Did you know there's a whole community of cruisers in Mexico? This is a typical evening in the Sea of Cortez, at an anchorage near Loreto, BCS, Mexico.

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-Firenze 20 febbraio, ore 18.00, presso libreria LIBRI LIBERI via S.Gallo 25r; -Roma 23 febbraio, ore 17.00, Campo dei Fiori, sotto la statua di Giordano bruno; -Napoli 24 febbraio, ore 18.00, Galleria Umberto I, lato via Toledo; -Milano, location da definire. Vi aspetto! Ciao!

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Salimos del Puerto de Punta Lagoa con nuestro querido velero Gran Nergha, un Jeanneau Sun Odissey 51.9, con la idea fija de fondear en la isla de Ons y comernos una buena caldeirada de pulpo típica de la isla. No me digas que no es una buena meta.

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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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Want to support the podcast? http://patreon.com/SaltyAbandon A beautiful secluded stretch of beach somewhere in Gulf Shores . #gulfshores #beach #sailorgirl

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Wildlife havens of the Southern Ocean! Learn more on our website: https://www.heritage-expeditions.com/destinations/subantarctic-islands-travel/ Discover a world-class wilderness and wildlife experience. All World Heritage sites and Nature Reserves, the Snares, Campbell, and Auckland Islands are administered with the highest protection--tourism is only allowed under special license. These islands lie in the ‘Albatross Isles’ – ten of the world’s albatross species breed in the region. From endemic Snares Crested Penguin breeding grounds to soaring albatross and petrels; from tapestries of flowering megaherbs to New Zealand Sea Lion colonies and dramatic coastlines, each day is an epic adventure of discovery. Whether you’re a birder, photographer, wildlife enthusiast, or simply an adventurous spirit, these expeditions offer an unparalleled travel experience.

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