Tag Archives: Reef Warriors

Rules!, Who needs Rules?

Casey’s blog:
So in windsurfing there used to be this 100 degree rule, water+air had to equal 100, as long it hit 100 you were good to go. I used to follow that many years ago. Now recently the Long Island crew, made up their own formula, which is way better, and lowers the temps down a whole bunch.

But as I was driving to the beach the other day, in a light snow storm to catch some waves, I was thinking to myself: “This is nuts! But it’s going to be so much fun!” and sure enough, I had a amazing 3 hour SUP Surf sesh in smooth chest high surf with George H and a couple other surfers down in H-bay. The water and air added up to about 66! Now that’s far from 100. So I think its time to just throw out the rule altogether? If you have some form of liquid with waves/wind you’re good to go! Right?

Now there is one other possibility, I always called the Regular surfers “Hardcore”, Cause they would be out there surfing till they literally turned into a block of ice! Now maybe I have finally reached “hardcore” status! Maybe With the likes of Ron Jeremy. hehe. People with “Hardcore” status don’t have to follow rules so that works for me. But I don’t think I am at that status yet, I just happened to get a new suit that’s keeps me stupid warm. So there needs to be something in between “hardcore”people and “rules”people. So after much thinking and many rums. I came up with S.U.R.F.I.N., which is abbreviated for “Surfs. Up. Rules. Forbidden. I. Nuts”. So, when I am out there in the lake, catching sweet waves in a snow storm, with a total air+water temp of 66, you can just say he’s “S.U.R.F.I.N.”! So that’s my status! Everybody’s welcome to join the S.U.R.F.I.N. status and throw that Rule book out! Go ReefWarriors! Hopefully one day I can step up another status, and be like Ron!, And have a rum named after me!

Wow Look at that Rum!

Winter Fun

Gail and I headed to Ellicottville for a quick winter get-away. A one night stay at the Black Dog Lodge http://www.blackdoglodge.com. Our hosts Linda and Rick Miester and their 2 dogs Max and Angus were wonderful. If you are ever in Ellicottville and need a place to stay, look no further. A ride on Holiday Valley’s mountain coaster  http://www.holidayvalley.com/HolidayValley/info/mountain-coaster.aspx and catching up with friends made for a great time.

 

Gidget gets a February session

Not only did Casey get a couple days this month, Gail logged some sailing time too! Only about a 1/2 hr at Gallager beach(also know as cargill ) at  the end of the day thursday, February 9th. I finally got some video footage on the new camera to use with my new video edit program.

Mark, the other sailor out that day, was also out earlier in the week. Retired guys have all the fun.

Check out the Short video.

Gail and I were going through some videos from the summer. Here is one from an August day. North winds over 25mph sent us down to Niagara River.
Enjoy

Lou

rum quest wednesday rum reviews

Rum Quest Wednesday’s

We are going to try a little different approach with our rum reviews, let us know how you like it, in the past we tried a rum, made notes, and waited until we had enough time to get the info on the rum page. Great in theory, bad in practice. Never found the time to stay caught up.

Now, by posting our thoughts on the blog, you, our rum loving followers, will be kept better informed (we hope). This format should allow us to then clean up the post and add it to the rum page when time permits.

Also for the new year we are going to try rum quest Wednesday’s.

I can’t promise a new rum review every Wednesday, but I will promise when there is a review it will be posted on Wednesday, hence rum quest Wednesday.

With all that said, let us try this out.

Casey and Amanda came over the other night for a visit and to try some rum.

They brought with them Blackwells rum, and tales from Thanksgiving in Hatteras.

Gail and I supplied  Brugal 1888 and some Pyrat Cask 1623.

Blackwell Fine Jamaican rum

http://www.blackwellrum.com/

I must be honest and straight to the point, not one of our favorites. The nose, taste and finish was very strong of molasses. Maybe a hint of spice on the palate but nothing memorable at all. This rum could be used in a dark and stormy in place of a black strap rum. Unfortunately we did not have any ginger beer around to test this theory. I thought that you could make good use of this rum in baking rum cakes and cookies. This chore is on Amanda, sno-day cookies! yum!

http://thefloatingrumshack.com/main/index.php?option=com_content&view=article&id=135:blackwell-rum&catid=35:rum&Itemid=5

this rum is not our style.

Brugal 1888

dominican republic

http://www.brugal-ron.com/US/productos.html

Gail picked this up awhile back and it sat on our shelf for some time before we got around to opening it. Packaged in a blue elegant box, once opened the bottle itself was simple and elegant much like the rum inside. This rum is aged 5-14 years.

One of the darkest amber colored rums we have encountered thus far.  A sweet, smoky woody nose greets you. A well balanced yet complex flavor awaits. Tastes of oak, caramel, and fruit sweetness come through. There is a slight oiliness to the finish but not so much to detract from the taste.A truly sophisticated rum, rich, smooth, smoky.

Casey’s Take: It’s very complex with lots of flavors going on which is the best part of this rum. the finish is a little oily though that’s it’s only negative. overall it’s very tasty and pretty smooth. 8/10

top shelf rum all the way

http://www.rndrumreviews.com/RnDRumReviews/Brugal_1888.html

Finally, Pyrat 1623.

We have enjoyed this before, it has set the standard for all rums we taste.  Again we were apprehensive based on the cost- would this rum still deliver? The answer is a resounding YES!

The citrus nose and taste were more abundant, this may be due to differences in each bottle or due to the fact we enjoyed this indoors this time (our first bottle was enjoyed on a warm summer night out on our deck). The  lemon especially came to the front. A little more fruity then some remembered but definitely as smooooooooooth as we all remembered. See previous review already included on the rum page. Still amazing-something to be savored with the best of friends on those special occasions (and yes we do make up special occasions!)

http://www.rndrumreviews.com/RnDRumReviews/Pyrat_Cask_23.html

Happy Thanksgiving

Hello all, Just wanted to pass on Thanksgiving wishes to everyone.

Casey & Amanda are off to Hatteras for the holiday and I am sure they will be in touch with sailing and surfing updates. I also hope this embarrasses him into editing up all the video he shot this fall while riding the reef.

In case any of you rum loving reef warriors need to liven up your turkey feast, here are a couple of recipes for stuffing, rub, and cranberry’s.

Fresh Cranberry Sauce

1/2 cup light rum

4 cups fresh cranberries

1/2 cup orange juice

3/4 cup sugar

1/4 tsp. ginger

1/2 tsp. cloves

1/2 tsp. cinnamon

wash cranberries. mix berries with o.j. and rum. bring to a boil in a sauce pan.

stir over medium heat, add sugar and seasonings. continue to stir untill dissolved.

serve warm or cool until ready to serve. makes 4 cups

Turkey rub

1/4 cup rum

1 tsp. each

rosemary,sage,thyme, basil

add pepper to taste

make sure all the innards are removed

mix together and rub on the inside of turkey. .

add stuffing and cook per turkey cooking instructions

Turkey Stuffing

1 cup light rum

1 small onion

1/4 lb.chopped mushrooms

butter

1/2 cup raisins

1 cup chopped celery

1/2 cup each chopped walnut and pecans

1/2 lb sausage cooked and chopped

1 cup apples cooked and chopped

1 cup pineapple crushed

8 cups soft bread crumbs

1 cup chicken stock or broth

saute’ onion and mushrooms in butter and set aside.

soak raisins in warm water for 5 to 10 minutes.

mix celery, pecans, walnuts sausage, apples, pineapple, & raisins in a large bowl.

add bread crumbs and toss until everything is completely mixed together.

add chicken stock and rum and continue to mix together.

this should stuff a 12 to 14 lb turkey.

do not pack stuffing in too tight as it will expand during cooking process.

any extra stuffing can be cooked in a covered dish along side of turkey.

most importantly keep a glass of your favorite rum handy, for your enjoyment while cooking.

all these recipes are from the Rum 1000 book, by Ray Foley

Enjoy,

Lou