Welcome aboard to the our video site for sailors. We are being constantly blasted by scammers and pirates, so registration is invite only
contact@sailorsahoy.com with "Invite". No spam, no newsletters. Just a free account
Şort oluşturmak
Compare the DCC mode of the Paralenz Dive Camera. With Depth Color Correction the whitebalance is adjusted to the actual depth. www.paralenz.com
0
0
0
1,631
Mission bay to San Diego race
0
0
0
46
First day of the Lanzarote International Regatta here at Marina Rubicón, Lanzarote. The forecast looked good but it was only a full day of waiting. The rest of the week will host de ILCA and the 49er boats #lanzaroteinternationalregatta22 #sailing
0
0
0
234
Join me onboard the Solmar V for 6 full days of diving in Mexico’s “Little Galapagos,” a hotspot for pelagic marine species like giant mantas, dolphins, and whale sharks. We’ll help wildlife nonprofits @finsattached and @pelagioskakunja collect key data on several shark species while exploring beautiful dive sites. All trip details are on my website. Spots are limited, so secure your spot now! 🤿
0
0
0
893
www.hollandyachts.org
0
0
0
43
"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
0
0
0
453
