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If you are only in Baltimore for one night, I would take the direct train to Penn Station, use Uber to go directly to the Marriott property on McHenry Row, eat breakfast/lunch at the Iron Rooster, dinner at LP Steamers, Uber to port. If you want to sightsee you are right next to Ft McHenry.

Hiroshima Day is celebrated every year to promote peace among nations and to create awareness about the devastating results of nuclear weapons. The day is observed every year as a reminder of the brutal killings of innocent civilians. The day plays a key role in making anti-war and anti-nuclear policies a priority in international relationships.

SUNDAY CHICKEN PARMIGIANA fresh buffalo mozzarella, tomato, basil roasted potato MONDAY OSSO BUCCO MILANESE saffron risotto TUESDAY BEEF SHORT RIB BRASATO BAROLO creamy polenta, roasted turnips WEDNESDAY *VEAL LIVER VENEZIANA mascarpone whipped potato THURSDAY *VEAL SALTIMBOCCA ALLA ROMANO garlic spinach FRIDAY CHICKEN CURRY - Cipriani style rice pilaf, apple, leek SATURDAY GRILLED JUMBO SHRIMP jumbo shrimp, olive oil, garlic, rice pilaf

Take advantage of the bounty of summer squash by creating a shaved squash salad. Summer squash is low in calories, they have little to no cholesterol, fat, and sodium. Zucchini and yellow squash boast vitamins A and C, potassium, plus fiber. Like most produce, you'll want to avoid peeling the skin because that’s where most of the nutrients are stored. A simple salad served over ricotta. https://www.tastingtable.com/686305/summer-squash-ricotta-salad-recipe-vegetarian/ A refreshing combination of shaved zucchini ribbons, corn, feta, walnuts and fresh herbs is tossed in a lemony vinaigrette. https://lepetiteats.com/marinated-zucchini-salad/ Marinated overnight in vinegar and sugar, this recipe reminds me of a pickle. It can also be made with cucumbers (I slice them). I make it frequently in the summer https://www.myrecipes.com/recipe/marinated-zucchini-yellow-squash-salad

Chicken parmigiana encompasses everything we love about Italian food in one bite. It’s on the menu at every “red sauce” eatery across the country. It’s found its way tucked into a hero or plated with a side of spaghetti. It’s been pounded with a mallet, coated with breadcrumbs, covered in sauce, and topped with cheese in home kitchens and gourmet restaurants for longer than any of us can remember. In the Old World, that’s Italy prior to the large-scale emigration of Italians to America—proteins like chicken were not widely available. As such, parmigiana was made with breaded, fried slices of eggplant in place of chicken for a dish called melanzane alla Parmigiana. When Italians arrived in America, chicken replaced eggplant as the centerpiece in the dish. They found the expensive proteins of their homeland were far more affordable and accessible in the meat markets of the new world. Such proteins included pork, beef, and veal, which all became wildly popular ingredients in many “new” favorites, including another Italian American creation, the meatball. These newly minted Italian American home cooks not only devised unique dishes based on what was available, but also adapted existing recipes to the new world’s meat-centric menu—altering many classics into newfound creations, including chicken parmigiana. Chicken parmigiana eventually spread to restaurants and published cookbooks of the 1950s. Variations aside, chicken parmigiana as you know it always contains the same basic ingredients: chicken breast, often butterflied, breadcrumbs, Italian seasonings, tomato sauce, and mozzarella cheese. These ingredients can see minor changes depending on the cook’s preference, but for the most part, when you order “chicken parm” in a restaurant or your mom says it’s what’s for dinner, you know what you’re getting. This recipe for sheet pan chicken parmesan is no mess, no fuss, and no frying. I love the addition of cherry tomatoes to the sheet pan instead of the traditional tomato sauce. I think using Panko instead of breadcrumbs leads to crispier chicken. https://damndelicious.net/2022/05/20/sheet-pan-chicken-parmesan/ This recipe adds potatoes to the sheet pan. Once the chicken is cooked, marinara sauce and mozzarella cheese is placed on top the chicken and then the pan is put under the broiler. https://www.thecountrycook.net/sheet-pan-chicken-parmesan-recipe/ This recipe is not for a sheet pan; it is made in an air fryer. Many of my friends use their air fryers almost daily. It contains a recipe for homemade sauce. https://www.foodandwine.com/recipes/air-fryer-chicken-parmesan

Did you have a guaranteed cabin?

Have you downloaded the Navigator app. You can view restaurants and menus from there.

That link works! Thank you very much.

I was on the Zuiderdam for two weeks in February of this year. At that time there was no Tamarind restaurant. I can’t imagine it being added in the past 6 months but perhaps someone who has sailed on her more recently will chime in.

I cannot find a way to watch tonight’s episode of the Mighty Cruise ship for free but I was able to watch last season for free on my computer.

There is no Tamirand on the Zuiderdam. Rudis may be featured one night as a pop up in the Pinnacle Grill. I do not think you can book Rudis as a part of your HIA package.

As a MD teacher, I feel school starts on Labor Day and ends on Memorial Day, regardless of what the official school calendar says. This year, Baltimore county opens 8/29 (the week before Labor Day) and ends 6/21. There is a week break near the Christmas and Easter holiday. Students are required to be in school 180 days. If school starts in August, when do students get out?

All Carbonara is quick to make. It became popular during the 20th century. The origins of the dish are up for debate. Some say in 1944 an American soldier added pasta to his ration K, composed of powdered eggs, bacon and liquid cream. Carbonara was born like this, almost by accident. Another version says, carbonai (coal miners or charcoal burner), invented Carbonara. They prepared this dish from ingredients easy to find and store. According to this theory, black pepper of the Carbonara would resemble the same soot-stained charcoal burners. I believe this story has some credence. Renato Gualandi a young chef of Bolognese origin was hired on September 22nd, 1944 to prepare a lunch for the official meeting between the English Eighth Army Division and the American Fifth Army Division in the newly liberated Riccione. “The Americans had fantastic bacon, delicious heavy cream, cheese and powdered egg yolks. I put it all together and served this pasta to the generals and officers for dinner. At the last moment I decided to put some black pepper that gave off an excellent taste. I cooked the egg quite "runny” and they were conquered by the pasta". The key to a creamy carbonara is to prevent the eggs from scrambling. The crucial moment in making carbonara is at the very end. This is when you really need to pay attention, because you’re adding raw eggs to hot pasta in a hot pan, and you don’t want to scramble the eggs. Your final sauce should have the consistency of a thin custard that coats the spaghetti. · Take the pan off the heat. · Make sure the bottom of the pan is a little wet before you pour in the eggs. Adding a couple of teaspoonfuls of pasta water will do the trick. If the pan is too dry, the eggs will immediately set if they touch its hot surface. · Toss the pasta constantly when you add the eggs. Keep tossing the pasta until the eggs begin to thicken and turn to a thin, smooth custard. Stirring helps reduce contact with the hot pan and aerates the eggs, keeping them from curdling, while the heat of the pan and of the pasta cooks the eggs through. In Italy, classic carbonara is made with guanciale, cured, air-dried pork that’s similar to pancetta. But pancetta comes from the belly of the pig, while guanciale is made from the jowl and has a stronger pork flavor and a more delicate texture. Pancetta is a perfectly good substitute in this recipe, I often use bacon. Here is a recipe with “quick” recipe in the title. In addition to the bacon, ham is added. It also contains black olives. Leave them out of you don’t like them. https://www.tasteofhome.com/recipes/quick-carbonara/ This is a simple recipe. Remember to only use freshly grated parmesan. https://www.spendwithpennies.com/spaghetti-carbonara/ For my vegetarian friends, I love this recipe! The substitution of sundried tomatoes adds a wonderful flavor. I frequently make it with mushrooms instead of the pork too. https://www.foodnetwork.com/recipes/meatless-carbonara-12124918

Thank you for taking us along! I’m looking for a cruise that may give me the opportunity to see the Northern Lights.Let us know of you see them.

Here is the bar menu. Drinks $11 and under are covered by the beverage plan. https://rogerjett-photography.com/wp-content/uploads/2021/10/Bar-Menu-2021.pdf

The peanut sauce is great with chicken and over pasta too!

Could you tell us a bit more about this. Are there tours? Can you only see it during certain months? I did not know you could see bioluminescence in FL. I was lucky enough to experience it once in Puerto Rico and would like to do it again.

Tofu is made from soybean curds. It is naturally gluten-free and low in calories. It contains no cholesterol and is an excellent source of protein, iron and calcium. I know many Daily readers do not eat tofu. That is probably because you haven’t had it prepared properly. Here are a few things you need to know about tofu. Pressing tofu: The most common way to buy it is packed in water. You usually need to press the tofu to drain most of the water, especially for stir fries or baked tofu. To press it very quickly, remove the tofu from the water pack and cut into cubes. Place the cubed tofu on a flat surface like a cutting board, lined with paper towels (or a clean tea towel.) Cover with more paper towels, a baking sheet, and then place something heavy on top like a cast iron skillet. This way, you only need to let it press for about 15 minutes while you make the marinade. Cooking tofu in a skillet: After the tofu has marinated, warm a few tablespoons of canola oil in a pan, cast iron preferred. Remove the tofu from the marinade, but do NOT discard the extra sauce. Place the tofu in the pan and fry until golden brown on all sides. Prevent tofu from sticking to the pan: The key to keep tofu from sticking to the bottom of a pan is this: when you first add the tofu cubes to the hot pan with oil coating the bottom, let them cook, without trying to move them AT ALL, for 3-4 minutes. (This is a general cooking rule; it works with meat too.) They should get browned and crispy on the bottom by then, and will be much easier to flip. Repeat once you flip them. Do this instead of trying to move them around too much. Use a quality spatula to move them around in the pan, and be gentle. Baked tofu: If you prefer to make this tofu oil free, it can be easier to bake them. It works well, they just won’t be as crispy as if you fried them. To bake, place the marinated tofu cubes on a silicone mat or a parchment paper lined baking sheet. Bake at 350 degrees F for 20 minutes, flip and bake 20 minutes more. To add extra flavor, quickly sauté the baked tofu in a pan with the extra marinade. I always marinade my tofu. Here are six different marinades: Cilantro Lime, BBQ, Teriyaki, Balsamic, Fajita, Peanut Sauce https://foodwithfeeling.com/marinated-tofu-recipe/ I could only find one recipe for the meal suggestion of the day, Marinated Tofu with Peanuts and Charred Bean Sprouts https://www.punchfork.com/recipe/Marinated-Tofu-with-Peanuts-and-Charred-Bean-Sprouts-Epicurious For good measure, here’s one of my favorite recipes, Peanut Tofu with Coconut Rice. Quick to make and the peanut sauce is extraordinary. https://www.noracooks.com/peanut-buddha-bowl/

The menu looks extraordinary but I don’t eat red meat. Are you able to make any substitutions?

@lazey1 Did you receive my email about how to post your photos?

Oosterdam - 05-Nov-22 - 14 day Spanish Farewell Please add us. It is our first transatlantic too. Thanks for keeping the Bon Voyage list.

Lohikeitto is a creamy salmon soup is a common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes, carrots and leeks. The soup is served hot, with some dill. I do believe that a good stock is the key to a delicious soup. Making your own fish stock at home is highly recommended, but you can use any store-bought kind if that seems like way too much effort. You could purchase clam broth; fish stock cubes work as well. I would probably use vegetable broth. As many stocks and broths vary in terms of seasoning, be sure to taste as you go and adjust the salt and pepper amounts as needed. I know we have some fisher people who read the Daily. I’m sure you could substitute another type of fish. Any fillets of firm-fleshed white fish like halibut or cod which are mild, meaty, and forgiving, can be cooked in much the same way as salmon. Although some might not want to eat soup on a hot summer day, my mother always said that drinking (or eating) something hot during the heat of the summer can help cool your body. Pair this soup with a crusty bread and some white wine, and dinner is ready to go. This recipe includes instructions about how to make your own stock. Also, allspice is a part of most of the recipes. https://www.curiouscuisiniere.com/lohikeitto-finnish-salmon-soup/ Here is a recipe using heavy cream. I would probably substitute half and half or even milk. Remember the dill is a garnish. Leave it out if you don’t care for it. https://cookingtheglobe.com/finnish-salmon-soup-lohikeitto/ Apparently, there are many residents of Finnish American households in Minnesota, Wisconsin, Michigan and Western Ontario. They make a soup called Mojakka, which could mean “leftovers”. Here is an article from The Lake Superior Magazine which contains recipes for a fish soup and for beef soup is at the bottom of the article. Below is a picture of a Lake Superior Northern Pike which is the fish suggested in the recipe. https://www.lakesuperior.com/lifestyle/food/301recipebox/

I love all of Ruth Reichl's books. I liked Garlic and Sapphires about her life as a food critic and Tender at the Bone about "growing up at the table". Anyone who enjoys food would enjoy her books.

The list I received in advance for today said, “one skillet roasted butternut squash with spiced c”. Spiced what? I found three possible recipes. First, some tips about how to peel a butternut squash. Microwave the butternut squash for 1 minute (this makes peeling a bit easier). Cut bottom and top end from squash. Hold onto one end of the squash peel squash with one hand, then use a sharp vegetable peeler in the other hand to peel entire squash. Slice squash from top to bottom through the center. Using a spoon scoop seeds and stringy fibrous flesh from center of squash. Discard or reserve seeds for another use. Cut squash into chunks, about 1-inch each. This recipe uses chickpeas and curry. The author suggests that you stop struggling to peel and slice super firm squash, instead just roast it whole, tear up the flesh, then sear it off in a skillet. I would add that you should peel it before tearing up the flesh. https://mealplannerpro.com/member-recipes/One-Skillet-Roasted-Butternut-Squash-with-Spiced-Chickpeas-1049451 This is the salad version with a rosemary vinaigrette, squash, peppers, white beans, baby greens and crisp prosciutto. (Are white beans ok @kazu?) https://www.fostersmarket.com/roasted-butternut-squash-with-white-beans-and-crispy-proscuitto This recipe is more of a stew served over couscous. It is adapted from a North African recipe that traditionally uses pumpkin. https://www.foodandwine.com/recipes/butternut-squash-couscous This recipe uses one sheet pan, not one skillet. I frequently roast my squash this way. https://reciperunner.com/sweet-spicy-roasted-butternut-squash/

Thank you, I was only looking at the Fall cruises. I am hoping to take a cruise with the possibility of seeing the Northern lights. I’ll keep looking.