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Socorro Island, Mexico / Scuba Diving Book your trip: www.valentinaliveaboard.com

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Subscribe for more Tiwal sailing videos : https://www.youtube.com/c/tiwal?sub_confirmation=1 Learn more about Tiwal and check out our Best Videos : https://www.youtube.com/playlist?list=PLp7rkGxzrxNpemhhNJ0kB8mHF9q0IZWBA -------------------------- ** The Tiwal 3 Sailboat ** The Tiwal 3 inflatable sailing dinghy comes in two bags that are easily transportable by car, boat and even by plane. This small inflatable sailboat is easily assembled in 20 minutes without any tools. Easy to handle, its sailing qualities will give you a thrilling experience. Very responsive, stable, and comfortable in light winds, the Tiwal 3 is dynamic in more challenging conditions. Whether you’re sailing solo or double-handed, it is perfect for your adventures at sea or on a lake! Boat of the Year Award | Best Innovation | by Sailing World U.S.A. "The thing was a blast. I couldn't believe how well it sailed. You could have some serious fun with this, especially in big breeze." -------------------------- ** The Tiwal story ** * The Birth of Tiwal * As a girl, the first time our founder Marion Excoffon was told, “No!” by her father when she asked to use the family boat, her life as an inventor began. It was then she started dreaming of building her own craft, an ambitious feat that would come true years later. On the road to creating an innovative high-speed vessel for everyone from kids and first timers to expert sailors who want to test limits, there were a number of prototypes, failures, challenges and headaches. But, if there’s one thing Marion’s known for, it’s her sailor’s grit! * Combining Fun & Technology * The award winning Tiwal concept is easy assembly and storage - maximum fun and performance for watersports and activities. A Tiwal isn’t your average dinghy! Our design is the result of tons of coordination, talent, and technological savvy. * A Growing Global Community * For our community of Tiwal skippers (more than 2,500 worldwide!) all this innovative design means their focus is fixed on the pleasures of watersports and having tons of fun on a responsive sailing craft. With excellent upwind and downwind abilities combined with high-speeds, Tiwals are a part of both fun and professional performance. The Tiwal 3 received the Boat of the Year (Best innovation) Award 2014 from Sailing World in the USA and the Red Dot Award, with recognitions, accolades, and smiling faces continuing to join together on the waves worldwide. Join us!

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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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