Lake Murray Yacht Club

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April 1, 2012

RECYCLING TRASH AT THE LAKE; IS IT WORTH IT?

We have begun an aluminum can recycling program. Volunteers on several docks are monitoring our new "canpactors" (a storage container with a can compactor in the lid).
Filled plastic bag liners are donated to the Habitat for Humanity cash for cans . Hope everyone will participate in this first ever recycling effort. One can at a time, we will protect the Lake and support a worthy charity. Please join the effort.

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Mona on September 26, 2009 4:13 PM

While it may seem cumbersome to "delegate" our trash to recycle containers, it would be a shame to see Lake Murray become a floating playground of containers. To make any effort to preserve this beautiful water wonderland, however great or small, is better than no effort at all. (Besides, it would be better than hauling it back to Oklahoma City).

Tom Schlich on December 24, 2011 6:22 PM

It has taken more than two years, but the aluminum can recycling program is now established. "Canpactors" (can storage bins with crushers mounted on top) will be placed on every dock where our members desire. The cans will be donated to Habitat for Humanity in support of their cause. Please partner with us to make good use of some of our trash.

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July 5, 2011

Lake living food and drink

This topic is introduced to facilitate the collection and display of all your favorite recipes. This seems the best way for us to share our favorites without requiring printing and distributing anything. Please add your recipes as a "new comment" here, and tell your friends to join in too!

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Tom Schlich on July 5, 2011 6:52 AM

Greetings,
I have scared and even offended guests with my "raw" pork servings past, and hope for vindication with the excerpt here.

The U.S. Department of Agriculture's Food Safety and Inspection Service has lowered its temperature recommendation for cooking pork to 145 degrees -- down from 160. (This means that pork will be held to the same standard as beef, veal, and lamb.) Moreover, it is recommended to let the pork rest for three minutes after removing it from the grill or oven; the temp will continue to rise slightly while killing any remaining pathogens.
Of course, there's an inherent irony in the fact that the USDA is lowering pork's minimum temperature ...
It's that professional chefs have been cooking pork this way FOR YEARS! Now home cooks and backyard barbecuers can finally catch up to the restaurant standard without worry.

Glen Pinkston on July 5, 2011 1:25 PM

Frozen Margarita Recipe:
6 oz limeade
6 oz tequila
3 oz triple sec
4-6 oz beer, preferably Corona or Tecate
Put all ingredients in blender. Add ice to achieve desired consistency and quantity. Serve in a rim-salted glass. Chilling all ingredients, as well as the pitcher, helps get to the desired frozen state quicker.

Tom Schlich on April 3, 2012 5:50 PM

Mayo can be left out!
What you mix with the mayo can go bad, and contaminate it. (The Board of Health will confirm that.) The tuna, in salad, starts going bad in 3 days and contaminates the mayo (not the other way around, like commonly believed).

Wiki, and many other sites agree that commercial mayonnaise has additional vinegar or lemon juice, making it an acidic food with a pH between 3.8 and 4.6. Also the eggs are pasteurized in commercially produced mayonnaise. The misconception that foods like potato salad can make a person sick if left out in the sun, due to the mayonnaise spoiling, is false. The pH of mayonnaise prevents harmful bacteria from growing in it. Left out of refrigeration for many weeks, mayonnaise alone will develop an unappetizing taste and smell, due to other types of bacteria and molds, but it is still safe. Even after 2 weeks, it is perfectly fine.

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September 9, 2010

Member to member services

Many of our members can provide services to us at the Lake, and have expressed interest in announcing that to the Club. I resist using our Club mailing for any solicitation, but recognize that services could be beneficial to us, if we knew of them. This blog topic can give a place for us to exchange such information without intruding into everyones' inbox. Club mail will remain strictly Club business, and shared services can be publicized here.

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September 9, 2010

Golf Outing

The "Yacht Club Cup" is the season closing activity. It has been combined with the membership barbeque on Sept 15th this year. OU football fans will not be conflicted. See the Events page for details.

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August 28, 2009

MEMBERSHIP

EVERYONE USES THE BUOYS, SO WHY DOESN'T EVERYONE JOIN THE CLUB?

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August 22, 2009

THE SHALLOWS

SHARE YOUR KNOWLEDGE OF THE "BOTTOM GREMLINS" THAT EAT OUR PROPS AND DING OUR HULLS. THESE CRITTERS MULTIPLY AS THE WATER LEVEL DECLINES!

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Tom Schlich on August 22, 2009 9:20 PM

A perfect example lies in the south side of the mouth at cove #30. More than 100 yards long, this rock formation peak is currently visible; the rest of the hazard hidden from view. A marker has been set [and reset several times] by the State. Today that marker is missing. Recommend caution when proceding to the mooring there. The north side is clear.

Tom Schlich on March 6, 2011 2:34 PM

As the 2011 season approaches, it is noteworthy we may be starting with the Lake slightly more than 2' below full. One hazard that comes to mind at this level, is very near our Marina! The south end of the ski jump cove [#71 on the Lake map] has a mere 2' of water remaining. The western side of that cove entry/exit has a rocky ridge extending approximately 75 yards out from shore. Although that represents about 1/4 to 1/3 of the cove mouth, it can bite you if not honored. Just south of that ridge, is a very large tree stump [or rock that strongly resembles one] further menacing that area with the current lake level. Jet boats only for now!

Tom Schlich on March 6, 2011 2:47 PM

Another hazard, that has lost its marker, is just east of cove #68. So close to the Marina exit, these rocks have damaged many a propeller and even drive units. Consider swinging wide east of that first point when heading in a southerly departure from the Marina. Remember, hazard markers are transitory, but the hazards usually remain for ever!

Tom Schlich on April 18, 2011 11:09 PM

We think of our Lake Murray as constant level, and relative to many river fed lakes, this is true. Today we are down nearly 2 1/2 ft from spillway level, and another interesting point to consider is the very small way between cove #22 and #23 to it's south. Oddly, the low lake level shows the hazard of attempting to cut through that small space, for even a jet boat or PWC. Now imagine just a lake level one foot higher, and the hazard remains, but the visual awareness will be lost. Put this one in your memory bank for bottom avoidance!

Tom Schlich on July 5, 2011 7:36 AM

The Lake level is very nearly three feet below the spillway at this time, and some new hazards are emerging, even as the previously reviewed spots become more shallow.
Cove #50 has a ridge that runs from the marked hazard rock, [near the center of that big cove] more than 100 yards to the south shore.
I recommend staying west of that hazard marker, when using the moorings there.
Further north in the East finger of the Lake, is another potential
hazard. The west side of the channel is showing less than three feet deep as one passes the point between cove #31 and #32 .
The shallows there extend out to nearly one fourth of the channel width, and should definitely be avoided by skiers for now.

Steve Schuler on July 5, 2011 10:05 AM

I think we should get a good map of lake and show all the points we know of. I know of most of them, some I have found some new ones in the past couple of years on waverunner. I do know depth finders are worthless, when you go from 60 ft to 6 " in 2 feet :-) Anyone wanting to take a tour let me know.

Tom Schlich on September 1, 2011 11:10 PM

The lake water level here is now more than 4’ below the spillway. Those once feared “shallows” are now prominent above the surface. Shockingly, there are a whole host of new obstacles that have come within the range of our collision potential. Most of our boats need only 3’ bottom clearance as we operate. [By “bottom”, I mean the total water needed for clearance to the propeller and rudder assembly.]

The State has marked a hazard near the spillway, as it has come so near the surface. That marker is atop the highest spot on a rather large rock formation that normally resides safely below. They cannot, however, be expected to mark everything as it broaches our 3’ safe zone, and the total extent of the hazard cannot be marked with only one marker. Beware!

The area north of the “cut”, and opposite the lodge, has a long ridge that is near the surface, and is more than 100 yards from the east shore. The spot between “Elephant Rock” and the north boat ramp now shows its shallows with a large area of green vegetation visible on the surface. Coves #14 and #15 entrances are dangerously shallow. The rocks between cove # 16 and #17 are visible, but the full extent of that formation is still hidden below the water. The “cut” is not recommended for now. The entry to cove # 20 is more restricted as the south side is more hazardous than normal. The shortcut between cove #24 and cove #26 near the island is ever trickier, and not recommended now. The east side of the channel, on the east fork of the lake has increased its bottom collision potential too. The hazard marker there is now above the water, but so very much more rock bottom has neared the surface. Also remember the earlier mentioned “shallows” hazards are obviously still there, and in some cases, not yet quite visible.

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