Some Thanksgiving! Thanks for the kind words about your experiences, Fellas! #customsnowboard #snowboarding #alpinelifestyle #mountainlife #shred #snowboardreview #madeincanada #kindredsnow #snowday #woodsnowboard #craftgear

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► Full test in Multihulls World Special Issue Power N°23: https://www.multihulls-world.com/review/motor/makai-m37-automotive-inspired-design ► As soon as it was launched in Croatia, the Makai 37 sailed to Palma, then Venice... and now it’s due in Cannes, perfectly tested on its semi-offshore trip. The Italian design of Emanuele Rossi (ERYD Design) offers this powercat sedan sporty and attractive lines. The catamaran concept is of course exploited so as to offer reduced fuel consumption, impeccable lateral stability and a level of comfort pertaining to a much larger boat. The tunnel between the hulls has been designed to create a shock-absorbing air cushion in rougher seas. The deck plan provides access to the water - or the beach - at the (Kevlar®-reinforced) bow and at the stern. The engine legs can be raised, allowing the boat to take the ground with total safety. This model will be available in a GT version. We’ve already booked in for a test in Split. ► TECHNICAL SPECIFICATIONS : Builder: Makai Yachts Architect: ERYD Design Length: 36’5” (11.1 m) Beam: 15’3” (4.64 m) Draft: 22” (0.55 m) Displacement: 16,750/17,400 lbs (7.6/7.9 t) Engine: 320 or 370 HP Yanmar Sterndrive Fuel: 237 US gal (900 l) Maximum speed: 38 knots Range: up to 700 miles Water: 118 US gal (450 l) CE Category: B12 ► Become a FREE SUBSCRIBER to Multihulls World's YouTube page now - https://www.youtube.com/c/MultihullsWorld ► Log on to our website to discover over 500 multihulls tests! Subscribe to our newsletter to take advantage of our promotions and boat show invitations! https://www.multihulls-world.com/ ► Follow us on Facebook! https://m.facebook.com/MultihullsWorldMag/?locale2=fr_FR ► Discover us on Instagram! https://www.instagram.com/multihulls_world/ ► Follow our multi news on X https://twitter.com/multihullsworld?lang=fr ► Let’s talk about business https://www.linkedin.com/company/multicoques-mag-multihulls-world/ ► Like us on TikTok! https://www.tiktok.com/@multihullsworldmag #multihullsworld #yachting #multihull #cruising #bluewater #sailing #sailcruising #seatrial #boatreview #bluewatersailing #powercat #boat #boatlife #boating #sailingday #magazine #YouTube #tiktok #catamaran #trimaran #makaiyachts #makaim37 #makai37 #emmanuelvandeth #shanegrover @makaiyachts

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Thanks for watching! Please subscribe and leave a comment ⛵️ To support our work ❤️ https://www.patreon.com/sailingrubyrose Our videos are free for everyone to watch, and always will be. However, we have an amazing community of Patrons who, for the cost of a cup of coffee a month, receive all sorts of benefits and perks. This support allows us to continue bringing our stories to you, so a HUGE thanks to our wonderful Patrons 😊 Click the link above to find out more. SOCIAL MEDIA http://www.instagram.com/sailingrubyrose http://www.facebook.com/sailingrubyrose https://www.tiktok.com/@sailingrubyrose MUSIC Epidemic Sound Artlist Hey there! We're Nick and Terysa and we’ve become completely obsessed with the idea of sailing around the world and sharing our experiences and information through our sailing lifestyle videos with others. We met travelling around India, and quickly agreed that rather than “settling down” and doing what most normal people do, we wanted to travel and have adventures! We moved onto our 38 foot monohull in 2014, sailed across the Atlantic twice, cruised the Caribbean, Bahamas and Europe, before buying a brand new 45 ft catamaran! We hope you enjoy what we do. Please subscribe, like and share.

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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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