Spring is here and the blood is flowing again!  I was at the boat on Monday to start the Spring commissioning.  It looks like a mid-April Launch, although there's a lot to do over the next month.  The past 2.5 months have been consumed with Coast Guard Auxiliary and house chores, although the later seems to never end.  Barb does like the fact that I have pretty much taken over the grocery shopping and am cooking most of the dinners now (Cooking Channel @ 12:30 - French Food at Home with Laura Calder - Highly recommended).

This year's boat list includes applying a new Vinyl Name (the painted on one is 12 years old and is wearing off); repainting the bottom; re-doing most of the teak; applying Poly Glow to the Hull and verifying that the engine problems from last year have been solved.  On the watch list are the batteries, they have not been giving me any problems but they are 10 years old and I am considering changing them out to avoid an issue.

The plans for the year include the Corinthian Spring Cruise in May in the Chesapeake and a trip north to at least Long Island Sound, although I really did have a good time last year in Maine and there is a strong draw to do it again.

The posts will be more active now that the boating season is upon us.  I will even try to convert some of the recipes to boat friendly versions.  For example: Roasted Veggies in Vacuum Sealed pouches and frozen work wonderfully.  Poke a hole in the top and put them in the microwave to reheat.  Veggies that work well include Beets; Baby Carrots; Green Beans; Asparagus; Yams; Red Onions; Leeks; Potatoes.  Roast them separately at 325 and then place them in pouches - I like to mix the up into various combinations.  Bon Appetit!