Day 9... and our plans changed once again. 😊 Mechanical problems meant Chiharu and Mitsu stayed an extra day on Kikai Island, so our long-awaited karaoke evening will have to wait just a little longer. But no one seemed disappointed. The day began with Radio Taiso on the beach, followed by beachcombing, exploring caves, taking in magnificent hilltop views, meeting local people, and, of course, singing. One thing I've noticed about Chiharu is that she sings almost everywhere she goes. Walking. Driving. Exploring. She laughs easily, notices everything around her, and embraces each day with genuine curiosity. Tomorrow, if all goes to plan, we'll finally reunite for what will be another first—91-year-old Chiharu's first visit to a karaoke bar, where she'll also hear me attempt my very first Japanese song. About this series A Week with Chiharu follows 91-year-old Chiharu as she spends time with her son Mitsu and me in Amami and Kikai Islands. Through everyday moments—walking, travelling, singing, exploring, and simply enjoying life—I'm observing what Japan can teach us about longevity, community, curiosity, and growing older with enthusiasm. https://www.nevertoolateacademy.com/ #Longevity #JapanSolo #curiosity

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Testing the Princess S66. This is us about to leave inshore waters for a 16NM offshore run. She’s a Dream Boat this one

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Slowly roasted over open oak wood flame two nice boneless pork butts.

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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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The Alubat boatyard is truly exceptional in the way they build 100% aluminum boats. The hull and deck are fully complete and welded together before a single component, system, wire or piece of furniture is installed.

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