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Korte broek Opprett
I’ve just left the remote island village of 29 people in southern Japan, where my boat is moored, and arrived in Tokyo for a conference on aging and gerontology with IAFOR ( The International Academic Forum) Before that, I’m walking across the city to meet my Tokyo “MOAI”—a small, regular community that stays connected both in person and digitally. It’s a reminder of something I’m seeing again and again across Japan’s longevity hotspots: Community isn’t one thing. It’s many. And perhaps that’s part of the art of living long and well. Lowell Sheppard is a Fellow of the Royal Geographical Society, Founder of the Never Too Academy, Special Advisor with IAFOR ( International Academic Forum), and author of ten books. Through Japan Solo, he shares field notes on longevity, community, and independent living across Japan. His forthcoming book, Longevity and the Art of Community: Lessons from Japan, explores how community supports living long—and living well. #JapanSolo #Longevity #Community #HealthyAging #TokyoLife
Roasted Tex Mex Zucchini are Marinated with Fresh Minced Garlic, Ground Cumin, Chili Powder and Ground Black Pepper then Roasted in the Oven! This Delicious Side is Not Mushy and have a slight Crunch! Make This Recipe! https://www.chrisdoeswhat.com/roasted-tex-mex-zucchini/ Roasted Zucchini is one of the best ways to eat Zucchini so they won't be Mushy! This Zucchini Recipe is full of Tex Mex Flavors and a Delicious Side Dish! We like to Roast all of our Vegetables, Including Broccoli, Corn, Brussels Sprouts, Carrots, Green Beans and Asparagus! Make Sure to Check Out All of our Side Dishes and Vegetable Recipes, Click Here! https://www.chrisdoeswhat.com/category/cooking/side-dish/ Prep Time: 10 Minutes Marinating Time: 20 Minutes Oven Temperature: 375 Degrees Fahrenheit Roasting Time: 25 - 30 Minutes Roasted Tex Mex Zucchini Ingredients: 3 Medium Zucchini 3 Tablespoons Extra Virgin Olive Oil 3 Tablespoons Fresh Minced Garlic (about 3 cloves) 3 Teaspoons Ground Cumin 1 Teaspoon Chili Powder 1 Teaspoon Ground Black Pepper 1/2 - 1 Teaspoon Salt