#boatlife #sailing #sailingonabudget #cruising #offshoresailing #boatmaintenance It’s always such a pity to throw away sailing rope, it’s so damn expensive- surely there is something we can do with it ? The answer is yes and this episode I show how you can make something that will save a few bucks, make the boat look nicer and help develop some seamanship skills. For the free (and legal!) copy of the awesome ‘Ashley Book of Knots’ - follow this link https://ia601904.us.archive.org/35/items/TheAshleyBookOfKnots/the%20ashley%20book%20of%20knots.pdf If you want to sail with me there are places available, for example check out our Atlantic Voyager event at: https://www.spartanoceanracing.com/atlantic-voyager-september-2022/ If you would like to develop your sailing skills further with the exclusive seamanship training videos at: https://www.patreon.com/themariner If you would like to listen to 'The Mariner' podcast covering all aspects of sailing & yacht ownership go to: https://podcasts.apple.com/ca/podcast/the-mariner/id1502504465 Or if you just want to listen to sailing books being read whilst you sand, clean and paint check out 'Rare Nautical Reads' https://rarenauticalreads.podbean.com

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Out enjoying an amazingly beautiful evening and sunset on the Columbia River in Portland. Sailing a Hunter 30' as a part of Passion Yacht's Graduate Cruising classes after completing our ASA series! We hope you enjoy our videos and adventures. To help us continue making these videos and sailing with a purpose, you can Join the Journey here: PATREON: https://www.patreon.com/AdventureAdrift CROWDFUNDING: http://adventureadrift.com/join-the-journey/ To see our adventures from the beginning, check out: http://adventureadrift.com http://facebook.com/adventureadrift http://www.instagram.com/adventureadrift/ http://twitter.com/advtradrift

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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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