Great Sandy Straits Marina

 MARINA NEWSLETTER

Dear Marina member

Welcome to the latest marina newsletter.

 CAR PARKThe marina members car park should be completed this week. The gate is at the powder coaters and once returned we will be up and running. We will issue a code for the key pad to access the area. All vehicles in the car park must have stickers showing. Any vehicle not displaying a sticker will be towed away. Any person found to have passed out the code to family or friends (or even enemies) will have their access removed. This area is for marina members only. And, as in so many other things in life, “Use it or Lose it”. The loading zone in the Commercial Car Park is always available to load & unload your vehicle. Please let us know if you are blocking another car so that we can contact you if they need to move. Parking here is restricted to 10 minutes.

 RAMP

The ramp resurfacing should also be completed this week. It will be like a new marina! Please have patience when using the ramp while Peter is working on it. 

FEES

The fees will be rising by10% (approx) on the 1^st April. We have had massive increases in costs recently and have held off as long as we can. This increase will still have us as the most affordable in the harbour. And, of course, the best! 

POWER

There will be a disruption to the power supply on Thursday 26^th March, between 9am & 2pm. Ergon are installing a new sub station (or something) outside Breakfree Resort near the bins. For this reason, the car parks to the left of the bins will not be available Wednesday afternoon and Thursday morning as there will be trucks and other large things occupying the spaces. 

 BUSINESSES

In these hard times we need all the help we can get. If you have a business, please submit the details to the office and we will publish a link on the website. This will enable marina members to support each other when needing some work performed. 

Friday Night Drinks 

The next Friday Night Drinks will be held on the 24^th April. This will be the fourth Friday of the month instead of the third due to prior commitments. We are interested in your feedback. If there is something different you would like for Friday Night Drinks please let us know. The last function held on the Fountaine Pajot was very successful and we thank Terry for allowing us to use his beautiful boat. The photo competition was a lot of fun with all sorts of wild guesses on the identities of photos from years gone by! Tania Barrett from Princess K’Gari won with 13 guesses from a possible 22. Erica Scott was second with 11 correct. The only person to correctly identify Flanagan was Flanagan himself. The photos are attached.

 JOKE An old, tired-looking dog wandered into the yard.  I could tell from his collar and well-fed belly that he had a home. He followed me into the house, down the hall, and fell asleep in a corner.An hour later, he went to the door, and I let him out.
The next day he was back, resumed his position in the hall, and slept for an hour.  This continued for several weeks. Curious, I pinned a note to his collar: "Every afternoon your dog comes to my house for a nap."
 The next day he arrived with a different note pinned to his collar:
"He lives in a home with ten children -- he's trying to catch up on his sleep.
Can I come with him tomorrow ?" 

RECEIPE

Chicken Stir Fry 200g chicken breast, 1 tin lite coconut cream,, Bok choy, Broccoli, Snow peas. 110g shrimp Hoi sin sauce (chinese bbq)Dice 200g of chicken breast and soak in coconut cream for 3 hours.Remove from the fridge and lightly wok simmer in the coconut cream until the chicken is white all the way through.Grab some hokkien noodles and soak in hot water for 20 minutes while you prepare the chicken and vegetables. Strain the coconut juice into a container underneath a strainer as you will need it later. Grab some chopped broccoli, bok choy and snow peas and lighly fry in a wok. Once done, add the strained coconut juice from the chicken and simmer on low. Stir occasionally.Add the chicken and hokkien noodles to the vegetable simmer and pour in some Hoi sin sauce (chinese bbq). Continue to simmer on very low stirring occasionally.Throw 100g of shrimp to a pan and fry until golden brown. Add them to the simmer and serve immediately.For a bit of variety try making your own satay sauce.2 tablespoons of peanut butter (crunchy or smooth) 1 tablespoon soy sauce, 1 tablespoon bbq sauce, 1 teaspoon onion flakes.1 teaspoon of olive oil.Put it all in a bowl.Add a couple of splashes of boiling water and mix to a paste, then add to the stir fry instead of the hoi sin sauce,     

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