The Astus 20.5 high speed trailer sailer. Top performance trimaran cruising just became affordable! Double the speed of an equivalent size monohull whilst sailing on a super stable platform with massive 930l floats. This trailerable trimaran is easy to launch and recover thanks to telescopic floats which can be extended in minutes! Lightweight construction makes it half the weight of an equivalent monohull, so the Astus 20.5 can be towed behind a small family car. The even lighter 'Infusion' version weighs only 470kg so can be towed on an un-braked trailer. Weekend sailing for 2 adults on a long v-berth with space for a chemical toilet under. 2 smaller quarter berths for children or adults who want to get cosy. The Astus 20.5 is available for viewing and trial sailing at Boats on Wheels in Hampshire, UK. We look forward to seeing you soon!

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Nội Thất Trên Du Thuyền 2 Thân Có gì? #shorts Quý vị có nhu cầu thuê du thuyền để trải nghiệm hay cần tư vấn chọn mua du thuyền, vui lòng liên hệ: Hoàng Đức - Giám đốc Truyền thông Vietyacht ▶ Hotline: 0976 377 337 (SMS, Zalo, Viber) ▶ Email: hoangduc@vietyacht.vn ▶ Website: https://vietyacht.vn/ | https://luxyacht.vn/ ▶ Mời quý vị yêu thích du thuyền cùng tham gia group Yachts Passion: https://www.facebook.com/groups/229867694881650/ #duthuyen #review

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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

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Il Miglio Blue - Delfini vicino a Martinica, il primo giorno di navigazione - Dolphins near Martinique the first day of sailing

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