S/Y ARAGON LADY OWNER STORM CHASING IN THE SOUTHERN OCEAN Crossing from New Zealand to the Caribbean, Aragon Lady owner is sailing very deep in 40 knots, with hits of 50kts while reaching Cape Horn in The Roaring Forties “The good thing about that is that 40 suddenly feels more manageable. The Ocean is big and beautiful as we surf mountains of water. We are reaching top speed of 23.9 by nadir hanging on for dear life”, says Tom Rod Pearce, Aragon young and professional captain! What a vibe! #SouthernWind #SailingLife #YachtLife #Superyacht

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Somos um casal que vive a bordo do Touché, um veleiro de 44 pés de 1989, com nossos gatinhos em Ilhabela- SP. Temos grandes sonhos, um deles era o de realizar uma navegação até Fernando de Noronha, uma viagem que duraria 2 meses e 3700 milhas náuticas. Para isso tivemos que realizar uma reforma no nosso barco, nós mesmos a fizemos! Duas semanas depois partimos rumo a noronha e muuuiita coisa aconteceu! Conhecemos lugares incríveis, passamos por situações impressionantes e chegamos em noronha! Estamos postando os vídeos dessa navegação a cada 15 dias contando em detalhes e mostrando todas as paisagens maravilhosas que vimos no caminho! Inscreva-se no canal e vem conosco nessa aventura, ah e nos conte nos comentários o que achou 😁⛵️💨

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Boat 8 – built at Persico Marine in Bergamo, Italy – is now complete, and is heading to the Boatyard in Lisbon, Portugal to be fitted out. It's a delicate operation, with the boat being delivered via road and sea on a Volvo truck.

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Before we leave the UK it’s our Grandsons birthday 👍 Custom cake!

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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato

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