In spite of the lovely ice on Auburn and the tempting adventure on Marancook, it turns out Dorothy was right: there’s no place like home.
The surface is fine, thickness nine, no obvious hazzards. It will be sailed tomorrow by a couple of out-of-state hotshots. Maybe regatta racing on Saturday; stand by the NEIYA reports for that announcement. If not, then active scratch racing and general messing about.
The few snow patches hide no slush and appear sailable.
Looking north to Robert’s Beach. Lloyd is in there somewhere. He will be watching, so don’t let him catch you stalling downwind!
Much of the surface has this feature of what seems to be small bits of unleveled frozen slush. Is this a type of ice that has a name? Anyone?
Launch from the public boat launch ramp on Rt. 17. Roll on, probably drive on if you dare. The plate is tight to the shore.
Chickawaukie Ice Boat Club 
Great news! I’ll be there. I will contact Chris Malliet and Joel Thompson’s about coming along.
Unofficially I would call it Kobe….It looks like Kobe beef…very well marbled.
We see these “small bits of unleveled frozen slush” surfaces quite often here in the Hudson Valley. I call it “popcorn” — which I consider to be different than “corn” ice.
I associate it with mixed precipitation events with the passage of a weak warm or occluded front when light snow and sleet turn to rain. The rain stops followed by a brief hit of warm air and then a quick freeze. The right amount of rain erodes some of the sleet but not all of it – then it hardens up in various states of clear and rime like ice leaving a very “toothy” surface.
A few days of bright sunshine usually levels it out.