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Benefits of anchoring an Island Packet 485 sailboat vs docking. Cap'n Tinsley talks to the new owners sailing from Texas to FL Keys to Maine. Full Vid: https://tinyurl.com/SaltyPodcast14 Take a sail down to the Gulf Coast with Cap'n Tinsley to discuss the world of sailing including Island Packet Sailboats. SALTY ABANDON is Cap'n Tinsley & First Mate Salty Scotty from Orange Beach, AL. Oct 2020 to Present - 1998 Island Packet 320; Nov 2015-Oct 2020; Island Packet 27 Feb-Oct 2015 - 1982 Catalina 25 SALTY PODCAST is LIVE every Wed at 6pm Central: https://loom.ly/UYL3QSg https://loom.ly/M7KbXw8 SUPPORT THE PODCAST? https://loom.ly/kUIYCbc CREATE A LIVESTREAM? Check out StreamYard: Https://streamyard.com/pal/d/5430067749060608 MY PODCAST GEAR: Please consider ordering YOUR podcast gear at these affiliate links (commissions may be earned): Rodecaster Pro II Podcast Console: https://loom.ly/VxQzKyA Shure Podcast Mic: https://loom.ly/XbNCRHs Insta360Link AI Cam: https://loom.ly/EuOULOM Mic Boom: https://loom.ly/mrOg0MQ Ring Light: https://loom.ly/JaUFYe0 Green Screen: https://loom.ly/f_xVMB4 Podcast Desk: https://loom.ly/jqJiuww #saltyabandon #sailing #short #reel #podcast #islandpacket485 #sailboat #keywest

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Tutti al Raduno Orza di Fezzano, per rivedere istruttori, amici e compagni di corso! Cazza, lasca, vira, stramba, 1/4 di prosecco, quattro salti danzanti e tanti selfie mossi dal vento: ecco gli ingredienti di questo raduno!

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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