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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.

When does this cruise depart? I’m only see the 7 day cruises and then a 14 day cruise that seems to combine both.

I sent you an email. Tina

There are a wide variety of toppings (not sure about sprinkles, probably) and giant waffle cones too.

Conchas are a popular type of pan dulce (or Mexican sweet bread) that's commonly sold in panaderias (or bakeries) across the U.S. and Mexico. The word 'concha' translates to 'shell' in English, which describes their fun seashell-like appearance. This Mexican breakfast item is made of a fluffy, butter brioche-like dough topped with a streusel topping that is scored. I am not a baker; these look delicious but beyond my ability. I could not find an “easy” recipe. Next time I am near a Mexican bakery, I plan to pick some up. A concha-shaped cutter is pressed into the top to create the “seashell” pattern. If you don’t have a cutter, you can use a knife to score it. The slats won’t be perfect but once the concha/pan dulce is baked up, you won’t be able to notice. https://www.acozykitchen.com/conchas-pan-dulce Conchas are often flavored with chocolate or vanilla. https://www.mexicoinmykitchen.com/concha-recipe/ Here are some colorful cupcakes in the style of conchas. https://www.mashed.com/626059/colorful-pan-dulce-conchas-cupcakes-recipe/

You will pay for anything you take out of the mini bar. It is not included in the beverage packages. I bring my 21 oz. Hydro Flask and have it refilled in the Lido. So much better for the environment!

What are you using to post? Smartphone? What kind? Computer? What kind? We can teach you how to post your pictures.

He can't really eat 24/7 although room service is available 24 hours a day. The Lido usually only has 2 or 3 flavors of ice cream a day a day. You can order milk shakes at the Dive In with your HIA package or for a fee. You should be able to view your "tentative" menus on the Navigator app.

IMO no

Glad the recipe changed your mind.🤣

Classic Tres Leches Cake is a rich and soupy sponge cake soaked in three milks (evaporated, condensed, and whole), often topped with whipped meringue or marshmallow fluff. The inspiration for tres leches, most likely originated in England around the Middle Ages. Considering its form, tres leches can be categorized as a trifle cake, soaking a cake was and is still an easy way to repurpose old or stale cake. Nothing is wasted, everything is used. Canned milk was produced as early as the 1850s and increased in popularity during the World Wars. Companies like Nestlé and Borden had such a difficult time keeping up with the demand that they opened operations in various locations throughout Latin America, including Nicaragua. Due in large part to the Great Depression in the 1930s, sales in the country skyrocketed. Canned milks were affordable and added luxury to cooking in times of need. This is an authentic Tres Leches Cake recipe; it has a soft and ultra-moist crumb. It is soaked with a 3-milk mixture and topped with a lightly sweetened whipped cream and berries https://natashaskitchen.com/tres-leches-cake/ A great thing about Tres Leches, aside from its moist deliciousness, is the fact that it’s rather simple to make and even simpler to add a spin too. You could buy a prepared butter/pound cake or you could buy a boxed white cake mix if you do not want to make the cake from scratch. Now that you have your cake, use the following recipe to turn it into an actual Tres Leches cake. https://medinabaking.com/blog/history-of-the-tres-leches-cake/ I could not resist sharing this version of Tres Leches Cake which contains pumpkin puree, ¼ cup of bourbon and pumpkin pie spices like cinnamon, nutmeg, ginger and cloves. The meringue topping also contains maple syrup to compliment the cake's pumpkin pie flavors. https://fatgirlhedonist.com/pumpkin-pie-tres-leches-recipe

Is it the heat? Are many of us on vacation? Still a fair number of posts imo: in reverse chronological order. today 48, Sunday 55, Saturday 78, Friday 85, Thursday 110, Wednesday 76, Tuesday 102

Are you looking at the daily MDR menus on the Navigator app? On my last cruise Dover sole was only available at Rudis and halibut at the Pinnacle Grill.

Thanks for your explanation. (Now we’re back at the top!)

What does this mean? I still see the Fleet report on the first page (1st post)

Not Rubytue but I am from Md. I was talking to the Pinnacle Chef on my February Zuiderdam cruise and ask him what I should order. He said “crab cake appetizer”. I said, “I am from Md.”. He said, “ don’t order the crab cake, it is nothing like a Md. crab cake.” Since it didn’t cost me extra, I ordered it. Took one bite and pushed the plate away. Nothing compares to blue crab. I also told him my all my fish was over cooked. He told me to order my halibut “rare” and he would know it was for me. It came out perfect. (I don’t eat meat.). Told my server in the MDR the same thing and enjoyed my fish for the rest of the week.