Doing a rig check before offshore sailing? Here’s how we inspect our rigging before every passage. From the top of the mast, we check for cracked fittings, loose pins, corrosion, and halyard chafe — the small things that can turn into big problems at sea. We use a climbing harness (or a bosun’s chair works too), a figure 8 knot for extra security, and always a backup halyard. Clear communication and double-checking gear are key when one of you is literally hoisting the other up the mast. This is part of our pre-passage checklist — and it’s one of the most important safety steps we take before any long sail. ⛵ Want more sailing tips, rigging know-how, and liveaboard life? Subscribe to follow our journey @SeafolkSailing #CheckYourRigging #SailingTips #OffshoreSailing #RiggingCheck #BoatSafety #LiveaboardSailing #CruisingCouple #SeafolkSailing

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VELEJADA DE SÁBADO A TARDE DE BOA...08/12/2018

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Vem nos acompanhar em nossa aventura e nos siga para mais dicas 😉 Seja um assinante: http://assine.velejandopelomundo.com Alugue um veleiro: http://sailingexperience.eu Mentoria: http://mentoria.velejandopelomundo.com Loja Virtual: http://loja.velejandopelomundo.com Receba o Diário de Bordo (gratuitamente) https://chat.whatsapp.com/DLCsgStQb716n0ihDYOXEa Instagram: https://www.instagram.com/thaiscanado/ https://www.instagram.com/sailingaw/ Abraços e Bons Ventos! Beto Toledo / Thais Canado / Domenico / Google Golden #velejando #salingaw #veleiro

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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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