ivan lo cicero, Personal trainer, rafting, Italy, Valsesia, Hidronica www.personalfitrainer.com

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Kuka Welding Robot handles large pieces without need to re-position the work piece.

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Explore Australia's Kimberley Coast Experience nature on an unfathomable scale in Australia’s Kimberley Coast on an unforgettable adventure with pioneering expedition cruise company, Heritage Expeditions. Kimberley’s remote location and small populace offer travellers a hidden haven and immersion into nature on a massive scale while learning about Aboriginal culture, the link to Australia’s ancient past. Explore a treasure trove of towering, iron-tinged red cliffs, torrential waterfalls, hidden coves, rare and endangered wildlife, white-sand beaches and magnificent reefs. Visit Aboriginal rock art galleries and discover Indigenous customs and connections to this ancient land and rich history. Join us, New Zealand's family-owned and -operated pioneering expedition cruise company, as we explore Australia’s dramatic Kimberley aboard our luxury 140-guest flagship Heritage Adventurer. Purpose-built for adventure and known as the 'Grande Dame of Exploration Cruising' she's perfect for navigating Australia’s intricate coast, islands and harbours and has a full fleet of Zodiacs for excursions to hidden coves, secluded white sand beaches, remote bays and up winding rivers. Visit our website to learn more: https://www.heritage-expeditions.com/destinations/kimberley-cruise/

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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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