Mothquito first fly-sailing, IFS Foiling System

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Ogni giorno ci allontaniamo dall’oceano, ogni giorno ci avviciniamo a casa. Un eterno tiro alla fune tra due estremità che ricoprono un posto importante nel mio cuore. Capirete che le albe e i tramonti allora non saranno più gli stessi. Riempio la boccetta dei ricordi con ogni istante ricco di vita, come i colori di quest’alba, o un momento di profonda complicità e sintonia a bordo di Julia. Una canzone al pianoforte, un avvistamento di qualche cetaceo nero (orche? Chi lo sa), un tramonto assaporato dalla prima fila. Oggi Baleari, domani Sardegna, poi Sicilia, infine casa. Una cosa comunque è certa. La vita potrà portarci ovunque nel mondo, ma da qualche parte dentro di noi i colori e i profumi di questi paesaggi rimarranno per sempre costuditi. Un po’ di Blu d’oceano già c’è 💙

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Marex 310 SC https://www.scanboat.com/en/17407832

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Piccolo video confezionato con le nostre riprese onboard della regata di Koyré-Spirit of Nerina Swan 42

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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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Jeder Sonnenuntergang erinnert uns daran, dass Abschiede auch wunderschön sein können. Wo war dein schönster Sonnenuntergang? . #sunsetmagic #goldenhour #momenteinfarben #MeMaMoments #naturevibes #mema931

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