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This Westport 130' mega yacht available for sale. 2011, $15,000,000. Contact Jason at yachtvid for more information. jason@yachtvid.com
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"La vela ci insegna che insieme possiamo sorprendere e da soli non siamo nessuno" Guido Stratta, Presidente dell'Accademia della Gentilezza e già Direttore del Personale e Organizzazione in Enel, ci porta in un viaggio sulla leadership collaborativa e l'importanza del team. In un mondo che premia l'individualismo la vela ci insegna una verità fondamentale: insieme siamo più forti! Guido Stratta condivide le sue riflessioni su come la 'persona' e il 'team' siano al centro di ogni successo. Lasciamoci ispirare da storie vere di trasformazione e iniziamo a guardare il team con occhi nuovi. #barcolana2023 #sailingexperience #teambuilding #corporatesailing @enelgroup @RegataBarcolanaTrieste
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Ever seen a blue-tongue lizard get angry? This feisty little guy didn’t like me cycling past! 🐊😂 If you love wildlife encounters and funny animal moments, hit subscribe for more adventures! 🌿💙 #Shorts #BlueTongueLizard #FunnyAnimals #ViralVideo #Wildlife #AnimalEncounter #CrazyAnimals #Reptiles #NatureShorts #FunnyShorts
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24 Oz baby portobellos 1 box chicken stock plus water as needed, reserve 1/2 cup of stock Dry spaghetti 1 cup heavy cream 1 tbs flour 1 tbs olive oil 1 tbs butter Salt, pepper, garlic powder, thyme to taste 2 tbs Balsalmic vinegar Reserve 1/2 cup chicken stock for sauce later. Cook spaghetti in chicken stock and water according to directions, set aside. Add olive oil and butter to pan over medium heat. Add sliced mushrooms, cook until they have absorbed their juices, then add salt, pepper, garlic powder, and pinch of thyme. Cook until they start to brown. Add the flour, stir and cook 2 minutes. Deglaze pan with reserved chicken stock, then add cream. Add balsamic vinegar and bring to a simmer, cooking until thickened. Add pasta to pan and stir until coated. Check seasonings and serve immediately. Enjoy!
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