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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The Royal Ocean Racing Club Season's Points Championship is the world's largest offshore racing series. Last year, 9223 sailors raced in an astounding variety of 729 offshore certified boats. Over the past ten editions of the RORC Season’s Points Championship, the overall winning boat has always been under 47ft (14.33m) and more often than not crewed by a Corinthian team. The overall winner is decided by the IRC Rating Rule, jointly administered by the RORC and the UNCL Pôle Course du YCF. The overall trophies in nearly all the world's blue riband offshore races are awarded using the IRC rating system. During 2024, the Royal Ocean Racing Club is organising or assisting with four inshore racing events. The RORC Easter Challenge, The GBR IRC National Championships, The Vice Admiral’s Cup and the IRC European Championships. All of the inshore regattas will feature multiple races per day on technical windward leeward racecourses or longer inshore races.. For more information: https://rorc.org/

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