NoScoE30's M10 turbo at Phoenix International Raceway with NASA DE4. Eating race prep'd GTOs for lunch.

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𝗚𝗲𝘁 𝗿𝗲𝗮𝗱𝘆 𝘁𝗼 𝘁𝘂𝗿𝗻 𝗵𝗲𝗮𝗱𝘀 𝘄𝗶𝘁𝗵 𝘁𝗵𝗶𝘀 𝗦𝗔𝗬 𝟰𝟮 𝗶𝗻 𝗜𝗯𝗶𝘇𝗮💥 This sleek and stylish yacht is the perfect addition to your weekend vibes, whether you’re cruising the coast or anchoring at your favourite beach spot. With its eye-catching color “Ibiza Blue” and top-of-the-line features, this SAY 42 is sure to make waves wherever you go! Experience how smooth this boat glides through the water thanks to its new Petestep hull! Just WOW! Check out this “supercar on water” for sale today and get ready to EXPLORE IBIZE THE RIGHT WAY! DM // Email: info@seyachting.com Check this link for more details: https://seyachting.com/room/say-42-ibiza-blue-2023-model-for-sale/

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Fushifaru Maldives goes beyond the typical confines of sun, sea and sand. Located on the eastern fringe of Lhaviyani Atoll, the island’s surrounding ocean is a nature-lover’s paradise and home to eagle rays, parrotfish and even the occasional hammerhead shark. Accommodation options at the resort include Beach Villas and Water Villas and the island also has three restaurants, including Raakani Grill, which serviced flavourful Asian delicacies and a wide range of fresh seafood. For a more private dining experience, guests can also pick a spot anywhere on the island or sandbank to enjoy a customised meal. Read more: http://www.lalumitravels.com http://www.lalumitravels.blogspot.com http://www.maldivity.blogspot.com

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Special twin jet drive-powered by Yanmar 440’s. Finish and detail are unsurpassed, and her sleek lines are striking. Superb boat, used seasonally in New England. Stunningly beautiful! For more information contact Wellington Yacht Partners https://www.wellingtonyachts.com/ #wellingtonyachts #yachtbroker #motoryacht #motoryachts #littleharbor #whisperjet44 #luxuryyacht #luxuryyachting #yanmar #harborcruise #letsgoboating

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Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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Action on the Europe Dinghy racing circuit.

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