Il vento continua a soffiare violento e i temporali a susseguirsi uno dopo l’altro. L’instabilità meteorologica pare continuare tutta la settimana. Da lunedì si riaprirà una finestra buona per muoverci verso nord. Diciamo che qui si sta bene. Elettricità senza limiti, Starlink dà il meglio di sè e possiamo concentrarci sul lavoro in modo efficace. Periodo di budget, pianificazione strategica, nuove idee. La giornata scorre cadenzata dalle call. La sera Barbara e Massimiliano si affacciano dal pontile (anche loro remote worker che vivono in barca) e ci chiedono se vogliamo fare un aperitivo. Perché no? Andiamo nel bar della marina e un aperitivo diventa subito cena. E che cena! Racconti di vita, di progetti, di lavoro. Siamo colleghi, quindi scambi di grande valore :) Domani che si fa? La stessa cosa di oggi, ma cercheremo di andare in paese, che non è proprio dietro l’angolo. Vedremo insieme domani, per ora andiamo a dormire! Un saluto a tutti e a domani🫶 Andrea

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@austin.tropicalfreedom shares his experience with a man ......At 88, the man heard his family talking about putting him in a home. So… he bought a sailboat. “I’m not going into a home. I’m going sailing.” 🎙️ Full episode: https://tinyurl.com/SaltyPodcast69 #SaltyAbandon #SaltyPodcast #Sailing #BoatLife #Freedom

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http://www.mauiwindsurfing.net/ Another quick Hookipa, Maui windsurfing video fix from Monday. Busy day on the water, lots of Quatro boards and Goya sails. As usual, Keith Teboul and Levi Siver throwing lots of spray and style.

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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