What are the strenghts and weaknesses of the 5 clips, Rank them in order of best to worst.

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3-Second Knots - The Bight Hitch - The Resourceful Sailor www.sailingwithjosh.com

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The world’s leading full-service yacht brokerage company, specialising in yachts over 30m, Fraser, celebrated its 70th anniversary in 2017. Along with yacht charter, our portfolio of services includes yacht sales, yacht management, new yacht construction, new build management, refit management, and crew placement. Find out more here: https://www.fraseryachts.com/

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How Much Solar Power do I need on my Sailboat? Expert Advice from Yacht Rigger! Exclusive on Salty Podcast #19: Full Vid https://tinyurl.com/SaltyPodcast19 #saltyabandon #sailing #podcast #sailboat #yachtrigger #outfitting #upgrades #rigging #solarpanels #lithium #batteries #marine #electronics #lithium salty abandon, sailing, podcast, sailboat, yacht rigger, outfitting, upgrades, rigging, solar panels, fabrications, marine electronics, lithium

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Chef Bex aboard Bliss, Fountaine Pajot 67, recently created these decadent chocolate mousse domes for a couple celebrating their anniversary. Now she’s sharing the recipe so you can enjoy a taste of life on charter at home. Chef Bex's Raspberry Gelée, White Chocolate Mousse & Mirror Glaze Hearts 🍓Raspberry Gelée Ingredients - 8 oz raspberries - ¼ cup sugar - 3 tsp lemon juice - 1½ sheets gelatin - 2 tbsp water Method 1. Simmer raspberries, half the sugar, and half the lemon juice until soft. Blend smooth. 2. Return ½ cup purée to saucepan (save rest for mousse). 3. Add remaining sugar, lemon juice, and water; heat gently. 4. Stir in softened gelatin until dissolved. 5. Pour into small silicone molds and chill overnight until set. 🍨 White Chocolate Mousse Ingredients - 2 sheets gelatin - 1½ cups whipping cream - 1 cup white chocolate - ½ tsp vanilla - Pinch salt Method 1. Soften gelatin. 2. Heat ½ cup cream, remove from heat, add chocolate + gelatin and stir smooth. Cool. 3. Whip remaining cream to stiff peaks. 4. Fold chocolate mixture into whipped cream. 5. Fill molds with mousse, press gelée sphere into center, level tops. 6. Freeze 3+ hours or overnight. 🍫 Mirror Glaze Ingredients - 6 sheets gelatin - 1 cup sugar - ⅔ cup corn syrup - ½ cup water - ½ cup condensed milk - 7 oz white chocolate Method 1. Soften gelatin. 2. Boil sugar, corn syrup, and water. Remove from heat. 3. Stir in gelatin and condensed milk. 4. Pour over white chocolate; mix until smooth. 5. Cool glaze to 95°F (35°C). 6. Pour over frozen mousse cakes on a rack. Let set. To experience more of Chef Bex's cooking in person👇 📧crewed@horizonyachtcharters.com 🧑‍💻horizonluxurycrewed.com

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