In this #short video, I practice a new (for me) Solo Sailing Docking Technique. The dock line standing by is tied off to the winch. As I slowly motor my 32 foot sailboat into the slip, I loop the dock line around the dock cleat. Then wrap the line back around the winch and the forward momentum of the sailboat will pull you snuggly into the dock. EASY! If you'd like to watch the long-form video, you can find that here: https://youtu.be/drl8hDK4kdY?si=xrsjVuPSJU-4tRtA If you'd like to help me achieve my sailboat life dream, consider becoming a Patreon or helping out on Paypal! https://www.paypal.com/donate/?hosted_button_id=QRY32Z64LYWF4 https://www.patreon.com/EdwardSeaton You can help for as little as 3$ per month and every little bit helps. Thank you for comments, likes, and new Subscribers! #singlehandedsailing #sailing #solosailing #sailingboat #sailinglife #liveaboard #sail #sailor #EdwardSeaton #CaptainsVlog #monohull #sailboatlife #sail #subscribe #like

0

0

0

12,683

Eu sou da geração que queria dependência!

0

0

0

13

Fuente Parque Doramas noche #shorts

0

0

0

56

Lola, financial advisor from Canary Islands,joined us for a flotilla in Greece 🌴⛵ here`s what she had to say. She really came back several times and even invited her mother and boyfriend 😍 ✨ We have plenty more adventures coming up in our calendar. Check the dates and join the next trip, hope to see you there!

0

0

0

0

built by @oceancoyacht Photographed by @breedmediacreative for @divergentyachting Designers were @dykstranavalarchitects, @kenfreivokhdesign and @nuvolarilenard

0

0

0

1,020

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

0

0

0

45,254