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PRYC Connections January 2013 Page 1
www.pryc.us
Latitude 33° 50.77' N Longitude 118° 23.70' W
555 N. Harbor Drive Redondo Beach, CA 90278
(310) 372-3960
January 2013
Port Royal’s entry “World Peace” wins the
“Best Sail Boat” category in King Harbor’s 2012 Boat Parade. Treasurer, Kevin Herink’s boat featured
a large peace sign and the group wore World Leader costumes.
We played three songs for our theme, John Lennon’s “Imagine”, “We are the World”, and “Let There Be Peace on Earth”.
The group; John Rubasky, Craig & Deb Allsopp, Shelia Anderson, Scott Dow, Paul and Gale Barbie, Deborah Jackson, Kevin Herink, Betsy & Aidan Jennings, had a great time decorating and participating in this year’s boat parade.
PRYC Connections January 2013 Page 2
PRYC OFFICERS
Commodore Shelia Anderson
Vice Commodore
Amy Irwin
Rear Commodore Scott Dow
Treasurer
Kevin Herink
Secretary Ruth Healy
Jr. Staff Commodore
Jim Tessman
PRYC DIRECTORS Craig Allsopp
Dave Sarazen
Lynda Peterson
Don Karasevicz
COMMITTEE CHAIRPERSONS
Club Manager OPEN
Quartermaster
John Elder
Judge Advocate Dave Sarazen
Fleet Captain Bruce Stafford
Race Captain Brett Sanders
Historian
Barbara Smith
Newsletter Editor Cathy Dow
Contributing Editor
Amy Myers
Web Master Cathy Mueller
COMMODORE, Shelia Anderson
Happy New Year PRYC!
It is now 2013 and we have done it! PRYC was named 2012 Associate Club of the Year by the Southern California Yachting Association. We are poised to continue our success in 2013 with a fun
filled year of boating and social activities.
Our goals for 2013 are simple.
Have fun!
Build a financially strong club!
Have fun!
Build member participation!
Have fun!
Build membership!
Have fun!
Win Club of the Year again!
Have fun!
Here is how we have fun; going cruising, enjoying the new expanded club on Guitar Friday nights, racing in the Plastic Classic and Home Port Regatta, inviting family and friends to attend your Officer of the Day, and eating Larry’s Famous Fish. The fun will continue with a few new events in 2013, Wine Tasting in Temecula, a progressive Thursday Trivia night (See Page 4) and 4th of July Dinghy Race.
Our newsletter for 2013 will have additional articles;
From the Galley – where we will share great recipes from PRYC members, Welcome Aboard – where we will feature a brief bio about new members of PRYC, and PRYC Members Milestones – where we recognize the membership milestones (5, 10, 15...years). Member will be recognized in their anniversary month.
PRYC is the best yacht club in the South Bay because of the volunteers who work hard. The club will continue to be the best with open communication and a positive club environment. We have a strong team in place ready to lead us into a fun and successful year.
I look forward to seeing you at the club!
VICE COMMODORE, Amy Irwin
Happy New Year to you All!
Hope you guys and gals had an enjoyable holiday season and are back in the swing. I spent the interim between Christmas and New Year’s at Lake Havasu and had to pay $12 for a lousy Mimosa at the Bluewater Casino in Parker!
I definitely WAS NOT at Port Royal anymore!! But I digress….
Another year has started at the club which brings the first of what should be many SHAMELESS PLUGS! (Continued on Page 3)
PRYC Connections January 2013 Page 3
(Continued from Page 2) VICE COMMODORE, Amy Irwin
ATTENTION RACERS! SCYA Midwinter Regatta is the weekend of February 16. All levels of racers and boats (including power) are welcome! This popular race is in its 84th year, and is a good ‘warmer-upper’ for the 2013 season. Check out the website at http://midwinters.wordpress.com/.
OFFICER OF THE DAY! Officer of the Day Season will be here before you know it. If you are unfamiliar with our “O.Ds” they are a chance for club members to host a day and have guest’s visit--- without paying rental fees! Beginning in June, it is customary for hosting member(s) provide brunch for the rest of the membership. You can be as elaborate or as chintzy as you like! We all just love an excuse to come up to the club and kick-off a summer day with friends, $2 mimosas and $3 Bloody Mary’s! O.D. weekends are a blast and give everyone an opportunity to show-off their culinary skills. However, O.D weekends will only happen if you sign-up. Nothing is lamer than staggering up to the club on a Saturday or Sunday morning, seeing a cold, empty clubhouse and realizing, “No O.D.?!?!”
You needn’t do this alone---- partner up with another club member and split the costs! If you know someone who shows-up at all of the O.Ds but has yet to host one themselves, please get on their case and get them to host!
Please take a look at the schedule, which is posted at the club. You can also email me or reserve your dates on Facebook. I thank you in advance for stepping up to the plate.
Looking forward to a great 2013!
REAR COMMODORE, Scott DowHappy New Year! I am honored to be selected to be the Rear Commodore for 2013. I will strive to meet my responsibilities with the best of my ability. There are two areas that I need to address right off the bat: membership and bar tabs. We already have new members to be introduced, but I also will contact other recent new members to make sure everyone has been given the welcome package and the introduction to the rules of the club. I will start to collect and process the bar tabs at the end of the month. I hope to restore order and trust to the bar tab system. Thanks for your support!
At our general meeting in December, we collected $50 from the fish for the Coast Guard Foundation’s Fallen Heroes Scholarship, in memory of Redondo Beach’s own Chief Terrell Horne III. Thanks to all of you who chipped-in!
Mike & Jen’s
Sausage Stuffed Jalapeno Poppers
INGREDIENTS: (Serves approx. 50 people)
4 pounds ground Pork Sausage (Spicy)
4 (8 ounce) packages Cream Cheese, softened
4 cups shredded Parmesan Cheese
6 pounds large fresh Jalapeno Peppers, halved lengthwise and seeded
1 heaping tablespoon Minced Garlic
Paprika
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). 2. Place sausage in a skillet over medium heat, add garlic and cook until evenly brown. Drain grease. 3. Put on some surgical gloves if you have them. Cut jalapenos in half lengthwise, through the stem if
possible. Use a spoon to remove the seeds and veins. 4. In a bowl, mix the cooked sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon
sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Sprinkle paprika over each jalapeno to add color.
5. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
PRYC Connections January 2013 Page 4
UPCOMING PRYC EVENTS
IOBG Wine Tasting Sunday, January 27, 2013 4-6pm Host: Commodore Shelia Anderson
Trivia Night Thursday, January 31, 2013 6:30pm Host: Commodore Shelia Anderson
Change of Watch/Super Bowl and Chili Cook-off Sunday, February 3, 2013 1pm Host:
Spring Wine Trip Land Cruise Saturday, February 16, 2013 8am Host: Commodore Shelia Anderson
Academy Awards Party Sunday, February 24, 2013 3pm Host:
PRYC Connections January 2013 Page 5
Save the Date on a Day of Wine & Friends! Sit back and relax and let someone else do the driving so you can drink all you want.
We will provide a box breakfast and a picnic lunch at a beautiful winery.
We will visit Danza Del Sol Winery, Wiens Winery and the famous Wilson Creek.
The cost for the entire day, and a special wine glass is $100 per person.
Date: February 16, 2013
Departure from PRYC: 9AM
Return to PRYC 6PM
RSVP to Commodore Shelia by January 28 at [email protected]
or call (626) 484-7822
And the Oscar goes to…
Sunday
February 24, 2013
3 PM
Dress-up and come out to
PRYC to watch the stars
accept their accolades’!
E-mail with more details
as well as a flyer
upcoming.
Who will it be?
Ravens or Patriots vs. Falcons or 49ers
Come on out to PRYC to watch the game and bring your best chili or side dish to share.
Come early to pick your square(s) in the Super Bowl Pool!
Kick – Off is at 3:30pm Come early – stay late!
VS.
PRYC Connections January 2013 Page 6
A good time was had by all in celebration of Bob Carlson's 70th birthday
and he was actually surprised (we all pulled it off)! What a wonderful celebration with Bob's family and the Port Royal Family in attendance (not to mention Frankie and Annette). Beach Blanket Bingo was playing in the background while we all ate delicious food and had a few cocktails to commemorate a wonderful life and a dear friend's special day. Salute to the Original "Old Spice" man and here's to the next 70!
Barb Smith, Historian
The ORPHANS came together once again to celebrate THANKSGIVING at PRYC. We hosted 35
members and guests this year and we were able to seat everyone thanks to Jim who worked long hours to finish our room renovation AND Larry Brown for having enough Fish Dinners to buy 3 new tables & 12 chairs.
Since I don’t cook I was especially Thankful to our amazing members who took their time to create wonderful side dishes to go with Jim’s baked turkey, Kevin’s 2 deep fried turkeys and the Mather family’s ham.
Then it was time to clean up and the kitchen was so full of helpers all the mess was whisked away in no time.
My thanks to everyone for making this such a special day.
Host: Betse Tessman
This year's TREE TRIMMING PARTY was as great as ever! Thanks to Kevin and
team to help us in getting the tree off the lot and up to the club. After setting it up and putting out the ornaments, everyone pitched in to trim the tree. The party continued with everyone bringing in awesome dishes to share. Then the general meeting began and the annual vote was cast. Congratulations to my fellow board members, I look forward to working with you all. Thanks again to everyone who participated. It was one of the best parties yet. See you next year. Host: Scott Dow
PRYC Connections January 2013 Page 7
PRYC Connections January 2013 Page 8
Members: Advertise your business here!
$10.00 a month
3 month minimum paid in advance to:
PRYC 555 N. Harbor Drive
Redondo Beach, CA 90278 Attn: Treasurer, Kevin Herink
What makes PRYC such a great little club? You do!
We don’t have staff to keep everything clean and in its proper place so please be mindful and clean
glasses, pots and pans, etc., after using them and put them where they belong.
If we all would leave the club a little better then when we came in, it would always shine.
NEWSLETTER SUBMISSIONS
If you would like to submit an article, photos, etc. please be aware of the following deadline dates below. We welcome any submissions and will print as room allows. NEW Deadline: 1st Wednesday of every month Send to: [email protected]
Three ways to submit your business card to our newsletter editors: Scan it and email to: [email protected] with “Connections Advertising” in the subject line, Snail mail it to the club with “Attn: Newsletter Editors/Advertising” on the envelope Leave it up at the club in an envelope marked “Newsletter Editors/Advertising” The deadline to submit business cards will be the first of the month. We hope that many of you will take this opportunity to advertise in the Connections.
