navybankerteacher

The Marriott Brooklyn Bridge is not close to the Brooklyn Cruise Terminal, being a bit over two miles away — while there are a number of hotels in lower Manhattan, up to a quarter mile from Pier 11 where you can get the ferry to right next to the cruise terminal.

Are you suggesting booking a flight scheduled to arrive EWR at 2 pm to join a cruise sailing from Brooklyn that day?????????????????

There is no such thing anywhere near the Brooklyn cruise terminal.

The odds are it will be Brooklyn - and I would suggest you stay at a lower Manhattan hotel, just across the river from Brooklyn via easy ferry right to the terminal. Safe neighborhood, inexpensive hotels for Manhattan, lots of great restaurants, some interesting sites, and an easy taxi ride to Manhattan Cruise Terminal just in case.

If flying, the largest size acceptable as carry-on by the line I am flying; holding a change of underwear and as much change of clothes as will fit after all meds, valuables and documents- essentially those items I really do not want to risk losing or having delayed.

The old adage in consumer pricing applies to cruises as to virtually everything else: “You may - or may not - always get what you pay for, but you surely will never get more than you pay for”. As long as price, not product, is the governing factor, the cruise lines will continue to hold down prices by trimming the quality of the product—- such trimming is effected by reducing service, quality of food served, itineraries (including ports), and even space per passenger. The continuing willingness of mass market cruisers to accept such trimming guarantees the continued degradation of the experience. Perhaps the ultimate seagoing bargain is that offered by the Staten Island ferry: it costs nothing. Of course, it does not really go anywhere, or offer good food or entertainment - but it does give you a ride over water on a metal vessel.

That’s a very limited set of options - short cruise, just about a two week window. There is little likelihood of significant price change on an inexpensive itinerary like that, so I would recommend you just decide on the cabin you like/can afford and book it now.

Hotel Ste. Anne, in old city, on Rue Ste. Anne, reasonable price, near everything, good restaurant on premises, great flavor of the old city.

Yes — good catch.

Consider the Hyatt Regency right at the airport; easy to get to upon arrival at Logan, close to cruise terminal, good restaurant on premises, reasonable price for a Boston hotel. p.s. Our Oceania Insignia sailing NY to Bermuda in September 2024 wound up going to Nassau due to hurricane - the worst downgrading of cruise port imaginable.

It makes no difference if it’s the same day or a day or two early - it is easier and cheaper to get from JFK or LGA to any place near Red Hook than it is from EWR. I agree with staying in lower Manhattan the night before sailing - but a short walk to the pier for the ferry across to right next to the Brooklyn Cruise Terminal would be cheaper, probably quicker and more certainly more interesting than a Uber.

It’s easier and cheaper to get to Red Hook from JFK than from EWR.

Just one more small way in which HAL is downgrading.

Because there are no cruises sailing from Boston between very early in November until early May (just about six months), there is very little incentive to spend much on improving the facility - so it can sit idle for half the year,

1. Agreed - a good rain jacket is far more effective (even just plain workable) than an umbrella. 2. The Irish Sea and the Western Approaches, especially on a small ship/large boat, can be challenging.

Of course, the fact that Volendam will only board about 1,200 passengers vs. the several thousand most larger ships carry will limit the chaos.

Yes you can overnight in Florence - where there is more than enough to use up all your time. If you are going by car, you might think about planning your route one way to see a place such as Lucca, for example, but if you are going by train the changes would eat up too much of your valuable time. No one can “do” Florence in a few hours.

Let us know how it turns out. One tip: sometimes after thawing frozen swordfish there is a little oily liquid on the surface — just wipe it clean with a wet paper towel before adding salt, pepper, paprika and olive oil.

The Atlantic keeps much of its summer warmth until well into November (that’s why the hurricane season lasts so long). The second half, while approaching the Azores and Barcelona will almost certainly be warmer than the first.

I suppose such spa expeditions while on a cruise will help someone who is easily bored pass the time, but from everything I’ve heard it is a very expensive way of getting second rate treatment. Reminiscent, I suppose, of the barbers which used to provide trims for men travelling the Twentieth Century Limited from New York to Chicago.

The advent of the jet made the ocean liner (the way for passengers to cross oceans) essentially obsolete. Why spend four or so days on a ship from the US to the UK when a plane can do it in seven or so hours? There are those who have asked why QM2 spends a week doing what she could in five or so days: the fact is that there is no real market for fast surface crossings. If someone is in a hurry they fly; if they want a sea voyage, they want time at sea - so a week makes sense - rather than trying the much more expensive (in fuel costs) top speed compromise.

I’ve sailed QM2 out of Brooklyn three times — twice it took about a half hour after arriving at terminal (around noon) to board, the other time we got there just after 2:30 and essentially just walked on. Perhaps Princess ships sailing from there are much larger or otherwise just take longer.

You should try grilling frozen swordfish - while nothing beats fresh-off-the-boat local, frozen can be really good.

Agreed - the Caribbean is hot year round - perhaps up to five degrees warmer in August than in January - but overall very little different from what you will experience in August anywhere on the east coast of the US from New York down to Florida.

Flavor is hard to describe - certainly not at all “fishy” - slightly buttery, not too unlike beef tenderloin (with somewhat similar texture), but distinctly its own. I cook it on a gas grill - also good over charcoal, very hot - it can be broiled in an oven as well. A steak - an inch, or slightly more, thick (much thinner - gets dried out) - prepare with freshly ground black pepper , very light salt, sprinkled with ground paprika, then olive oil on both sides. You need a mesh or flat surface rather than just bars - six minutes on a side if an inch or so thick, slightly more or less depending upon thickness. Serve with a wedge of lemon — I like to puncture with my fork the thin crust which covers it and let the lemon juice penetrate. Sadly, previously frozen (pretty much all that is available when far from either coast) lacks texture and flavor - it simply does not survive freezing very well.