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Ian Van Tuyl 1-619-507-4416 ivtyachtsales@gmail.com
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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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Out of nowhere our Spinnaker opened up in 3 pieces 😢 as we still need to sail over 3.000nm in the next 2 months we desperately need a new one to keep our plan on track 🗺️ @rollytaskersails_official will be able to send us a new one in a short period, but we need to decide on the colors. Help us design our new Spinnaker using their design tool on the website (you can find the link in our bio or in the stories). Let your imagination run free combining max 3 colors of your choice and send us a screenshot of your Design ⛵️ Stay Salty, Greta and Michael on Zambezi #spinnaker #sailing #sailboat #catamaran #sailinglife #sailingadventure
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