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The crew on J109 Going to Red discuss various tactics as they make their way through the fleet of boats. With lots of boats converging at the bottom mark at the same time, finding a slot to round the mark in clear air would be key to success on the next beat of the race. The team at Bottom up Boats hopes you are enjoying these short bits from the season-end frosties regatta on Strangford Lough, where the excitement and competition are always at their peak. Join us as we delve into the strategies employed by the crew, highlighting their decision-making processes and teamwork under pressure. This regatta not only showcases sailing skills but also the camaraderie that develops among the teams as they navigate the challenging waters. We appreciate you tuning in and encourage your feedback on these thrilling sailing moments, as we aim to bring you more engaging content from the world of sailing. Don't forget to subscribe for more updates and exciting footage from future events!

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All major port brands are represented in Porto. Once we entered the city, we saw them all along the quayside: Sandeman, Kopke, Graham’s, etc. We are no Port connoisseurs, but we like the sweet and strong taste of Port. We walked in a few of the port houses and some were very elegant and made a real experience of your visit. With live music and live cooking. So you could combine drinking a glass of port (with the date of your visit printed on the glass!) while eating the famous Portuguese pastéis de bacalhau (fried codfish with melting sheep cheese inside) and hearing the lovely music at the background! We did this and made a video of the unique atmosphere of this porthouse.

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🪢 Sunday Boat Tip [4/52] 🪢 This little life saver got to join us onboard when Marcus sold his old boat. There we had used it because we didn’t have an oven so at first we were a bit hesitant if we would need it or not in Linnea. But you can bet we are glad that we brought it! Sailing in the tropics, most people put off using the oven as it heats up the already hot boat. But using this Omnia instead, makes everything so much easier! It also means we don’t have to worry as much about the gas supply as it does not use nearly as much gas as the built in oven. Extra tip, if you want to use it both for cooking and baking, make sure you get two silicone inserts.. Otherwise your cakes might end up tasting like potatoes 🥔 Been there done that… Sponge cake: 3 eggs 2 dl sugar 100 g butter 1 dl milk 3 dl wheat flour 2 tsp baking soda 1 tbsp vanilla powder 1. Whisk sugar and eggs really fluffy. 2. Melt the butter. Pour the milk into the melted butter and then stir it into the egg/sugar mix. 3. Mix the dry ingredients in a separate bowl and then put them into the egg/sugar mix and stir gently until smooth. 4. Put it into the Omnia oven. Turn on the stove, we use the small burner on lowest heat and bake the cake for 50 min. 5. Let the cake rest for ten minutes before taking it out of the silicone form. This is a classic vanilla sponge cake. For extra flavour you could add things like chocolate or lemon. Ps, this is not sponsored, we just really like our oven!

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It was blowing a little in Dublin ... well done to our skipper for mooring the boat in Dublin in challenging conditions.

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