Luna Rossa’s bold journey to the America’s Cup: From its early campaigns to becoming a symbol of Italian excellence and determination on the global sailing stage—watch how this legendary team rose through the ranks and what’s next for them at the Louis Vuitton 38th America's Cup in 2027 in Naples. The Louis Vuitton 38th America's Cup will be defended in Naples, Italy by five-time America's Cup winner, the Royal New Zealand Yacht Squadron represented by their team, Emirates Team New Zealand; and the British team led by Sir Ben Ainslie, Athena Racing, as the official Challenger of Record. #AmericasCup #AC38 #Naples2027 #LunaRossa #ItalianSailing #Italian #sailingcompetition

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A geladeira do seu veleiro já chegou a não gelar como antes? Conhecido como gás refrigerante é ele o responsável por manter a temperatura da geladeira retirando o calor dos alimentos e do interior do aparelho, mantendo-os resfriados. Ele é parte essencial do sistema de refrigeração e quando há algum vazamento esse fluido diminui e a geladeira não gela corretamente.

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What a beautiful day on Lake Windermere for the handover of the Beneteau Antares 11 😍😍🛥️🛥️ #beneteau #newboat #sold #lakewindermere #boating #boat #sold

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The 126m (414') ground-breaking exploration yacht OCTOPUS was delivered by Lurssen in 2003. Imposing at 9,932 GT, her iconic twin-domed mast makes her instantly recognizable. Built to Ice-class 1A with a range of 12,500nm and reaching a max speed of 19 knots, OCTOPUS was designed for extended cruising and exploration in extreme conditions. She is equipped with a helipad forward and a larger landing deck aft with an adjoining helicopter garage for two aircraft. The hull includes an integrated dock that opens from the transom. When closed, the dock provides berths for a 13m custom Hinckley dive tender and a 10-person submersible. When open, the dock is flooded allowing both to float out. OCTOPUS also carries six tenders including an ROV and an array of water toys. OCTOPUS can accommodate 26 guests in 13 staterooms. Exceptional amenities include a large cinema and a recording studio with a specially designed floor to damp out noise and vibration. There is also a private observation lounge, a beach club and diving deck, pool, gym, and spa with hammam and sauna. In superb condition having just completed an 8-month refit at Blohm+Voss including her 15-year class surveys, OCTOPUS remains the benchmark for exploration yachting. Enquire with Fraser to find out more about this yacht for charter / sale: https://www.fraseryachts.com/en/yacht... Built/ Refit: 2003/2019 Builder: Lurssen Length: 126.2M/414'01" Beam: 21M/68'11" Draft: 5.76M/18'11" Gross Tonnage: 9,932 Hull: Steel Stabilisers: At Anchor & Underway Engines: 8 X MTU (2,466HP) Cruising/Max speed: 18/19Knots Cruise Range: 12,500 NM Economical Range: 14,250 NM Exterior Design: ESPEN ØINO, ESPEN ØINO INTERNATIONAL Interior Designer: JONATHAN QUINN BARNETT, JQB YACHT DESIGN Classification: Lloyd’s Staterooms: 13 Guests: 26 Crew: 63 Videography – Franck Spire

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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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