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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Jetzt läuft der Motor nicht der Techniker kommt ....hoffentlich nix dolles

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Want to support the podcast? http://patreon.com/SaltyAbandon Motoring the ICW in the fog! We woke up to fog on Jan 16, 2916, in Ft Walton but didn't want to wait for it to lift. We have 67 miles to travel to Panama City today! Kathleen Bush is on the bow and I am driving by the chart plotter.

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via YouTube Capture

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With Angie retiring in 2 month's, it is getting real!It's a lot of work to downsize in order to move onto our Jeantot Privilege 39: GalaxSea. The dogs go just about everywhere with me. #sliceoflife #peacefulvibe #sailingthegalaxsea #rurallife

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For more information visit http://www.yachts.co Part Exchange Considered & Finance Available

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