Reports from the Bridge

Apr 2014

March was a fun and busy month.  Pam Smith and her talented group of Skipperettes put on an absolutely fantastic Women’s Interclub (WIC) luncheon on March 13th.  There was so much information in the presentation of Ancient Roman practices versus modern practices that I think college credits could have been awarded.

Fleet Captain Paula Lewis at Monday’s General Business meeting waxed eloquent on the successful St Patrick’s Day cruise to Poulsbo.  At the same meeting we were treated to a great slide show by the Seattle Yacht Club Admirals’ trio on the festivities of past Opening Day events.  This year’s theme is “Toys Ahoy”. Keep the first weekend in May open for this terrific and nationally recognized event.  Not to be forgotten is the annual Daffodil event the weekend of April 11-13.  Bremerton has always had a good turnout at both events so see you there.

The weekend of March 14-16 saw Ruth and I attending the Tyee Yacht Club Junior Officer Ball.  The theme was “Comic Book Super Heroes”.  Ruth went as “Storm” of the X-men and I went as “Captain America”.

PC Mike Dunn reported that the well drilling operations are underway at Oro Bay.  If all goes well we should have fresh flowing water for our Memorial Day Cruise May 23-26.  That would be wonderful.  We should all appreciate the considerable efforts made by this well drilling committee.

If you wish to place your name for consideration for any of our elected offices see PC Charles Billings.  Elections are May 5th and the installation of officers is May 16th.

Ok, in summary the events are

April 7 General Meeting

April 11-13 Daffodil, Tacoma

April 14 E-Committee

April 21 General Meeting

May 2-4 Opening Day, Seattle

May 5 Election of Officers

May 12 E-Committe

May 16 Installation of Officers

May 19 General Meeting

May 23-26 Memorial Day Cruise to Oro Bay.

June 7 Commodore’s Ball

Nautical Trivia.  Chewing the Fat - "God made the vittles but the devil made the cook," was a popular saying used by seafaring men in the 19th century when salted beef was staple diet aboard ship.  This tough cured beef, suitable only for long voyages when nothing else was cheap or would keep as well (remember, there was no refrigeration,) required prolonged chewing to make it edible.  Men often chewed one chunk for hours, just as it were chewing gum and referred to this practice as "chewing the fat."

Mike Murray
Rear Commodore