Join us as we anchor and relax in the beautiful Kythnos Island in Greece with the IC36. Discover hidden gems, stunning waters, and unforgettable sunsets in this tranquil Greek paradise. Like and subscribe for more sailing adventures! Follow us: Website https://www.independentcatamaran.com Instagram https://www.instagram.com/independentcatamaran/ Facebook https://www.facebook.com/independentcatamaran

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O episódio #321 no Youtube foi muito especial, porque marcou uma grande reforma no Balanço e uma parceria incrível com a @semfronteirasgv que ensinou muitos aspectos importantes de uma elétrica moderna em um veleiro e que você pode acompanhar em realtime por um link na Bio. @victron_energy_brasil #energiasolar #veleiro #shorts

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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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You can sign up for Jeff’s Offshore Cruising course by going to https://www.boatersuniversity.com/ In February of 2019, Jeff spent three intense days in Jacksonville, FL to film a new Boaters University course. The result is a very comprehensive series of video clips to watch and documents to download. The online curriculum offered by Boaters University includes a series of video courses taught by well-known marine industry personalities who specialize in different fields. “Offshore Cruising – Preparing Craft and Crew” was created to help sailors and power boaters better understand how to get ready and what to expect before traveling offshore. During the filming of lessons, the film crew asked Jeff to shoot a couple of “teaser shorts” to explain some helpful tips for cruising boaters and give a taste of what to expect from the entire series. This Offshore Cruising Tip is called, “Labeling Your Boat”. As you become more familiar with your boat, you quickly realize there is a seemingly endless number of components, equipment and details to keep track of. To help you better understand and remember what everything is (and what is normal), we recommend that you arm yourself with a roll of blue tape and a permanent ink pen (Sharpie) to inventory and prepare a reminder label for crucial components. By creating simple identifiers – what it is, normal settings, what to monitor – you will become more aware of your boat and therefore become more in tune with safe operations and proper performance. Jeff’s clients like to tease him about the contagious amount of blue tape that he normally plasters all over and affectionately refer to it as “Merrill Pox”. You may be surprised how quickly you will appreciate these friendly reminders. This basic procedure to identify and monitor equipment is the foundation of “Dialing-in-your-boat.” Over time you can upgrade the blue tape labels with more professional looking label maker stickers. To learn more about preparing for safe cruising, we invite you to sign up for “Offshore Cruising – Preparing Craft and Crew” and learn why it has become one of the most popular classes offered. To log in and sign up for the course, please go to this link, https://www.boatersuniversity.com/courses/offshore-cruising/?omhide=true JMYS clients can insert the discount code JEFFSAVES at check out to receive a 20% discount. JMYS is proud to partner with Boaters University and we hope that you will sign up to take the course. We truly believe this course will be a huge help for all boaters who wish to travel offshore. Thank you for watching this special tip video, we welcome your comments. Please visit our website: https://www.JMYS.com Like us on Facebook: https://www.facebook.com/jeffmerrillyachtsales/?fref=nf Follow us on Twitter: https://twitter.com/merrillyachts Follow us on Instagram: https://www.instagram.com/jmystrawlers/ To get in touch with Jeff Merrill: Mobile +1 949.355.4950 | Email Jeff@JMYS.com

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#sailing #seaofcortez #guaymas #mexico

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