All A- boat Safety The 3-Step Safety Checklist All Boaters Should Follow
From the peaceful ocean waves to powerful river currents, there are many ways to get out on the boat and enjoy summer in South Carolina. Before you hop on board, follow this checklist to ensure everyone stays safe and has fun. Stay Educated Boater education, CPR classes, and first aid programs are all beneficial for boaters. These
classes could prevent emergencies and give boaters and captains the confidence to respond correctly should something happen. South Carolina does not require users over the age of 16 to take a course on boat safety before they can operate a boat, but those who are 16 years or younger must do so. However, we believe boating courses can be essential for safety. Whether a new boat operator seeks guidance or an avid boater wants a refresher on proper safety procedures, there’s something for everyone to learn. Find out more at BoatUS.org/ SouthCarolina. Stay Safe Visibility and flotation are key when boating. All boats on South Carolina waters must have U.S. Coast Guard-approved personal flotation devices for each person on board, and each device must be wearable. Those who are ages 16 years or younger must wear the flotation device at all times. The state also requires a
fire extinguisher on all vessels, flares for those who are boating along coastal waters, and bells and whistles for boats less than 39.4 feet long. Navigation lights must be used between the officially set sunsets and sunrises, too. Stay Updated This is the perfect season to ensure your boat’s paperwork is up to date — especially since South Carolina legislators made changes to boating registration laws in 2019. Those who own watercraft in South Carolina must have a title for the vessel in their name. These are valid until the boat is sold or exchanged out of the owner’s name. Boats must also be registered with the government. Keep in mind that previously, boat owners only had to apply for this registration every three years and pay $30. Over the next three years, this will change to require an annual registration fee of $10, which will be added to the owner’s property tax bill. Learn more by contacting your local municipality.
Restaurant-Style Fettuccine Alfredo
Ingredients
Inspired by The New York Times
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1 lb fresh fettuccine
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Salt
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1 cup freshly grated Parmigiano- Reggiano
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2 tbsp butter
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1 clove of garlic, finely chopped
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Freshly ground pepper, to taste
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1 1/2 cups heavy cream
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Fresh parsley, chopped, to taste
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1 large egg yolk
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1 lemon wedge
Directions
1. In a large pot, bring 6 quarts of generously salted water to a boil. 2. In a large, deep skillet, while the water heats, melt butter over medium-high heat. Add garlic and sauté until fragrant and sizzling (about 2 minutes). 3. In a bowl, whisk heavy cream and egg yolk until blended and pour into garlic butter. 4. Reduce heat to medium-low. Stir until hot, not boiling. Keep warm on low heat. 5. In the large pot, cook pasta until al dente. (The pasta will float once it’s done.) Reserve about 1/2 cup pasta water and drain pasta. Pour hot pasta into cream mixture and toss to coat on low heat.
Puzzle Time
6. Add Parmigiano-Reggiano and keep tossing gently until cream is mostly absorbed. If the sauce is absorbed too much, toss with extra pasta water. Season with salt and pepper to taste. 7. Serve with parsley and a squeeze of lemon.
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