For the Salted Caramel Apple Crumble recipe, slice the apples, toss them in a little lemon juice, make some homemade salted caramel to toss with said apples and then made the crumble topping {the best part!} in a Stand Mixer to sprinkle over the top. Literally, you just dump all your ingredients into the bowl, stir for 30 seconds and you’re done.45 mins to make, serves 6
Ingredients:
for the caramel sauce-
1 cup sugar
1/4 cup water
1 teaspoon sea salt
3/4 cup heavy cream
3 tablespoons butter
1 teaspoon vanilla
for the crumble-
1 cup all purpose flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
6 tablespoons softened butter
1/2 teaspoon salt
for the apples-
4 granny smith apples, peeled, cored and sliced
2 tablespoons lemon juice
2 tablespoons butter
1/4 teaspoon salt
Directions:
For the caramel sauce- heat sugar and water in a small saucepan over medium heat to melt sugar. Continue cooking and swirling sugar until it turns amber in color. Whisk in sea salt and heavy cream. Mixture will bubble up violently briefly. Continue whisking until sauce is smooth in consistency. Stir in butter and vanilla. Set aside.
For the crumble- combine all ingredients together using a stand mixer. Mixture will be crumbly, but stay together when squeezed. Set aside.
Prepare apples and toss in lemon juice. Cook apples in a large cast iron skillet over medium low heat in butter to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.
Pour 3/4 of prepared caramel sauce into the apples and stir gently. Top with the crumble topping. Bake at 350 for 20 minutes and serve with remaining caramel sauce.
Thanks to http://www.laurenslatest.com/ for this recipe and the accompanying photo.
On a sunny and windless day we led Alicia and another sailboat into New York Harbour. There were lots of cargo ships and navy destroyers coming in, but they had their own deep-water channel so our trip was an easy one. Once inside the harbour it was unusually quiet. Even the Staten Island ferries were absent. We were able to get up close to the Statue of Liberty and we took some great pictures. Alicia was headed up the East River on the first leg of their trip back to Sweden, so we said goodbye to them and we headed into the Hudson River. There the traffic got crazy. We found the ferries, taxi boats, tow barges, pleasure craft of every description and for good measure a fleet of very small sailboats from a local sailing school. 
The launch of the new Monte Carlo 52 will be one of the highlights of the Cannes Yachting Festival 2019. This 50-foot high-end motor yacht is eagerly awaited and will introduce the Monte Carlo “Smart Luxury” generation. The stylish flybridge powerboat has inherited all the superb signature features of a successful range: modern design, elegant lines, distinctive character, incredibly well-used spaces and a careful focus on details, not to mention the iconic large porthole, distinguishing the 15 m (50’) to 18 m (60’) class of yachts made in Vendée. The Monte Carlo 52 has greatly improved all these features.
Our Canadian Yachting test team, John Armstong and Andy Adams, were at a Jeanneau media event called “Throttle Down” in St. Petersburg, Florida. The media event was held to highlight the Jeanneau Power Boat Line with the emphasis on their outboard models. 
By Mark Stevens
Edited by the Quebec Marine Association under the direction of L'Escale Nautique (producer of the magazine L'Escale Nautique and the Nautiguide Croisière), the Nautiguide is the most complete tool dedicated to navigating in Quebec, as well as Champlain lake. It costs $14.95 although QMA members get it free.
Blue Guard has announced the general availability of the BG-One, a solid-state bilge pump switch, oil and fuel detector. Having no moving parts or mechanical float switches, BG-One will automatically turn off the bilge pump when oil or fuel is detected, preventing potentially costly oil or fuel discharge. 
