Thanks so much for watching! If you’d like real time updates and bts content join the Harbors Unknown community on Patreon. www.patreon.com/harborsunknown?
Yoda! Yoda!! Yoda!!! Such a cool fur baby… You two consistently have the best content, it’s (“amazing, wow, unreal”) shocking the RUclips community is not ratcheting up your views every video! Keep going, a true fan! 🙋♀️🎈
OH My, Kristin. Soooo bright-eyed and smiles in this episode. 🙌🏻 🙌🏻 Such a great ‘long passage’ treat for us channel subscribers. Bummer on the occasional in-wellness. 🤢 Bummer for little Yoda🤮 Loved the flying of wispy (sp?) and both cooking sensations‼️ We love lamb, yet going to attempt the sausage, bean, garlic and boc choy meal as it had Fabio’s approval. Just a ton of stuff in this episode…..including the speed 💕 woman……..OH my gosh 🎉🤪 See you next time. 🌊💨⛵️🏝️👙🌞✨
Always surprised by watching you coping with very difficult conditions in the mid ocean we always our fingers crossed Great video again We love you guys and Yoda ❤
A gnarly episode, even got a little bit quezzy myself just viewing it. Even poor Yoda did not look like a happy camper. When I was in the USNavy I always got sick first day out at sea, but was good to go afterward. Then in port and sick again after putting back to sea that first day. Dramamine always helped, but made me very tired and sleepy and found it difficult to get any work done when taking it. You guys seem to have developed some serious sea legs. Great seeing you three again. Be well, sail safe. See ya next episode.
We weren’t sure the conditions came through on camera but sounds like it did! Yoda does not love passages but she’s a trooper and takes lots of naps. Seasickness is never fun but yes, usually goes away after you get used to the conditions. Thanks for watching!!
Bora Bora to Fiji! It’s a big passage of open seas ahead, and I’ve been looking forward to this one! Adjusting to the changing weather and swells looks a bit rough, though, I’m not sure I’ll have the stomach for that crossing! Anyway, you all look cozy, and Yoda will definitely help keep spirits up. Wishing you safe travels! 🌊⛵🐾
Thanks again for another great sailing show. Although you were a little sea sick, the sailing seemed fairly moderate for off trade wind sailing. Looking forward to seeing the rest of the passage. Cheers
Hi I really enjoy your videos. My wife is a classmate with Ray's wife so we keep up with you guys. I hope you can get caught up with the present in the future. 4 months behind with your timeline is a bit much. Safe passage and fair winds.
I think the writer in you, Kristin, helps a little to quiet the envy in me for the part of the Pacific you Two are cruising. Our own memories of time spent sailing through Polynesia help too. Thanks.
I can’t take the credit, Fabio is the wordsmith. He prefers me to read it though. We’re glad you’re able to relive beautiful memories of cruising Polynesia. It’s such an incredibly special place. ❤️
I did this trip in June for a yacht delivery Papeete to Brisbane. I did the 1900 mikes from Papeete to Vavau in 13 days. Motu One is pronounced oh-nay, of course. Your spinnaker has a huge hole in it, you should get it fixed
@@HarborsUnknown Be sure not to miss the Lau group in Fiji. It may be my favourite part of the South Pacific. You can keep the Yasawas and Mamanucas. Also the diving in the Lau and the Somosomo straight is still very good.
What canned beans you using are those italian cannelini beans, that dish looks good is it bok choy, italian sausage, garlic, and beans, and bean water, you serve it like a soup or you reduce the bean water so its more concentrated like brothy bean stew. My mom and dad are portuguese and she makes this soupe somewhat simmiler its pinto beans some are puree into the bean cooking liquid to add flavour to the water and grated carrots, turnip, collard greens and a good dolop of xtra virgin olive at the end before eating oh and sometimes some white wine chorizo in the begining to give water chorizo flavour
Thank you so much for your thoughtful comment and for sharing a bit about your mom’s recipe! That sounds incredible - I can almost taste the depth of flavor from the puréed beans and vegetables, not to mention the chorizo! We typically prefer using dry cannellini beans for our recipes, but since we couldn’t find them in French Polynesia, we went with a generic canned brand. The dish is indeed a mix of cannellini beans, Italian sausage, garlic, and bok choy. We like it as a thick, brothy stew, so we reduce the bean liquid a bit for a richer consistency. Adding that drizzle of extra virgin olive oil right before serving is something I’ll definitely try - it must bring everything together beautifully. Thanks again for your kind words and for inspiring us with a touch of Portuguese flair!
If your in any French islands look to see if you can find soissons beans their a native Northern French large white been their delicious, serve them up in a simple salad like finely chopped onion,beans good olive oil and a white wine vinegar or lemon juice and you could add a little Italian finely c opped parsley. Used to serve duck confit with honey white wine glaze as an appetizer in a French restraunt I worked at. The chef worked at Paul bocouse and the head chef to the Belgium royal family
That’s a great tip! Thank you!! I’ve been seeing the social media posts but I didn’t realize it was the first one. We’ll definitely check it out. Thanks for watching!
Thanks for asking! We use garlic differently depending on the dish. I typically like to leave it in its skin to prevent burning and allow it to slowly release its flavor. When you remove the skin after cooking, it practically melts. If you don’t feel like waiting, you can take it out once it has released enough flavor. Other times, we put it in a mortar and make a paste, or we mince it, but minced garlic tends to burn faster, so we reserve that method for dishes that require a quick burst of flavor.
😀 you are correct!! We are not alone; with us, we have a great community of people like you who follow our adventures!! Thank you for watching, for commenting and for being part of our crew😃😃😃🤩🤩🤩
![MISTAKES Were MADE - SAILING Bora Bora to Fiji [PT. 2]](http://i.ytimg.com/vi/yokITp17faA/mqdefault.jpg)
![MISTAKES Were MADE - SAILING Bora Bora to Fiji [PT. 2]](/img/tr.png)
![Is this REALLY FIJI? SAILORS FIRST IMPRESSIONS [not in tour guides]](http://i.ytimg.com/vi/sEVOSH-S4HY/mqdefault.jpg)
Thanks so much for watching! If you’d like real time updates and bts content join the Harbors Unknown community on Patreon. www.patreon.com/harborsunknown?
Yoda! Yoda!! Yoda!!! Such a cool fur baby… You two consistently have the best content, it’s (“amazing, wow, unreal”) shocking the RUclips community is not ratcheting up your views every video! Keep going, a true fan! 🙋♀️🎈
Thanks so much! We appreciate your compliments!! ❤️
Thank you for all the stats. It makes your channel so much more interesting and educational.
Thank you for your encouraging comment! We really appreciate it. 😊😊😊🤩
Fabio looks 😊 super HAPPY 😄 Rockin Roll ❤️ you two 😊
He’s the happiest while sailing! 😊 Thanks for watching!!
@@HarborsUnknown Beautiful video thank you for sharing ❤️
We’re so glad you enjoyed it! Thanks for watching!!
Just began watching your channel and subscribed today. Thanks for taking me along for the adventure!!! Cheers!!
😀😍thank you so much!!!😀
Thanks guys, hopefully the rest of the trip is smoother sailing. Really hope Yoda girl starts feeling better. 👍🏻💕🐾🍖
Thank you so much!! Yoda is feeling better!! 😊😊❤️❤️
Cheers and applause!! Yall are such a capable and competent team. Fair winds.
Thank you for your kind comment 😊😊😊
Another great video!! Fair winds and following seas.
Thanks Mom! 😊
⛵⛵⛵⛵⛵🐕
😊😊😊🙏🙏🙏🤩
OH My, Kristin. Soooo bright-eyed and smiles in this episode. 🙌🏻 🙌🏻 Such a great ‘long passage’ treat for us channel subscribers. Bummer on the occasional in-wellness. 🤢 Bummer for little Yoda🤮 Loved the flying of wispy (sp?) and both cooking sensations‼️ We love lamb, yet going to attempt the sausage, bean, garlic and boc choy meal as it had Fabio’s approval. Just a ton of stuff in this episode…..including the speed 💕 woman……..OH my gosh 🎉🤪 See you next time. 🌊💨⛵️🏝️👙🌞✨
Thanks so much for all the compliments Joe! We’re glad you enjoyed the episode!! Let us know how the sausage, bean & 🥬 turns out. 🤤😊
Always surprised by watching you coping with very difficult conditions in the mid ocean
we always our fingers crossed
Great video again
We love you guys and Yoda ❤
Thank you my dearest friend!😊😊🤩
A gnarly episode, even got a little bit quezzy myself just viewing it. Even poor Yoda did not look like a happy camper. When I was in the USNavy I always got sick first day out at sea, but was good to go afterward. Then in port and sick again after putting back to sea that first day. Dramamine always helped, but made me very tired and sleepy and found it difficult to get any work done when taking it. You guys seem to have developed some serious sea legs. Great seeing you three again. Be well, sail safe. See ya next episode.
We weren’t sure the conditions came through on camera but sounds like it did! Yoda does not love passages but she’s a trooper and takes lots of naps. Seasickness is never fun but yes, usually goes away after you get used to the conditions. Thanks for watching!!
THANKS i like learning the sailing techniques you demonstrate on your passage. Enjoy watching your videos ..
Thank you for watching! We are happy you enjoy our videos!!😊😊
Bora Bora to Fiji! It’s a big passage of open seas ahead, and I’ve been looking forward to this one! Adjusting to the changing weather and swells looks a bit rough, though, I’m not sure I’ll have the stomach for that crossing! Anyway, you all look cozy, and Yoda will definitely help keep spirits up. Wishing you safe travels! 🌊⛵🐾
Thank you so much for watching and for your kind comment 😊😊
Thanks again for another great sailing show. Although you were a little sea sick, the sailing seemed fairly moderate for off trade wind sailing. Looking forward to seeing the rest of the passage. Cheers
Thank you for watching! 😊😊😊
Love you guys! That winged spinnaker is beautiful. Safe travels. ❤
Thank you!! ❤️
thanks for posting this video. Is it correct that this video is from June? You guys have been busy. I'm going to enjoy the videos as we catch up
It was filmed at the end of June but was released yesterday. Our videos are about 3-4 months behind real time. Thanks for watching!
what an amazing, exciting journey!
Thank you 😊😊
Another good watch 😊
Thank you!
Go Bears! Really enjoy your channel!
Thank you 😊
Enjoy your videos
Thank you Tammy!😊😊😊
Hi I really enjoy your videos. My wife is a classmate with Ray's wife so we keep up with you guys. I hope you can get caught up with the present in the future. 4 months behind with your timeline is a bit much. Safe passage and fair winds.
Thank you for watching!! 😊😊 and for your honest feedback 😊😊
Thanks for sharing your passage
We’re happy to! Thanks for watching!!
I think the writer in you, Kristin, helps a little to quiet the envy in me for the part of the Pacific you Two are cruising. Our own memories of time spent sailing through Polynesia help too. Thanks.
I can’t take the credit, Fabio is the wordsmith. He prefers me to read it though. We’re glad you’re able to relive beautiful memories of cruising Polynesia. It’s such an incredibly special place. ❤️
I did this trip in June for a yacht delivery Papeete to Brisbane. I did the 1900 mikes from Papeete to Vavau in 13 days. Motu One is pronounced oh-nay, of course. Your spinnaker has a huge hole in it, you should get it fixed
🤣🤣🤣 my goodness!! A hole!! That’s what’s wrong with it 🤣. Thank you for the info on moti one, for watching and for commenting 🤩🤩🙏🙏😊😊.
@@HarborsUnknown I can send you some tape.
@@HarborsUnknown Be sure not to miss the Lau group in Fiji. It may be my favourite part of the South Pacific. You can keep the Yasawas and Mamanucas. Also the diving in the Lau and the Somosomo straight is still very good.
🤣🤣🤣
We did go to the Lao and loved them. Both the islands and the people 😊😊
What canned beans you using are those italian cannelini beans, that dish looks good is it bok choy, italian sausage, garlic, and beans, and bean water, you serve it like a soup or you reduce the bean water so its more concentrated like brothy bean stew. My mom and dad are portuguese and she makes this soupe somewhat simmiler its pinto beans some are puree into the bean cooking liquid to add flavour to the water and grated carrots, turnip, collard greens and a good dolop of xtra virgin olive at the end before eating oh and sometimes some white wine chorizo in the begining to give water chorizo flavour
Thank you so much for your thoughtful comment and for sharing a bit about your mom’s recipe! That sounds incredible - I can almost taste the depth of flavor from the puréed beans and vegetables, not to mention the chorizo!
We typically prefer using dry cannellini beans for our recipes, but since we couldn’t find them in French Polynesia, we went with a generic canned brand. The dish is indeed a mix of cannellini beans, Italian sausage, garlic, and bok choy. We like it as a thick, brothy stew, so we reduce the bean liquid a bit for a richer consistency. Adding that drizzle of extra virgin olive oil right before serving is something I’ll definitely try - it must bring everything together beautifully.
Thanks again for your kind words and for inspiring us with a touch of Portuguese flair!
If your in any French islands look to see if you can find soissons beans their a native Northern French large white been their delicious, serve them up in a simple salad like finely chopped onion,beans good olive oil and a white wine vinegar or lemon juice and you could add a little Italian finely c opped parsley. Used to serve duck confit with honey white wine glaze as an appetizer in a French restraunt I worked at. The chef worked at Paul bocouse and the head chef to the Belgium royal family
@acaciomadeira5147 Wow!!! That sounds spectacular!! Thank you! We are currently on our way to New Zealand. Let’s see what they have there 😊
😀😀👍👍❤❤❤
😊😊❤️❤️🙏🙏😍
Downwind reefing. Check! Wonder if this will be your favorite reefing method.
😀 the jury is out on that one. The sail rubs pretty hard on the shrouds. 😀😀 need more practice 🤣
Freeze up some Ginger for those sea sick days :)
Are you guys following the Americas Cup? The first ever woman's racing has just started in Barcelona.
That’s a great tip! Thank you!! I’ve been seeing the social media posts but I didn’t realize it was the first one. We’ll definitely check it out. Thanks for watching!
@@HarborsUnknown Those girls are like pushing 40 knots......75k an hour....holly shit:)
@mattgordon9179 I just watched the latest race. It’s amazing!
Yoda Yo Yoda Bo Bo Boda Fo Fo Foda Mo Mo Moda Yo Da ! Fair Winds 😎
🤣🤣🤣 Yoda is the best!
You reinforced my tenet. No pets while cruising...Love dogs...other peoples. 😮😢
🤣🤣🤣 not easy 🤣🤣😊
Why did you not mince the garlic?
Thanks for asking! We use garlic differently depending on the dish. I typically like to leave it in its skin to prevent burning and allow it to slowly release its flavor. When you remove the skin after cooking, it practically melts. If you don’t feel like waiting, you can take it out once it has released enough flavor.
Other times, we put it in a mortar and make a paste, or we mince it, but minced garlic tends to burn faster, so we reserve that method for dishes that require a quick burst of flavor.
Alone. ??? Your not alone
😀 you are correct!! We are not alone; with us, we have a great community of people like you who follow our adventures!! Thank you for watching, for commenting and for being part of our crew😃😃😃🤩🤩🤩
I like the channel,but could do without the American drama.
Thank you for watching. 😊😊
Your feedback is truly appreciated .