😀 Looking for the best dolphin watching tour in Fuerteventura? 🐳💙 Today our lucky guests aboard the Magic Dolphin witnessed something unforgettable — a wild dolphin leaped right in front of our boat! 😲🐬 It was a magical, once-in-a-lifetime moment that left everyone speechless and full of joy! ⛵️🌞 Join us to experience the thrill of whale and dolphin watching in Fuerteventura like never before! 🇪🇸 🐬 ¡Momento mágico con un delfín saltando en Fuerteventura! 🌊✨ 😄 ¿Buscas el mejor tour para ver delfines en Fuerteventura? 🐳💙 Hoy nuestros afortunados pasajeros a bordo del Magic Dolphin vivieron algo inolvidable: ¡un delfín salvaje saltó justo frente a nuestro barco! 😲🐬 ¡Fue un momento mágico, único en la vida, que dejó a todos sin palabras y llenos de alegría! ⛵️🌞 ¡Únete a nosotros y vive la emoción de avistar ballenas y delfines en Fuerteventura como nunca antes! 🇩🇪🐬 Magischer Moment mit einem springenden Delfin auf Fuerteventura! 🌊✨ 😄 Du suchst die beste Delfinbeobachtungstour auf Fuerteventura? 🐳💙 Heute erlebten unsere glücklichen Gäste an Bord der Magic Dolphin etwas Unvergessliches – ein wild lebender Delfin sprang direkt vor unserem Boot aus dem Wasser! 😲🐬 Es war ein magischer, einmaliger Moment, der alle sprachlos und voller Freude zurückließ! ⛵️🌞 Komm mit uns und erlebe das Abenteuer der Wal- und Delfinbeobachtung auf Fuerteventura wie nie zuvor! #magicandsailing 👉 Book now in www.magicandsailing.com 📱+34 630 975 023 #dolphin #boat #wildlife #naturelovers #animalshorts #oceanlife #ocean #delfines #swimming #shortvideo #islascanarias

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What was it? We’ll go get it we need that 😅🤣 the words Taj was hoping not to hear. Sometimes you don’t mind jumping in after you drop something overboard but in a marina 🫠 Subscribe for more www.sailingcatalpa.com

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Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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