À Rivière-au-Renard, ils construisent un muret digne d’un château pour protéger le port des vagues du golfe. Les blocs sont énormes — la vidéo montre la vraie échelle, souvent trompeuse de loin. Je partage la suite du chantier et mes préparatifs secrets sur Patreon → patreon.com/c/voilierbelleamie1 #rivièreaurenard #belleamie #portduquébec #meretbâtisseurs #voilieraventure #quebecsailing #sailingprep

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18 നിലയുള്ള കണ്ടെയ്നർ ഷിപ് കണ്ടോ #atlanticocean #seacoast #ship #Shorts #ShortsTrend #ShortsChallenge #ShortsVideo #TrendingShorts #ShortsViral #ShortsFYP #ShortsForYou:e. #ShortsCommunit #ShortsLife

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SUBSCRIBE ➡️ http://bit.ly/wsnsubscribe The RS Venture Connect concluded racing at the Para World Sailing Championships in Sheboygan, USA. Check out who snapped up the titles. Follow World Sailing 🌍⛵️ on: Facebook ➡️ http://www.facebook.com/worldsailingofficial Instagram ➡️ http://www.instagram.com/worldsailingofficial Twitter ➡️ http://www.twitter.com/worldsailing Website ➡️ http://www.sailing.org Newsletter ➡️ http://bit.ly/wsezine

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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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