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#Shorts The Beneteau Oceanis 41 top-down fridge has a pump on the bottom to remove water. Full video Beneteau Oceanis 41 Interior: https://youtu.be/MiOE9dVMyD4 I am NOT in any way AFFILIATED with Beneteau Yachts. All the things said represent only my opinion. ALL information presented here is correct to my best knowledge and is meant only for reference purposes. Beneteau Oceanis 41: https://www.beneteau.com/en/oceanis-2005-2014/oceanis-41
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offers flexible accommodation for up to 10 guests in 5 cabins and features interior styling by Italian designer Nuvolari Lenard SPECIAL FEATURES: Elevated jacuzzi surrounded by sunpads Incredibly large selection of toys & tenders Refreshingly modern interior Spacious exterior areas
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Fala, Velejador - Murillo Novaes A Semana Internacional de Vela de Ilhabela chega à sua 48ª edição entre os dias 24 e 31 de julho de 2021, no Yacht Club de Ilhabela (YCI), no litoral norte paulista. O grande encontro da modalidade conta com mais de 100 barcos das principais classes de vela oceânica, como ORC, RGS, Mini Transat, Multicasco, Bico de Proa, Clássicos, C30 e HPE25. E, pela primeira vez, reúne regatas presenciais e virtuais, com as provas online feitas pelo aplicativo Virtual Regatta Inshore. Inscreva-se no canal oficial da Semana Internacional de vela de Ilhabela: https://bityli.com/B6QTp Curta a SIVI no Facebook: https://www.facebook.com/sivilhabela/ Siga a SIVI no Instagram: https://www.instagram.com/sivilhabela/ Siga a SIVI no Twitter: https://twitter.com/sivilhabela/ Saiba mais: https://www.sivilhabela.com.br #sivilhabela #ummardeexperiencias #vela #sailing
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En revenant des source d'eaux chaudes de la baie de Prony
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24 Oz baby portobellos 1 box chicken stock plus water as needed, reserve 1/2 cup of stock Dry spaghetti 1 cup heavy cream 1 tbs flour 1 tbs olive oil 1 tbs butter Salt, pepper, garlic powder, thyme to taste 2 tbs Balsalmic vinegar Reserve 1/2 cup chicken stock for sauce later. Cook spaghetti in chicken stock and water according to directions, set aside. Add olive oil and butter to pan over medium heat. Add sliced mushrooms, cook until they have absorbed their juices, then add salt, pepper, garlic powder, and pinch of thyme. Cook until they start to brown. Add the flour, stir and cook 2 minutes. Deglaze pan with reserved chicken stock, then add cream. Add balsamic vinegar and bring to a simmer, cooking until thickened. Add pasta to pan and stir until coated. Check seasonings and serve immediately. Enjoy!
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