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OHANA touched the water for the first time. A name that speaks of connection, sharing, and shared adventure. Yesterday, this Outremer 52 left the shipyard walls to enter its element. Welcome to the Outremer family, OHANA 🌊 #outremer #outremer52 #boatlaunch #ohana #lifeatsea #newjourney

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Venha viajar conosco pela Escócia de Motorhome!

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Aphrodite 101 https://www.scanboat.com/en/17374247

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As our Leopard 45 catamaran is lifted into the air and moved around on the hardstand our adventurous boat dog stays aboard! She is used to the boat being in motion, and loves nothing more than sailing around, watching dolphins and trying to figure out if they're friends or food 😂 Rose has been a liveaboard dog for 3+ years now, visiting 10+ countries across 3 continents. She's an absolute legend - the best boat dog we could have asked for! #boatdog #sailing #boatlife #trinidad

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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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