quite an experience after a two hour session
if you have to drive then also a thermos of tea and some biscuit/cookies...but after your dressed....to ensure sobriety on the way
home
this message is medicinal advice for the post 40 surfer
post winter surf heart starters
Moderator: Moderator
post winter surf heart starters
as the chill leaves the air and the water round therse locales can i recomend to cold water surfers and those with winter approaching, the "single shot of Sambuca" after a surf...before getting out of the wettie
quite an experience after a two hour session
if you have to drive then also a thermos of tea and some biscuit/cookies...but after your dressed....to ensure sobriety on the way
home
this message is medicinal advice for the post 40 surfer
quite an experience after a two hour session
if you have to drive then also a thermos of tea and some biscuit/cookies...but after your dressed....to ensure sobriety on the way
home
this message is medicinal advice for the post 40 surfer
merely labled
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willli
- Ripper (more than 100 posts)
- Posts: 286
- Joined: Fri Mar 28, 2003 6:18 am
- Location: long island, NY
should be expresso with a shot of sambuca
or irish coffee
although when you climb out of the water in LI winter, NE USA
you'd be downing that shot with the heels of your hands
and why waste time
when getting the car started and the heater blowing is the only way to avoid frostbite
since the 38degF water is 15deg warmer than the air and windchill pushes that below zero deg F so you could say we surf in minus zero deg C temps. surfing IS an addiction
or irish coffee
although when you climb out of the water in LI winter, NE USA
you'd be downing that shot with the heels of your hands
and why waste time
when getting the car started and the heater blowing is the only way to avoid frostbite
since the 38degF water is 15deg warmer than the air and windchill pushes that below zero deg F so you could say we surf in minus zero deg C temps. surfing IS an addiction
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K-man
- Legend (Contribution King!)
- Posts: 1461
- Joined: Sun Apr 11, 2004 12:35 pm
- Location: north of san francisco
post
Heavily insulated cooler.Two gallons of very warm water.Flush thru suit,with booties on.Enjoy 
Local plumber has a heating system hooked up to a five gal.insulated tank,complete with shower head.Fills up his suit,looks like the michelan man 
Local plumber has a heating system hooked up to a five gal.insulated tank,complete with shower head.Fills up his suit,looks like the michelan man 
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ross
- Legend (Contribution King!)
- Posts: 368
- Joined: Mon Nov 08, 2004 7:38 am
- Location: centralcoast nsw aust
a few years back i spent a winter on the west coast of Ireland.
i have fond memories of rain soaked conditions,speeding along narrow backroads.
sitting in a little toyota hatchback high up on headlands,waiting for mysterious landlocked pointbreaks to pulse with the rising tide.my little MSR stove boiling water on the ground just outside my door.tea pot at the ready(clay teapot of course.very serious procedure this tea making in Eire ).
sones,jam and tea
one hour from full tide sees the first wave.
then another and its on.
with hands to cold to work we fumble our way into thick soaked wetties.with a hood on and poor hearing the only sound for me is my own breathing as we slip and slide down paddocks and onto the cobble stoned point.
two duckdives are less than pleasant as the cold water seeps into the rubber.
all is forgotten on the first wave as it winds down the boulder line like a corkscrew.
you only get an hour on the peak of the tide to surf this,to soon its back to the car.
warm whiskey straight from the flask.Emmet has an emergency stash in the glove box.
hit the pub in the fading light.toasty next to the fireplace with Guiness or two for dinner(i was always in trouble for not letting it sit for the obligatory ten minutes
impatient fookin aussie )
stoked to remember this time and place
I'm to young to have ever got to surf Lennox with two guys out.so i had to go looking.
i'd put money on it still being empty
i have fond memories of rain soaked conditions,speeding along narrow backroads.
sitting in a little toyota hatchback high up on headlands,waiting for mysterious landlocked pointbreaks to pulse with the rising tide.my little MSR stove boiling water on the ground just outside my door.tea pot at the ready(clay teapot of course.very serious procedure this tea making in Eire
).sones,jam and tea
one hour from full tide sees the first wave.
then another and its on.
with hands to cold to work we fumble our way into thick soaked wetties.with a hood on and poor hearing the only sound for me is my own breathing as we slip and slide down paddocks and onto the cobble stoned point.
two duckdives are less than pleasant as the cold water seeps into the rubber.
all is forgotten on the first wave as it winds down the boulder line like a corkscrew.
you only get an hour on the peak of the tide to surf this,to soon its back to the car.
warm whiskey straight from the flask.Emmet has an emergency stash in the glove box.
hit the pub in the fading light.toasty next to the fireplace with Guiness or two for dinner(i was always in trouble for not letting it sit for the obligatory ten minutes
impatient fookin aussie )stoked to remember this time and place
I'm to young to have ever got to surf Lennox with two guys out.so i had to go looking.
i'd put money on it still being empty
big flathead.
only time I surfed lennox was 76.
place was so deserted we camped in a half finished block of flats in the middle of town.
Big campfire. The block of flats had been condemmed before it was finished cause they hadn't put the foundations in properly. The whole place was tilted like a tottering tower of pisa. Interesting sitting around a campfire built on a concrete slab, with crooked half finsished walls leaning over us, mixing in a little mull and sucking on a flagon of some god-forsaken-Mcwilliams-swill, Geoff strumming on his guitar and margaret trying to figure out how to open the can of bake beans without a can opener, using a rock and a fork, busting her fingers and getting nowhere till we figured on the Spam we'd been saving for when we made it to Noosa, that and the way we had to fry the potatoes in the sardine oil to stop them sticking to the bottom of the aluminium pan .....
Next day for the early, Lennox at six foot, long long walls, no wind, deep green water, and slippery slidey baby ass smooth rocks. Three guys out. The water moves so fast down that point. So fast. When your ride the wave at high tide the land whizzes past about fifty feet away.
Must have been riding a single fin (big raked job), cause the unknown thing that ran into me while I was paddling out the back after my second wave, the unknown thing that was swimming deep, still swam into my fin and knocked me off my board. Must have been a big flathead or something.
Something with a sore head and a taunt flexed body and a nightmare face, it's teeth straight from the meat mincer maker my grandmother used to keep in her kitchen next to the knives and the razor blades...
Well maybe.
Cure for coldness when getting out of surf? Drive home in your sopping wet steamer with the heater on fullllllll high. Tog the wool beanie fairly low and it keeps the salt water out of your eyes.
Guess where my 1982 gemini rusted out?
On second thoughts don't bother guessing
Second cure is scotch, preferably not the whole bottle.
Save some for after dinner while you're skiteing about that barrel no one saw except yourself.
That's what heads are for Ross.
To keep your memories in.
Now if only I could remember where I left mine......
place was so deserted we camped in a half finished block of flats in the middle of town.
Big campfire. The block of flats had been condemmed before it was finished cause they hadn't put the foundations in properly. The whole place was tilted like a tottering tower of pisa. Interesting sitting around a campfire built on a concrete slab, with crooked half finsished walls leaning over us, mixing in a little mull and sucking on a flagon of some god-forsaken-Mcwilliams-swill, Geoff strumming on his guitar and margaret trying to figure out how to open the can of bake beans without a can opener, using a rock and a fork, busting her fingers and getting nowhere till we figured on the Spam we'd been saving for when we made it to Noosa, that and the way we had to fry the potatoes in the sardine oil to stop them sticking to the bottom of the aluminium pan .....
Next day for the early, Lennox at six foot, long long walls, no wind, deep green water, and slippery slidey baby ass smooth rocks. Three guys out. The water moves so fast down that point. So fast. When your ride the wave at high tide the land whizzes past about fifty feet away.
Must have been riding a single fin (big raked job), cause the unknown thing that ran into me while I was paddling out the back after my second wave, the unknown thing that was swimming deep, still swam into my fin and knocked me off my board. Must have been a big flathead or something.
Something with a sore head and a taunt flexed body and a nightmare face, it's teeth straight from the meat mincer maker my grandmother used to keep in her kitchen next to the knives and the razor blades...Well maybe.
Cure for coldness when getting out of surf? Drive home in your sopping wet steamer with the heater on fullllllll high. Tog the wool beanie fairly low and it keeps the salt water out of your eyes.
Guess where my 1982 gemini rusted out?
On second thoughts don't bother guessing
Second cure is scotch, preferably not the whole bottle.
Save some for after dinner while you're skiteing about that barrel no one saw except yourself.
That's what heads are for Ross.
To keep your memories in.
Now if only I could remember where I left mine......
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K-man
- Legend (Contribution King!)
- Posts: 1461
- Joined: Sun Apr 11, 2004 12:35 pm
- Location: north of san francisco
post
Two of many good stories I've had the pleasure to read,on my short time on this site.Be neat to see a compilation...a small book [softbound?]of KBer situations,antedotes,The full spectrum,glad sad funny,of who we are,and what we've done.I'd buy one in a second....Proceeds[minus costs]to benefit this site,and other KB sites across the globe.
K
K
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doc
- Ripper (more than 100 posts)
- Posts: 287
- Joined: Fri May 09, 2003 1:17 pm
- Location: cape cod, mass
- Contact:
Now, me, I'm a Kale Soup man;
In fact, a good kale soup........ _not_ like mother used to make, but like
my Portuguese stepfather still makes and every decent fishboat cook on Cape
Cod makes
2 lb or more linguica or chorizoif you can't find linguica - more is, of course, better. Maybe some chourico too.
Live it up.
a sweet onion, about the size of a league softball, or maybe two
garlic - how much do you like? Okay, that's exactly the right amount
potatoes, maybe half a pound to a pound, red ones stay together well, white
Idaho ones tend to self-destruct
a package or two of dried red beans... though white beans are good too.
kale- a pound or two so, or several packages of the frozen chopped kind
powdered cumin ( cominos)
quite a lot of good, strong beef stock* - canned if you have to, but not
from boullion cubes please
white vinegar - white wine vinegar if you can find it
piri-piri sauce or paste or fake it with a few red pepper flakes
some sweet Portuguese or Spanish olive oil - the italian kind won't cut it.
Soak the beans in cold water overnight. It's easy, directions are on the
package.
Slice the linguica ( and /or chourico) into about 1/4" slices. The ends, where
the sausage turns the corner? Cook's perk, those are.
Chop your onions coarsely, half inch or larger dice.
Squash the garlic lightly, then slice thin.
Chop the kale if it isn't already.
Drain the beans in a colander
Cut the potatoes into half inch or larger dice - small enough to fit on a
spoon, big enough so they don't get lost.
In a really heavy stockpot, heat your olive oil, maybe a quarter cup, it's
good stuff. Add the linguica, reduce heat to low or 'simmer', whatever that
is. When the linguica is getting along towards done and the oil is now a
nice red color, add the onions and garlic, cook 'til the onions are
translucent - don't burn the garlic, whatever you do. Add cominos ( call it
a teaspoon or so ) and piri-piri...and a little piri-piri goes a long way.
Add the beans and more than enough beef stock to cover the beans. Cover the
pot and let simmer, barely**, for a while, until you're up for adding the
potatoes. Do that, let simmer for a while longer, say an hour and add the
kale. Another half hour goes by. Add the vinegar, let it cook a while longer
and crank out a bowl full, with well buttered fresh bread on the side and a
glass of Vinho Verde.
Better the next day, of course, and if you have a woodstove you can keep a
pot of soup on it all week. Instant gratification and all that.
*if you made your own beef stock, great. Add the beef bones you used to the
soup when you add the stock and beans, the marrow in 'em adds something
nice.
.
** by 'barely simmer' I mean just barely steaming, no bubbles. That way the
beans don't turn to moosh and the potatoes hold up.
Now, where did I put that package of red beans....
In fact, a good kale soup........ _not_ like mother used to make, but like
my Portuguese stepfather still makes and every decent fishboat cook on Cape
Cod makes
2 lb or more linguica or chorizoif you can't find linguica - more is, of course, better. Maybe some chourico too.
Live it up.
a sweet onion, about the size of a league softball, or maybe two
garlic - how much do you like? Okay, that's exactly the right amount
potatoes, maybe half a pound to a pound, red ones stay together well, white
Idaho ones tend to self-destruct
a package or two of dried red beans... though white beans are good too.
kale- a pound or two so, or several packages of the frozen chopped kind
powdered cumin ( cominos)
quite a lot of good, strong beef stock* - canned if you have to, but not
from boullion cubes please
white vinegar - white wine vinegar if you can find it
piri-piri sauce or paste or fake it with a few red pepper flakes
some sweet Portuguese or Spanish olive oil - the italian kind won't cut it.
Soak the beans in cold water overnight. It's easy, directions are on the
package.
Slice the linguica ( and /or chourico) into about 1/4" slices. The ends, where
the sausage turns the corner? Cook's perk, those are.
Chop your onions coarsely, half inch or larger dice.
Squash the garlic lightly, then slice thin.
Chop the kale if it isn't already.
Drain the beans in a colander
Cut the potatoes into half inch or larger dice - small enough to fit on a
spoon, big enough so they don't get lost.
In a really heavy stockpot, heat your olive oil, maybe a quarter cup, it's
good stuff. Add the linguica, reduce heat to low or 'simmer', whatever that
is. When the linguica is getting along towards done and the oil is now a
nice red color, add the onions and garlic, cook 'til the onions are
translucent - don't burn the garlic, whatever you do. Add cominos ( call it
a teaspoon or so ) and piri-piri...and a little piri-piri goes a long way.
Add the beans and more than enough beef stock to cover the beans. Cover the
pot and let simmer, barely**, for a while, until you're up for adding the
potatoes. Do that, let simmer for a while longer, say an hour and add the
kale. Another half hour goes by. Add the vinegar, let it cook a while longer
and crank out a bowl full, with well buttered fresh bread on the side and a
glass of Vinho Verde.
Better the next day, of course, and if you have a woodstove you can keep a
pot of soup on it all week. Instant gratification and all that.
*if you made your own beef stock, great. Add the beef bones you used to the
soup when you add the stock and beans, the marrow in 'em adds something
nice.
.
** by 'barely simmer' I mean just barely steaming, no bubbles. That way the
beans don't turn to moosh and the potatoes hold up.
Now, where did I put that package of red beans....