Introducing the Dufour 44, a remarkable sailing monohull that combines elegance, performance, and comfort. This stunning new yacht will make her US debut at the 2024 Annapolis Sailboat Show, October 10-14, 2024. Join ACY Yacht, exclusive Dufour dealership, and skip the lines when you RSVP: https://atlantic-cruising.com/event/annapolis-sailboat-show/ Designed for both seasoned sailors and newcomers, the Dufour 44 boasts an innovative hull shape that enhances stability and speed on the water. The spacious cockpit is perfect for entertaining, while the modern interior features high-quality finishes and ample natural light, creating a welcoming atmosphere. Equipped with a powerful sail plan, the Dufour 44 offers exceptional handling and responsiveness, making it ideal for both coastal cruising and longer voyages. Thoughtfully designed storage solutions ensure that you can bring everything you need for your adventures. With its blend of luxury and practicality, the Dufour 44 stands out as an exceptional choice for those seeking unforgettable experiences on the open sea. Experience the thrill of sailing like never before with the Dufour 44! To learn more about this vessel: https://atlantic-cruising.com/yachts/dufour-sailing-monohulls/dufour-44/ Follow ACY on social: https://www.facebook.com/ACYYachts/ https://www.instagram.com/acyyachts/ https://www.youtube.com/@ACYYachts https://www.linkedin.com/company/acyyachts ACY Yachts is an exclusive Fountaine Pajot and Dufour yachts dealership headquartered in Annapolis, MD with locations and expert Yacht Consultants in the Mid-Atlantic, New England, South-East, Gulf Coast, Great Lakes, California and Caribbean. With over 2,200 commissioned yachts, we provide the proven custom commissioning required to meet the unique needs of our clients. The Business Yacht Ownership® approach makes it possible to offset a substantial portion of new yacht costs with business income, special financing options, and potential tax advantages. Talk with a yacht consultant today and discover the ACY difference: https://www.acy.yachts #newboat #dufouryachts #sailing #cruising #boatdealer #dufour44 #annapolisboatshow #americandebut #acyyachts #buyaboat

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Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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