All American Marine has completed construction, launched, and delivered the Spirit of Matushka, a 150 passenger hydrofoil-assisted catamaran for Major Marine Tours out of Seward Alaska. This 87’ (LOA) x 32” Teknicraft Aluminum catamaran, will be certified USCG Subchapter T. The quad Hamilton waterjet vessel will add to Major Marine Tours’ fleet of glacier and wildlife cruise vessels in and around Kenai Fjords National Park. See below for the full story! www.allamericanmarine.com/spirit-of-matushka/

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How to implement a learning solution to get started with Morse Codes Here an ATtiny85 is used

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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📸⛵💥 “When your drone wants to join the crew…” As the catamaran makes a sharp turn, the drone swoops in for the perfect shot — THUNK! — straight into the sail and down into the net! The sailor just sighs, “Not again…” 8 seconds of flying fail and sailor frustration. #DroneFail #SailAndCrash #NotAgain #CatamaranChaos #SailingBloopers #FlyingTooClose #TechTroublesAtSea #OceanOops #DroneDown #SeaLaughs

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This week we are celebrating 5 years since we started working with the Polar Collective ❄️offering our ships as platforms of opportunity for research and raising awareness through citizen science. Today, we run 8 citizen science projects, a collaboration between scientists and the general public or communities, across our fleet. Helping the polar science community by collecting data in remote, polar locations…and beyond! Check out the video to see how we've helped so far! #shorts Since 1896, HX has led mindful expeditions to the world’s most extraordinary places. Today, we continue that legacy, taking curious adventurers to iconic destinations like Antarctica, Galápagos, Greenland and aboard our modern expedition ships. Join us and change the way you see the world. Facebook: https://www.facebook.com/HXExpeditions Instagram: https://www.instagram.com/hxhurtigrutenexpeditions/ Website: https://www.travelhx.com/en/

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