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Looking for a fast way to see the best of the Whitsunday Islands but short on time? A new custom built, small group speedboat Wings I is here to help make that possible. Premium skippered charters perfect for smaller groups. Tour choices can be: Create your own experience ( BYO food & drinks) Seafood and Sunset ( seafood included) Half day small group ( BYO food & drinks) Premium half day options ( BYO drinks only- food included) Check out the inclusions at https://wings.com.au/
🇫🇷 Jean Le Cam franchit l'équateur toujours accompagné de ses peluches à bord de Tout Commence en Finistère - Armor-Lux. 🇬🇧 Jean Le Cam crosses the equator accompanied by his cuddly toys aboard Tout Commence en Finistère - Armor-Lux. ------------------------ ➡️ SUIVEZ-NOUS ! // FOLLOW US ! 🔗 Website : www.vendeeglobe.org 📸 Instagram : https://www.instagram.com/vendeeglobe/ 🐦 Twitter FR : https://twitter.com/VendeeGlobe | Twitter ENG : https://twitter.com/VendeeGlobeENG 🕺 TikTok : https://www.tiktok.com/@vendee_globe 💻 Facebook : https://www.facebook.com/VendeeGlobe 💼 LinkedIn : https://www.linkedin.com/company/vendée-globe/
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!