In the realm of style and functionality, the #jeanneauyachts60 embodies a refined and modern look. __________________________________________________________________ Since 1957, Jeanneau has been dedicated to building quality sailboats and powerboats for those of us who share a passion for being on the water. Today, Jeanneau is a global leader in yacht production for both power and sailboats. Wherever there is water, you will find our owners' enjoying their Jeanneaus.

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The DB/43 is the perfect place to meet and enjoy the delicacies of the sea with friends. _________________________________________________________________ For more than 60 years, Jeanneau has passionately supported those who love the sea with their quest for happiness and excitement on all the oceans, with the aim of making boating accessible to all. Our strength lies in innovation and the optimal functionality of our #sail and #powerboats. From the implementation of each project, our teams work together with naval architects of global renown, who pass on their expertise and ingenious ideas. Jeanneau offers an extensive range of powerboats and sailboats. 🛥 The powerboats are the Cap Camarat, Merry Fisher, Merry Fisher Sport, NC and DB Yachts. ⛵ The sailboats are the Sun Fast, Sun Odyssey and Jeanneau Yachts. 🌊 We design boats that are in line with all your different ways of loving the sea. High-performance boats with unrivalled seakeeping. Boats with elegant lines and a timeless style. Boats for living on where the layout and comfort have been ingeniously thought out in every detail. Boats at the service of your on-the-water experiences: a shared moment of accessible, authentic pleasure. Jeanneau. Pure experience. For more news, follow us on LinkedIn (@Jeanneau), Instagram (@jeanneau_official) and Twitter (@EtsJeanneau).

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Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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Good morning from the moat of Matsue Castle, where turtles bask, cherry trees sway, and history lingers in the quiet corners. I’ve just visited the former home of Lafcadio Hearn, the beloved storyteller who helped introduce Japan to the Western world in the late 19th century. Hearn was a foreigner here—just like me—and yet he was deeply embraced, not because of status or novelty, but because of his cultural curiosity and willingness to listen. His legacy reminds us that belonging in another culture begins with humility and respect. I understand why some people in Japan are experiencing a rise in discomfort around tourism—crowded streets, noise, and frayed public manners. Even I get irritated when people cut in line or talk loudly on trains. Yet in my own experience, I’ve rarely felt hostility. When foreigners arrive with sensitivity, Japan almost always responds with warmth. My personal connection to Hearn reaches across time—years ago, his great-nephew rented my house in Vancouver after I moved to Japan. Now, back in Matsue, I’m heading out to see the turtles, symbols of longevity—another thread in this journey. See you on the water. #Japan #LafcadioHearn #Matsue #MatsueCastle #ForeignersInJapan #Longevity #JapanTravel #CulturalExchange #TravelVlog #JapanCulture #BlueZonesJapan #SustainableTravel #SlowTravel #Storytelling #HistoryJapan

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