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4 jours de navigation, de villages perchés, de criques oubliées et de mouillages magiques 🌊 Une parenthèse hors du temps… et une seule envie : aller plus loin. Abonne-toi pour embarquer avec nous dans la suite de l’aventure 🚤✨ #Croisière #BoatLife #AventureEnMer #VoyageEnBateau #NavigationCôtière #VueSurMer #DroneView #AerialView #VueDuCiel #PaysageCôtier #DronePhotography #FlyingHigh #SeaFromAbove #Évasion #SlowLife #SouvenirsDeCroisière #MomentsMagiques #VivreLInstantPrésent #YouTubeShorts #Shorts #FYP #DroneShorts #navionics #catamaran #bateau
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Sailing from the Wessel Islands near the north east tip of Australia to Darwin.
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Tasmanian 29er talents Alice Buchanan and Dervla Duggan from the Sandy Bay Sailing Club defended their National Youth title and will be going to the Worlds again looking to use their experience to better their 9th place in Corpus Christi, Texas finish last year. www.sailingyouth.org.au/news/16355/
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24 Oz baby portobellos 1 box chicken stock plus water as needed, reserve 1/2 cup of stock Dry spaghetti 1 cup heavy cream 1 tbs flour 1 tbs olive oil 1 tbs butter Salt, pepper, garlic powder, thyme to taste 2 tbs Balsalmic vinegar Reserve 1/2 cup chicken stock for sauce later. Cook spaghetti in chicken stock and water according to directions, set aside. Add olive oil and butter to pan over medium heat. Add sliced mushrooms, cook until they have absorbed their juices, then add salt, pepper, garlic powder, and pinch of thyme. Cook until they start to brown. Add the flour, stir and cook 2 minutes. Deglaze pan with reserved chicken stock, then add cream. Add balsamic vinegar and bring to a simmer, cooking until thickened. Add pasta to pan and stir until coated. Check seasonings and serve immediately. Enjoy!
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