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If you are going to eat fat, make it worth it. Stop wasting your daily calories on rubbery, cold pork at night markets. Here is your the place you would not regret. Neng's Clay Oven - a place where "food history" meets high-tech efficiency. No messy stalls or waiting. Scan the QR-code, order online in seconds, and get the ultimate artisan cooking delivered to your table. It’s the food evolution we all deserve. Follow if you only want the best local food. Would you travel across the city for a single plate of pork? I did, and I’d do it again. Tell me your 'holy grail' food below.

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Sailboat Upgrade: Replacing Reef Lines in Boom. As new sailors, we are finishing off some sailboat upgrades and maintenance, to get ready for the waters of the San Juan Islands at the first of June. We have just replaced the Reefing Lines in our Boom. We have only two reefing points: A normal first Reef and a Deep Second Reef. We decided it was a simpler solution for us---versus adding another line. If you dig our journey as a new sailing couple, learning to sail, buying a Sceptre 41, getting ready to sail and launching, we would love you to follow along: Join us on our website at: https://gypseaexplorer.com/ Or on our Instagram Channel: https://www.instagram.com/writerjacks/

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La Classe HANSA in Italia è nata nel 2014 ed è una Classe dove ho ricoperto il ruolo di Presidente per i primi 6 anni, poi 2 da Vice Presidente ed infine altri due da Consigliere. A ridosso del primo decennio di vita di questa Classe che a fine 2023 porta in dote 140 (in costante ascesa) imbarcazioni presenti nel territorio nazionale, conta anche qualche centinaio di soci. Per molto tempo è stata la deriva che utilizzavo per uscire in mare (in questo video invece ero al Lago di Garda) da solo. Ed è da solo che ho scoperto un'infinità di legami con la montagna al mare...

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