#shorts #sailing #boatlife #offgrid

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KALEA is a ketch-rigged classic yacht with up to four twin, en-suite cabins, spacious and elegant convivial spaces, and sparkling yet stately performance under both sail and motor. It all works just as well now aboard this mid-century gem as when she was first launched into the swinging sixties Italian Riviera, the product of a fruitful relationship between high performance motorsailer aficionado Bruno Veronese, and the embryonic years of what has become one of Italy’s most famous yards, Cantieri di Pisa. KALEA’s present, UK based owners have sensibly refitted, upgraded - and repaired where age required - to bring this special 69 footer into the 21st Century without any loss of vintage charm. KALEA is afloat and very ready for her 60th season. https://www.sandemanyachtcompany.co.uk/yacht/762/KALEA

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R-X36 in black livery powered by 3*300hp Mercury Marine #makeitunique #marcopassion

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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

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