The Porcupine Fish has spines which emit toxins 1200x stronger than cyanide. Can you trust this smile?!

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As you sail along the northeast part of Elba, just off the Tuscan coast, make sure you drop your anchor in this special place, for a small bite or a full Italian menu. Freshly caught fish + super views of sunsets + ideal proximity to the sea. We meet Mario, owner and chef of Aquasalata (‘Salty water’ in Italian), a restaurant where the solid Tuscan culinary tradition meets creative innovation. Learn more about the restaurant and Elba in the latest issue of Magister Navis on https://www.sailogy.com/magazine

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🔗 Acesse: hubly.work/mineiros-do-veleiro 🔗 Loja Mineiros do veleiro https://hubly.work/loja-mineiros-do-veleiro ⛵ Mineiros do Veleiro – Explorando o Brasil a Bordo do Aires ⛵ Golfinhos dando um show e a incrível Fast Festa

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This is the test we do at the end of a training session to test their focus on the handler without talk or treats. The less redirections needed the better the dog does. This is how you socialize a dog to new people, places, and things.

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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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Irish Sailing has over 100 approved clubs and centres where you can start sailing. Go to www.trysailing.ie to find out more Video by Robert O'Brien.

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