Die Velero Sessions - Grüße aus Stade, von Stadern. Vielen Dank für die netten Worte und die großartige Unterstützung zu den Velero Sessions. Das ist unser Antrieb. Schaut rein. Jeden Samstag ab 21 Uhr, hier auf unserem YouTube Kanal. ___________________ © Velero Sessions Roberto Padlina - Der zaubernde Gästeführer aus Stade #velero #velerosessions #livestream #grüsse #roberto #stade #gästeführer #wirhaltenzusammen

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Who has not dreamed of living off-grid. Toni and I with our Seawind Catamaran thought this might be achievable, with our water maker, 1600 watts of solar, fishing skills and the like. But are we really ever off-grid, AIS tattling your course and speed, smart phones and smart watches lighting up the airwaves, cell towers pinging your location with every text message, and now eyes in space. I guess we could simply turn everything off, but then how will they find us if we are ever in distress? Feel free to comment and let us know your thoughts. Subscribe and share the adventure! Become part of the conversation by liking https://www.facebook.com/SV.MomentsInTime/

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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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