Puta merda.

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Members are watching this NEW video today at Off Center Harbor… Peter installs the sides of the pilot house and trunk cabin

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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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Making its debut at the 62nd Annual Fort Lauderdale International Boat Show (FLIBS), the 35R was awarded the coveted NBC Sport’s 'Best of Show' award, representing the pinnacle of the Ocean Alexander Revolution series. Emblematic of the Ocean Alexander ethos, which is known for its unrivalled set of exterior spaces for socializing and entertaining - bringing the outdoors in, the 35R defines what the enhanced yachting lifestyle is all about. Unwavering safety. Luxurious spaces. Breathtaking views. It’s an engineering masterpiece that glides into a slip with ease. Prepare to blow everyone away at the dock with her sleek new design. The full-width main deck expands living space without compromising the incredible performance and efficiency we’re known for. It’s your 116’ escape from it all and your entry into exquisite freedom. It’s a lifestyle that offers the epitome of pampered privacy. In a word…it’s Revolutionary. Please note: Alexander Marine is the official Ocean Alexander dealer for Australia and New Zealand. As such, we benefit from superior product knowledge and the ongoing resources of the Ocean Alexander factory and production staff. Buy your next Ocean Alexander vessel with utmost confidence via our office. Disclaimer: All specifications in this presentation are provided for information only and particulars herein are obtained from sources believed to be correct, but not guaranteed. Buyers should satisfy themselves with respect to accuracy. To find out more or to talk to one of our Yacht Sales Executives, visit www.alexandermarineaust.com.au or call +61 (0)7 5618 0000.

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This is the beginning of our sailing channel, we we take you through the process of our buying experience with our Hanse 418 and all the experiences we have around it. A small clip of how our sailing channel will begin. Finding the fonts, theme tunes etc. Not our boat in the video as we don't have our boat yet. We have to wait until April and that can't come fast enough.

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