Happy Holidays!

As we grow up we are handed down traditions from our parents and close friends. One that was passed on to me from my best friend's father, Dave Sr., was slow cooked spiral ham on the grill slathered up with honey mustard all over and in between each slice. As times change we are forced to change our traditions. I am still making the ham for Christmas dinner but am forced to make it Christmas Eve instead of Christmas Day. My mother has moved into a condo now and they have no terraces so they cannot have a grill. I don't think it will be a huge let down as everyone loves the ham left over cold, so it will still be enjoyed but not entirely the same.

A new tradition has been the addition of cheesecake to the dessert menu. I posted the recipe a few days back and it should be ready to come out of the oven by the time I post today's entry. It took some refining and everyone was happy to sample each version as I honed my recipe. We have even figured out the optimal transportation method for winter and summer so it will not run after being carted from our house to our destination.

In recent years it seems we have less and less time on our hands to do things. This time of year make time for your friends and family, and make time to keep your traditions alive and create some new ones you can pass down through your family.

Merry Christmas and Happy Hanukkah!

All Covered Up

With snow at the house and then the boat, I shoveled the snow and ice from the walks and driveway and headed down to the marina. Luckily there was no accumulation there. I removed a few items from the boat and started erecting the frame for the cover and then got her covered up for what seems like it will be the worst winter we have had in a long time.

This year I am trying the tennis ball tip in Saltwater Sportsman to help prevent chaffing on the cover from the rocket launcher. It makes a lot of sense, and I added a little twist to it. I made two small holes opposite each other in the tennis ball. I then passed a length of shock cord through it and adjusted the length so there would be just enough to slip over the bottom of the rod holder and keep the ball in place over the top of it.

Next week I will remove the rest of the gear and get the v-berth and pilothouse cleaned. After that I will start on my many projects.

Jersey Joe's Cheesecake

I thought I would spread some Holiday cheer and share my NY style cheesecake recipe. It took me about a dozen tries to hone the recipe just right to accommodate fat free cream cheese but I got it, and it was fun along the way sampling all the results. It also works wonders in getting clearance from the Admiral for that weekend long fishing trip. Enjoy.

CRUST:

• 2 cups graham cracker crumbs
• 5 tablespoons sugar
• 1/4 teaspoon cinnamon
• 6 tablespoons melted butter

FILLING:

• 32 ounces fat-free cream cheese
• 1 1/4 cup sugar
• 1 teaspoon vanilla
• 4 eggs, separated
• 5 fluid ounces heavy cream
• 1 1/2 tablespoons sugar

Preheat oven to 350 degrees F

Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan. Cover your hand in plastic wrap and press crumbs into the base. Using your fingers press crumbs in the sides of the pan. Bake for 6 minutes. Let cool.

In a food processor, cream the cream cheese and the sugar together. Add the vanilla, blend until smooth. Add 4 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 1 1/2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into the cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Wrap springform pan and sides with aluminum foil and place in roasting pan. Fill roasting pan with 3/4" to 1" of water and bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes, then refrigerate for at least three hours.

Hauled, Weighed and Blocked

With 2008 winding down and the threat of a bad winter as well as some much needed drive maintenance I was hauled out today. But first before blocking we had her weighed just about full of fuel, no water and with full gear. She tipped the Toledo at 6,300 pounds. I thought it would have been a little more but at that weight being full I can tow her with the new truck.

Once she was blocked I flushed the motor, changed the oil and filter and winterized the motor. This weekend I will get the stateroom and pilothouse cleaned up and then get her covered up. Then I can start in on my winter projects.

1. Have wheels re-pitched
2. Drive service
3. Replace bellows
4. Replace gimbal bearing
5. New aft bilge pump
6. Replace forward bilge pump
7. Replace two rod holders
8. Add three new rod holders
9. Install outriggers
10. Install inverter
11. New cockpit power point
12. Plumb outdrive discharge overboard
13. Install fishbox macerator

And I am sure I will find a few others. A few of these items I have been putting off for some time, hopefully I can get them all taken care of this winter.

Last Trips a Bust

With the lackluster fall striper run we decided to mainly target tog our last two trips. Saturday we set out a little later than normal, probably around 7 am. We were returning North to Elberon Rocks but never made it there. Instead of NW winds we were greeted by stiff N to NNE winds and steep four to five foot waves. At that point we decided to surf back home and poke around the inlet for some bass. We had almost no marks on the fish finder the entire time. We then ran out to the Axcel Carlson to scout out a few spots for Sunday and stay closer to home.

We checked a few wrecks and three out of the five looked very promising with many marks swimming around them. Upon returning on Sunday, our top three picks had dive boats on them and the sun was not even up yet. Then after dealing with a ground tackle issue on another spot we were inundated with dogfish and bergals. With the wind and seas pickup up we called it quits and began reflecting back on a season that had many firsts and personal bests for us.