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https://youtu.be/eBBfMDkHfBk?si=PLWkZ4ej6x4PSUUR How I bought a 35 foot sailboat for $9k Want to help support Lady K Sailing? Click here to become a Patron: http://www.patreon.com/ladyksailing Or here to make a one time donation: http://www.ladyksailing.com/team-k Follow Lady K on Facebook: https://www.facebook.com/ladyksailing Or Instagram: https://www.instagram.com/ladyksailing/

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Framkörning till larm utanför Landskrona med saknad person i vattnet 30 april.

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The new for 2016 Hatteras 70 Motor Yacht is very different than most other motoryachts; with the lone helm station on the bridge, the entire forward section of the main deck becomes a "bow lounge". Otherwise, the 70 Motor Yacht will provide everything you expect from Hatteras Yachts: plush trimmings, excellent detail work, and luxury from stem to stern. Subscribe to our channel: https://www.youtube.com/user/boatsdotcom For more boating videos, visit http://www.boats.com. boats.com features boat reviews, how-to videos, special features, and information about new boats, boats for sale, and boating products—usually with a dash of fun. Our reviewers test the features, performance, and specifications of each boat, searching out the hidden details for a critical evaluation. If you're shopping for a boat, we want to help you make the best choice. And if you're just looking, we'll try to make it fun too. Subscribe to receive notification of new videos.

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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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