#washington #seattle #boating

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Prepping for the ultimate 2025 challenge! 🚤🌸 After 5 incredible years cruising Japan on my Gibsea 402, I’m gearing up for Chasing the Cherry Blossom 2, a journey to sail the length of Japan during Sakura Season—25 years after doing it by bicycle. 🗾 This haulout in Okinawa is to ready my boat (and myself) for the adventure of a lifetime as I celebrate turning 70! 💪⛵ Follow along for every step of this epic odyssey! 🌊 This is day 11 and 12 of the haul out. I actually splashed on day 8, but on the next day, I discovered a problem, and so tomorrow I have to haul out again. Are you a `never-too-later` like me? Check out: https://www.nevertoolateacademy.com/ #HauloutInJapan #CherryBlossomSailing #SakuraZensen #JapanByBoat #ChasingTheCherryBlossom2 #SailingLife #OkinawaAdventures #Turning70 #nevertoolatetobeginagain #boatleak #pacificsolo #sailing #japantravel #japanadventures #offthebeatenpath #cruisinglife #sailboat

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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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While maintaining the distinctive elegance and glamour of its ancestor, today’s Motopanfilo reflects the nature and usage of a modern yacht. The reinterpretation of traditional components found on classic boats such as the bulkheads, an age-old structural partition element, aspires to celebrate the sea as much as the idea of being on board a ship, whilst continuing to convey a sense of solidity and protection. www.benettiyachts.it/yachts/class/motopanfilo-37-m . . #benettiyachts #benetti #thehouseofyachting #FrancescoStruglia #LazzariniPickering

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