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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This week I visited Antalya, where the ARES shipyard held the launching ceremony for their magnificent 62 meter cruising ketch "SIMENA". I was there to film the third in a series of 5 videos that will follow the project from construction to completion. You can follow it at the @yachtbuilders YoUtube channel.

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"Ask A Rockstar" Video Series - Coming soon on harkenblockheads.com ‣‣‣ ABOUT HARKEN BLOCKHEADS What exactly is a Blockhead? If you are totally obsessed with how to rig and sail your boat, you might already be one! The Harken Blockheads website is filled with hundreds of tips and videos to help you sail better. The club is free, and you get free stuff right away -- Join Blockheads at https://harkenblockheads.com/join.php

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