• Sailing... from a woman's point of view.

• "Zoe's Great Adventure"

• "Springline"

• "Floating Gourmet"

• "Regatta Prep (Hit The Road) "

"Springline"

"Nah," he sighed. "This high water is ruinin' my late summer business."

by Doug Taylor

angin' around one of my favorite lake-shore haunts I spied my old friend and local marine repair legend and sometimes used boat salesman "Honest" John Bigbucks sitting glumly on the dock staring at the water and muttering to himself.

"What's the matter, H.J.? You look like you just lost a big sale of one of those leaky tubs you try to pawn off on unsuspecting customers from north of the border," I said as I approached.
"Nah," he replied. "It's this damn lake level," he grumbled
"What's the matter? You been havin' trouble adjusting your docks?" I questioned, trying to respond in a concerned tone of voice.
"Nah," he sighed. "This high water is ruinin' my late summer business."
He went on. "Usually by this time the lake is down around 95 feet, and all those weekend boaters that don't know how to read charts are runnin' aground or takin' out their lower units. But this year with the lake up around 98 to 99 feet, they're going right over the hazards without a scratch."
"Well, it certainly is a lot higher than last year," I agreed.
"You bet," he said, a gleam in his eye. "Now last year was great, why, last year I had to take on extra help and hire a couple of high-school kids to do glass work, we were so busy 'cause the lake was so low. But this year it's so bad I haven't been able to send in the deposit on the villa I normally rent for the winter in the Virgin Islands."
"Wow! That is serious," I said, trying hard to act sympathetic. "But what about those boaters that take a boating course and learn how to read charts?" I asked. "More and more of the boating public are doing just that, you know."
"Don't remind me," said H.J.. "I wish those do-gooders that teach those courses would mind their own business." Why its like taking the filet mignon right our of my family's mouth. And this fall it is even worse," he went on. "Both the Power Squadron and the Coast Guard Auxiliary are offering courses in the Burlington area, and they have it set up so you can register by phone."
"Both organization's courses will start in September," he went on, "and will end before Thanksgiving. And they've made it so easy," he added despairingly. "You can get more information and register for the Power Squadron course by calling the UVM Church Street Center at 656-5800. They even have a special fee structure for families that take the course together," he added sourly.
"Or you can register for the Auxiliary course thru the South Burlington Recreation Department after September 6th at 658-7956," agony ringing in his voice.
"Boy," I said, "for someone who is dead set against boating education you sure seem to know a lot about their courses and how to register."
"Well, its kind of like General Motors keeping tabs on Ralph Nader," he sighed. Then his eyes brightened. "Say if they keep this up maybe I can follow up on that thought and become a used car salesman."
In our late June column we talked about differences in boating laws between Vermont and New York as regards PFD's. As it turns out that is not the only difference. So for your reading pleasure as you wonder why couldn't they be consistent, here is a list of other areas where the boating laws of the two states disagree, and for the most part are more stringent than the corresponding Federal requirement.

Well, that's enough ravings for this time. See you in a few weeks for our farewell to summer '96 column.

"Floating Gourmet"

"Socializing” with the nice folks in Essex, NY"

n Saturday, Biff and I awoke to a rather brisk Vermont morning. Brisk not in the sense of temperature but in what was coming from the Northwest. A steady, thirty-five to what the weather forecast said might be fifty knot breeze. Our plans were to head south toward Essex, NY and one of our favorite restaurants on the lake, the Old Dock House.

As we approached the restaurant from the east we were pleased that there was a conveniently located dock space waiting for us. Pierre (our chief of staff at camp) had called ahead and reserved a berth. Since the seas were somewhat rough, we chose the most seaworthy vessel in our fleet, the 1949 Tri-Cabin Cruiser “Roxanne”, a 36' classic Chris Craft recently restored to original condition. Her main engines are a pair of 289 Ford Inceptors producing 185 hp. With a top speed of 14 knots, “Roxanne” is not particularly fast although she does maintain 12 knots in most any condition Lake Champlain can dish out. Equipped with full instrumentation, an electric windlass, air conditioning, air compressor, and bow thrusters, “Roxanne” handled the landing with little difficulty, even in the gusty winds on this Saturday afternoon.

"Roxanne"

After securing “Roxanne” to the dock we stroll around the building and watched the ferry approach the landing. Essex is small “sea side” town with restaurants and gift-antique shops lining both sides of the main street. Biff and I always walk uptown in Essex before we eat. We like observing the folks who take the ferry over from VT to spend the day in Essex. To our delight Essex was celebrating their Maritime Festival. The center of the festivities was the Begg's Point Park just south of where we docked “Roxanne”. The festival featured live music, food and local vendors. The Lake Champlain Maritime Museum brought over a dugout canoe and demonstrated paddle making throughout the day. Along the main road in town, the lawns and buildings were lined with exhibits ranging from architectural tours to displays of early gasoline engines. Biff and I had a wonderful afternoon “socializing” with the nice folks in Essex.

Wandering back to the restaurant Biff and I were seated immediately. We were a little disappointed in having to sit inside but since the wind was of sufficient strength to slide unoccupied chairs around the deck, we understood. Bare log rafters, stuffed fish, deer heads, and comfortable furnishings give the restaurant a rustic touch. Seated, our waitress instantly appeared with a lunch menu (11:30 - 16:00). Reading through the menu we were impressed by the balance of seafood and land animal dishes. We began our late afternoon lunch with a just a wee bit of Bailey’s Irish Cream in a cup of fresh brewed coffee, “to help take the chill off this blustery summer day”.

It was a tough choice between the English style Fish and Chips and the Jamaican Jerk Chicken. We asked our waitress which she would recommend and she suggested that we try the chicken. We did, and less than ten minutes later it arrived. The chicken was tender enough to call to mind the phrase “melts in your mouth”, and perfectly seasoned. It was served on a layer of red and green peppers, onions and yellow squash, underneath which was a bed of pasta. After lunch we had another cup of coffee (God bless the Irish) and some splendid Lake Champlain Mud Pie, a layer of Oreo cookie style crumbs, coffee ice-cream, and chocolate syrup (God bless Chocolate).

As it had been in the past, and as it should always remain, The Old Dock House deserves your yachting culinary consideration. The food is simply fabulous as are the sensational views of the lake. From New York follow the signs that say “Ferry to Vermont”, and in Vermont park the car and catch the ferry in Charlotte. If you are coming by boat it’s a good idea to call ahead to reserve dock space, especially if you bring the thirty-six footer!