The Watch, November 2022

atch

Safe Harbor -

GENERAL

MESSAGE

Kathee Dishner General Manager

Dear Members,

Thank you so much for your patience while we have been busy upgrading and improving many things at the club. The pump room was re-roofed and the stamped concrete on the sidewalks is scheduled for this month.The clubhouse roof is being repaired and painted to match the pool bar grill.

We will have a soft opening of the pool bar and grill so please look for the up and coming dates in the very near future.

If you are a yacht member and need assistance with your dock code app download please contact your designated administrator.

Boat winterizations are taking place now. Please contact Harry in the ship store at hsmith@peninsulayacht.com

The holidays are quickly approaching and we have so many events that you can take part in here at your club. Sip & Shop is November 5th and is open to all members to shop. If you would like to participate in the wine event as well and are not a wine society member, the price is $60.00 which includes 5 wine vendors and heavy appetizers.

Ladies, call your friends and enjoy making 3 different recipes with the Ladies Day Out program on November 10th! Katherine Armitage will lead the class and you won't want to miss it.

Friday, November 11th is the Member Mixer in the Commodore's room and patio with the fire pit lit! With complimentary draft beer and appetizers, it's a great way for new members to meet other members. Italian Night is back and we have action pasta stations for you to enjoy. Champagne and Paint will be in the library with heavy hors d’oeuvres on the 18th of November, followed by Tacos and Margaritas on the 19th. As always, we ask that you make reservations for these events so that we can prepare accordingly. The SHPYC team and I look forward to seeing you at the club.

As always, it is a pleasure to serve you,

Kathee Dishner General Manager

of the Quarter

Yacht Members:

Manager of the Quarter

Mr. Zachary Williams

Leche Frita

Directions

3 cups of milk into a sautee pan, add in 1 cinnamon stick,

and heat it with a medium heat. Once it comes to a

turn off the heat

the milk is infusing, add 1 cup of milk into a bowl, and

add in 1/2 cup corn starch while you whisk it all

Grease a 10 inch by 6 inch casserole dish with 1 tsp of sunflower

making sure to brush it all over

After infusing the milk in the pan for 20 minutes, remove the lemon peels and cinnamon stick, then heat it with a low-medium to medium heat. Pour in the 1 cup of milk that was whisked with the corn starch and start whisking everything together. At the same time start slowly adding in 1/2 cup granulated sugar while you continue to whisk. Once all the sugar is incorporated continue to whisk for 20 to 25 minutes, or until you reach a thick and creamy texture

Transfer the thickened milk mixture into the greased casserole dish and let it cool off. Then cover with Saran Wrap and place in the fridge for at least 2 hours so the milk miture can firm.

6. After a couple hours remove the casserole dish from the fride, place a cutting board over the casserole and invert (this is an easy way to remove the milk mixture from the casserole without breaking it), cut the milk mixture into 1 1/2 inch by 1 1/2 inch squares

7. Add 1/2 cup corn starch to one bowl and beat 2 eggs into another bowl, beat the eggs. To coat each milk square, dust it off in the corn starch and then into the egg wash, as you finish each one add into a plate with parchment paper

8. Heat a small fry pan with a medium heat and add in 1/2 cup sunflower oil, after 4 minutes and the oil is hot, start adding the coated milk squares into the pan in a single layer, cook in batches to not over-crowd the pan. Cook for 45 to 60 seconds per side, transfer to a plate with paper towels

9. For the final touch, dust off the fried milk squares in a bowl with 1/4 cup granulated sugar + 1/2 tsp cinnamon powder, add to a serving dish and sprinkle with lemon zest. Serve at once, Enjoy!

Harry Smith Marina Manager

note there is a 48-hr cancellation policy on all club events.

As fall colors are now upon us, we continue to enjoy incredible boating on the Lake with cool temperatures, fair winds and light traffic. Keep a careful eye on the weather forecast and wear plenty of sunscreen. It’s a great way to spend the day with family and friends.

October’s Peninsula Cup attracted 22 boats from three yacht clubs to compete in two days of racing, fellowship, and fantastic weather. The kick-off member-sailor reception was an outstanding success with food and tales shared around the fire pit.

Also in October, the popular Oyster Roast was held where the Fink’s Jewelers raffle was awarded to the lucky winner - Sandie Durborow and the always successful Treasure Hunt that was attended by 85 pirates!

The Fleet Committee continues its goal to support both SHPYC members and our community. To this end, the Fleet Committee is sponsoring several events this month including:

-November 5: Blood Drive: Please join us in this critical community event. Schedule ahead or just walk-in: https://donor.oneblood.org/donor/schedules/drive_schedule/1265440

-November 10: Boating on the Chesapeake. Please join us as we share knowledge, experience and she crab soup!

Lastly, wishing you all a wonderful Thanksgiving!

To fair winds and following seas, Tim Harbick

Sail Fleet Commander

PhotocourtesyofMarkBenno

The

Next

Jacob

David Krippene

Griesmyer

Room 11:00-3:00pm

Room 11:00-3:00pm

Social Committee 6:00pm

Ladies' Day Out 10:00am12:00pm

Wine Down Cruises 6:00-8:00pm

Boating the Chesapeake 6:00-8:30pm

Commodore's Hours 5:30-7:00pm

First Friday Music 6:00-9:00pm

Fleet Committee 9:30am

Blood Drive 10:00am-3:00pm

Sip & Shop 5:00-8:00pm

Wine Society Tasting 6:00-9:00pm

Member Mixer 5:30-7:00pm

Sunday Brunch

11:00am-2:00pm

Dining Room 11:00-3:00pm

Italian Night 5:00-9:00pm

Wine Down Cruises 6:00-8:00pm

Wine Society Tasting 6:00-9:00pm

Commodore's Hours 5:30-7:00pm

Champagne & Paint 6:30-8:30pm

Dining Room 11:00-3:00pm

Sunday Brunch

11:00am-2:00pm

Dining Room 11:00-3:00pm

Dining Room 11:00-3:00pm

Thanksgiving To-Go 8:00-9:30am

Thanksgiving 11:00am-2:30pm

Commodore's Hours 5:30-7:00pm

Tacos & Margaritas 5:00-9:00pm

Wine Society Tasting 4:00-6:00pm

Dining Room 11:00-3:00pm