È tutto pronto ad Antigua per il via della 12a edizione della RORC Caribbean 600, che per i multiscafi partirà domani alle 11.30 ora locale (15.30 UTC, 16.30 ora italiana) da Fort Charlotte, mezz’ora dopo la partenza prevista per le altre classi. Giovanni Soldini e Maserati Multi 70 gareggeranno con altri 7 multiscafi, tra cui i loro diretti rivali in assetto MOD, l’americano Argo e l’inglese PowerPlay. A bordo di entrambi navigheranno due equipaggi forti ed esperti: Brian Thompson e Franck Cammas saranno a bordo di Argo, Loick Peyron su PowerPlay. Le condizioni meteo previste per questa edizione della regata non sono favorevoli: i modelli indicano un aliseo instabile, con poco vento soprattutto per le prime 12 ore di regata. Giovanni Soldini commenta: “Maserati Multi 70 con i suoi foil volanti dà il meglio di sé con vento intorno ai 15 nodi per cui queste condizioni non sono ideali, ma noi venderemo cara la pelle come sempre!” #MaseratiMulti70 #Caribbean600 Sito web: https://maserati.soldini.it/ Facebook: https://www.facebook.com/giovannisoldini/ Instagram: https://www.instagram.com/giovanni_soldini/ Twitter: https://www.twitter.com/giovannisoldini/

0

0

0

870

A Heavy Duty Mooring Buoy in Portsmouth Harbour #sailing #mooring #buoy #warships #chain #shorts

0

0

0

3,326

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

0

0

0

45,254

Catch the latest water sports action around the globe on Facing Waves every Wednesday at 7pm CET!

0

0

0

35

0

0

0

0

2,205

Subscribe to our channel to get the latest updates on Laser Sailing Techniques and Tips. Sign up for the International Sailing Academy e-learning subscription and take your laser sailing game to the next level: https://learn.internationalsailingacademy.com/ International Sailing Academy provides the world-class: - Laser Sailing Clinics - Laser Sailing Tips - Laser Sailing Downwind Coaching - Laser Sailing Clinics - Laser Sailing Online Courses

0

0

0

11,658