Anchored at Capo Ferrato on our way north along the east coast of Sardinia

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NELÏS perfectly encompasses all the qualities we should expect from a fast day cruiser. At 18M/60' in length, NELÏS is part of the Sunseeker Predator 60 EVO series. Delivered in 2021 in the South of France, her condition is as new. NELÏS comes with a bold design, sophisticated interiors, and a high perceived quality throughout. The deep V hull offers exemplary sea-keeping and exhilarating agility. NELÏS is the only stabilized Predator 60 EVO currently available. She allows you to be on the water without any delay by saving shipping time and costs. Her stylish living areas include a salon with an electric hardtop, and 3 staterooms for 6 guests. Enquire with Fraser to find out more about this yacht for sale: https://www.fraseryachts.com/en/yacht/nelis?utm_source=youtube&utm_medium=referral Built/ Refit: 2021 Builder: Sunseeker Length: 18.24M/59'10" Beam: 4.7M/15'05" Draft: 1.3M/4'03" Hull: Fiberglass/GRP Stabilisers: At anchor & Underway Engines: 2 X VOLVO (900HP) Cruising/Max speed: 24 Knots/30 Knots Cruise Range: 220NM Economical Range: 347NM Exterior Designer: Sunseeker International Interior Designer: Sunseeker International Staterooms: 3 Guests: 6 Crew: 1

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Day 4 - Junior European Championship 49erFx and Nacra17

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24 Oz baby portobellos 1 box chicken stock plus water as needed, reserve 1/2 cup of stock Dry spaghetti 1 cup heavy cream 1 tbs flour 1 tbs olive oil 1 tbs butter Salt, pepper, garlic powder, thyme to taste 2 tbs Balsalmic vinegar Reserve 1/2 cup chicken stock for sauce later. Cook spaghetti in chicken stock and water according to directions, set aside. Add olive oil and butter to pan over medium heat. Add sliced mushrooms, cook until they have absorbed their juices, then add salt, pepper, garlic powder, and pinch of thyme. Cook until they start to brown. Add the flour, stir and cook 2 minutes. Deglaze pan with reserved chicken stock, then add cream. Add balsamic vinegar and bring to a simmer, cooking until thickened. Add pasta to pan and stir until coated. Check seasonings and serve immediately. Enjoy!

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I've worked in various roles within the scuba diving industry, and I want to help people succeed in this world. It's not always easy, but it is fun.⁠ ⁠ If you want further help, check out my new Marketing & Business Course for Scuba Divers: https://www.patreon.com/azulunlimited/shop/marketing-business-for-scuba-divers-125392

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