Introducing the new & upgraded Marelon Titan T-Strainer by Forespar! Inspired by our popular T-150 Strainer, the new strainer uses the same space-saving T design, but incorporates a new internal flow pattern and strainer basket that significantly increases cooling water flow while reducing the number of clean-outs needed. → https://www.forespar.com/product875.html #sargassum #sargasso #seaweed #sargassumbelt #redtide #blob #seaweedblob #sargassumbloom #Marelon #Forespar

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Two weeks of solo sailing down Sardinia’s rugged coast 🌊⛵️ Just me, the dogs, and our Lagoon 440 Kaia — from secluded anchorages to chasing rainbows at sea. Next stop: Cagliari and preparations for our biggest passage yet… Tunisia! 🐾✨ #sailingsardinia #solosailing #lagoon440 #sailingdogs #sailinglife #catamaransailing #sailingadventure #liveaboardsailboat #medsailing #sailingwithdogs #cruisinglife #sailboats #sailingvlog #SailingSacredSeas

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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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