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24 Oz baby portobellos 1 box chicken stock plus water as needed, reserve 1/2 cup of stock Dry spaghetti 1 cup heavy cream 1 tbs flour 1 tbs olive oil 1 tbs butter Salt, pepper, garlic powder, thyme to taste 2 tbs Balsalmic vinegar Reserve 1/2 cup chicken stock for sauce later. Cook spaghetti in chicken stock and water according to directions, set aside. Add olive oil and butter to pan over medium heat. Add sliced mushrooms, cook until they have absorbed their juices, then add salt, pepper, garlic powder, and pinch of thyme. Cook until they start to brown. Add the flour, stir and cook 2 minutes. Deglaze pan with reserved chicken stock, then add cream. Add balsamic vinegar and bring to a simmer, cooking until thickened. Add pasta to pan and stir until coated. Check seasonings and serve immediately. Enjoy!

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As part of readying our sailboat for a hurricane season of storage in the Trinidad shipyard post haul-out, Tynan went up the mast to bring down the wind instruments. It's just a normal part of boat life that we do to reduce unnecessary wear and tear on these invaluable marine data instruments. ______________________________________________ https://www.travelsketchsailing.com/ ☝ Check out the website for more info on us, the places we go and products we use 📷 After backpacking Asia, road tripping Europe and doing a bit of van life, we’re now exploring the world aboard our Leopard 45 catamaran. 🎶 Music from Artlist ➼ Get yourself 2 months free with a subscription https://artlist.io/Telicia-1577425 #liveaboardlife #sailinglife #Catamaran #trinidad #trinidadandtobago #boatlife #sailing #shipyard #yachting #yachtlifestyle #diy #nomadiclife

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