Welcome aboard to the our video site for sailors. We are being constantly blasted by scammers and pirates, so registration is invite only
contact@sailorsahoy.com with "Invite". No spam, no newsletters. Just a free account
Shorts Créer
Cyclist doored on Market near Montgomery BART this morning just after 8:00 am, when a rear passenger suddenly got out at a red light. Unfortunately, my RideEye doesn't capture details at distance--or any time I hit a bump--so you can't really see it happen. Rider said she's ok.
0
0
0
601
0
0
0
0
1,874
0
0
0
0
1,121
10 neons, et 4 guppys. Il y a un bébé qqpart...
0
0
0
198
The porch light is officially a memory and the lawn mower is someone else’s problem now. We traded the deafening silence of a big, empty house for a salt breeze and a view that actually matters. The kids are grown, the nest is empty, and my babe finally found her "happy hour" headquarters between the palms and the trees. We aren't just retiring; we're escaping. If you’re tired of the "too quiet" house and ready to find your own flight, welcome to the ride. It’s a little bit of salt, a whole lot of freedom, and absolutely zero regrets. Living for the breeze, not the grass. #EmptyNest #SailingLife #CoastalLiving #Freedom #NewChapter #Cheers
0
0
0
0
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
0
0
0
2
