Ossero.

Ossero è un insediamento antichissimo, le sue origini risalgono alla preistoria (Liburni), per poi essere colonizzata dai greci, romani ed infine dai veneziani. Siamo stati nel marina di Ossero gestito dal proprietario del ristorante "Adria", dove lavora una carissima amica Jole (cuoca) e Paolo (alla griglia), che ci hanno accolti calorosamente. Un grazie di cuore alla Jole e Paolo. Poi, levati gli ormeggi, siamo partiti alla volta di Cherso attraverso il famoso ponte mobile. Ossero 21-22/08/23 PS. La voce che si sente nel sottofondo è della Jole . A Cherso ci attende il mitico Marino, oramai Sindaco onorario della città.

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As we expected during our Winter stay in Turkey, there would be storms. We are currently sailing our way South to see as much of the coast as possible. Stopping at a place called Kakova Road we have found a bay to anchor tight for the next 3 days due to a nasty frontal system making its way around the area. Rain, Thunder storms and winds to 35knts (65km/h) . Life on board can be quite uncomfortable in these conditions with rolling swells rocking the yacht side to side causing endless bangs and crashes of lines and equipment being thrown about not to mention the howling sounds the rigging makes in even moderate winds. WE make do with games, music and family time until the weather clears for sailing again.Be sure to check back here for location and track updates https://freedomfamily.nz/locations/where-are-we-now/ --------------------------------------------------- Please consider becoming a Member Supporter and hit the JOIN button.. or just LIKE & SUBSCRIBE! Thanks! We are the Whittakers. We are a Kiwi family who sold up and hopped off the hamster wheel to reconnect as a family, live a true and real life & explore the world by Sail Boat................................................................................... Check out our website for updates and our current location ***** www.freedomfamily.nz ***** DJI DRONES & GEAR used in making these videos - DJI Mavic Mini - https://click.dji.com/AAzRXS3kx-W35VhN3nns_A?pm=link - DJI Mavic Pro 2 - https://click.dji.com/ABv0nhWT98n5by998jdmiw?pm=link - DJI Osmo Pocket - https://click.dji.com/AAWr7RvAMUgI13y7c8be2A?pm=link Video Intro & Outro theme music "On My Way" and "Aotearoa" kindly supplied by Singer Songwriter BEN THROP, Hawkes Bay, New Zealand www.benthrop.live PLEASE consider showing us some support to help keep this adventure going ***** https://www.patreon.com/freedomfamily ***** Instagram ***** https://www.instagram.com/freedomfamilynz/ ***** Please hit the LIKE and SUBSCRIBE bottons.. ALSO the NOTIFICATION BELL so we can keep you updated ---------------------------------------------------------------------------------------------------------------------------------------- Follow our boat on NOFOREIGNLAND: https://www.noforeignland.com/boat/5678457331646464

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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