A crab bomb!
Back Creek YC's Labor Day Cruise was to a Rhode River raft up with almost 60 members and guests on 14 boats attending. Crews gathered by dinghy on the host’s (Bill and Geraldine Falk) and the Commodore’s (Bill and Karen Kranzer) boats, Tug For Two and Quach, that anchored the food raft. It was a beautiful afternoon for a traditional meal of hot dogs, salads, and desserts while avoiding high slip fees at a marina.
On Sept. 6th, a two-week Fall Vagabond Cruise to the Southern Bay, led by Richard and Michelle Sanger on Sangria and Tom and Pat Bernhart on Magic, drew 10 boats for a flexible, leisurely, meandering trip that started South Sept. 6th, with an initial stop on the Wye River at Shaw Bay for the Sail In Music Concert featuring the Oyster Boys (almost interrupted by boomers from passing thunderstorms. A brisk NW wind provided stimulus to travel to the Solomon’s Y.C. on the 7th. Participants could join or leave as their schedules permitted.
Following the wind and weather as it guided them, the cruisers then were to go to the Corinthian YC on Smith Creek, then on to the Great Wiconico at Reedville, next over to Onancock Creek, and on to the Matthews Y.C. at Gwynn Island, followed by Cape Charles Harbor for a stayover at Charles City, then on to Fishing Bay in the Piankatank River, next traveling to Urbana Creek on the Rappahannock River staying over to see Urbana, then on to the Tides Inn on Carter Creek where other club members, traveling by land, rendezvoused with the cruisers for the weekend. The Cruisers then proceeded to Mill Creek on the Great Wicomoco, next stopping at St. Mary’s City on the River, and from there back to Solomans Island, returning to Annapolis on the 23rd. It was 18 days and 415 miles as originally planned, involving 15 days for anchoring out, only 3 without a slip alternative, and with 4 stayover days.
Club members will assemble October 4 for a Crab “Bomb” meal hosted by Court and Laura Trueth at their house on Cattail Creek featuring Crab “Bombs” (1/2 lb backfin crab cakes), Laura’s clam chowder, corn on the cob, tomatoes, rolls, and dessert. A breakfast the next morning will provide orange juice, egg casseroles, fruit, assorted breads, and drinks.
