As our Leopard 45 catamaran is lifted into the air and moved around on the hardstand our adventurous boat dog stays aboard! She is used to the boat being in motion, and loves nothing more than sailing around, watching dolphins and trying to figure out if they're friends or food 😂 Rose has been a liveaboard dog for 3+ years now, visiting 10+ countries across 3 continents. She's an absolute legend - the best boat dog we could have asked for! #boatdog #sailing #boatlife #trinidad

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Oggi partiamo teoricamente con poche miglia da fare, che però diventano qualcosa di più per i bordi che facciamo per evitare il vento sul naso. Le onde sono corte e ogni tanto ne arriva una che si infrange dritta dritta sulla nostra prua, generando rumori esagerati. La domenica passa nelle pulizie profonde, perché a breve su Julia saliranno amici e parenti e vogliamo presentarla bella pulita e profumata 😌👌 Ancoriamo di fronte alla spiaggia di Baccu Mandara, riparata a est/sudest, direzione da cui in questi giorni è previsto ventone. Poche barche, acqua straordinaria, pomeriggio speciale. Allenamento, barbiere delivery, filmetto. Poi la tragedia. Non va più la pompa dell’acqua. Tra tutte le disgrazie, quella dell’acqua è la peggiore subito dopo quelle della sopravvivenza. Niente acqua significa niente docce, lavarsi le mani, i denti, lavare i piatti (Noi non abbiamo più una pompetta a pedale). È un disagio che abbiamo già vissuto nel 2021 e ci è rimasto bene impresso nella mente. Subito a bordo si avvia una riunione fuori programma: Qual è l’origine del problema? Cosa possiamo fare? Quale filo usare? Poi l’illuminazione. Perché non colleghiamo la pompa dell’acqua direttamente all’uscita ausiliare del regolatore di carica dei pannelli solari (intercettabile con un interruttore)? Così facciamo. Un (orrendo) filo che attraversa la dinette porta nuova elettricità e la pompa torna in vita. Che sollievo! Riparazione di fortuna, ma almeno abbiamo di nuovo l’acqua corrente. A causa del vento dei prossimi giorni, rimarremo qui fino a mercoledì/giovedi, al massimo ci spostiamo a villasimius. Dopodiché: Trapani! 📍 A domani Camilla

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YELKENLİ TEKNEDE ZAHMETSİZ SEYİR NASIL YAPILIR.

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Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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