Ella Vickers Recycled Sailcloth Bags from Glass Mermaids in League City.
Mermaid babies by Lladro, exclusively at Glass Mermaids in League City.
Nautical tree decorations from Island Furniture in Seabrook.
Vintage brass diver’s helmet from I Spy in Kemah.
Ships bell from Home by Eagles’ Nest in League City.
Judy’s Jewels available from Encore Resale in Kemah.
Boat models available at Home by Eagles Nest in League City.
Crab throw pillow available at Island Furniture in Seabrook.
By Don Armstrong
Put a lid on it! That’s pretty much what General Motors did when they created the Suburban – dubbed “Carryall” in 1935.
General Motors simply replaced the bed with a lengthened cab and put in on the same half-ton truck chassis. A GMC version quickly followed, and in 1999 Cadillac badged its own iteration called Escalade. Now comes the 12th version of the iconic “Carryall” for 2015.
The Cadillac Escalade is at the top of the food chain when it comes to full-size heavy weights; and we do mean heavy, as in poundage. Rolling out of its birthing ship in Arlington, Texas, the Escalade, branded four wheel drive Suburban, tips the scales at three tons.
Moving all that weight is a 6.2-liter V-8 delivering 420 horsepower and 460 lb.-ft. of grunt; more than enough juice to also tow another 8,000 pounds. That’s why we thought this would be the ultimate luxury hauler, not only for people and their stuff but a nice sized bass boat or camper.
The new sheet metal is fitting for a modern do-all with plenty of edgy Cadillac styling cues including LED lighting all around. This big beauty makes heads turn no matter what neighborhood you’re cruising.
Ride quality has always been part of the Cadillac success equation, and the Escalade is no different. To achieve its comfortable level, without sacrificing control, the Caddy engineers installed GM’s Magnetic Ride Control system; first developed for the Corvette.
Wind and road noise used to be a given in most vehicles. Not in the Escalade. Triple door seals and lightweight, yet very effective sound deadening materials, bring a new meaning to a quiet interior.
Speaking of interiors, this is where the Escalade really shines. When we used to speak of fit and finish, our minds went to most financially unreachable rides. Say hello to a new era. Cadillac suits said, “We can do that too, but in volume,” and they did. With layered materials, cut-and-sewn craftsmanship and real wood accents, you are officially dared to compare.
Remember that heavy, old third row seat that most owners removed and stored on their dirty garage floors? No more, ‘cause there’s no need to remove it. Both the third and second row seats fold flat with the touch of a power button. Finally.
Pricing starts at $71,695, but with 72-month notes available…well, you know you want it.
Houston Ship Channel at the foot of Main Street in 1914.
By Mary Alys Cherry
The Port of Houston will celebrate its 100th birthday Monday, Nov. 10 – an anniversary that seemed an impossible dream and almost laughable a century ago. Build a port 52 miles inland?
At first, almost no one thought it would happen, but through a combination of Mother Nature’s fury, the discovery of oil and a young congressman’s dedication, the Houston Ship Channel paved the way for Houston to become the nation’s fourth largest city and the Port of Houston to become the nation’s leading port in foreign tonnage and second in overall tonnage.
According to the Port’s history, in the 1890s Congressman Tom Ball – for whom the town of Tomball is named – worked hard to get support for a deep water port for Houston. In September 1900, a devastating hurricane nearly wiped Galveston off the map, killing some 8,000 people in one of the nation’s worst disasters in history.
Ball’s colleagues began to listen to his argument for a protected inland port. Then, with the discovery of oil at Spindletop and the growth of crops such as cotton and rice, it became clear that Houston’s ship channel needed the capacity to handle larger vessels. Through Tom Ball’s persistence, Houston and the federal government shared the cost of dredging the ship channel that would link Houston to the world.
Port of Houston opening celebration in 1914.
Work began in 1912 and the Houston Ship Channel opened on a Tuesday morning, Nov. 10, 1914, with a 21-gun salute and thousands of people on hand to celebrate as President Woodrow Wilson fired a cannon via remote control to officially open the channel.
Today, the Port of Houston, a 25-mile-long complex of diversified public and private facilities along the ship channel, is home to the largest petrochemical complex in the nation.
It has giant container terminals at Barbours Cut, Texas’ first cargo container terminal which opened in 1977 at Morgan’s Point, and its $1.4 billion Bayport complex, which opened Feb. 7, 2007 just north of Seabrook. A computerized inventory control system tracks the status and location of individual containers at each terminal.
With the widening of the Panama Canal, which is also celebrating its 100th anniversary, the Port Authority is preparing for the larger generation of vessels (9,000-plus TEU in capacity) that soon will need to call at Bayport and Barbours Cut with an $80 million dredging project to deepen the channels from 40 feet to 45 feet to match the depth of the Houston Ship Channel.
“This has been a tremendous effort by all parties involved to make sure we are ready to handle the larger ships needing to call our facilities,” Port Executive Director Roger Guenther said, adding that dredging already is under way at Barbours Cut, and when completed later this year, work will begin at Bayport.
Quite a change from those days long ago when the Port was located near the confluence of Buffalo Bayou and White Oak Bayou at Allen’s Landing, now a park known as the birthplace of Houston.
Serve on a bed of rice with your favorite side of vegetables
• 3 tablespoons unsalted butter
• 1 ½ teaspoons freshly squeezed lemon juice
• 1 large garlic clove, finely chopped
• 1/4 teaspoon salt, plus additional for seasoning
• 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
• 1 ½ tablespoons chopped fresh basil leaves
• 3 tablespoons olive oil
• 4 (6 to 8-ounce) mahi mahi fillets
Zesty Basil Butter:
Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.
Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.
Spoon the warm basil butter over the fish and serve.
Kenda Carroll, a beautiful blonde University of Houston-Downtown student, was named the 2014 Miss Kemah. She will represent our area in the Miss Texas USA Pageant.
Livia Lavender, a lovely young brunette who attends the High School for the Performing Arts, was selected as the 2014 Miss Kemah Teen and will go on to compete in the Miss Texas Teen USA Pageant. Congratulations Kenda and Livia!
2015 Chevrolet Colorado
By Don Armstrong
American-made is set to battle the Toyota Tacoma and Nissan Frontier in the mid-size truck segment, with the return of the 2015 Chevrolet Colorado, but this time with swagger and stats that will bring outdoorsmen back to the showroom.
Starting with a clean sheet of paper, GM engineers and designers were tasked with delivering a mid-size truck with guts, capability and visual appeal. Something that wasn’t part of the old Colorado DNA, it’s now at a price that starts below its full-size stable mate, Silverado.
This all-new Colorado is available in 3-trim levels, WT, LT or Z71. It comes in extended and crew cab models, with 5 or 6-foot beds – depending on cab style – and 2 or 4-wheel drive. You’ll also select from 2 power plants; a 2.5-liter I-4 that delivers 200-HP and 191-lb.-ft. of torque or a 3.6-liter V-6 that generates 305-HP and 269-lb.-ft. of torque. A 6-speed automatic transmission is standard on most Colorado’s. A manual is available on the 4-cylinder work truck.
Available towing capacity is 7,000-lbs when properly equipped with automatic grade braking and tow/haul mode.
Like the full-size Silverado, the Colorado comes with triple-seal doors. Now this may not mean much to you, but it makes a noticeable difference in interior quietness. Coupled with active grille shutters, both help improve fuel economy.
Not only is the interior considerably quieter than past models, it has all the modern features we’ve come to love in passenger cars, including an optional eight-inch diagonal color touch screen and multiple USB drives and a 3.4-inch diagonal driver information screen in the instrument cluster. Also available are the next-generation OnStar and MyLink enhancements with gesture recognition, natural language voice recognition and navigation.
Other options include 4G LTE with a built-in WiFi hotspot; Forward Collision Alert and Lane Departure Warning; and the GearOn™ accessory system for organizing and carrying bikes, paddle boards and other equipment.
Granted, as with anything these days, start piling on the options and there goes that bargain price. In fact, it’s pretty easy to get the Colorado up into the Silverado price range when option-adding overcomes you.
For those that have a smaller rig to tow, or perhaps an older garage that just doesn’t accommodate a full-size truck, the 2015 Chevrolet Colorado may be just ticket. It arrives at dealers in the fourth quarter of 2014 with a base price of $20,995.
By Patty Kane
WEATHERRITE® 610 Lumen LED Lantern is portable, reliable and uses a high-powered LED to output 610 lumens. It has 3 lighting modes and a carry handle located at the top for easy mobility or hanging. The power button is made of glow-in-the-dark material for easy locating in the dark.
This Quarrow brand hands-free neck light features four bright LED lights with flex-arms that bend and maintain any shape. The viewing distance is ten meters with a run time of 20 hours. Water resistant and powered by 3 AAA batteries, the hands free neck light is light weight and a must to have for night fishing or making boat repairs.
It’s time to think about autumn onboard entertaining and relaxing. Set the atmosphere with the latest in candles. Once you use these LED pillar and tea light candles you will never go back to the old wax ones. Sea breezes will not blow these out and there is no waxy clean up! They are smoke free, flame free and flicker just like a real candle.
This handy thermometer mounts on wall or navigation desk. Features include wireless outdoor temperature (°F or °C) and monitors indoor temperature (°F or °C). It has wall hanging or free standing capability and receives up to 3 sensors including time display, 12/24 hour time display and has a low battery indicator icon for both units.
X2Power batteries’ pure lead dual-purpose design has the high-cranking power needed to start boat motors and on-board accessories such as depth finders, fish finders, radios, radar, lights and coolers. Just one X2Power battery does the job of two separate starting and deep-cycle batteries.
Cioppino (see recipe below)
By Betha Merit
We all have our favorite little Italian restaurant. From bistro-style casual to white tablecloth formal dining, something special draws us back. Usually, that something is the food. Often that something includes the ambience. Always that something is about the people.
For your own Italian night dinner cruise, you can select which friends and family get to share the experience. Being on the water and on a vessel is already the perfect setting. As a main dish, Cioppino will fit the menu perfectly. Cioppino is a tomato-based one-pot stew chock-full of shellfish and seafood with Italian spices, garlic, and onion. It is served with crusty bread to sop up the flavorful broth, and lots of napkins. This dish originated in the late 1800’s by Italian-American fisherman living in San Francisco (that other Bay Area) who often cooked it on their boats while out at sea using fresh catch.
Antipasti
Antipasti (literally, “before the meal”) will set the tone. A variety of stuffed deli olives, marinated baby artichokes and mushrooms provide an easy, colorful, and delicious presentation. For dessert, if a classic tiramisu or ricotta cheesecake sounds too heavy, you can select a variety of Italian cookies or biscotti, served with espresso roast coffee.
Selecting your wines will be fun. For Antipasti, a young fruit-forward wine is best, perhaps a Pinot Grigio or Rosato or even a Prosecco if you like bubbles. Cioppino is a challenging dish to pair. A Barbera is a great red option that will stand up to the spices and tomato flavor. White is not consistently recommended, however, Sauvignon Blanc or perhaps a dry Riesling would work. For dessert, biscotti are traditionally dunked in Vin Santo, a late harvest Italian dessert wine. A Moscato will also pair nicely with any dessert choice. Mangia! Mangia!
Serves 12
• ¾ cup butter
• 2 onions, chopped
• 6 to 8 minced
garlic cloves
• 1 bunch of parsley,
fresh chopped
• 28 oz can diced tomatoes
• 3 ½ cups chicken broth
• 2 bay leaves
• 1 tablespoon dried basil
• ½ tablespoon dried thyme
• ½ tablespoon dried oregano
• cayenne and black pepper to taste
• 1 cup water
• 1 ½ cups dry white wine
• 1 ½ pounds large shrimp, peeled and deveined
• 1 ½ pounds bay scallops
• 18 small clams
• 18 mussels, cleaned
• 1 ½ cups crabmeat
• 1 ½ pounds redfish
or similar
Melt butter in large stockpot, add onions, garlic, and parsley. Slowly cook over medium-low heat until onions are soft, stirring occasionally. Add tomatoes, making sure to break them into chunks. Add chicken broth, all spices, water, and wine. Mix well. Simmer covered for 30 minutes. Stir in all seafood and bring to boil. Lower the heat, cover, and simmer five to seven minutes or until mussels and clams open. Serve in bowls with crusty warm bread for dipping in the broth.
An early model Evinrude motor. Check out Acie’s Outboards in Dickinson, they have a cool collection of vintage outboards.
Do you remember the first time you tried to start an outboard motor? Grab the handle and give it a tug, and, if you were lucky, it started on the second or third pull.
Back in 1907 Theodore Roosevelt was president, the Chicago Cubs beat the Detroit Tigers 4-0 to win the World Series and a young Norwegian immigrant was working hard on a new invention that would revolutionize the boating industry.
Ole Evinrude liked to build things. He was fascinated with the new internal combustion engine and he saw the potential for a new idea that would one day make him famous.
Ole Evinrude started out as a mechanic and a pattern maker. After moving to Milwaukee he formed a company, Clemick & Evinrude. The sole purpose of this company was to manufacture standardized engines for the small automobile builders that were springing up all over the area.
After a while the business failed and Evinrude went back to pattern making in a small shop outside Milwaukee near the Kinnickinnick River. One hot August afternoon Ole and his lady friend, Bess, went on a picnic with friends. They rented a little boat and rowed out to an island on a lake near town. During lunch Bess expressed her desire to eat some ice cream. The closest town was a mile away. Ole rowed back to town, got some ice cream and then headed out for the long row back to the party. Along the way the ice cream melted. As soon as the picnic was over, he dropped Bess off at her home and he went back to the shop and started working on his invention. The rest is history.
A short time later Ole took his new invention down to the Kinnickinnick River and rented an old row boat for 50 cents, which was a lot of money in that day. He strapped on the engine and then fired it up. To everyone’s amazement, the new invention worked, it pushed the little row boat around at five miles per hour. People stopped what they were doing and looked on in wonder as Ole demonstrated his new engine. The next day he loaned the engine to a friend who was going fishing. Later that day the friend came back with 10 orders for the new invention.
Ole married Bess. He started a company and they formed a perfect team. He was the mechanical genius and she handled the marketing and sales.
The Evinrude name has been associated with outboard motors for over 100 years.
Evinrude E-TEC was the first outboard engine technology to win the American Environmental Protection Agency 2004 Clean Air Excellence Award. Chances are you have owned an Evinrude at some point in your life. Today all Evinrude motors are built and assembled in Sturtevant, Wisc., south of Milwaukee.
Keeping Your Dog Safe Onboard Your BoatSummer is here and if you plan to take your dog for a cruise, the following safety tips can make you and your pet more comfortable and secure while on the lake, in the bay or off shore.
1. Visit the boat with your pet prior to your trip. Let your dog get acquainted with the boat before going out on the water.
2. Bring a first-aid kit. The Humane Society of The United States suggests you bring an antibiotic ointment for minor scrapes and have a good supply of any medications your dog may require.
3. Check local laws about dogs and boats. Regulations can vary by state and if you plan to enter international waters, research laws regarding dogs.
4. Keep your dog’s first outing brief. If it’s your dog’s first time to go out, have a quick trip so there is adjustment time to the vessel’s movement. A dog can get seasick, just as humans can.
5. Develop a plan in case your dog falls overboard. Talk about your plan with crew and guests before you leave the slip.
6. Invest in a life jacket. Even at the dock a dog can fall overboard and although most dogs can swim, your pet may panic and not be able to get to where he can be lifted out of the water. It’s important for your dog to have a life jacket anytime it’s on the boat. The Hedz Up Pets Watercollar™, a new product on the market, easily attaches to your dog’s properly-fitted collar. Straps drop away from your dog’s neck, providing all day comfort and ease of movement. This floatation device is designed to keep your dog’s nose above the water. The Hedz Up Pets Watercollar™ is available locally at Encore Resale and online at HedzUpPets.com
7. Other reminders. Allow time for potty breaks or make arrangements onboard. Summer heat can take a toll on animals so make sure your dog stays hydrated. It’s a good idea to carry your pet’s medical records with you and always remember… boating is a fun experience so make it enjoyable for your pet as well as the humans on board!
Ram Heavy Duty Gets Outdoorsman NodBy Don Armstrong
It wasn’t that long ago that heavy duty pickups were relegated to the working class. Most came with stark interiors, pie tin hub caps and little else. As leisure demand has grown, so has the amenities, and the Ram brand is leading the way.
The 2014 Ram 2500 Laramie Longhorn Crew Cab 4X4 is the epitome of luxury and capability. It now comes with a larger gasoline engine option and appears to have all the bases covered. Boasting the largest displacement V-8 in the segment, the 6.4-liter Hemi can also lay claim to a whopping 410-horsepower and 429 lb.-ft. of torque.
This new gas engine doesn’t replace the standard 5.7 but rather adds to the options list that includes our favorite, the 6.7-liter Cummins Turbo Diesel. The Cummins delivers 385-horsepower and 850 lb.-ft. of grunt. A six-speed automatic transmission is standard.
Ride quality in the Heavy Duty class usually suffers due to its stiffer springs, but Ram engineers developed a rear link coil system that helps mitigate some of the unloaded jounce. If that’s not enough, a factory rear air suspension may be what the doctor ordered.
A set of 20-inch wheels aren’t just for rapper rides anymore, you’ll find them as a $1,200 option on Heavy Duties.
Another new option for 2014 is the integrated fifth wheel/gooseneck connection in the bed, a perfect, easy-to-use hookup for the Gulf Coast Mariner who occasionally likes to visit inland water.
Towing and hauling are reasons to purchase a Heavy Duty. With up to a 17,000 pound tow rating and payload approaching 4 tons, you are sure to find the right configuration to meet your needs. Be sure to consider whether you’ll need all the muscle for trips to mountainous terrain, the highway or city. Rear axle ratios are numerous. If slick boat ramps and/or jaunts to snowy areas are in your future, a 4-wheel drive system may be worth consideration, as well.
Inside the Laramie Longhorn, you’ll find an interior that is nicer than main house accommodations at Texas’ most famous ranches. Ram’s UConnect system delivers easy-to-use communications, navigation and entertainment features that will keep you informed, connected and productive through an 8.4-inch touch screen.
The entry level price for the Ram 2500 Crew is $33,685. Our Laramie Longhorn Crew Cab 4X4 model, with the new 6.4-liter engine, starts at $52,440.
By Patty Kane
A life preserver is a must if you take your dog boating. The Hedz UP Pets Watercollar™ is a new device designed to keep your dog’s nose and ears above the water. It has a unique design that attaches to your dog’s collar and drops away from the neck for all-day comfort. The Watercollar is available at Encore Resale in Kemah and online at HedzUpPets.com.
A Dry Case with waterproof patented vacuum seal for your phone is the way to go when on the go this summer. It comes with an armband so you have it with you, hands free and protected. The case is crystal clear for taking photos and comes with a waterproof stereo and microphone 3 way jack. Available at Marburger’s in Seabrook.
Look good when fishing or just hanging out this summer in designs by Saltwater Soul. Made in Galveston by Billy Ray Wagner, the shirts come in a variety of styles and colors. Available at Marburger’s in Seabrook.
One of a kind craftsmanship and engineering built into every reel is the reason anglers regard Abu Garcia reels as the benchmark for cutting edge design. Available at Marburger’s in Seabrook.
Pelican™ brand containers are tough and watertight equipment cases, great for holding keys, camera, wallets or jewelry while at the beach, by the pool or off shore. Available at Marburger’s in Seabrook.
By Betha Merit
When purchasing equipment for your galley, less is often more. However, what are the essentials? What will fit your individual style and needs? The following guide will direct you in your quest.
The galley becomes your kitchen away from home. You will want to recreate your daily cooking and meal style as much as possible. For instance, coffee, “There is nothing more satisfying than a ceramic mug full of rich, aromatic, coffee in the morning while standing at the helm,” says Brian Holt, lifetime boating enthusiast. For him, that means finding a coffee maker that works on the high seas, bringing a mug that is not stainless or plastic, and providing good water. Your needs can be personal and not all utilitarian.
In the galley everything is smaller from counters to sink to drawers. Measure your areas of workspace. Measure your areas for stowing. This will assist you in choosing dinnerware, utensils, appliances and accessories. When storing, especially on open water, decide if your items need to be cushioned to keep them safe and silent. Factor that extra space into storing, and create a system that might utilize soft-sided thermal carry bags, used for shopping in hot climates or keeping drinks cold. Extra towels, bubble wrap or fleece are also options. Pressure cookers shorten your cooking time, as do crock-pots. Nesting pots, pans, bowls, and dishes will save space. Ask yourself if you have room to store it and most importantly, will you use it often?
Higher quality makes the most sense over the long haul. The most expensive items do not necessarily mean they will last the longest and stay in the best condition in a marine environment. Do as much research by reading or talking to other galley cooks or boat owners as possible.
You will want good knives, pots, and pans for cooking. Stainless steel is rust resistant and a great choice. Non-stick can make wash-up easier and faster. Bowls come in stainless steel and soft (not brittle) plastic, as do measuring cups and spoons. The markings on plastic may wear off quickly. Quality is a good thing.
Dishware should be purchased for fitting in its cabinet or cubby, and has many options. Break-resistant is a must. Plastic-ware, melamine, and Corelle are options. If you need things microwave safe that will be a criterion. Some materials scratch more easily as well.
Cups, glasses, and stemware have a lot to do with personal preference. Is a stainless steel coffee mug your choice, or do you prefer only ceramic, like our sailor mentioned above? Glass is to be avoided for obvious reasons. But this is your vessel and your style and budget. Thicker glass is less breakable, but that rich cabernet sauvignon will present better in crystal. You decide.
Using non-disposable cups, dishware, and utensils conserves on trash. Using minimal cooking items that are easy to wash conserves on water. Manual tools such as can openers and wire whisks, and non-electric preparation of food will conserve the generator. Time conservation is a matter of choice, and will be a guiding factor in how you run your galley and choose your items. Do you love being in the galley or do you prefer to make your time there short and sweet? Lucky you, you can have it both ways, with proper planning.
As mothers, wives and entrepreneurs these women of the bay all have what it takes to make it in today’s complex, hurry up world. They are all fearless, look great and love spending time on the water. And as we close in on our one year anniversary, we are proud to recognize their accomplishments. Here are your 2014 Gulf Coast Mariner Magazine Women of the Bay.
Occupation: Owner of Blackburn Marine
Where did you grow up and when did you come to the Bay Area?
I was born in Clear Lake Shores and I have lived in the Bay Area all of my life.
What inspired you to choose the profession you’re in?
My father started building sailboats in the mid 1960’s along with my older brother. Eventually all five kids joined the family business. I guess you can say it is in my blood. Following in my father’s footsteps and being successful in what I do, is what drives me everyday.
What do you like to do when you’re not working?
I love racing our J/22 with my son Casey and pretty much anything to do with water sports. I love paddleboarding, swimming and taking evening cruises around the bay and lake on our Boston Whaler. Most of all, I love being a mother to four children, a grandmother to two granddaughters and a wife to my husband of 36 years.
What is something that people may not know about you?
In 1976, I was part of the winning U.S. Women’s Sailing Championship, known as the Adam’s Cup. Our team was Ellen Gerloff, Janie Baldridge, alternate Rita Mathews and myself.
Occupation: Attorney
Where did you grow up and when did you come to the Bay Area?
I was Born in Paducah, Kentucky and grew up across the river in Metropolis, Illinois (Home of Superman and the Daily Planet); I moved to Texas in 1972, Houston in 1975 and the Bay Area in 1989.
What inspired you to choose the profession you’re in?
Friends encouraged me to pursue law as a career; issues continue to challenge me.
What do you like to do when you’re not working?
Spend time on the water; sailing, kayaking, cruising or just messing around.
What is something that people may not know about you?
Horseback riding was my passion as a youngster, my favorite pet was a goat named Prancey and I grew up shooting trap on Sunday afternoons.
Occupation: Partner – Marburger’s Sporting Goods
Where did you grow up and when did you come to the Bay Area?
I was born in Houston and moved to Bacliff, Texas when I was seven-years-old. We came to our bay house every summer and my mom finally said she was not going back to the rat race. I spent my twenties living in Houston, until 1984, when I married Todd and moved to Seabrook.
What inspired you to choose the profession you’re in?
I didn’t really choose to be in the hunting and fishing business; it just happened. I was in accounting for many years. Our family bought Marburger’s in 2003 and here I am. I have learned a lot about hunting and fishing through trial and error. I love the people who come in our store; they always have a story to tell. We truly have the best customers in the world.
What do you like to do when you’re not working?
I love to shop, travel and do work in my church.
What is something that people may not know about you?
I love to drive fast. I’ve also had a dachshund all of my life. I went to the Walk to Emmaus, Walk #26.
Occupation: Owner of Jackie’s Brickhouse
Where did you grow up and when did you come to the Bay Area?
I grew up on a small farm in Cleveland, Texas. I came to the Bay Area in 2009.
What inspired you to choose the profession you’re in?
I enjoy meeting people, socializing and being involved with the community. What better way to do that than to own a restaurant and bar? Jackie’s is a large place but we still have our little “Cheers” group, people I know and have made friends with over the last three years and the group grows every day. We also work with the local businesses, schools and community as much as we can.
What do you like to do when you’re not working?
FISHING! So much so, I started a “Ladies” only fishing tournament in April of last year. We had a awesome response from the ladies that fish, local businesses and sponsors. Everyone loved it and this year is going to be even better.
What is something that people may not know about you?
This is a hard question because I’m a fairly open person. Most of my family and friends know me well. But I guess I would have to say it would be that I’m a country girl at heart. There is a reason they call me a southern bell.
Occupation: Along with my husband Kent Little, I am the owner of Little Yacht Sales and Texas Power Yachts.
Where did you grow up and when did you come to the Bay Area?
I grew up in Corpus Christi and Port Aransas, Texas and I moved to the Clear Lake Area in 1989.
What inspired you to choose the profession you’re in?
Well, Kent has been in the boat business for almost 30 years, and I have been fortunate to be able to join him since he went out on his own to open LYS and TPY. I will say what inspires me to be a part of this profession are the great people I get to work with every day. Our business is more like family and friends than associates and customers.
What do you like to do when you’re not working?
I like to garden, sail, read, and hang out with Kent, my kids and my dogs.
What is something that people may not know about you?
While Kent and I are sailors, I grew up offshore fishing for fun and in tournaments with my dad, Jerry Webb, throughout the summers along the Texas coast.
Occupation: Redfish Island Marine Boat Captain
Where did you grow up and when did you come to the Bay Area?
I grew up here.
What inspired you to choose the profession you’re in?
I love being on the water.
What do you like to do when you’re not working?
I like playing water polo.
What is something that people may not know about you?
I’m a certified Scuba Diver.
By Don Armstrong
As the number one seller in this country, trucks are a hot ticket for manufacturers. They command the biggest return on investment, yet remain one of the easiest vehicles to build with its body-on-frame construction. So, it’s no wonder you see and hear more truck ads than any other form of transportation.
Granted; Ford, Ram and GM account for the majority of truck sales while Toyota and Nissan bring up the rear, but the folks at Toyota aren’t standing at the side of the road, it’s time to throw the Tundra hat in the ring.
The 2014 Toyota Tundra sports an all-new body and interior. While not a complete re-do, this new truck addresses almost all of the major issues we had with the outgoing model.
The Tundra has a much tougher looking exterior, ditching the softer, rounded shoulders for a more squared-off, muscular appearance. A bigger, bolder hood and in-your-face grille say, “take that, America.”
To us, the biggest improvement was made in the interior. Simple things, like moving the audio and climate controls 2 ½-inches closer to the driver, adding the ability to interface your smartphone with the vehicle and stream internet radio are just a few of the “likes.”
Toyota has added a top-of-the-line trim level to the new Tundra line-up called, “The 1794 Edition.” This blinged-out gun slinger oozes a western lifestyle theme and includes saddle brown seating with embossed leather and ultra-suede accents. Matching soft-touch materials also accent the shift console, the front and rear door trim, and the instrument panel. The 1794 Edition also boasts an array of standard features that includes heated and ventilated front seats and Entune Premium JBL Audio with navigation. By the way, 1794 was the year the Texas ranch was founded and where the Tundra is built today.
What hasn’t change with the Tundra are its engine options and frame. A V-6 and two V-8’s are available. For towing, you’ll want the 5.7-liter, 381-HP V-8. With its 401 lb-ft of torque connected to the rear axle via a 6-speed automatic, this bad boy can tow up to 10,400 pounds.
And if you think the Tundra is a foreigner, think again. This truck has its roots in Ann Arbor, Mich., Newport Beach, Calif., Huntsville, Ala. and North Carolina and is assembled in San Antonio, Texas.
MSRP starts at $26,200.
One Pot Meals are a Boon To Sailors
The more hardy vegetables do not require long-term refrigeration (carrots, celery, cabbage, potatoes and onions) and can be combined with canned corn beef, chicken, tuna and beef with interesting results. White sauces and mushroom soup provide tasty bases. Wine, spices and garlic should be on hand in every galley.
Fresh tomatoes and parsley keep well. You can make a good marinara sauce with tomatoes, diced onions, fresh parsley, garlic and dried basil.
The following recipes are basics that can be adapted by substituting or adding more veggies and spices on hand.
Serves 4 hungry sailors
In large skillet or 4-quart Dutch oven or large pot, heat oil over medium heat one to two minutes. Add meat; cook about 15 minutes, stirring occasionally until browned.
Add water, ½ tea. salt and pepper. Heat to boiling. Reduce heat to low. Cover; simmer two hours or more until beef is almost tender.
Stir in remaining ingredients except cold water and flour. Cover and cook about 30 minutes or until veggies are tender. Remove bay leaf.
Stir cold water and flour together to make a paste; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir one minute, until thickened.
Serves 4 hungry sailors
Melt the olive oil and butter in large skillet over medium-heat. Add the chicken, carrots, garlic, ginger, paprika, salt and pepper. Turn occasionally, for about 15 minutes. Stir in tomato paste. Add the vinegar, water, chickpeas and spinach. Cook for another 5 minutes. Cooked angel hair pasta may be stirred in at the end and heated through.
Look great on the water or by the pool this season with fashions and accessories from Back Bay Boutique; 1409 2nd Street in Old Seabrook; 281-291-7379
Judy’s Jewels by The Sea. Handcrafted pewter jewelry available at Encore Resale; 1206 Marina Bay Drive, Kemah; 281-334-1200
Nautical decor available at Glass Mermaids; 2098 Marina Bay Drive, League City; 281-326-3000
Decorating accents for home or yacht. See the selection at Home by Eagles Nest Gallery; 2800 Marina Bay Drive. League City; 281-763-1426
Recipe by Chef Andrea Gaspercic of Brooklyn Phil’s Italiano
Shuck the oysters and set aside on the half shell. Discard the remaining shells.
In a bowl, mix the bread crumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest and Parmesan.
Top each oyster with about 1 teaspoon of the bread crumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for about 6 minutes or until the oysters are crispy and golden brown.
Serve the hot, with a wedge of lemon and your favorite hot pepper sauce on the side.
Recipe by Chef Andrea Gaspercic of Brooklyn Phil’s Italiano
Combine crumbs with the butter.
Put thin layer of crumbs in the bottom of a 1-½ quart baking dish.
Alternate layers of oysters and crumb mixture, sprinkling each layer with seasonings.
Do not use more than 2 layers of oysters.
Pour the oyster liquid and milk over the last layer, then top with crumbs. Bake at 450°F for 30 minutes.
An Old Favorite
Place cleaned, unshucked oysters in a large stockpot. Add enough water to just cover oysters. Add 1/2 tablespoon of minced garlic, 1 tablespoon butter and crack sea salt and black pepper to taste. Once water achieves a boil, remove oysters from stockpot and set aside to cool. Preheat the oven to 400°F.
Melt 2 tablespoons of butter in a saucepan and add 1/2 tablespoon minced garlic, the scallions, bacon and a dash of hot sauce. Reduce heat to low and add the spinach, a small splash of milk and salt and pepper to taste. Stir frequently and cook for about two minutes.
Remove the top shells from the cooled oysters and arrange on a baking sheet. Spoon spinach mixture over each oyster. Sprinkle parsley, bread crumbs and Parmesan on top of the sauced oysters. Bake for 10 minutes or when cheese melts.
The classic, the legend
Shuck the freshest oysters you can find. Lay on a bed of crushed ice in a serving platter. Squeeze a fine spray of lemon over the oysters. Add hot sauce, horseradish and cocktail sauce to taste and enjoy.
By Betha Merit
Jonathon and Kim Davis spent five years crewing for private yacht owners and charters who enjoyed the experience of a weeklong trip with a captain to navigate the seas, and a chef who stocked the galley to make the evening meal a fine dining experience.
In present day, the Davis family includes their 15-month old son, Cole, and a new yachting venture based in the League City, South Shore Harbour area. They have launched The Yacht Service Company, Inc., specializing in everything from wash-down to safety maintenance, electronics, varnishing, and provisioning. “We saw a higher level of service while in marinas in St. Barths, St. Maartens, and Newport,” says Jonathon, “and we have brought that level of service here to Bay Area Houston.” Find out more at www.theyachtservicecompany.com.Kim shared several recipes (shown to right). “The Shrimp Puttanesca is a special favorite to serve as a late afternoon meal when everyone returns from a long day of swimming, snorkeling, or scuba,” says Kim. Another crowd pleaser is Portabella and Brie Cups, served as an appetizer or anytime.
Shrimp PuttanescaHeat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.
Add the shrimp and anchovies (if using) to the sauce in the skillet. Raise the heat to medium high and cook, stirring occasionally, until the shrimp are cooked through, 3 to 4 minutes. Season to taste with salt and pepper. Pour the pasta into the skillet and toss with the shrimp sauce. Divide the pasta among 4 bowls. Sprinkle with cheese and parsley.
Portabella and Brie CupsHeat oven to 375 degrees. Spray 24 miniature muffin cups with non-stick spray. Brush mushrooms or wipe clean with damp cloth. Finely chop.
In a small skillet, combine mushrooms, butter and garlic; cook over medium heat for 5 to 6 minutes or until butter is absorbed and mushrooms are tender, stirring occasionally. Stir in green onions and mustard.
Place mini puff pastry shells in muffin cups. Spoon about one tablespoon mushroom mixture into each cup. Bake for 10 to 12 minutes or until light golden brown. Meanwhile cut cheese into 24 pieces.
Remove cups from oven. Place a piece of cheese in each cup. Return to oven and bake an additional 2 to 4 minutes, or until cups are golden grown and cheese is softened. Cool 5 minutes; remove from muffin cups. Cool slightly before serving.
By Don Armstrong
The biggest game changer in modern-day trucking made its debut at the 2014 North American International Auto Show in Detroit recently; the 2015 Ford F-150.
For the first time, high-strength, military-grade, aluminum alloys are used throughout the F-150 body. These alloys, already used in aerospace, commercial transportation and other industries, make the new truck’s body lighter, stronger and more resistant to dents. If that’s not enough, an all-new, fully boxed ladder frame with more high-strength steel than ever makes a tough chassis even stronger, yet lighter. Overall, the F-150 is up to 700 pounds lighter, helping the truck tow and haul more, accelerate and stop faster, and operate more efficiently.
Changes were made under the hood as well, with four engine options that include an all-new 2.7-liter EcoBoost® 4-cylinder power plant with standard Auto Start-Stop technology. The naturally aspirated 3.5-liter V-6, the EcoBoost V-6 and the 5.0-liter V-8 will remain in the lineup.
Included for the first time in an F-150 are a remote opening tailgate, LED headlights, LED cargo box lights, and extensive on-the-job and at-play amenities.
One feature that every fisherman will welcome is the new trailer hitch assist. A new rear view camera, that adds a superimposed line on the screen based on steering wheel angle, will help line up truck and trailer without requiring a spotter or having to get out of the vehicle.
The instrument panel has been completely redesigned with an all-new 8-inch productivity screen featuring computer-generated graphics and customizable information. The speedometer, tachometer, fuel gauge and amp meter are all now fully computer-generated, and the driver can choose additional screens for a specific use such as towing or off-roading. The driver also can configure the locations and colors of the individual instruments.
When it goes on sale late this year, the all-new Ford F-150 will continue the tradition of offering no fewer than five primary trim levels along with chrome appearance packages for XL, XLT, Lariat and King Ranch. Monochromatic sport appearance packages are available with XL, XLT and Lariat and the FX4 off-road package can be added to most four-wheel-drive models.
We’ve only touched on a few of the major highlights here. We suggest you head to www.Ford.com for complete details. You’ll be able to put your eyes on the new 2015 F-150 in the Ford Display at this year’s 2014 Houston Livestock Show & Rodeo.
The water is still and so am I. The redfish swims along a flat, that is painted with a palette of green sea grass and dull colored sand, unaware of ou...
Read More
Have you ever been fishing with friends and either you or they were catching fish while the other person was not? Well, if you were using artificial ...
Read More
These deep drop techniques will help you find warsaw grouper, snowy grouper, yellowedge grouper, longtail sea bass, barrelfish, tilefish and more. ...
Read More
