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Calção Crio
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Speedometer reading on new Outremer 45 test sail last week in La Grande Motte for Multihulls World Magazine. OoooOOoo La La!
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Amazing street art graffiti in a Lisbon car park
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Behind the facade of success lies a hidden struggle: the relentless pursuit of validation can lead to exhaustion and emptiness. As we chase achievements, we often sacrifice our well-being, driven by performance orientation, fear of failure, and unhealthy coping mechanisms. This journey reveals the dark side of overachievement—where the quest for recognition overshadows true fulfillment.
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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato
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