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Shorts Créer
https://velaboatworks.com/ We pulled the Vela 368 Catamaran out of the shop for a quick clean. At this stage, she's got high build primer on the gunnel cap. The console and helm seat are fastened in place. Now we are about to take her out for a spin to see how she rides with the extra weight.
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Este es el Spot de Navarra TV para diciembre y enero 2021 CONÓCENOS Suscríbete a nuestro canal ► https://bit.ly/364TLmE Visita Escuela Náutica Navarra► http://escuelanauticanavarra.com WhatsApp► 620 071 495 Telefono►948211611 Correo► informacion@escuelanauticanavarra.com Síguenos en las redes sociales: En Facebook► https://bit.ly/32hirXU En Twitter► https://twitter.com/JuanmaErrea En Instagram► https://www.instagram.com/escuela_nautica_navarra/
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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.
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Certains ouvrent leurs volets sur un parking, d’autres sur l’immeuble d’en face… Et puis il y a ces matins où tu ouvres les yeux, tu sors du bateau et tu découvres ça ⛵ C’est pour des moments comme celui-ci qu’on accepte les quarts de nuit, les réparations imprévues et les caprices de la météo.
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