It was a dark and stormy night....

[millarky]

....for 5 days before the OAC arrived for the Labor Day paddle. Many members where in attendance, in both the RV and in the quiet area. Apparently on Saturday the New River Gorge was too high for even the bravest among us so Glade creek was littered with OAC boats. The first rapid got us warmed up and wet right off the bat. High water made for a quick and enjoyable trip. Some ran the Glade creek section twice Saturday and twice Sunday, although Sunday's level was MUCH tamer. It did however allow some beginning and novice boaters the opportunity for some easy play and eddy practice. Even Crossfire Bob surfed it up,with hands in the air no less!

Meanwhile, back at camp, the dog pop-up was out of control due mainly to one big mouth little girl who is so cute but doesn't know when to shut up. Said little girl will not be in attendance on future outings unless it's cool enough to stay in the car. She sends her appologies to Vern's family who endured 6 hours of barking. Her owners owe them a case of their favorite brew.

Mary

p.s. In case I missed telling everyone Sunday evening I DID MY FIRST COMABT ROLL:rock2:

[swimmingrapids]

congrats on the roll

[genglish]

Way to go - which boat was it? I'm hoping you say MAMBA, because I just bought one.

[ezg42]

Here are a few pictures from the Glade Sat and Sun

http://picasaweb.google.com/fixitdottie/LaborDayGladeCreek2008#

[TheMichelle]

I'll have more pictures up when the gallery is fixed. Monday's best carnage shot belongs to Sheila, but I can't remember which rapid did this to her. I'm sure someone can remind me!


http://img366.imageshack.us/img366/7522/imgp0981ja7.jpg

[Verne]

I think the rapid's name was "Brian's jaw"

[Hollywood Hood]

Some of you asked me to post the name of the grilled cheese that I served as a post-entree course this past Sunday evening: Haloumi.

It is a semifirm sheep's milk cheese sold in blocks encased in vacuum-packed plastic with a little bit of brine. You can always find it in Jungle Jim's cheese store in the Greek section, although it is actually from Turkey and most popular in Arab countries. I have found it in other stores with an extensive cheese selection.

I simply cut about 4 to 5 slices per inch and grill it in a medium-hot pan without any oil. When it develops a golden-brown crust, flip to the other side and repeat like you're making pancakes. If the cheese melts before it develops a crust, you need more heat.

My daughter Aris calls it "the cheese that squeaks" as your teeth bite into it.

Bon Appetit!
:popcorn:

[millarky]

Gwen,
It was the new Fuse. The Mamba would never have flipped in the first place!

[kathysines]

For the Dayton folks... Dorothy Lane Market carries Halloumi Cheese - in the Springboro location - it's in the gourmet cheese cooler.

[Hollywood Hood]

Thanks to Kathy for making it easy for all of you to find Haloumi cheese in Dayton. What a great President, setting a great example of service to the club.:thumbsup3: