Aguardando a janela de tempo para começar a primeira grande travessia do Veleiro Cabana com esse por do sol deslumbrante!

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À Lisbonne, certaines choses ne changent pas : Le tram 28, les ruelles d’Alfama… et l’âme de la ville ❤️ ❤️ MERCI À NOS PATREONS QUI RENDENT CES VIDÉOS POSSIBLES !! Tu veux nous encourager ? ➤ https://www.patreon.com/sailingatypic 🌐 NOTRE SITE WEB ➤ https://www.sailingatypic.com ☀️ VACANCES EN VOILIER ➤ https://sailingatypic.com/pages/vacances-a-bord 👕 BOUTIQUE DE VÊTEMENTS ATYPIC ➤ https://sailingatypic.com/collections/all 🎵 ARTLIST – La musique que j’utilise pour mes vidéos Obtiens 2 mois gratuits ici : ➤ https://artlist.io/referral/709e403c-d70b-4c55-8421-a8cbb63f2718 📶 AIRALO - Connection internet Code promo 3$ de rabais : VERONI7320 ➤ https://airalo.pxf.io/c/5786229/2071037/15608 🔔 SUIVEZ-NOUS Facebook: http://www.facebook.com/SailingAtypic/ Instagram: https://www.instagram.com/sailing_atypic/?hl=fr YouTube: https://youtube.com/c/SailingAtypic Patreon: https://www.patreon.com/user?u=37205310

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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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Забота о здоровье прежде всего, малое пространство на лодке и ранее утро не мешают. 👯

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