This is from my last trip on Gran Canaria

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You've seen the part one, now it's time for part two! if you have missed out on part one, swipe keft to check out the video in our profile! #platinumcharters #hummingbird #malaysiatourism #malaysia #visitmalaysia #cuticutimalaysia #sailboat #boatmalaysia #luxurious #luxuryyacht #yachtdesign #luxurylifestyle #yachtcharter #yachtlifestyle

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Benetti proudly announces the delivery of M/Y Iryna, the first unit in the B.Now 67M family featuring the iconic Oasis Deck®. Conceived in close collaboration with Arcon Yachts, the owner’s representative, and with exterior styling by RWD, this tailor-made superyacht redefines platform-based design with a high level of personalisation. From wellness areas to sustainably crafted interiors, M/Y Iryna exemplifies Benetti’s commitment to elegance, innovation, and bespoke design.

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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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What is your sail number? The latest update brings unique sail numbers to MarineVerse Sailing Club. Guess what’s next for sails? 👀

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