Welcome aboard to the our video site for sailors. We are being constantly blasted by scammers and pirates, so registration is invite only
contact@sailorsahoy.com with "Invite". No spam, no newsletters. Just a free account
Celana pendek Membuat
J109 Going to Red on the way back to the Bar Buoy in the annual curtain raiser to the annual narrows series on Strangford lough. After getting off to a fast start in the strongest current GTR held the lead around the first 3 marks before Elixir took the lead on the run back to the Bar Buoy. The crew on GTR caught a few decent waves to close the gap, once they were on the stern of Elixir all the needed to do on the way home was stay close, with a minute per hour on the leading boat on Handicap they only needed to stick close to take the Bar Buoy Race on corrected time. The team at Bottom up Boats hope you enjoyed this short clip from our racing at the annual Narrows Regatta on Strangford Lough.
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!