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Right now, the traffic is awesome to this yummy recipe. Just go to our website in our bio and search "juicy turkey"! Also, check out over 250 recipes for great sides. https://www.chrisdoeswhat.com/juicy_turkey/

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A day at sea doesn’t need to be rushed. On board, mornings begin gently, afternoons unfold naturally, and evenings are meant for shared meals, music, and connection. There’s time to explore, time to rest, and time to simply enjoy being present. This is travel at a human pace — thoughtful, comfortable, and full of quiet moments that stay with you. 👉 Discover life on board at seatrekbali.com #PinkBeachKomodo #KomodoNationalPark #NaturalWonder #HealthyReefs #MarineConservation #SeaTrekSailingAdventures #SailingIndonesia 👍 If you found this video interesting, don't forget to LIKE and SUBSCRIBE for more adventure in Indonesia through Indonesian eyes! Begin your incredible adventure with SeaTrek right here: 🗺 Schedule | https://www.seatrekbali.com/schedule/ ⛵️ Website | https://www.seatrekbali.com 📚 SeaTrekker Magazine | https://www.seatrekbali.com/seatrekker-magazine/ 📧 Contact Us | info@seatrekbali.com 𝗪𝐞'𝐫𝐞 𝐚𝐜𝐭𝐢𝐯𝐞 𝐨𝐧 𝐨𝐭𝐡𝐞𝐫 𝐬𝐨𝐜𝐢𝐚𝐥 𝐦𝐞𝐝𝐢𝐚 𝐩𝐥𝐚𝐭𝐟𝐨𝐫𝐦𝐬 𝐭𝐨𝐨! 𝘐𝘯𝘴𝘵𝘢𝘨𝘳𝘢𝘮: https://www.instagram.com/seatreksail... 𝘍𝘢𝘤𝘦𝘣𝘰𝘰𝘬: https://www.facebook.com/Seatrekbali Visit our website: www.seatrekbali.com

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Chef Bex aboard Bliss, Fountaine Pajot 67, recently created these decadent chocolate mousse domes for a couple celebrating their anniversary. Now she’s sharing the recipe so you can enjoy a taste of life on charter at home. Chef Bex's Raspberry Gelée, White Chocolate Mousse & Mirror Glaze Hearts 🍓Raspberry Gelée Ingredients - 8 oz raspberries - ¼ cup sugar - 3 tsp lemon juice - 1½ sheets gelatin - 2 tbsp water Method 1. Simmer raspberries, half the sugar, and half the lemon juice until soft. Blend smooth. 2. Return ½ cup purée to saucepan (save rest for mousse). 3. Add remaining sugar, lemon juice, and water; heat gently. 4. Stir in softened gelatin until dissolved. 5. Pour into small silicone molds and chill overnight until set. 🍨 White Chocolate Mousse Ingredients - 2 sheets gelatin - 1½ cups whipping cream - 1 cup white chocolate - ½ tsp vanilla - Pinch salt Method 1. Soften gelatin. 2. Heat ½ cup cream, remove from heat, add chocolate + gelatin and stir smooth. Cool. 3. Whip remaining cream to stiff peaks. 4. Fold chocolate mixture into whipped cream. 5. Fill molds with mousse, press gelée sphere into center, level tops. 6. Freeze 3+ hours or overnight. 🍫 Mirror Glaze Ingredients - 6 sheets gelatin - 1 cup sugar - ⅔ cup corn syrup - ½ cup water - ½ cup condensed milk - 7 oz white chocolate Method 1. Soften gelatin. 2. Boil sugar, corn syrup, and water. Remove from heat. 3. Stir in gelatin and condensed milk. 4. Pour over white chocolate; mix until smooth. 5. Cool glaze to 95°F (35°C). 6. Pour over frozen mousse cakes on a rack. Let set. To experience more of Chef Bex's cooking in person👇 📧crewed@horizonyachtcharters.com 🧑‍💻horizonluxurycrewed.com

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A bord de Mirabaud, Dominique Wavre savoure le temps plus clément qui accompagne actuellement la flotte du Vendée Globe.

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