La notte arriva il temporale. Era previsto d’altronde! Noi controlliamo l’ormeggio, controlliamo gli oblò e poi ci rimettiamo a letto, ma concerto privato di pioggia, cigolii e strattoni ci delizia fino alle 5 circa. Poi ci alziamo e partiamo. La navigazione in Croazia è qualcosa di magico. Adesso mi ricordo perché è così gettonata dai charter 😄 Mare piatto (al sicuro tra le isole) e destinazioni vicine la rendono molto appetibile per le vacanze in barca. Ogni tanto passa un traghetto che mi ricorda cosa siano le onde e in un attimo siamo di nuovo in oceano (😍). La Croazia è stupenda, è vero, ma io nel cuore porto l’oceano Atlantico. 💙 Eh si, ragazzi, va così! Momento nostalgia. Raggiungiamo Brgulje nel pomeriggio e concludiamo la giornata immersi in un silenzio surreale. Al tramonto Andrea delizia me e tutti i partecipanti a una diretta improvvisata con la sua musica al pianoforte. 🎹 Bello da emozionare! Noi nel frattempo, ci aggiorniamo domani. Come da un anno a questa parte 🥹 C.

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Exciting news ahead! 🌟 Master Yachting is thrilled to announce the upcoming events we'll be participating in. 🗓 Get ready to mark your calendars for: ⚓️ 29.02-03.03. Austrian Boat Show – BOOT TULLN ⚓️ 01.03-03.03. Exclusive Seatrails OMIKRON OT 60 ⚓️ 06.03-09.03. LAGOON EXCLUSIVE DAYS ⚓️ 03.04-07.04. International Multihull Show La Grande Motte ⚓️ 14.05-16.05. 40 YEARS OF LAGOON – WORLD ESCAPADE 2024 Don't miss the opportunity to be part of the adventure. Secure your spot now by registering on our website! 🔗 #Masteryachting #SailWithUs #AdventureAwaits #RegisterNow #BootTulln #AustrianBoatShow #LagoonExclusiveDays #LaGrandeMotte #WorldEscapade2024 #Seatrails

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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

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When Liz and I sailed to Kazikli we had dinner at one of the two local restaurants. This one allowed us to take dinner on a floating raft where we were able to pull ourselves along a cable out to 'sea'! When we needed table service, however, a little local lad had to jump in his oversize dinghy and row the second bottle of red over to us! Classic! [] www.followtheboat.com [] * tales from the high seas *

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