Pryntyl Sun Odyssey 51 durante la navigazione nell'Adriatico meridionale incontra dei delfini

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Basta acessar o nosso site https://cotasvelejarevida.com.br/veleiro-scorpio-26-po-pai-73843.html e escolher quantos números você vai querer. Ao final da reserva você pode escolher pagar com o pix que já vai fazer a baixa automática ou pode escolher qualquer outra forma de pagamento e aí você manda o comprovante no whatsapp (11) 98281-9334 ou então pode anexar o comprovante lá no site para darmos baixa manualmente

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🇫🇷 Après plus de trois jours passés dans la pétole, Damien Seguin a enfin retrouvé du vent ! Bien que ses concurrents aient réussi à réduire l'écart, le skipper est heureux de voir son bateau avancer à nouveau. 🇬🇧 After more than three days stuck in a calm, Damien Seguin has finally found some wind! Although his competitors have managed to close the gap, the skipper is happy to see his boat moving forward once again. ------------------------ ➡️ SUIVEZ-NOUS ! // FOLLOW US ! 🔗 Website : www.vendeeglobe.org 📸 Instagram : https://www.instagram.com/vendeeglobe/ 🐦 X FR : https://twitter.com/VendeeGlobe | X ENG : https://x.com/VendeeGlobeENG 🕺 TikTok : https://www.tiktok.com/@vendee_globe 💻 Facebook : https://www.facebook.com/VendeeGlobe 💼 LinkedIn : https://www.linkedin.com/company/vendée-globe/

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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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One year to go until the British Sailing Team take on the world at Tokyo 2020 and we have had fantastic support from the people of Hayama

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