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Mom and Dad lets Billy the Yorki and me Jack the poodle swim off of our dingy. You see we live on a sailboat and when the weather is warm that is how we cool off. Billy is just learning to swim he is only one year old. I have been jumping and swimming for years. We sail all over and sometimes we even travel in an RV. Stay tuned for more and hit that subscribe button to show us the love.

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Sail into a rarely seen world on an 18-day authentic expedition cruise through Papua New Guinea, the Solomon Islands and Vanuatu. Discover rich cultures, time-honoured traditions, and remarkable wildlife as elaborately costumed dancers and welcoming communities share their world. Visit remote islands such as Bougainville and Tetepare, explore iconic WWII sites, and witness unique cultural experiences like the Rom Dance on Ambrym Island. In Vanuatu, experience a vibrant mosaic of cultures and languages across some of the South Pacific’s happiest and most diverse islands. Throughout Melanesia, pristine reefs offer world-class snorkelling amid vibrant coral gardens and abundant marine life. Birders can encounter rare and endemic species, with an optional specialised birding programme available. Guests may also join guided sea kayaking excursions, enjoying tranquil tropical waters and memorable interactions with local villagers. Visit our website to learn more: https://www.heritage-expeditions.com/destinations/south-pacific-travel/papua-new-guinea-solomon-islands-cruise/

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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato

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