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SB20 Race start during the first ranking event of the 2019/2020 season.

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11 gennaio 2020 partenza della Cape2Rio. A bordo di Almagores 2 saranno 17 giorni di traversata, di regata, di avventure, di foto, di video. Ne ho fatto un diario che ora vi racconto 18 video dalla partenza a Cape Town all'arrivo a Rio. +13 Si apre un po il cielo malgrado ancora qualche groppi passeggeri più di pioggia che di vento. Si viaggia bene con gennaker in rotta a una media di 12 nodi. Dopo una cena con filetto al gorgonzola e patate al forno, il cielo ci regala un bellissimo tramonto con all’ultimo respiro, quando sparisce del tutto il sole nel mare, una bellissima luce verde. Il cielo si tinge poi di rosa, viola, arancione, che sembra un quadro impressionista. Ancora sotto il fascino dei colori vediamo piccoli delfini che saltano completamente fuori dell’acqua. Sembra che anche loro sono euforici del spettacolo di colori.

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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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Meet the locals of Raja Ampat's vibrant underwater community! 🌊🐠 🎥: @matthewunderwater on IG

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