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Thank you for watching 🦜 Indonesia through Indonesian eyes 🇮🇩 At SeaTrek Sailing Adventures we have made it our trademark to offer unique and authentic, small-ship cruising experiences that embrace the traditional wooden pinisi boat culture of Indonesia and the fascinating cultural and natural beauty that the remote part of this mighty archipelago in which we cruise has to offer. Check your cabins here: 🗺 Schedule | https://www.seatrekbali.com/schedule/ ⛵️ Website | https://www.seatrekbali.com 🙏🏼 Contact Us | info@seatrekbali.com FOLLOW / SUBSCRIBE: Facebook | https://www.facebook.com/SeaTrekSailingAdventures/ Instagram | https://www.instagram.com/seatreksailingadventures/ Twitter | https://twitter.com/Seatrekbali . #sailingadventures #sailingindonesia #jewelofrajaampat #spiceislands #ringoffire #phinisiboat

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Building on the successful design of its predecessors, the Skyscape 2021 is a testament to Loftsails windfoil dedication. The 2021 models have increased aspect ratio and decreased head sizes. These changes - when combined with updated vertical shaping and horizontal profile values - mean that the Skyscape has once again raised the bar for foil freeriding. The Skyscape 5.8 6.4 and 7.0 sizes retain their moderate width mast pockets, 5-batten 3-cam configuration, and soft leech twist character. Skyscape 8.0 and 9.0 sizes stay with their Blade-type mast pockets, 6-batten 3-cam design, and firmer leech twist for more race-oriented performance. Learn more: https://www.loftsails.com/windsurf-gear/sails/skyscape

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Our very first shorts video about a potential cause for the keel damage that occurred to Nandji in our last episode. If you disagree, Let us know your thoughts, let's talk it out! Heres a link to check out the keel damage and the repairs. https://youtu.be/3e8HYQUh4GQ

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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato

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