#shorts @SailingUma has published a new video today walking through the sail inventory on their 100% electric Pearson 36. Check it out https://youtu.be/6zk6zS8zqq4

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Das war ein unbeschreiblich schönes Gefühl, unter Parasail Wingaker mit bis zu 9 Knoten SOG über das Wasser zu gleiten. Im Hintergrund die zweitlängste Schrägseilbrücke der Welt, die im Jahr 2004 fertiggestellte Rio Andirrio Brücke.

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Life is better when on a boat.

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►Kinetic Catamarans - A shipyard where carbon is king! ►Kinetic Catamarans was founded in 2018 by two boaters with equal passion for sailing and the marine industry, Bob Hayward, a property developer, and Leon Scheepers, a South African boat builder. In fact, Kinetic is an American company with its shipyard based in Knysna, South Africa. The aim was to build high-end cruising catamarans in carbon, following in the wake of the iconic Gunboat, yet to remain accessible in terms of sailing expertise required. The first model they launched was the Kinetic 62 (presented at Annapolis in 2019), followed by the 54 two years later. Both catamarans are designed by Simonis Voogd Design BV. Discover the shipyard with us! ► Become a FREE SUBSCRIBER to Multihulls World's YouTube page now - https://www.youtube.com/c/MultihullsWorld ► Log on to our website to discover over 500 multihulls tests! Subscribe to our newsletter to take advantage of our promotions and boat show invitations! https://www.multihulls-world.com/ ► Follow us on Facebook! https://m.facebook.com/MultihullsWorldMag/?locale2=fr_FR ► Discover us on Instagram! https://www.instagram.com/multihulls_world/ ► Follow our multihulls news on Twitter - https://twitter.com/multihullsworld?lang=fr ► Let’s talk about business on Linkedin https://www.linkedin.com/company/multicoques-mag-multihulls-world/ ► Like us on TikTok! https://www.tiktok.com/@multihullsworldmag @kineticcatamarans #kineticcatamarans #kinetic54 #kinetic62 #knysna #southafrica #shipyard #leonscheepers #emmanuelvandeth #multihull #multicoquesmag #multihullsworld

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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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