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Join us in the lobby at 6:30. We're going in search of onion soup and crepes.

Safe travels, Sharon. Can't wait to see you in the lobby of the Chateau Frontenac.

I love spaghetti squash! I do this quite often when I want spaghetti.

Good morning, everyone! It is a chilly start to the day here in northeast Ohio, but it is supposed to warm to the mid 60's. Chilly is ok for doing my laps as I prefer cooler weather for walking. Today is a day for all of us. We might not think so, but we all participate here on the Daily and that makes us techies. I bet we all do more than we think in that area. No boyfriend here, but I will salute children's health. As Roy said, childhood health is critically important to adult health. I would love the spaghetti and meatball skillet supper, but I'll pass due to the carb content. I'd have to have such a small serving to stay within my limits on carbs that it isn't worth the effort to make it. But, I'm sure many of you would really enjoy this meal. It is a great idea for a cool weather day. Add in a crisp tossed salad and some garlic bread and you have a home run. Our first recipe comes from Taste of Home: https://www.tasteofhome.com/recipes/spaghetti-meatball-skillet-supper/ Or you can try this version: https://www.thespruceeats.com/skillet-spaghetti-481948 Ree Drummond's version is a little more involved, but I'm sure the flavor is worth it! https://www.foodnetwork.com/recipes/ree-drummond/skillet-spaghetti-and-meatballs-8348901 Want to be a little bit different? Make it a pie: https://www.rosinarecipes.com/recipes/meatball/spaghetti-meatball-pie/ Wishing all of you a wonderful day.

Good morning, everyone. Three great days to celebrate today. We had an old white 1963 Plymouth Belvedere station wagon that we referred to as The Old White Ghost. When I learned to drive, that is the car I was allowed to drive. My dad bought a used Pontiac Bonneville that we called Bonny. I liked that one because it was a sedan. Nothing much is on the agenda today besides walking and packing, both for the move and the cruise. At the rate I am going, I will have most of the house packed up before I leave on the cruise. That will help for when I get back. We have had today's meal before. The pictures all looked familiar and I checked my picture file and they were all there. First, a little background. Temaki sushi, also known as hand rolled sushi, is a popular casual Japanese food. The conelike form of temaki incorporates rice, specially prepared seaweed called nori, and a variety of fillings known as neta. In Japanese culinary tradition, the word sushi actually refers to the specially prepared rice which forms the base of all sushi dishes, ranging from nigiri sushi to plain bowls of rice with scattered toppings. In Japanese, the term maki refers to any type of sushi roll incorporating nori, while te means hand. While most maki sushi is rolled by hand to some extent, temaki is considered to be much more of a hands-on food, as it is prepared and eaten with the hands rather than using tools such as chopsticks and sushi mats. Temaki starts with a sheet of nori, which is usually cut in half to make it more manageable. The cook scoops a small amount of sushi rice onto the nori and follows with neta of choice before rolling it tightly up into a cone which can be held easily in the hand and dipped into sauces. Traditionally, temaki is eaten by hand, because it would be ungainly with chopsticks, and quickly, because the nori will start to soften and turn rubbery from the ingredients if allowed to sit too long. Temaki can be filled with any sort of neta imaginable: fresh fish, tempura vegetables, fresh vegetables, grilled tofu or fish, or even fried eggs. Because of the casual hand held nature of the food, many families simply arrange a tray of neta, sushi rice, and nori, allowing family members and guests to make temaki rolls to taste. In addition to the filling, a variety of dipping sauces and condiments such as soy sauce, ponzu sauce, pickled ginger, and wasabi are set out. https://www.foodrepublic.com/2015/10/13/what-is-temaki-and-is-it-the-next-big-trend/ I would probably like this with the cooked fish or even the scrambled eggs. I'd use very little rice because of the effects on blood sugar. https://www.justonecookbook.com/temaki-sushi-hand-roll/ Temaki is really one of those make it your own dishes. One last idea: https://www.tasteatlas.com/temaki/recipe Wishing you all a wonderful day. Special thoughts for those who are recovering from Ian and Fiona.

@kplady Congratulations!

Thank you so much for letting us know you are ok. That is the most important thing. I hope you get power back soon. @cunnorl Happy Birthday to your DH. I've been in the lost earring club many times. Sometimes they are found and sometimes they are not.

Rabbit, rabbit, white rabbit! Good morning, everyone. We have a chilly start to a cool day here in northeast Ohio. For me it is more of the same - doing my laps, packing boxes, and listening on a Zoom meeting. It is nice to just have to be a participant and not lead them. I can fully embrace the celebrations today. Love my coffee, I'm old, and I try to be frugal. I haven't been to successful on that part lately. I took the bait yesterday and upgraded from an inside stateroom to a balcony cabin through a paid upsell. I think I'll enjoy it. I passed up on the first round of upsells but this one came in quite a bit lower. Today's meal showcases cumin. I love cumin in recipes. I make a fish dish that uses pico de gallo, cumin, basil, and oregano, I sprinkle a dash of olive oil on it and then put it in the oven till its done. The cumin gives it a really nice flavor. Cumin is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is thought to have uses in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent. Cumin seed is used as a spice for its distinctive flavor and aroma. Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style) and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat, and is used to flavor numerous commercial food products. In South Asian cooking it is often combined with coriander seeds in a powdered mixture called dhana jeera. Cumin can be used ground or as whole seeds. It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili. It is also used as an ingredient in some pickles and pastries. For cumin steak you will usually find the cumin in a rub that is used to flavor the steak before cooking. This first recipe comes from the Food Network and does just that along with a cucumber salad. https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-cumin-rubbed-steak-with-cucumber-salad-5580115 A rub or marinade can be used on different cuts of meat as in this one for flank steak. https://www.certifiedangusbeef.com/recipes/Cumin-and-Coriander-Rubbed-Flank-Steak This one gives us a cumin chili combination for flank steak (or any other kind of steak). https://www.tasteofhome.com/recipes/cumin-chili-spiced-flank-steak/ You can always use your cumin steak in a salad. Here's one for cumin steak and roasted root vegetable salad. https://www.beefitswhatsfordinner.com/recipes/recipe/1858/cumin-rubbed-steak-and-roasted-root-vegetable-salad Maybe this steak can be a last chance at the barbecue as the seasons change on us. Wishing everyone a wonderful day. Thankful we have heard from most of our Florida Dailyites. Hoping we hear from @jimgev soon.

Thank you so much for checking in. Now we can breathe a sigh of relief knowing you are safe. The cruise sounds like a wonderful idea. Enjoy it and don't worry about things like electricity. It will come on again.

Hi all, Dixie @summer slope reports that she has no internet and will post the Drink of the Day as soon as it is restored. I think we can all safely substitute wine.

Thank you for the Bon Voyage. @StLouisCruisers Will try to check in now and then from the cruise. This is going to be so much fun! It doesn't matter to me if ports have to be substituted. I'll be onboard a BHB with my Daily family so all will be well. Nothing to complain about given the plight of so many others right now.

Good morning, everyone. My niece's home was spared from damage in Sarasota. Power is out and will probably remain out until Monday so she and Joe will stay in Tennessee with Joe's aunt and uncle until then. I do worry about the Dailyites we haven't heard from yet. I hope they can check in sometime today. Today will be spent packing boxes and suitcases. The suitcase is for my cruise. I leave a week from today for a wonderful stay at the Chateau Frontenac. Then two glorious weeks on the ms. Nieuw Statendam. Today's meal is one I would like. Ikan Bakar is grilled fish. I love grilled almost anything. Ikan bakar is an Indonesian and Malaysian dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay. Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire. Our first recipe is from Bali and is slightly different from what you'll find in other regions of Indonesia. https://www.bearnakedfood.com/2015/09/04/balinese-ikan-bakar/ This next one is from Kuala Lumpur and is a street food there. It uses banana leaves to wrap the fish before grilling so it doesn't stick to the grill. The recipe also calls for belacan which is shrimp paste. It can probably be found in an Asian market or on Amazon. https://www.thespruceeats.com/ikan-bakar-charcoal-grilled-fish-recipe-3030209 This next one has a slightly different spice mixture. https://rasamalaysia.com/spicy-grilled-fish/ This last recipe calls for the fish to be wok fried, but you can easily do it on the grill. https://asianfoodnetwork.com/en/recipes/cuisine/malaysian/nonya-style-ikan-bakar.html Oh, that looks good! Enjoy, everyone! I'm off to do my laps and then pack boxes. I also have to call and inquire about the pods. Prayers for all in Ian's path and hopes that we hear from our missing Dailyites today.

Ok, so this is kind of like a furnace cleaning. I'm not sure what they do there, but Dan my handyman, keeps it running. There is so much to learn. Who'd a thunk I'd learn about boilers and rubber roofs on Cruise Critic? I don't have radiators. The air is heated and then forced through the ductwork. So, I have registers. I don't vary the temps now with the thermostat. I shut the registers upstairs in the winter time and open them in the summer. The downstairs registers get shut in the summer. I kind of have both systems. I have a boiler to heat the air and then forced air to move it around the house. I have and I need to check into them. I could get the pods and hire the loaders and then have them delivered and hire new unloaders. Makes sense. The one place I talked to today said they would do that for the four days difference. Price has gone up though to $150 per night. I don't know if we have one or not in the new place. I don't in this place. I do want a ring doorbell.

I don't know where mine is either. I might find it while I'm packing up to move. Then again, I might not.

If it weren't for a truck full of stuff, I would take off for a week and travel. Alas, it isn't to happen. The best thing is that Sue and I will have the holidays in our new home. I can't wait. What does the plumber do to service it? I'm glad you mentioned that because I don't know how to care for a boiler. Ours will be gas powered as well.

I've been calling moving companies and wow! Moving is expensive. The problem will be that I have to be out of this house by November 4th and can't get into the new one until November 7th. Those three days are expensive! Inspection is set for next Wednesday at 12/30 pm. My brother in law will be there on my behalf to supervise. He already checked out the electrical panel and some of the mechanical stuff. He is concerned about the roof and the heating, mostly because they are unusual. The roof is rubber, probably because the slope is not great enough for shingles. From what I have read a rubber roof is just as worthy as shingles are. They just aren't common. The heating is a boiler. Again, not common, but efficient and not as many moving parts to break down. My concern is the skylights. The Ohio house is clear to close. Everything is resolved with the inspection and the appraisal. Let's roll! I'm really hoping we hear from @MISTER 67 and @jimgev soon.

That is the exact same experience I had on Nieuw Amsterdam in September 2021. I received a copper medallion and was invited to the reception. It was a small affair.

Thank you, God, is right. I'm thankful you are ok. A tree can be replaced if necessary. You can't. Thank you for the comments about our new home and also for the warning about critters and the low windows. We'll be sure to watch out for that! Enjoy your trip! Thank you! Inspection is set for next Wednesday. After that, we are free to close. @HAL Sailer What wonderful news about your family home!

Good morning, everyone. I'm going out to make arrangements for a truck for my move today. One step closer! Other than that, just a trip to the grocery store and doing my laps around the block. Carnitas are Mexico’s version of pulled pork. Pork carnitas are traditionally made using the heavily marbled, rich Boston butt or picnic ham cuts of pork. The 6–16 lb (3–7 kg) sections are usually cut down to a workable (6–10 lb) size and seasoned heavily before slow braising or deep frying. Carnitas can also be made of chicken, using breasts or thighs, and cooking in a similar manner. The traditional way to cook carnitas is in a copper pot (or any thick-bottomed pot that disperses the heat evenly), in a process similar to confit. Lard is used to cover the dish in proportion to the amount of meat being cooked. Once the lard has melted, pork and flavorings are added (usually salt, chili, cumin, oregano or Mexican oregano, marjoram, thyme, bay leaf, and crushed garlic cloves). Traditional carnitas are then made by a process of simmering the meat in the lard until tender over a very low heat. Once appropriate tenderness is achieved, the heat is turned up and the outside of the pork begins to crisp. At this stage, the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver. The meat can then be used as an ingredient in tamales, tacos, tortas, and burritos. We won't be cooking our pork in lard. Instead we'll be using orange juice. https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/ This next one uses beer. The beer and orange juice help tenderize the meat so it can be easily pulled apart. https://www.gimmesomeoven.com/crispy-slow-cooker-carnitas/ And this one uses some lime juice along with the orange juice. https://kristineskitchenblog.com/carnitas/ Wishing everyone a good day and hope we hear from all of our Florida Dailyites who were in the path of Ian.

Thanks, Sharon! We'll have plenty of opportunity to celebrate when we are on our BHB. I'd be interested in the fish marinade recipe. Thank you for letting us know. Hopefully @MISTER 67 will check in this morning.

Thank you! It definitely is a unique house. Not many like it. I love it!!

Oh, Melisa, that is so sad. Thank you, Maxine. You are right, it is about the people, not the property.

It would be nice if his agent did sit him down and let him know what the score is. But, my agent thinks his agent was aiding and abetting him. Maybe too inexperienced to know when to tell a client the cold, hard facts. I listened to everything my agent told me and did everything he asked. And my home played out exactly as he said it would. I knew he had a lot more experience than I did and I valued his advice. Too many sellers are trying to take advantage of the market right now. It is still good for a seller, but it is evening out. There are a lot of homes on the market right now that have inflated prices. Both of our choices were like that and that is why they were on the market, or back on the market, for so long. Sue and I are two of the few buyers who bought significantly below asking. Thanks for checking in with us. We are worrying even with the check ins. I am so thankful my niece is in Tennessee.