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🇫🇷 Les équipes AMEL ont eu le plaisir d’accueillir, en mars 2021 aux chantiers de La Rochelle, les influenceurs Camille et Amanda de « Un duvet pour deux ». Amanda, originaire de La Rochelle, a profité d’un passage dans sa ville natale pour découvrir et vous faire découvrir nos ateliers et le savoir-faire AMEL, ainsi que nos deux voiliers : AMEL 50 et AMEL 60. Camille et Amanda, le « couple de l’amour et de l’aventure », partagent carnets de voyages, défis sportifs et aventures sur leurs réseaux et leur blog : https://www.facebook.com/1duvetpour2 https://www.instagram.com/1duvetpour2/ https://vimeo.com/1duvetpour2 https://unduvetpourdeux.com 🇺🇸🇬🇧 The AMEL teams had the pleasure of welcoming, in March 2021 at the La Rochelle shipyards, the influencers Camille and Amanda from "Un duvet pour deux". Amanda, originally from La Rochelle, took advantage of a visit to her hometown to discover and make you discover our workshops and AMEL savoir-faire, as well as our two sailboats: AMEL 50 and AMEL 60. Camille and Amanda, the " couple of love and adventure ”, share travel diaries, sporting challenges and adventures on their networks and their blog: https://www.facebook.com/1duvetpour2 https://www.instagram.com/1duvetpour2/ https://vimeo.com/1duvetpour2 https://unduvetpourdeux.com
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Erlebe die faszinierende Welt des Segelsports auf einem der schnellsten, mit Windkraft betriebenen Wassersportgeräte der Welt. Durch ein individuelles Kurssystem gewährleisten unsere VDWS-lizenzierten Segel-Instruktoren eine perfekte Segelschulung mit höchster Sicherheit auch bei viel Wind und Welle.
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📣 Fala, velejador! Com a palavra, Gereba @gereba_carvalho Ele já faz parte da história da SIVI, e tem recordações incríveis, de um tempo em que a Vela estava chegando às raias de Ilhabela, e por meio da educação, uma das grandes bandeiras da Semana de Vela! Aperta o play! #sivilhabela #vempravela #semanadeveladeilhabela #semanadevela #vela #sailing #ilhabela #sivi50 #shorts
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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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