"It's wrong, it's wrong how you done me."
Sunday, October 26, 2014
Wednesday, October 22, 2014
Get Ready
Tim, Josh and the Swedish Chef have rescued us from an all-Vienna-Sausage weekend. Announcing the new menu!
Big Daddy Pan-Seared Filet Mignon
Great job guys, way to step up.
In other business:
We'll meet at Pinewood Canoe and Camp sometime Friday afternoon or night, after accounting for stops at various Hwy 46 holes-in-the-wall. Here's the roster:
Skip
Tim
Josh
Jack
Mullowney
Vernon
Rob
Floyd
That's some hardcore troubadours.
I've got canoes on the trailer for everybody except Mullowney who will bring his own.
Josh, don't forget the XXL Ice Mule for the big experiment!
Dinner Friday Night
Organic North Carolina Brats
Oven-Baked Yeast and Flour Artisan Rolls
Champagne Dijon Mustard, organic choucroute, pickled
concombre relish
Saturday Breakfast
Continental Breakfast
Fresh Fruit and Kenya AA Arabica Coffee Service
Saturday Gravel Bar Bloody Mary/Screwdriver Bar
Saturday Lunch
Hattie B’s Hot Chicken and with all the fixings
Café Du Monde Coffee Concentrate Shooter Bar
Dinner Saturday Night
Caesar Salad with homemade croutons and Something Special
Dressing
Open fire loaded baked potatoes
Sunday Breakfast
Organic Sausage and Fresh Baked Biscuits
_______________________________________________
Great job guys, way to step up.
In other business:
We'll meet at Pinewood Canoe and Camp sometime Friday afternoon or night, after accounting for stops at various Hwy 46 holes-in-the-wall. Here's the roster:
Skip
Tim
Josh
Jack
Mullowney
Vernon
Rob
Floyd
That's some hardcore troubadours.
I've got canoes on the trailer for everybody except Mullowney who will bring his own.
Josh, don't forget the XXL Ice Mule for the big experiment!
Sunday, October 19, 2014
Read Me
Important announcement, fellas. We're changing up the trip.
We've got a lot of guys with time pressure at both ends of the weekend, and of course we're seriously understaffed in the kitchen. Combine that with unpredictable water levels and an unscouted section of river...I just don't think it's the right time for a 25-mile Bold Adventure.
We're going to keep it in Hickman County, but when we get to Centerville we're going to fake left and go right to the Piney instead of the Duck. There is a section downstream of our 2006 Piney River float that we have not done so our streak of never repeating a trip will remain intact. To refresh your recollection, here's what the upstream looked like in the spring:
Now picture that in full fall color. Should be quite nice.
This will also affect our schedule. We are only going to spend Saturday night on the river. We will have a Friday night option for anyone who wants to go up and camp at the put-in, and we will wait for the Saturday guys there the next morning. So Friday night will be at the Pinewood Canoe and Camp, which is a small, commercial campground right on the river (see bottom right of link).
Because of the relaxed schedule and distance (only 6.5 total river miles), it's the perfect time for "wildly enthusiastic" cooks with "extraordinary initiative" to just skip the sous chef stage and start trying out their menu ideas. Therefore, the "On Your Own" Order is hereby lifted and we will post the new menu as soon as they let us know.
We've got a lot of guys with time pressure at both ends of the weekend, and of course we're seriously understaffed in the kitchen. Combine that with unpredictable water levels and an unscouted section of river...I just don't think it's the right time for a 25-mile Bold Adventure.
We're going to keep it in Hickman County, but when we get to Centerville we're going to fake left and go right to the Piney instead of the Duck. There is a section downstream of our 2006 Piney River float that we have not done so our streak of never repeating a trip will remain intact. To refresh your recollection, here's what the upstream looked like in the spring:
Now picture that in full fall color. Should be quite nice.
This will also affect our schedule. We are only going to spend Saturday night on the river. We will have a Friday night option for anyone who wants to go up and camp at the put-in, and we will wait for the Saturday guys there the next morning. So Friday night will be at the Pinewood Canoe and Camp, which is a small, commercial campground right on the river (see bottom right of link).
Because of the relaxed schedule and distance (only 6.5 total river miles), it's the perfect time for "wildly enthusiastic" cooks with "extraordinary initiative" to just skip the sous chef stage and start trying out their menu ideas. Therefore, the "On Your Own" Order is hereby lifted and we will post the new menu as soon as they let us know.
Thursday, October 16, 2014
Red-lining a River
Everyone's been asking about the rain and the water levels.
Yesterday it broke throug the bright red "NWS Action Stage" line, which is new to us.
Vernon has got boots on the gound at Leatherwood for an eyewitness account. Here's the image he sent:
If you look closely in the bottom right corner you can see the Nine-Man-Log that finally got washed off the island upstream at Cedar Creek.
Next to the Nine-Man-Log you can see the pig bones we left on the gravel bar at River Mile78 last fall, and beside that are Mrs. Cooper's dentures, Mike's aluminum foil shin shields, a bottle of Old Grand-Dad, about twenty guitar picks, one of Floyd's orange dildos, the missing coffee percolator, Kirk's C-PAC machine from Big Swan Creek which is an upstream tributary, and Rob's bait casting rod from the Piney, also coming in upstream.
Here's an update from the Kitchen crew:
From Phil:
Hey - I'm gone to Belgium from 4-12th, then backpacking in the Cascades 15-20th, then have a client in town 22-24th. I'm not gonna be much help this fall on preparations. 'Course I'll work my fingers to a nub once we're out there.
From Rob:
As a Sat arriver, I am going to cash in some goodwill and shirk all meal planning and pre-trip grocery duties.
Like Phil, I will eagerly do any and all cooking-related chores asked of me once on site.
I do promise if you get me a menu I will make sure the appropriate Dutch ovens as well as all the club cooking gear in my possession gets delivered to skip's before your Fri departure.
From Jim:
Bad news gents. I'm out for the trip. I've got work related stuff Friday, Saturday and Saturday night that I can't miss.
Here is the updated menu:
On your own
Friday Dinner
On your own
Saturday Breakfast
On your own
Saturday Lunch (Tim)
On your own
Saturday Dinner
On your own
Sunday Breakfast
On your own
Sunday, October 12, 2014
RRCC Departmental Reports
First, from the Kitchen (and pay special attention to anything that says "On your own" or "members are responsible for"):
Friday Dinner
Kettle Chips
Juice
Vietnamese 5-spice Chicken
Sesame Green Beans
Gulab Jamun
Juice
Tim's reply:
Thank you Jim for allowing me the opportunity to act as sous chef on a trial basis on the fall trip. Although I was disappointed that you were not able to use any of my ideas, it looks like you have put together a sensational menu.
From the Chief Mechanic regarding our alarmingly spacer-less jon boat:
There is another part that they are supposed to mail me, but haven't seen it yet. I switched a spacer so it should work fine. I flipped the old spacer around and it seems to be doing the trick. Will get the new spacer though.
Kirk also says we need to install it before the trip because it requires strange and foreign wrenches that we don't want to haul down the river. So may need to meet at Brown's for this.
Our River Guage Engineer says:
Since Tim has been promoted out of the Beverage Manager position, here's a public service message for everyone. For the first time since the camoflauge can in 2005, Anhueser-Busch has released a special edition Busch, this time called "Hunt for a Trophy", and just in time for the fall trip.
Even though it has only been released in "Missouri and a few southern states," we here at RRCC.com have already found a local source. So all you Jessies get out to the Thornton's at 714 Stewart's Ferry Pike and stock up before they're gone.
Gentlemen,
I'm proud to announce that Tim Niarhos has been named Sous
Chef for the upcoming Fall 2014 trip. As you know, Tim has worked tirelessly
and without complaint for years as the beverage manager and lunch purveyor.
This year, Tim has shown extraordinary initiative and is being elevated to this
new leadership position, on a trial basis.
After consulting with Tim on this year's menu, we have come
up with the following. While we were not able to use any of Tim's ideas this
time, he was wildly enthusiastic and supportive throughout the complicated
process of menu development. Perhaps this is an area that Tim can work on until
next year.
Remember, club members are responsible for all their cups,
plates, cutlery, water and adult beverages, though the kitchen will provide
some special distilled accompaniments for Friday and Saturday dinners.
Rob, we will need the cook grate and Big Daddy for Friday
night, a pot to heat soup, Big Daddy and two Dutch ovens for Saturday night and
Big Daddy for Sunday morning. I also need to get the big Grub cooler, the
tackle box and any other gear in advance.
Friday Lunch
On your own
Friday Dinner
Imported Sheboygan Bratwurst on Genuine Brat Rolls.
Sauerkraut and German MustardKettle Chips
Saturday Breakfast
Kaffekuchen
CoffeeJuice
Saturday Lunch (Tim)
Hattie B's Cold Hot Chicken with Sides
Tim's Famous Bloody Mary and Screwdriver Bar
Saturday Dinner
Tom Kha Kai
Spicy Caribbean Beans and Rice (Cristianos y Moros)Vietnamese 5-spice Chicken
Sesame Green Beans
Gulab Jamun
Sunday Breakfast (Phil)
Conecuh Pigs in Blankets
CoffeeJuice
Tim's reply:
Thank you Jim for allowing me the opportunity to act as sous chef on a trial basis on the fall trip. Although I was disappointed that you were not able to use any of my ideas, it looks like you have put together a sensational menu.
From the Chief Mechanic regarding our alarmingly spacer-less jon boat:
There is another part that they are supposed to mail me, but haven't seen it yet. I switched a spacer so it should work fine. I flipped the old spacer around and it seems to be doing the trick. Will get the new spacer though.
Kirk also says we need to install it before the trip because it requires strange and foreign wrenches that we don't want to haul down the river. So may need to meet at Brown's for this.
Our River Guage Engineer says:
"It rained a lot. River's gonna be good."
Since Tim has been promoted out of the Beverage Manager position, here's a public service message for everyone. For the first time since the camoflauge can in 2005, Anhueser-Busch has released a special edition Busch, this time called "Hunt for a Trophy", and just in time for the fall trip.
Even though it has only been released in "Missouri and a few southern states," we here at RRCC.com have already found a local source. So all you Jessies get out to the Thornton's at 714 Stewart's Ferry Pike and stock up before they're gone.
Subscribe to:
Posts (Atom)