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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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Introducing the Sanlorenzo SL120A, boasting the asymmetric concept at the highest standard. Step into an oasis of luxury, with a spacious main salon and a separate dining area that offers direct access to the bow. The SL120A will be available for viewings at anchor during Cannes Yachting Festival from September 12th until September 17th. #SanlorenzoYacht #LengersYachts #SanlorenzoSL120A #Lengers #CannesYachtingFestival #CYF
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Members are watching this NEW video today at Off Center Harbor… Peter goes through the creation and installation of the lobster boat's floor timbers.
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