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I love living somewhere that needs a trash day just for palm fronds. Feels tropical and like a vacation, even after years of living here!

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Overtaking situations at sea can be confusing — but COLREGs make it very clear. In this video, we explain Rule 13 of the COLREGs, which defines when a vessel is considered overtaking and who must give way. Whether you are sailing or motoring, understanding overtaking rules is essential for safe navigation and collision avoidance. 🚢 In this video you’ll learn: • What counts as an overtaking situation • The 22.5° abaft the beam rule • Who is always the give-way vessel • How to overtake safely under COLREGs Perfect for sailing students, yacht skippers, and maritime enthusiasts. 👍 Subscribe for more clear and practical explanations of sailing rules and navigation theory. #COLREGs #Overtaking #SailingRules #MaritimeRules #Navigation #LearnToSail #Sailboat #Yachting #SailingTheory

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Now this is what I call an Apres-Ski party!! From my trip to Kitzbuhel and St. Anton in Austria in Feb, 2011

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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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