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Ever dreamed of zooming across the waves, lounging in the sun, or exploring hidden coves in one sleek boat? Rate this watercraft from 1–5 stars and comment below! Ranieri Cayman 26 © Ranieri International Length: 26 ft (7.80 m) Beam: 9 ft 3 in (2.80 m) Draft: 2 ft 8 in (0.80 m) Displacement: approx. 1,200 kg Engine Options: Single outboard, 175–250 hp Top Speed: up to 44+ knots Fuel Capacity: ~260 L (69 gal) Water Capacity: ~60 L (16 gal) Price: around €52,800–87,600 The Cayman 26 blends exhilarating performance with functional design. Its RIB hull and single-console layout offer speed and agility for everything from day trips to dive runs. With room for 18 passengers, a sunpad, hydraulic steering, and options like a changing console, freshwater shower, or fridge, it’s built for action and comfort. Whether you're wake-chasing or island-hopping, this RIB keeps things exciting and adaptable. #RanieriCayman26 #SportRIB #PerformanceBoat #HarbourMasters

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This video shows how to use 'Dutchman's Log', an iOS and Android app to measure your boat speed through the water. It can also be used to calibrate your boat's log instrument. https://itunes.apple.com/gb/app/dutchmans-log/id474782184?mt=8 https://play.google.com/store/apps/details?id=uk.co.navsoft.dutchlog A boat's speed may be estimated by timing how long it takes to pass a floating object. Set boat length and desired units in 'Settings'. Two persons are needed: one stands on the bow, and the other aft. The person on the bow throws an object that will float (eg crumpled piece of paper) into the water, ahead and to one side of the bow. As it passes the bow at right angles, they shout 'Now', and the person on the stern starts the digital timer. When the object passes the stern at right angles, the timer is stopped. The App now calculates and displays the boat speed.

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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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