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S2 8.5

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Today our chef Roberto, Grand Hotel Tremezzo, in Como recommends a summer dish with filled squids and vegetables, simply perfect for a delicious meal while you're lulled by the waves on board. For the preparation of this dish, we recommend to stop by a local fish market and pick some freshly fished squid and fresh vegetables. A delicious and perfect recipe for those who enjoy quick, healthy yet tasty food.  Read the full recipe here: --------------------- Oggi il nostro chef Roberto del Grand Hotel Tremezzo, Como, vi propone un piatto freschissimo ed estivo per una cenetta da leccarsi i baffi. Qualche ingrediente in più, una fermata al mercato del pesce per scegliervi degli ottimi calamari appena pescati ed il gioco è fatto. Una ricetta deliziosa e perfetta per chi vuole mangiare un piatto gustoso e sano.  Leggi tutta la ricetta qui:

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After living on a sailboat for 7 years and meeting hundreds of liveaboards along the way, we are confident to have the answer: Most people think sailors quit living aboard because of storms, long passages, or rough seas. That’s rarely the reason. What actually wears people down are the small things, every single day. The constant decision-making. The boat jobs that never really end. Plans changed by weather. The mental load of always adapting. Boatlife doesn’t fail because it’s too hard. It fails when it’s treated like an escape instead of a life that needs structure, recovery, and honesty. Living aboard is sustainable when you allow yourself to slow down, stay longer, dislike it sometimes, and rest when you need to. We wrote a long reflection about what really makes boatlife last, and why stepping back can be part of staying. The full blog post is on our website (link in bio) if you want an honest review of Boatlife. Stay Salty, Greta and Michael video kindy made by wineglasses from location: Zambezi in NYC

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