the purchase of new burgees and flags to be used for flag raising

Calendar (Key Activities before next BOT meeting)

      June 18-22                Junior Sailing
      June 19                   Dinner Meeting
      June 22                   Happy Hour
      June 25-29                Junior Sailing
      June 30 –July 3           Summer Cruise
      July 9-13                 Junior Sailing

Adjourned: 8:00 pm

Respectfully submitted by Winnie Feldhaus, SYC Secretary

Memorial Day Cruise to Dozier’s Marina