Sea Trial - NAUTITECH OPEN 40 - Raising the Mainsail with NO ELECTRIC WINCH - If interested in seeing and Sailing the Nautitech OPEN 40 call Sail Away Catamarans - 410-956-9323

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Join us aboard the IC36 as we enjoy the ultimate in luxury sailing, anchored in a private bay and surrounded by some of the most breathtaking scenery you'll ever see. In this video, you'll see the incredible toys and amenities that the IC36 has to offer, as well as the sheer beauty and tranquility of life on the water. From Jetsurf to paddleboards, the IC36 is equipped with all the toys and equipment you need to enjoy a day of fun and adventure in the sun. And with a private bay all to ourselves, we're free to explore, swim, and relax in complete privacy and comfort. There are few moments in life that can compare to the sheer joy and excitement of a day spent aboard the IC36, surrounded by the beauty of the Mediterranean and the ultimate in luxury and comfort. It's a moment you'll never forget, and one that will stay with you for a lifetime. So join us on this incredible journey as we experience the ultimate in luxury sailing, with all the toys, amenities, and comfort you could ever dream of. Whether you're seeking adventure, relaxation, or simply the joy of being out on the water, the IC36 is the ultimate way to experience the very best of life on the Mediterranean. Follow us: Website https://www.independentcatamaran.com Instagram https://www.instagram.com/independentcatamaran/ Facebook https://www.facebook.com/independentcatamaran

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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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