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Kurze Hose Erstellen
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Would you like to sail the world with me? That’s what Stuart asked me on our first date… Who would have thought that swiping right on tinder would have brought us to were we are now?! After a few months sailing around the south coast of England we are now cruising down through the French canals. We might sail around the world or just around the corner. Who knows? Would you like to find out? THANK YOU VERY MUCH to all the generous people who use the links below: Ko-fi - https://ko-fi.com/sailingseabird PayPal - https://www.paypal.me/sailingwayzgoose Patreon - https://patreon.com/SailingSeabird Amazon Wishlist - https://www.amazon.fr/hz/wishlist/ls/14DOHERKUB66T?ref_=wl_share You can also follow us on: Facebook - https://www.facebook.com/SailingSeabird Instagram - https://www.instagram.com/___sailingseabird___/ Don't forget to like, subscribe and click the notification bell if you want to follow this adventure! Thank you, Stuart & Marina & Seabird
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J109 Sailor Paul Burke has recovered from COVID 19 and reminds us all to #SailSafe and #PlayOurPart to stay healthy. #InThisTogether
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24 Oz baby portobellos 1 box chicken stock plus water as needed, reserve 1/2 cup of stock Dry spaghetti 1 cup heavy cream 1 tbs flour 1 tbs olive oil 1 tbs butter Salt, pepper, garlic powder, thyme to taste 2 tbs Balsalmic vinegar Reserve 1/2 cup chicken stock for sauce later. Cook spaghetti in chicken stock and water according to directions, set aside. Add olive oil and butter to pan over medium heat. Add sliced mushrooms, cook until they have absorbed their juices, then add salt, pepper, garlic powder, and pinch of thyme. Cook until they start to brown. Add the flour, stir and cook 2 minutes. Deglaze pan with reserved chicken stock, then add cream. Add balsamic vinegar and bring to a simmer, cooking until thickened. Add pasta to pan and stir until coated. Check seasonings and serve immediately. Enjoy!
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SW senior editor Stu Streuli checks in from the Farr 395 Old School before the start of the 2012 Newport Bermuda Race.
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