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This is a great buy for someone looking for a well-priced, regularly maintained 41' boat. The boat has full electronics, cockpit cushions, new mainsail in 2021, saildrive upgraded to SD60 in 2021, new bottom paint in May 2023.
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- Test Editor Toby Hodges on the lighting aboard the Comar C-Cat 65 Check out the entire tour on our YouTube channel. ► Become a FREE SUBSCRIBER to Yachting World's YouTube page now - https://www.youtube.com/user/yachtingworld?sub_confirmation=1 ► For the latest reviews, new gear launches and tour news, visit our website: http://www.yachtingworld.com ► Like us on Facebook here - https://www.facebook.com/yachtingworldmagazine ► Follow us on Twitter at: https://twitter.com/yachtingworld ► Feel free to comment below! ► Remember to hit that LIKE button if you enjoyed it :)
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One of the most spectacular dive sites on the Agincourt Reef system, the pinnacle is in a depth of 25m to 16m mid point behind a small ribbon reef. This site is current prone and can only be dived in an incoming tide, as a result there is a large number of different species of fish. More Info: http://www.silverseries.com.au/sonic_sites17.htm http://www.silverseries.com.au/
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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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