Dave has been spending several days working on our Raymarine P70 with evolution system autopilot. The autopilot and the Ray Marine chart plotter distance and speed units weren’t matching. One showed miles and one kilometers. We have introduced several new things with our lightning problems last year. So somewhere there had to be a misconnection. Ray Marine technicians had him disconnect several things and reconnect to the control head for the autopilot. But something in the system kept taking it back to that setting. And just getting to everything on the boat took time.
In the end, the old Raymarine ST60 depth meter that came with the boat thought it was the boss. Dave set the units on that and everything decided to mesh. So he decided to celebrate and have a few beers with the "guys on the dock". He prefers that over going to the happy hour with 30-40 people.
Today I made an onion dip for the pot luck. It was a recipe from my friend, Cheryl, in South Dakota. It was a big hit. I even had to share the recipe with several people. So I included it here.
WARM ONION DIP from Cheryl Ulmer
2 medium sweet onions, finely chopped (won't hurt to add in one more onion!)
1 cup mayonnaise (do not use salad dressing, use Hellman's mayo for this)
1 (8 ounce) package cream cheese, softened
2 cups grated parmesan cheese
2 teaspoons fresh minced garlic (or to taste)
fresh ground black pepper (to taste) (optional)
cayenne pepper (adjust to heat level) (optional)
Set oven to 350 degrees.
Lightly spray a 2-quart baking dish with cooking spray.
In a bowl combine the mayo, cream cheese, Parmesan cheese and garlic together until well combined and smooth.
Mix in chopped onions until combined, then season with black pepper and cayenne (if using).
Transfer to the baking dish.
Bake for about 40-45 minutes or until the top is lightly browned.
Serve with butter crackers.