The size, layout, comfort and ergonomics of the cockpit designed by Ted Hood on WILD THING have simply never been better executed. The main cockpit is large and functional, designed for easy egress each side without climbing over coamings. A signature feature of Little Harbors are built-in teak lockers for storage of rope tails and ephemera (handheld VHF, sunscreen, on-watch snacks...) outside of the cockpit as part of teak seat backs with handrails cleverly incorporated. All sail handling functions and electronic functions are located within easy reach of the helmsman, enabling one person to operate the boat FROM THE HELM.

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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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I’m struggling to live in the present right now so this is a reminder for me. It’s so wonderful being on Britican for a week. I need to make the most of it! Kim #sailinglife #lifechanging #bepresent

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