When Boris and Murphy hear strange sounds coming from the attic, they sneak upstairs to investigate… and find something surprising! A lonely ghost cat has been hiding up there all along — but he's not scary, just looking for a friend. Join Boris, Murphy, and their new floating buddy as they turn a spooky attic into a magical place of friendship, fun, and ghostly games! 👻🐾💫

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Il Natante, per cui la barca sotto ai 10 metri senza targa, non è riconosciuta dai paesi esteri, per cui all'estero non ci si può andare, ad esempio con una barca da 6 metri senza targa. Esistono però delle convenzioni come con la Francia, per cui è stato chiarito che dimostrando di avere i documenti regolari a bordo (certificato di potenza, certificato di conformità ed assicurazione) è possibile navigare in acque francesi, anche in Corsica ovviamente. L'assicurazione del natante dovrà essere intestata alla stessa persona che si dichiara armatore (proprietario) che si deve trovare a bordo durante i controlli

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First Step ➡️ Mast down #yachtrigging #riggingexperts #riggingportugal #sailingyacht #yachtmaintenance #yachting #sailing #portugal

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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

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Noch ist’s im Norden bei Cuxhaven ziemlich grau – aber ganz ehrlich: das stört hier niemanden. Wir haben trotzdem die Hafenrundfahrt klar gemacht, ganz gemütlich und ohne Segel. Einmal die Alte Liebe und den Hafenbereich von der anderen Seite sehen – fast wie Urlaub, nur mit Pulli statt Bikini. Der Himmel grau, das Wasser ruhig, die Möwen laut – aber wir? Tiefenentspannt auf’m Wasser unterwegs. Manchmal reicht schon ’ne kleine Runde, um kurz durchzuatmen. #CuxhavenVibes #AlteLiebe #Norddeutschland #Hafenrundfahrt #MeMa931 #Meerliebe #Nordenliebtmanoderhaltnicht

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