Azure Yacht Group - Ego 36 Paining on cruising speeds doing 36-38 knots The benefit of the hybrid system is an ability to navigate in silence in the canal or at the marina, or reach far destinations with 36-40 knots cruising speed using powerful diesel engines.

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Ben Woodward, a 16-year-old Grade 10 student from London Central Secondary School, was crowned the new 2017 Canadian Geographic Challenge Champion, considered Canada’s most prestigious student geography award. Do you know your Canadian geography? The live game show style competition is made possible by RCGS Honorary President Alex Trebek, through the support of the Trebek Family Foundation. One Ocean Expeditions, Canadian North Airlines, Canadian Space Agency, and the Cable Public Affairs Channel (CPAC) are also supporters of the Canadian Geographic Challenge. ********Jill’s Amazon recommendations: http://www.amazon.com/shop/jillheinerth ********Jill’s Books and Media: http://www.intotheplanet.com/buy/ *********Social: http://www.facebook.com/JillHeinerth http://www.linkedin.com/in/jillheinerth Instagram: @JillHeinerth Twitter: @JillHeinerth ********Website: http://www.IntoThePlanet.com ********Book Jill for Your Event: http://www.intotheplanet.com/speaking/ ********Some of the product links used may contain affiliate links, meaning at no additional cost to you, we will earn a commission if you click through and make a purchase.********

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A foggy and cold/damp day as we pass the Potomac River.

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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!

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