June 11 – 20, 2018
Clear Lake & Galveston Bay
By Betha Merit
Houston, we had snow! And what a year it was. We started with hosting the Super Bowl, went on to survive Hurricane Harvey, won the World Series and then had snow that delighted hearts with our winter wonderland morning after. Bottom line for this column is that we got to enjoy some cold weather. And now we need some warming up.
There are a great variety of hot drinks to be enjoyed, and a touch of hooch make them especially fun to be shared with friends or when entertaining. One of my favorites is heating up eggnog and sprinkling with nutmeg then adding a shot of whiskey or rum. Many hot drink recipes can be made without the alcohol if you have minors in the crowd.
My friends know me for cooking healthy, simple one pot dinners, a lot. They are easy, filling, feel warm in the hands while eating, and have been dubbed as, “pure sustenance.” The basic recipe is to brown a pound of ground meat (chicken, turkey, beef, bison, lamb, etc.), add spices and herbs to the browning with a dollop of olive oil. Then cut up and toss any veggies from the fridge into the pot, or add bags of frozen veggies from the freezer. Additional items might be quinoa, wild rice, potatoes or sweet potatoes. These last additions may be pre-cooked or added raw to the browned meat and veggies; you just adjust the water amount for what you add. If pre-cooked, you may add the veggies and any of the extras with a few tablespoons of water and cover with a lid.
In a large skillet sized pan, drizzle olive oil as pan heats. Brown bison, onion and garlic on medium to high heat until crumbly. Add herbs and spices and optional tomato paste. When blended, lower to medium heat and move the meat to the edges of the pan to form a circle with an open middle, add the squash and frozen kale to the pan, pouring the liquid over the top and covering with a lid. After about 20 minutes of good simmering, add the cooked rice and stir everything together. Cook another few minutes, adding liquid if needed. Salt and pepper to taste.
Add tequila and hot chocolate to a glass. Garnish with a hearty dollop of whipped cream and a dash of chili powder.
Fill a mug with boiling water and let stand to heat up. Meanwhile stick the cloves in the lemon wheel. Now empty the mug and fill just over half way with fresh boiling water. Add the brown sugar, stirring to dissolve. Add the lemon wheel and stir. Now add the lemon juice and scotch and stir once more. May remove the lemon wheel and attach to side of mug.
CAPTAIN FIN Slasher El Bull 6.5 – The Slasher is a must have. This fin works best in 2+1 longboards providing smooth rail-to-rail surfing and tight turns. www.captainfin.com
TRUEAMES Greenough 4-A Volan – Chuck Ames and the crew at TrueAmes make some of the best fins in the world, by hand, in California. The 10” Greenough 4-A Volan is an all around great fin for any singlefin longboard. www.trueames.com
BIRDWELL BEACH BRITCHES 311 Medium Length Boardshorts – Handmade in the USA with a lifetime guarantee. These iconic boardshorts are made with SurfNyl fabric for strength, comfort, and durability. They also feature triple lace closure with nickel plated grommets and the signature Birdwell wax pocket. www.birdwell.com
BEECH BRAND Serape Beach Towel – Beech Brand towels were created and designed for surfers. These towels have a revolutionary antimicrobial technology to help prevent the growth on a wide array of odor and stain causing bacteria, fungi, mold, mildew, algae, and is environmentally friendly. www.beechbrand.com
BRIXTON Bells Straw Hat – This wide brimmed straw hat from Brixton is key for long beach days. This hat will provide full coverage protection for the face, neck and ears. It is also lightweight. www.swell.com
PICKLE WAX REMOVER – The Pickle Wax Remover® is a unique tool used to remove the surf wax from any surfboard. It is not only green in color it is “green” for the environment. The Pickle contains 100% recycled ingredients and does not contain or use any harsh chemicals. The Pickle is reusable and can clean board after board after board. www.picklewaxremover.com
SMITH OPTICS Lowdown ChromaPop – Smith Optics’ signature sunglasses with ChromaPop color enhancing technology make beach days easier on the eyes. These lenses are impact-resistant and offer 100% UV protection. www.smithoptics.com
AQUATECH AxisGO iPhone Water Housing – AxisGO™ is the ultimate Smartphone Imaging System. Designed to protect your iPhone from the harshest weather conditions, while offering the freedom to safely capture those special moments underwater. Capture beautiful images and stunning video with ease, then share instantly with full touchscreen sensitivity. www.aquatech.net
CANVAS SURFBOARDS Purchase Longboard – The Purchase is the perfect classic noserider. Its deep dish concave in the upper third portion of the board makes for long nose rides through critical sections. It does it all. www.canvassurfboards.com
By Betha Merit
Beyond the turkey and dressing, everybody has their favorite Thanksgiving side dishes. There are green bean casseroles, candied yams (or the mashed with marshmallows on top version), and jello salads of every kind. These recipes, which include potatoes, gravy, cranberry sauce and relishes are part of a passing down of tradition, and make us feel like we are part of something that came before us.
In addition to the standards, my family has a few sides introduced in the 60’s that were non-traditional. They have stood the test of time and pop up on our tables to this day. You might be interested in starting the tradition of adding a tradition and introducing something new. I now add cheddar cheese to that bean green, mushroom soup, french fried onion favorite; never going back. Scientists say that our olfactory sense is the most primitive and memory provoking, and perhaps that’s why Thanksgiving has always been a favorite holiday. There is nothing like the smell of roasted turkey and dressing and all the et cetera’s to warm your November heart.
Saute’ defrosted artichoke heart pieces in garlic and olive oil. Season with herbs, salt and pepper. Cool slightly. Mix beaten eggs with cheeses and artichoke hearts in a bowl. Add mixture to pie crust. Bake at 350 for about 1 hour.
Saute’ zucchini, onion, garlic and butter in large pan until tender. Set aside and mix the remaining ingredients in a large bowl. Add the zucchini blend and mix together. Pour into a greased 10” by 10” baking dish. Bake uncovered about 35 minutes or longer, until knife inserted in center comes out clean.
Choose a glass serving bowl that will hold two cups, and dissolve jello in 1 cup boiling water until clear of granules. Cool 10 minutes. Whisk in the yoghurt until lumps are gone or nearly gone. Chill until set. Garnish with fruit or whipped cream if desired.
By Betha Merit
Appetizers are multifold fun. They get the party started by whetting your appetite and teasing your tastebuds. And they can also be served as a meal in tandem with another small plate of food or two. Another idea is to plan a small gathering and have everyone bring their favorite hors d’oeuvres with a paired wine. For the following oyster recipes we suggest pairing with bubbles, from Champagne to sparkling rosé. And any crisp white wine such as Chablis or Sancerre will also pair nicely. Enjoy.
Use three shallow bowls. In the first bowl combine flour, salt, pepper and cayenne. In another bowl whisk eggs. In the third bowl combine bread crumbs, cheese, parsley and garlic salt.
Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in greased 15 x 10 x 1 inch baking pan; drizzle with oil.
Bake at 400 degrees for 15 minutes until golden brown. Serve with jalapeño ranch dressing for dipping.
Cook bacon in skillet style pan on medium-high heat until shrunken, but not crisp. Lay on paper towels to drain. Preheat oven to 300 degrees F.
In a shallow baking dish, whisk together the brown sugar, soy sauce, garlic and dry mustard. Wrap each oyster with bacon and secure with a toothpick. Place in the baking dish with sauce and bake for 15 minutes or longer. Oysters are done when the sauce bubbles and the bacon is crispy around the edges.
The Chablis region is the northernmost wine district of the Burgundy region in France. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay. These wines often have a flinty or steely note.
Sancerre is located in the eastern part of the Loire valley, southeast of Orléans in France. Sancerre blanc is usually bone dry and highly aromatic with intense flavors of peaches and gooseberries.
In a stockpot coated in pan spray, sauté vegetables until soft. In the same pot, add Tony’s Roux, 2 cups of water, 1 cup Tony Chachere’s Instant Roux Mix
Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add remaining water. For seafood gumbo, bring roux mixture to a boil, then reduce heat and simmer for 15 minutes. Add shrimp and crab meat and return to a simmer for 15 minutes.
Add remaining water. Season gumbo to taste with Tony Chachere’s Original Creole Seasoning. Ladle gumbo over steamed rice and garnish with chopped green onions and Tony Chachere’s Gumbo Filé.
Cut off top of the French Bread lengthwise and reserve. Scoop out insides and toast the loaf. Butter inside generously and keep warm. Dry oysters on absorbent paper.
In a bowl, beat egg with Tony Chachere’s Original Creole Seasoning, slowly adding cream. Place oysters in egg mixture, then in bread crumbs, thoroughly covering all sides. Fry in shallow oil until brown and drain on absorbent paper.
Fill the hollow of French Bread with the fried oysters. Garnish with sliced dill pickles, lemon wedges and dabs of ketchup. Replace top, heat in oven and serve. Yields 4 servings.
By Kelly Groce
Whether you are paddling out to some waves, setting hooks on fish, or just chilling at the beach, these swimsuits and fishing wear will keep you covered.
REEL SKIPPER – The Coral Scale bikini from Reel Skipper is perfect for women who fish since it has active moisture wicking and is made with Lycra material. The criss cross back top provides comfort and support. This bikini comes in a coral scale print to satisfy your inner mermaid and is also reversible. www.reelskipper.com
JOLYN – The Vent top from Jolyn features a keyhole front to let water through during swimming as well as tie straps for a perfect fit and great hold. The Europe bottom has a drawstring around the waist to give you superior hold. Both come in a variety of colors. www.jolynclothing.com
RIPCURL – The Classic Surf bralette bikini top from Rip Curl is a microfiber top with cross back detail and adjustable ties for maximum hold and comfort. The Classic Surf top and bottom are both perfect for mixing and matching. Available in more colors. www.ripcurl.com
CAMO GIRL BRAND – It’s always a “Saltwater Kinda Day” when you’re wearing these soft and cool coastal colored leggings. They are high performance UPF+ 50 highly breathable leggings to keep you cool in the hottest of days on the coast. Featured above is the Mint Green Scales legging and the Salty Day leggings. www.camogirlbrand.com
REEL SKIPPER – Protecting your face and neck from the sun is a lot easier with this Tarpon print shadie from Reel Skipper. This multifunctional accessory can be worn 6 different ways and most importantly has UPF +50 solar protection.
Reel Skipper’s Coral Scale leggings made with performance fabric offers superior sun protection and performance qualities. Featuring up to UPF +50 solar protection, these leggings are lightweight, comfortable, and a fashionable way to keep the sun off of your skin. www.reelskipper.com
PELAGIC – The OCEANFLEX Halter by Pelagic was designed with activity in mind, so whether you enjoy fishing, paddle boarding, or runs on the beach, this performance halter will fit your active lifestyle needs. Featuring a racerback design, built-in bra, and an ergonomic-fitting elastic band, the OCEANFLEX Active Halter offers a comfortable, yet supportive fit with performance fabrics that moves with your body during whatever activity you throw at it. www.pelagicgear.com
REEL SPORTSWEAR – The Mermaid Series™ Performance Long Sleeve from Reel Sportswear features UPF +50 solar protection. Lightweight, comfortable, and the best way to keep the sun’s rays from penetrating through to your skin. Fish on mermaids! www.reelsportswear.com
Ron Hoover RV & Marine has parlayed its experience in boat sales to become one of the premier RV and boat dealers in the country.
Their superb reputation is based on 29 years of selling quality boats/RVs and providing excellent customer service. They boast 8 locations and 4 convenient dealers in the Greater Houston area including locations in Galveston, Katy and Willis. They also have an RV store in La Marque.
Ron Hoover RV & Marine is proud to celebrate a banner sales year for its Cape Horn and Stamas offshore boats. Their sales executives forecast higher sales in the bay boat markets in the near future. The Crevalle, Blue Wave, Epic, Majek, Hurricane and Carolina Skiff brands are good performers for Ron Hoover RV & Marine. As well as Sweetwater and Aqua Patio pontoons. Their engine offerings include Suzuki, Evinrude, Mercury and Yamaha. They also sell quality used boats checked by their trained technicians during the boat trade process.
There has been several new technological breakthroughs for outboard motors in the last few years. Manufacturers are releasing new higher horsepower engines like the Suzuki 350 H Outboard — the first high output engine with counter rotating propellers. According to Ron Hoover RV & Marine General Manager John Genardo, the best breakthrough is the joystick controls.
“The joystick steering technology has changed the Marine Industry and has taken a great deal of difficulty out of docking larger boats. We now have the ability to add joystick capability to our outboard boats.”
The sales staff has almost 50 years of experience and 80 years in the fishing boat industry. General Sales Manager Shane Gest has 10 years of financial experience and Service Department Manager Don Broussard has almost 20 years of experience. Their techs have more than 40 years of experience.
Ron Hoover RV & Marine believes in having the best talent to run and operate its dealerships because boating is a people business. Local General Manager John Genardo operates the Galveston Dealership. He is originally from Chicago and has been in the Marine Industry since 2004 – beginning his career at Ron Hoover RV & Marine. He has a true passion for boating and being on the water and loves to spend time with his family fishing, boating, swimming or just cruising around the lake and bay.
General Sales Manager Shane Gest was born and raised just outside of Cleveland, OH. “Having always been around water and boats, I was naturally drawn to the industry,” said Shane. “I started in the marine industry in 2007 and moved to Texas in 2012 working for a dealership as the business manager. In 2017, I started with Ron Hoover RV & Marine as the General Sales Manager.”
When Shane is not working he is passionate about the water and spends as much time with family and friends as he can on a boat. Fishing, tubing or cruising to see fireworks on a Friday night in the summer. If he is not out on the water, you can find Shane playing golf or enjoying a football game.
Ron Hoover RV & Marine is the only fishing boat and service company on Galveston Island. It provides parts, service and the unique ability to conduct water demos for boaters. Ron Hoover RV & Marine is your one-stop-shop and even offers in-house financing, insurance and extended warranties.
Their new management team believes in people and the local community. Ron Hoover RV & Marine is proud to support Bayou Vista Fishing Tournaments, Ball High School Athletics Department, Bayou Vista BBQ Cook-off Fundraisers and so much more!
So, if you are looking for that new or quality inspected used boat, contact Ron Hoover RV & Marine General Manager John Genardo, who will be happy to assist you with all your boating needs.
Contact him at firstname.lastname@example.org – 409-935-7191 – 8126 Broadway, Galveston, Texas 77554. Visit Ron Hoover RV & Marine online at www.ronhoovergalveston.com
By Betha Merit
The temperatures are warm in the Gulf Coast. In fact it can feel oppressively hot in July. What better dinner options than heavily garlic-seasoned meat, chilled and sliced over a bed of your favorite greens, then lavishly spread with a homemade chutney to complement the meat?
Of course fresh gulf catch abounds, and we certainly take advantage of that. Reality dictates that we won’t eat seafood every night of the week, so these hearty proteins and surprisingly seasoned toppings are welcome options.
Generously coat tenderloin with spices, bake in 375 degrees preheated oven for about 45 minutes or inside temp registers 155 degrees with meat thermometer. Chill or bring to room temperature.
Melt butter in saucepan, add apples and stir a few minutes until slightly golden. Add remaining ingredients and cook an additional 5 or more minutes.
Layer 1 1/2 cups greens (per person) on individual plates, slice pork tenderloin in medallions over top and add generous amount of chutney over pork.
Serve with red wine, either Pinot Noir or a Cotes du Rhone.
Melt butter in skillet/pan on stove, sprinkle both sides of chicken breasts with garlic, salt and pepper. Pan sear until golden, then add white wine and simmer 20 to 30 minutes until chicken is done. Take off heat and chill with pan liquid.
FRESH GREENS PREP:
Layer about 1 1/2 cups (per person) fresh salad greens on each plate, slice chicken breast over center of greens and spoon a generous amount of chutney atop chicken.
Serve with Sauvignon Blanc or an off-dry Riesling white wine.
By Betha Merit
Red Snapper is in season and colorful, fresh recipes abound. A fun suggestion for foodies is to research several similar recipes and then add your own twist. In the South, that might be a dash of cayenne or tiny bit of minced jalapeño. Using juice from limes or clementines instead of the standard lemon is another change-up. Creative substitution is a great option with limited galley ingredients while on the water. Who knows, you might invent the seafood equivalent of the genius BLT or PBJ sandwich. Speaking of which, the world is always ready for another take on ceviche…
Brush both sides of fish with 3 Tablespoons oil and sprinkle with salt and pepper. Toss together cilantro, garlic, zest half reserved lime juice, and cayenne in a small bowl.
Pan sear snapper at medium high heat about 4 minutes on each side. Transfer fish, skin side up to a platter. Sprinkle with cilantro mixture and drizzle with remaining 3 Tablespoons oil. If desired, add remaining fresh lime juice.
Side Dish Option: roasted fingerling potatoes cooked with rosemary, butter/olive oil, and garlic.
Serves 4 (cut ingredients in half to serve 2)
Season the fish with salt and pepper. Spread the onions and peppers in a 13 x 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce and parsley and cover with foil.
Bake for 30 minutes then baste fish with pan juices. Sprinkle the fish with Parmesan; if desired, place under the broiler for about 2 minutes or until the cheese browns. Spoon the vegetables and pan juices over the fish.
Serve with steamed rice.
By Charles Milby
Four years ago we started a boating magazine for Galveston Bay. My background was racing sailboats. I had done it all my life and I still enjoy doing it today. So, that’s what we did. We covered regattas, cruising out to Red Fish, and of course junior sailing.
Early on our readers informed us that they also like to fish along with sailing. We got the message. Now we cover both; offshore fishing and bay fishing along with the yachting scene. It’s been a great four years and we’re looking forward to the next four.
Thank you to all of our advertisers, writers, photographers, contributors and readers. We can’t do what we do without you. Now make sure your boat is in good working order and stay safe. Hope to see you on the bay.
Interview by Kelly Groce
Photography by Adam Valadez
David Cunningham is a Texas based surfboard shaper for Horizon Board Company and a flyfishing rod designer for Marshfly USA. We dropped in on David at his shaping shack in Surfside and had the pleasure of talking with him about his shaping style, philosphy and the future of Texas surfing. Enjoy.
The age old question: how did you get into surfboard shaping?
I got into board building because I wanted good quality boards and did not want to have to pay retail prices for them. Same goes for the rod building, I have always had a dilemma with purchasing things that I can learn to build myself.
Are you more influenced from surf style of the past or present?
I am most influenced from the surf style of the past. Specifically the transitional period from the late 60’s through the mid 70’s. I always admired the styles of guys like Larry Bertleman, Billy Hamilton, Gerry Lopez, and Rory Russel.
What’s your shaping philosophy?
My philosophy when it comes to shaping is following my routine/method. Never deviate. This allows me to achieve consistency. At the core, I believe that shaper is constantly evolving, and with every board I shape I am learning more/ keeping my mind open to new ideas and concepts.
What are your most popular models?
Mid-lengths, I am working on new concepts for boards from 7-8 ft. Fish boards will always be a big part of what I do and of course classic long board shapes.
What is unique about the boards you shape?
I think what makes my boards unique is a good blend of past and present. I have a tendency to lean towards more classic/retro outlines, with contemporary rail profiles and bottom contours.
How is your shaping influenced by Texas?
Building boards for Texas is a challenge. I think a lot of Texas surfers fall victim to West Coast marketing strategies. I think it is important for a surfer to be honest about their ability, and the conditions they are required to perform in. With that as a guideline, locally, I am a fan of wider outlines, slight increases in volume, and fin configurations that work in slower wave conditions.
What do you want/see for the future of Texas surfboard shaping and surfing?
As far as the future of surfing in Texas goes, I hope that surfers continue to be open minded about the boards they are using. Currently, it’s really common to see a variety of boards in the water. This is good because it leads to progression. Twenty years ago a rider might not have been able to link to a board that was good for him because it wasn’t the cool thing or current trend. I hope this open mindedness continues. I think this is going to lead to new innovations and raise the bar of Texas surfing. As far as shaping goes, I really hope to see the younger generation get involved and I hope that the older shapers look for someone to mentor. That’s how I learned, and without the younger guys getting involved hand shaping boards could become a lost art.
Not only do you make surfboards, but you also make your own fly fishing rods. Tell us more about that.
I have been building rods for over 20 years, I started off with conventional rods, and as I grew as an angler I became interested in flyfishing. With that I started to design fly rods for Marshfly USA. It’s been a great project between myself, Rob Schumske, and James Jackson. We have had Marshfly up and running for three years and it has been a great blend of high performance fly rods, apparel and accessories . Our main focus has been inshore saltwater rods, but we have also been engaged with some trout fisheries located in Georgia, Colorado, and the Texas Hill Country.
When you aren’t shaping, where can we find you?
When I am not shaping you can find me hunting, fishing, and surfing with my family. Texas has been a great place for me to stay balanced, I love the outdoors and there are plenty of activities to keep me occupied here on the coast.
If you are interested in getting a custom surfboard or fly rod made, feel free contact David Cunningham at:
By Betha Merit
Sometimes it is helpful to have a few light food offerings up your sleeve. What better meal than a trio of appetizers with pairings of wine? Well, maybe steak and lobster with a chewy cabernet is preferable, but that is for another day.
The following food bites are high in protein, so a lovely baguette with herbed butter is a welcome accompaniment. Note the wine pairing suggestion for each. You may prepare some of the foods ahead, and just assemble in the galley, as you like. For each recipe you can find several variations on the internet, just tweak to your desired combinations.
Pair with sparkling wines like Prosecco or Cava. Serves 8
Place one salami slice in each regular sized muffin cup, so it comes up the sides. Bake at 400 degrees for about 7 to 10 minutes or until salami is crisp. Let cool at room temperature. Next, in a large bowl stir together artichoke hearts, roasted peppers, Kalamata olives, most of basil, and the mozzarella cheese. Pepper to taste. If this mixture is made ahead, flavors meld excellently. Place the salami cups on a platter, and fill with the artichoke mixture. Garnish with remaining chopped basil.
Pair with a Pinot Noir. Serves 6-8.
Mix together brown sugar, honey, ketchup, soy sauce, peppers, and garlic. Place frozen meatballs in a 3 to 4 quart crockpot/slow cooker, and pour sauce over meatballs. Stir so all are coated evenly. Cook on LOW for four hours, stirring occasionally. Serve with toothpicks, appetizer forks. Also great served over rice or noodles.
Pair with Sauvignon Blanc or unoaked Chardonnay. Serves 4
In a small bowl, stir together yogurt and mustard until smooth; set dip aside. On one apple slice, center a piece of cheese; wrap tightly around middle with a strip of ham. Repeat with remaining apples, cheese, and ham. Serve with dip on the side.
By Kelly Groce
The moment you arrive at K59 Surf Resort in El Salvador, you are in paradise. The smiling faces of the staff welcome you to their colorful, lush compound equipped with a pool, a 2-story palapa with hammocks, and a secluded right hand point break just steps away. Need I say more?
K59 is a 3 hour plane ride from Houston and about a 45 minute drive from the capital of El Salvador, which is San Salvador. Once you arrive at K59, you have no reason to leave. You have a perfect right hand point break all to yourself with a minimal crowd. The staff and other surfers from around the world will be the only happy faces you see in the water. El Salvador is situated straight south on the Pacific, which is great for picking up southern swells. The surf season in El Salvador is almost year round and no wetsuit is needed. The best months are from March to October. November through February, the waves are smaller but very clean. If you want to check out other waves nearby there are plenty such as Sunzal, Punta Roca, Mizata, etc.
When you aren’t surfing, there’s plenty of other activities. The area is so beautiful, the best thing to do is to enjoy the views, take a dip in the pool, and enjoy a siesta in one of the hammocks while listening to the sound of the waves. You can also fish or explore the beach on low tide. One of the staff members can take you on a tour of nearby waterfalls, volcanos, or Mayan ruins. There is a masseuse at the resort, that gives a deep massage under a palapa, which is nice after surfing nonstop for days.
When you stay at K59 Surf Resort, 3 meals a day are included in your stay. Their menu offers delicious local cuisine, fresh seafood, fruit, and vegetables. They have ice cold El Salvador cervezas available, Pilsener and Suprema, for $2.00 which they put on your tab that you pay at the end of your stay.
The manager, Geovanny, and his staff go above and beyond to take care of you and make sure you are having nothing less than a great trip. Not only do they become your friends, they are very talented at surfing. It is amazing to watch.
When you stay at K59 Surf Resort, the only thing you have to think about is surfing. With staff that takes care of all your needs, food and drinks on site, comfortable bedrooms with A/C, and perfect waves out front – this place is a surfer’s dream.
To book your trip or read more about K59 Surf Resort, visit their website and check out their social media pages. Buenas olas!
Connect with K59 Surf Resort:
By Betha Merit
A few years back, I realized that new year’s resolutions were effective for me when adding something to my life, rather than taking away. So, instead of a plan to cut out cheeseburgers and chicken fried steak and doughnuts, let’s add veggies! And, let’s narrow it down to a group of veggies called brassica vegetables.
Brassica veggies are commonly referred to as cruciferous, so that puts us on the right trail. Broccoli, radishes, kale, cauliflower, brussels sprouts and many of the wonderful but unidentified veggies in your Chinese take-out are on this list. They are known for their disease-fighting substances and are low in calories, fat, and sodium. A good source of fiber, they contain a variety of essential vitamins and minerals, and there’s more.
They also contain phytochemicals, which occur naturally in plants and have a variety of health benefits for our bodies. One of the best-known benefits in brassica is their apparent cancer-fighting properties. These vegetables contain sulfur-rich compounds knowns as glucosinolates, which explains their characteristic bitter taste and pungent smell. Studies have shown that consumption of brassicas could reduce the risk for multiple types of cancer. Boiling these vegetables can reduce the compounds that give this healthy effect, but steaming, microwaving, and stir frying don’t appear to do so.
An internet search for brassica or cruciferous vegetables will delight you with colorful images and recipes to encourage you in your add-brassica-veggies new year’s resolution. The following list is a good start:
Heat a large non-stick frying pan over medium-high heat. Add 1 teaspoon oil. Pour in the eggs and cook until lightly scrambled (or cook chicken pieces for about 3-5 minutes until no longer pink). Transfer the eggs (or chicken) to a large empty bowl.
Add 1 tablespoon oil to the pan and cook the garlic, green onions and brassica vegetables until tender, stirring frequently. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, for about 2 minutes. Transfer the contents of the pan to your bowl of eggs (or chicken).
Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan. Add the soy sauce, sriracha and juice of 1/2 lime. Stir to combine.
Slice the remaining 1/2 lime into wedges, then divide the stir-fry into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves. Offer red pepper flakes and extra sriracha.
Preheat oven to 450 degrees F. Cut the cauliflower into 1/4 inch thick slices, then cut those slices into smaller bites. Combine olive oil, garlic, salt and pepper in a large bowl. Toss cauliflower slices in the olive oil mixture to coat. Spread cauliflower in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately with baby arugula surrounding the plate.
A little skiff with attitude. This boat is the perfect blend of beauty and function. It can comfortably cross open bays and pole after tailing reds. It is one of the most versatile boats in East Cape’s lineup. The Caimen is synonymous with simplicity.
407.658.7933 | www.eastcapeskiffs.com
The Hell’s Bay Professional is a very versatile boat for fishing a wide variety of conditions. This skiff is the perfect blend of shallow water draft, dry comfortable ride and stability. The length to width ratio of the Professional allows for easy poling, responsive turning, and has the ability to handle a variety of water conditions. If stalking the shallow flats or fishing the backcountry is what you are after, then the Professional should be your skiff of choice.
321.383.8223 | www.hellsbayboatworks.com
When Brian S. Little designed his first aluminum poling skiff he had one main design feature he wanted to accomplish; NO hull slap. Hull slap is created by waves hitting the boat at a less than desirable angle. The Versatile is designed and built to counteract the waves that cause fish spooking hull slap.
The Versatile is also designed to pole straight and allows the guide to spin the boat easily when needed. This shallow draft skiff, with a zero dead rise hull, offers a deck layout with storage for six 9’ 6” fly rods and walk-around gunnels you can actually walk around.
281-380-7304 | email@example.com | www.sabineskiffs.com
956-233-9489 | www.shallowsportboats.com
Regional Director of Philanthropy Susan P. Ludwig Selected to Lead Organization
The Coast Guard Foundation, a non-profit organization committed to the education and welfare of all Coast Guard members and their families, announced today that Regional Director of Philanthropy Susan Ludwig will replace Anne B. Brengle as president. Ludwig will assume her new position in January following Anne’s retirement this December.
With ten years of non-profit fundraising and administration work, coupled with two decades of experience working in corporate sales and product management, Ludwig is well positioned to lead the organization, its board and staff through a nationwide effort to increase awareness for the Coast Guard and the Foundation and strengthen support for programs that benefit Coast Guard members and their families. Ludwig joined the Coast Guard Foundation staff in 2013 as the primary fundraiser and relationship manager for Coast Guard Foundation programs and investors in the Northeast region of the United States.
“Having traveled throughout New York, New England and many of the Coast Guard communities across our nation over the last three years, I have been inspired by the deep devotion and commitment to honor, respect and duty of the Coast Guard members and families that I’ve met,” said Ludwig. “As a civilian-based organization, we have a great opportunity to make a difference for the members of the Coast Guard and I look forward to leading the Coast Guard Foundation to new heights.”
“We welcome Susan to her new role as president. She is a successful leader with a strong record of strategic, operational and commercial accomplishments. We look forward to working with her as we continue to provide meaningful support and recognition initiatives to benefit the people of the United States Coast Guard and their families, as they carry out their mission of service to our country,” said Will Jenkins, Coast Guard Foundation board chairman.
To learn more about the Coast Guard Foundation or to help support its work, please visit www.coastguardfoundation.org.
About The Coast Guard Foundation
For more than 45 years, the Coast Guard Foundation has been committed to inspiring leadership, education and a proud legacy of service to our nation by supporting the men and women of the United States Coast Guard. The Foundation provides college scholarships to enlisted members, their spouses and their children, scholarships and support for families of Coast Guard members lost in the line of duty, and support for morale programs, including funding recreation, exercise and family-oriented facilities. The Coast Guard Foundation is headquartered in Stonington, Connecticut, where it maintains a staff of 13, with regional offices in the New York City area and St. Petersburg, Florida. To learn more about the Coast Guard Foundation or to help support its work, please visit www.coastguardfoundation.org.
By Brandon Rowan
Many of us, especially in the hunting and fishing crowd, fancy ourselves champions of the wild. But how well would you really fare without the camper, the endless gear and a cooler food of full?
Dave Canterbury, an army veteran and survival instructor, has penned an excellent guide on all things outdoor. The first chapter begins with the basics; deciding what to bring, what to wear and the necessary tools and items for your excursion. This is a key discussion for those new to the game or the trekker who carries it all on his or her back.
Food is an important part of existing in the wild and Canterbury does not slouch on this subject. He lists which foods are best to bring, and those that require minimal processing or refrigeration. The guide is also liberally peppered with recipes for camp favorites, like chicken and dumplings, trail mix, corn fry bread and raspberry cobbler.
After the first few chapters, the techniques and subjects covered focus more on survival and self reliance. Fire, that basic and most essential element, is covered in extreme detail, with various methods of achieving it explained. Canterbury does an good job of providing several techniques for the same end goal. For example, the guide has multiple solutions for clean water filters, accompanied by helpful illustrations.
The book is actually full of handy illustrations. These include visuals for camp tools and utensils, deadfall and ground traps, bird traps, snares, nets and other traps for fish, turtles and frogs. Even the subject of which gun to use, if you are that lucky in the wild, is covered.
Catching dinner is one thing but preparing and preserving it presents another challenge. No worries there, as Canterbury provides this information for most game and fish you might encounter. In fact, he even includes exotic recipes for game, like squirrel and potatoes, dutch oven raccoon roast and opossum cracklings. There is even a chapter on cooking with your vehicle’s engine in case of emergency.
One of the best parts of the book is the color picture section of edible wild plants and their toxic look-alikes. Many plants and herbs found outdoors can alleviate common ailments like headaches, cuts, bites and stomach distress. Canterbury reveals which of these herbs can ease distress.
The Bushcraft Field Guide to Trapping Gathering and Cooking in the Wild is a must-own for the outdoorsman and makes a great gift for the wild one in your life. In Canterbury’s words, “This book will be useful to anyone who recreates outdoors whether it be for a day hike, a trail hike, a weekend camp, or a longer-term hunting trek.”
Keep this one in your camp pack or better yet, memorize it by heart.
Dave Canterbury is a New York Times Bestseller and the co-owner and supervising instructor at the Pathfinder School in southeast Ohio. He is an army veteran and currently a self-employed hunting guide and survival instructor. His book can be purchased here.
By Betha Merit
Sometimes simple is best. Due to time constraints, lack of fresh ingredients, or a desire to finish that compelling novel, you find yourself hungry and inspired to whip up an easy meal. Pat yourself on the back that your galley is stocked with canned goods, and that you have a few recipes up your sleeve that require minimal time to prep. The following recipes are enhanced with just a few fresh ingredients.
In a pasta serving bowl, break tuna into bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature.
Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese and pass the pepper mill.
In skillet pan, sauté veggies in olive oil and spices until crisp tender. Add soy sauce and water. Stir in rice until blended. Stir in chicken; heat through. Let stand about 2 minutes.
For the last 55 years the official beginning of the holiday season for the Bay Area has been the annual Christmas Boat Lane Parade on Clear Lake. This year the parade sets sail at 6 p.m. on Dec. 10 from South Shore Harbour Marina in League City and the Nassau Bay Lagoon.
This parade was started by five gentlemen who decided to decorate their boats and parade around Clear Lake. It was cold, foggy and rainy as they pulled out of the marina to begin, and they had a hard time seeing in front of them. The people at Jimmie Walker’s Restaurant (now Landry’s), had heard about the parade, so they kept looking for the boats through the fogged up windows. Finally they appeared. Five decorated boats bravely paraded in the wind and rain down the channel and when the captains saw the people in Jimmie Walker’s loving it, Capt. Jack Campbell announced that this is our inaugural Christmas boat parade — and it’s been a tradition ever since.
The parade has grown tremendously, attracting thousands of people to witness the brilliant display of boat lights that can be seen by viewers on land, and by the hundreds of boats anchored throughout the lake. The restaurants along the shores and at the Kemah Boardwalk do a booming business while homeowners and apartment dwellers on the lake plan annual parties.
Some of the boaters have participated for over 25 years and their decorations become more creative and elaborate each year. Plans begin well in advance and are kept secret right up to parade night. Floating entries of all sizes include rowboats, sailboats and power boats. The boats have music, passengers in costume and all types of moving parts.
Outstanding past entries include an airplane with a turning propeller, a hot air balloon, a brigade of toy soldiers, a moving train, a space shuttle “blasting” through the channel, a 40 foot tall Christmas tree with lights synchronized to Christmas music and a 42 foot flying dove with wings that moved up and down.
Following the tragedy of 9/11, a boater built the New York skyline out of lights with a fireman on one of the World Trade Center buildings. It was touching and heart wrenching to say the least. Just imagine 100 boats with thousands of lights reflecting off the water, the boat crews wishing onlookers a joyful holiday; it’s an unforgettable experience that captures the true meaning of the Christmas spirit.
The Texas Navy’s Sam Houston Squadron out of Lakewood Yacht Club with honorary Parade Marshall Admiral R.B. “Bob” Taylor and 2017 Parade Marshall Kemah’s very own Miss Texas USA Nancy Gonzalez will lead the parade and reach the Kemah Boardwalk around 7 p.m. The boaters will follow past the spectators at the South Shore Harbour Marina, the Nassau Bay Lagoon and down the channel to Seabrook and the Kemah Boardwalk.
Visitors are encouraged to spend the weekend in our sponsoring city’s hotels League City, Kemah and Nassau Bay. Go to www.visitbayareahouston.com for information.
The following morning local businesses sponsor individual prizes at the Awards Brunch inside South Shore Harbour Resort. The grand finale of the morning is the presentation of the Mayor’s awards and the top five trophies presented in honor of the parade’s founders.
The Clear Lake Area Chamber parade committee produces the event every year. For information and entry forms go to www.clearlakearea.com or call 281-488-7676.
By Betha Merit
When it’s hot outside, cool food options sound very appealing to everyone; especially the chef. Many fruits are in season, fresh and local, and creative ideas abound. From watermelon pizzas to main dish chicken and fruit salads, the colorful presentations are a visual delight. The ingredients in the following recipes can be prepared ahead, measured and stored in baggies until meal prep time.
Another heat inspired practice is to stay well hydrated. Water is much more fun when you add sliced fruit, veggies, and/or herbs. You can use bottled water, tap water or sparkling water, depending on your preference. Ice is optional. Here are some favorites:
Try adding a sprinkle of dried herbs/spices, whole fresh herbs, or even muddle the fresh herbs to make their flavor more pungent. Blend the waters fresh before use or make ahead in jars or pitchers to enhance the flavors.
Combine first 6 ingredients in a bowl. Combine mayonnaise and next 3 ingredients; spoon over chicken mixture and toss gently. Cover and chill at least 4 hours. Serve salad over spring greens or sliced cantaloupe wedges.
Sprinkle the arugula, feta, and walnuts evenly over the watermelon slice. Drizzle with the honey and then the walnut oil. Slice into pizza wedges for serving.
Drizzle the honey over watermelon, then layer the rest of fruit pieces in order. Slice into pizza wedges for serving.