🌊 Join Our Sailing Family Adventure! We’re the Fothergills – a family of six living full-time aboard our catamaran, Happy Days. From tropical islands to remote anchorages, we’re documenting our journey around the world to inspire and encourage others to pursue their own adventure. 🧭 Want to Support the Journey? Join us on Patreon for early video access, uncut updates, behind-the-scenes moments, and exclusive Zoom meetups with the crew: 👉 https://www.patreon.com/sailingwithsix 🛍️ Grab Some Sailing with Six Merch Check out our official store for tees, stickers, and gear that supports our voyage: 👉 https://sailingwithsix.store/ 📸 Follow Our Daily Adventures Instagram: https://www.instagram.com/sailingwithsix Facebook: https://www.facebook.com/sailingwithsix Website & Blog: https://www.sailingwithsix.com 📬 Get Onboard Our Email List Be the first to hear about new videos, digital products, and sailing resources: 👉 https://www.sailingwithsix.com ⚓ New to the Channel? We share what life is really like living aboard with kids — homeschooling, provisioning, sailing mishaps, and the magic in between. 🔔 Don’t forget to subscribe and hit the bell so you never miss an episode. #SailingWithSix #FamilySailing #LiveaboardLife #SailingFamily #TravelWithKids

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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After sailing the Caribbean since 2015, I am relocating, so YellowRock which is a Privilege 37 catamaran for sale by owner. The quality and seaworthiness of the Privilege catamarans is well established. This stylish boat is a true bluewater cruising cat, built very robustly by this well respected French company. It’s equally at home for weekend raft ups, as a family liveaboard or on long distance bluewater cruising. This is the owner’s version with three spacious cabins, large salon, galley down to port, and twin heads. Throughout it is light and airy with plenty of head room.

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Watch Marcelo nail the perfect stall on the mini ramp after several attempts! This adrenaline-pumping skateboard trick is definitely radical.

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