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Nick Dempsey Gybing Guide. Follow Team Volvo on the Volvo Sailing App. Search for Volvo Sailing in the App store or download here http://bit.ly/njBSk4
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What happens when fun, fast and simple meet in one easy-to-sail catamaran? We call it the Hobie Bravo, a boat that delivers big grins, great times and minimal fuss. The boat's rotomolded polyethylene hull encourages beaching and makes docking -- even on gusty days -- fully inconsequential. The Bravo's generously cut, square-top mainsail keeps you moving in mere zephyrs, but twists off in a breeze for power control. The unique A-frame rig is easy to step, and the boomless, roller-furling, multicolored Dacron mainsail makes shortening sail simple and safe. Perfect for "kids" of all ages.
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Seja também um apoiador do #SAL: https://apoia.se/hashtagsal Neste post do Mural lá no APOIAse tem o link para o nosso grupo do Telegram: https://apoia.se/hashtagsal/contents/view/Grupo-de-Apoiadores-do-SAL-no-Telegram.-CYgvVmY44?page=1#0 É só fazer o login com a sua conta 😀 Seja membro do #SAL no YouTube e ganhe benefícios exclusivos aqui dentro do Youtube, como resposta prioritária de comentários e fundos de tela (wallpapers) do #SAL: https://www.youtube.com/channel/UCj8_DeCUB0uL4cJwFmiQfMQ/join Conheças as mochilas e chaveiros do #SAL: https://www.ligarte.com.br Conheça as camisetas e moletons do #SAL: https://www.lolja.com.br/creators/hashtag-sal/ #veleiro
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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato
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A big day for the owners of the Bestevaer 49ST. The hull is almost ready and thus it is time to be turned around. Have a look at the time lapse here.
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