Wind directions around the Aeolian Islands- Where anchor? #sailing #sailingchannel #sailinglovers

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🇬🇧 Aperitifs with your feet in the water? Check ✅ Thanks to @svsnapdragon and @catamaranguru for sending in this lovely moment they shared aboard their BALI! With friends, between swims... that’s also what the Bali spirit is all about. ________ 🇫🇷 Apéro les pieds dans l’eau ? Validé ✅ Merci à @svsnapdragon et @catamaranguru pour ce joli moment de partage à bord de leur BALI ! Entre amis, entre deux baignades… c’est aussi ça, l’esprit Bali. ________ #balicatamarans #baliattitude #libertéenmer #catamaranlife #apérosurleau #momentdetente

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Book your lesson here : https://www.balireply.com/best-activity/legian/surf-with-ripcurl-school-in-bali/ Catching your first wave is an experience you’ll never forget, and knowing the correct technique will have you up on your feet and surfing in no time. You can choose from a range or courses all designed to improve your surfing whatever level you’re at. Our coaches will assess your ability and show you how to improve, whether it’s catching more waves, perfecting your bottom turn or faster cutbacks.From theory in the classroom to practice of the beach, our surfing syllabus covers everything you need to make the most of your surf sessions and get you stoked.

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Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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Racing is underway in Palma for the Trofeo Princesa Sofía 🇪🇸🤙

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