®
 

    
 Phoenix
    Sail and Power Squadron

    A Unit
    of United States Power Squadrons® - District 28

    Sail and Power Boating

    

    Boating is fun..We'll show you how

     
 

And Who Are We?
4 May 2012

Membership
127 Members
- 60 Senior Members (47%)
- 16 Life Members (12%)
10 Associate Members
0 New Members
0 Honorary Members
0 Misc Affiliates

Service
89 members have at least one Merit Mark (70%)
This squadron has a total of 1157 Merit Marks
For an average of 9.1 per member, or 13 per member with a merit mark
51 is the greatest number of Merit Marks for an individual
There are 21 Certified Instructors (16%)
There are 9 Vessel Examiners (7%)

Education
18 members are Seaman (14%), 94 have passed Seamanship (74%)
24 members are Pilots (18%), 76 have passed Piloting (59%)
26 members are Advanced Pilots (20%), 52 have passed Advanced Piloting (40%)
11 members are Junior Navigators (8%), 26 have passed Junior Navigation (20%)
1 members are Navigators (0%), 15 have passed Navigation (11%)
14 members are Senior Navigators (11%)
42 members have achieved Educational Proficiency (33%)

The Fleet
There are 73 boats in the fleet
- 18 are Sail (24%)
- 49 are Power (67%)
- 6 are Unspecified (8%)
- 18 have no name (24%)

 
Galley Gourmet
Phoenix Sail and Power Squadron's
Recipes for the Boat or Beach

When out to sea any marine life you can catch or find can be used in this dish (that's the surprise): clams, shrimp, rock oysters, lobster, any kind of fish, the more variety the better.

Chop 1/2 lb. of bacon into small pieces and fry until crisp. Pour bacon and bacon grease into large pot or dutch oven and fill 3/4 full with water, bring to a boil then add 1 can chopped green chilies, 1 can tomatoes and juice (cut into small pieces), 3 or 4 carrots chopped, several stalks of celery if you have it, 2 or 3 potatoes chopped and 1 onion or 1 tablespoon dehydrated onion. You can even vary the vegetables to whatever you happen to have except the green chilies and tomatoes. They are necessary. Cook until vegetables are tender, then add your seafood. Cook for just a few minutes longer or until the seafood is just done as it makes it tough to overcook.

This makes a fantastic meal when you are tired and hungry from a long day of successful fishing.

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This page last updated April 5, 2012