This year we attended with our friends Dave and Margo:
peach cobbler loaf
1 week ago
Random things related to and inspired by the sailing life. And beyond. Probably way beyond.

Matt thinks this picture is so funny because he looks like such a wise old hand at the wheel. He fell victim to a game Dave and I play, particularly when we have newbies aboard, which is to take advantage of all that newbie awe and energy and make them do all the work of sailing. And then we kick back and drink wine. Ha! Life is good.
Mariah was either just starting out or had just completed a 45 mile ride in this photo, which makes her an IronWoman in my eyes.
The pic was taken while securely tied off to H Dock in DuSable Harbor on the occasion of my aforementioned 50th birthday party. Which reminds me that before the end of sailing season, we need to get Chuck out on the boat so we can celebrate that time-honored Keelhaul-the-New-Guy tradition that has been merrily practiced by Great Lakes mariners for many millennia.
And here's Margo with my Dave:
Excellent cooks (and staunch vegetarians), the deal was Dave and Margo would be in charge of provisioning and cooking during the course of the Greece trip, and my Dave and I would be in charge of sailing. But being inquisitive people with appetites for new experience, provisioning/cooking Dave and Margo soon took over sailing detail, and my Dave and I...drank Greek wine.
This is Todd falling prey, again, to the old let-the-guests-do-the-work scam. Todd's well familiar with the game and happily plays along. Like everything he tries, he does a great job at the wheel.
I hesitate to play any sort of rating game when I think about all the guests we've had on board, but if I did, Mother Victoria would certainly rate VERY high on the list:
Here she is with Dave, and Todd (to whom she is married -- I introduced them so I get to bask in their perfect couplehood). For her endless enthusiasm, high spirits, and fantastic provisioning skills that include delectables like gorgonzola-stuffed pears, nutless cheese balls (hard to explain), and the sort of mini chocolate cupcakes that will make you sob with joy, Vicky should probably just be given the keys to the boat and with any luck she'll let us aboard to drive her around.
"D" dock, as well as a handy spot to pick up passengers for our standard three hour tour, is the site of one of the City of Chicago Park District's holding tank pump-out stations. This innocuous-looking white box, at the press of a button, turns into a roaring, throbbing, sucking beast that makes short order of the nasty stuff we've been flushing into our holding tank. I trust you need no further description of the nature of that stuff.
It's really quite a civilized process considering what we're accomplishing. Here's Dave wrangling the undulating yellow hose that delivers us from evil:
Reminds me of the time years ago when Dave, my sister Dort and I rented an RV to camp in Southern California's San Bernardino mountains. At the end of our week, as we tried to accomplish the same housekeeping task at an outhouse in a state park, we discovered in the middle of the procedure that the yellow hose stowed in the nether regions of the RV was afflicted with a series of pinprick holes. The resulting festive display of dancing liquid geysers was not unlike the delightful Waltzing Waters show in South Fort Myers, Florida. Minus the colored lights. And featuring a certain, um, odeur. We were still young enough to find that sort of experience wildly hilarious.
At the pointy end of the boat is our water tank. It's only for water that is destined to become "gray" -- we'll use this for washing dishes, taking sponge baths, and accomplishing other housekeeping tasks. It is not considered safe for drinking and the City is careful to state that on D dock. Once used, it can flow directly into the local waters.
The twenty gallon tank is tucked in below our V berth and filled at an opening in the anchor locker. It takes a while. It looks like I'm concentrating hard, but actually I'm totally spacing out here.
On the right are the tank level gauges, the top one indicates the water tank, the bottom the holding tank. It's a satisfying moment when we pull away from D dock and they look like this:
And you thought sailing was just one lark after another, didn't you? Just all la-di-da, tacking back and forth under lapis skies at our luvly city's front door. It's a lot of that, but those universal truths have to be honored, too.
Thank god for IMAG or I never would've seen the girl.

'Bye girlfriend! Til next time!
Taste is like that. Every year you go no! I'm not gonna go! It's trashy, the food sucks, the crowds are incorrigible (and now carrying weapons, apparently) and I just simply will not subject myself to the heat, the stupidity, the indignity, the outsized potential for a dose of e-coli, the utter commonness of it all and, well, et cetera, et cetera, et cetera.
Next to the ticket booth was The Aquafresh Trailer. Proof that even if it's completely idiotic, Americans will stand in line for it:
A few months ago, I was completely horrified by that Humane Society undercover video that made the internet rounds. The one shot in a California factory farm that depicted the complete disregard of a sadistic forklift operator for the dignity of an ailing cow. You know the video I'm talking about. Sickening, right?
It's not as bad as it looks, actually. It's a vegetarian gyros from, oh cripes, what was the name of the restaurant? Vegetarian Soul? Soul Vegetarian East! The seitan was steeped in a distinctly not-really-greek BBQ sauce, but it was light and not too sweet. Nice foil to the chewy wheatiness of the seitan. The real standout of the dish was the tzatziki, the white sauce over the top. It was zing-y and dill-y and cucumber-y and, man, it just made the dish. I finger-fed myself the seitan, the bed of chopped romaine lettuce, the tzatziki, and ditched the doughy pita.
And I took a moment to muse on the contributions of the true, unsung heros of Taste, the guys who spend countless shifts wrangling what must be the nastiest of garbage:
Thank you, yellow-shirted Taste Garbage Guy.
What goes in must come out, I suppose.