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Padar Island is relatively small in size, but despite its small size, #PadarIsland is known for its jaw-dropping scenery. You can do mild trekking to reach the island’s famous viewpoint, and there you’ll find your reward: breathtaking panoramic views of the surrounding islands with rugged hills and turquoise waters off pink beaches. Care to join us to capture these amazing unforgettable moments and take a voyage to the #underwater world of #KomodoNationalPark where it lies the world’s rich #biodiversity of #marinelife. Secure your spot now for only from $191. ✉️ info@LaGaligoLiveaboard.com 💬 +62 812 2000 2025 (WhatsApp) 🌐 www.LaGaligoLiveaboard.com 🌐 Trip.LaGaligoLiveaboard.com (Schedule & Rates) ~~~~ #scubadiving #scuba #diving #diver #liveaboard #divetrips

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!