We are happy we could be part of the Monaco Yacht Show with Stratos. A big thank you to everyone who visited us and made it special. Want to know more about Stratos or book a sea trial? Contact us or join us at one of our next events. Stratos Yacht B.V. Westzeedijk 2, 1398 BB Muiden 📞 +31 (0)85 212 18 11 ✉️ info@stratosyacht.com 🌐 www.stratosyacht.com 👉 Subscribe to our channel for more updates, events, and yacht experiences with Stratos.

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J22 : Les albatros filmés par Sébastien Josse

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One afternoon in October while bowhunting in the woods back home, big lazy flakes of snow started falling. The woods were so quiet and tranquil. It is a memory of home that I am very fond of. There’s no snow here on the sailboat. Just some light rain every now and then…almost daily. Winter here is quite different from what I am used to back in Alberta.

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#Indonesia #sailingadventure #wonderfulindonesia #liveaboard #sailing #RajaAmpat #Komodo #Flores #SpiceIslands #Papua #Maluku #Molucca Go places, see the beautiful nature, feel the breeze in your hair, and sail the Indonesian waters aboard our beautiful pinisi boats like never before! Release your inhibitions 💖 Come aboard our boats 👇 https://buff.ly/41YOuLT 👍 If you found this video interesting, don't forget to LIKE and SUBSCRIBE for more adventure in Indonesia through Indonesian eyes! Begin your incredible adventure with SeaTrek right here: 🗺 Schedule | https://www.seatrekbali.com/schedule/ ⛵️ Website | https://www.seatrekbali.com 📧 Contact Us | info@seatrekbali.com 𝗪𝐞'𝐫𝐞 𝐚𝐜𝐭𝐢𝐯𝐞 𝐨𝐧 𝐨𝐭𝐡𝐞𝐫 𝐬𝐨𝐜𝐢𝐚𝐥 𝐦𝐞𝐝𝐢𝐚 𝐩𝐥𝐚𝐭𝐟𝐨𝐫𝐦𝐬 𝐭𝐨𝐨! 𝘐𝘯𝘴𝘵𝘢𝘨𝘳𝘢𝘮: https://www.instagram.com/seatreksail... 𝘍𝘢𝘤𝘦𝘣𝘰𝘰𝘬: https://www.facebook.com/Seatrekbali 𝘓𝘪𝘯𝘬𝘦𝘥𝘐𝘯: https://www.linkedin.com/company/seat... Visit our website: www.seatrekbali.com

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Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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