You both so honest and down to earth and you both properly sail the boat between you pulling ropes etc and I know “ never a cross word! -but the rows 😂😂 you couldn’t be more natural well done and keep up the good work please God speed Makc uk 🇬🇧
Thanks for the great comment! We are still learning in all honesty, although a season in Scotland taught us a bunch. Glad you're enjoying the videos, we will keep producing them!
They say the first crepe is for the dog 😂 less mixture is the key, pour it into a corner of the pan and roll it around til rest of pan has a thin layer. Any gaps, just pour a tiny bit of mixture into it and voila. Great effort making galettes on board, love it!
It's not just a question of how much but also how hot! Pouring it in on a rocking boat was hard but the pan was also not hot enough. It's why the galletes that the pro's make are hard to replicate - the pan they use is very hot and they still manage to make a very thin and even layer
Hi both Craig from viveiro,, food made me hungry, had to bit the bullet, just fitted a raymarine EV200 liner, hope it will get me out of here, it's great to see you having fun xx
I think your oven needs different shelves ! They should have a “ lip “ at the front to stop any dishes from falling out ( 1 x lasagne all over the floor - lesson learnt !) Great vids ! We are following you but I think we overtook you at some point ! We are actually anchored in Baiona - 5 miles south of you !! Keep up the good vids !!
Hi we set off from Baiona this morning and have anchored in port leixoes! Not the most scenic 😂 Off to figueira da foz tomorrow for about 3 nights to escape the swell building ! Quite stressful today looking for Orcas ! We are eventually going to caribean but still a long way to go !!
Another fine video thanks
You both so honest and down to earth and you both properly sail the boat between you pulling ropes etc and I know “ never a cross word! -but the rows 😂😂 you couldn’t be more natural well done and keep up the good work please God speed Makc uk 🇬🇧
Thanks for the great comment! We are still learning in all honesty, although a season in Scotland taught us a bunch. Glad you're enjoying the videos, we will keep producing them!
Another fabulous video. Thanks!
Glad you enjoyed it!
They say the first crepe is for the dog 😂 less mixture is the key, pour it into a corner of the pan and roll it around til rest of pan has a thin layer. Any gaps, just pour a tiny bit of mixture into it and voila. Great effort making galettes on board, love it!
It's not just a question of how much but also how hot! Pouring it in on a rocking boat was hard but the pan was also not hot enough. It's why the galletes that the pro's make are hard to replicate - the pan they use is very hot and they still manage to make a very thin and even layer
@@DelfinoDiscovers with that beautiful, impossibly crisp finish 🤤🤤🤤
Bénodet is beautifull .
Hi both Craig from viveiro,, food made me hungry, had to bit the bullet, just fitted a raymarine EV200 liner, hope it will get me out of here, it's great to see you having fun xx
Hi Craig! Great to hear from you. Sounds like the EV200 should do you a great job, hopefully you'll be back out there soon :)
I think your oven needs different shelves ! They should have a “ lip “ at the front to stop any dishes from falling out ( 1 x lasagne all over the floor - lesson learnt !)
Great vids ! We are following you but I think we overtook you at some point ! We are actually anchored in Baiona - 5 miles south of you !! Keep up the good vids !!
Yeah we'll look into the lips on our shelves! Thanks for the tip.
We'll be heading south again soon :) what are your plans?
Hi we set off from Baiona this morning and have anchored in port leixoes!
Not the most scenic 😂
Off to figueira da foz tomorrow for about 3 nights to escape the swell building !
Quite stressful today looking for Orcas !
We are eventually going to caribean but still a long way to go !!
Love Brittany... Medieval...