Heading through the myles of bute june 2025

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Enjoy your next port day in Cozumel with Fury Catamarans! Sail the beautiful coastline, snorkel the Caribbean sea and bask in the sunshine at Fury Private Beach! The best shore excursion on the island is only a click away. Book now on our website or through your cruise line.

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The C-Cat 38 is an upgrade of the successful C-Cat 37, a sailing catamaran with a sporty feel, great comfort, and refined design. Designed by Marc Lombard Yacht Design Group with the technical team at Comar Yachts. ▫️ The new C-Cat 38 is 73 cm longer than the C Cat 37, aiming for 0.9 knots additional boat speed at 10 knots of wind. In the cockpit, a comfortable aft bench and a table that’s 35 cm longer have been added. Among the new features are the composite davits and wheels, bowsprit, carbon posts, and bimini. The sail plan will be more powerful due to the increased area of the mainsail and the Code 0 sail. ▫️ Emphasis has been placed on performance and the ability to navigate well in all sea and wind conditions. The C-Cat 38, in addition to its generous sail plan, has a refined hull shape, the result of thorough study, allowing it to sail in light winds while delivering the same performance as a monohull cruiser-racer when sailing upwind and hitting exciting speeds in fresher conditions. ▫️ Comfort is delivered with the pronounced chines in the topsides, which gives a slender profile in the water before broadening above. The chine and the high trampoline above the waterline ensure a dry deck even in choppy waters. ▫️ Available in versions from 2 to 4 cabins and 2 bathrooms.  ▫️ @c-catamarans3865 #yachts #design #new #catamaran #multihulls

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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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