Skiff II

by Lee S. Wilbur

Voice came rolling across the canal, “Sir, could aah give y’all a hayand with yoah motah.”

My new neighbor, Barry Hightower. He and his wife Judy, as nice neighbors as anyone could ask for. A blessing. Here in majority of these older Florida subdivisions, when shoes drop next door in the evening, you’re thoughtful to say, “Night Charlie.” Good neighbors are valuable.

Good neighbors and good friends are especially valuable to “Bottom Feeders” or politely noted by historians of that era “Post Depression Children.” We offspring of “The Great Depression,” are always on the lookout for a good deal and just as often a place to store it after purchase. Consequently, neighbors may not always be so understanding as we spend hours re-furbishing the newfound “score” to some modicum of usefulness.

Thus was the state of affairs when Barry signalled his offer. I’d been on my friend Google the night before, making notes on how to change the impellor and water pump apparati on a 1992, 60hp. Johnson motor, powering (hopefully) the Carolina Skiff I scribbled about a few month’s ago. I’d spent an intermittent few months getting her—now referred to as “White Feather” for a white feather dropped in my well worn path to the tool repository—cleaned, sanded, and painted before changing hats to one I’m not accustomed, a mechanic’s. Sunny days had been spent trying to figure out why the 60 wouldn’t start. Then why it refused to idle, and then, finally hiring real mechanic, Frank, to make it happen. Which he did...almost.

Post Frank’s visit, anxiety lurking, and a week of repair work to the electric motors and lift arms of the boat lift, I tentatively announced to AJ we should perhaps see if White Feather might be of working order to take her out on a newly re-done “maiden voyage.” There is a reason, as you may know, why boats are referred to in the female frame of voice. Basically beautiful to behold, sometimes fragile and often prone to coming unglued at the most un-propitious moments.

AJ, in her thoughtful manner, appropriated a chilled bottle of champagne, drinkable type, from the fridge, along with a few snacks to celebrate the event. Niggle in my head was saying perhaps we’d need them for rations before the evening was over. She stepped aboard as I worked diligently to keep the 60 running at idle.

“What’s that buzzer?”......... “Nothing to worry about, we unhooked the direct oil system”.....Oh!..... How come it steers so hard?”..... “Just needs more grease and use”....Oh!... “Why do you keep looking back?”...... “Makin’ sure it’s pumpin’ water”..... “Would you like a glass of champagne? It might relax you.”.... “Later, thanks.”

White Feather, running rough, with a couple of wrong turn minor groundings in the mud delivered us to a spot just before we’re to turn into the inland waterway.

“Lee, what’s that smoke and that alarm!!!!”

I look aft from trying to focus on the final turn. Steam is billowing from the motor. I wrench the wheel around in a 180 as AJ slides along the foredeck, fetching up the side and never spilling a champagne drop. We’ve had several moments of similiarity previous in our marriage. Many related to boats and motors.

I felt the water pump telltale. Steaming hot. Shut down immediately. “What do we do now? ” She asks.

Finally, letting the motor cool by intermittent starts of cooler water and a gain of few yards each time, we managed to limp back under the bridge as sun began to lose it’s enthusiasm. Wasn’t long but what a fun-loving group in a deckboat doing a cocktail cruise came along and offered us a tow complete with more substantial libation. Light was failing fast as I lifted White Feather in her slings, returning again to blocking and repair mode..........To be continued.

It’s June, the month we Mainers begin to hope that perhaps this summer we’ll by-pass that old saying “if we have a clear Sunday, we’ll have a cookout.” Should that come to pass I want you to be ready. Suggest you might try this recipe from “Fire It UP,” written and produced by “Moody Chefs,” John Pivar and Mark Heimann. An excellent cookbook as well for your grilling library.

• R E C I P E •

 

Blue Cheese Crusted Strip Steaks

 

4 Bone-in Sirloin Strip Steaks (Pref. 16 oz.)

12 Shallots

1 cup Crumbled Blue cheese

2 T. Olive Oil

Salt and pepper to taste

2 T. Honey

1 tsp. Salt

1 T. Cracked Black Pepper

First: Mix the cleaned shallots olive oil, honey, salt and pepper. Divide into two foil pouches and grill on indirect heat for 30 minutes. After 20 minutes Salt and Pepper the steaks to taste. Grill on Very High Heat for 3 and one half minutes per side for Medium Rare. Top with Blue Cheese and close grill for 30 seconds until cheese is slightly melted. Serve with roasted scallions on top, and pray it doesn’t snow.