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I did an excellent independent snorkeling tour in Grand Turk. Was not interested in anything Half Moon Cay had to offer. Although the HMC beach is beautiful, we were not interested in lying in the sun. Was not impressed by the lunch buffet at HMC.

@marshhawk With regards to dress in the MDR, have you read this thread? It may answer some of your questions about attire in the main dining room.

We never check a bag, regardless of the length of the trip. Our biggest problem is shoes. I take flip flops, walking shoes, dress shoes. My DH takes a Teva hiking shoes and a black Rockports that double as his dress shoe. DH takes tan and black Dockers to wear to the MDR. He takes 2 long sleeve dress shirts and three ties. On "dressy" nights he wears Dockers, shirt, tie. Other nights , he will wear Dockers and a polo. I have many knit dresses that roll up and take a minimum amount of room. We wear wrinkle free, quick dry athletic clothing during the day; 9 tops and 3 bottoms; mix & match, darker colors. Don't forget your raincoat. We roll our clothes. Wear your bulkiest clothes on the plane. I use the body wash to do a bit of laundry in the sink. If necessary, I'll pay for a bag of laundry, better than checking a bag. On our last two week cruise, we travelled with another couple. We had two rolling carry ons and two backpacks. They had 4 checked suitcases, two rolling carry ons and two backpacks; they couldn't even carry their own luggage. During the trip, they borrowed things from us; she forgot hair ties/scarves and he forgot socks. We had everything we needed and did not need to do any laundry except under garments and socks.

It is believed that the Sephardic Jews from the Iberian Peninsula invented ropa vieja because they could not cook on the Sabbath, so they prepared this hearty stew a day in advance. Ropa vieja means old clothes, referring to an unusual story saying that a poor man once shredded and cooked his clothes because he could not afford to buy food. As he prayed over the pot, a miracle happened and turned his clothes into a flavorful meat stew. Today, ropa vieja is a staple across the Caribbean and Cuba, with tweaks and modifications in the recipes throughout the regions. Typically, ropa vieja, ingredients are shredded beef, onions, peppers, and tomatoes. Today’s meal suggestion replaces the beef with portabella mushrooms. A key ingredient to ropa vieja is sofrito, which means “to lightly fry,” forms the aromatic flavor base for a range of Spanish recipes. It's a fragrant blend of herbs and spices used to season countless dishes. It is easy to find in the grocery store or you can prepare your own. This recipe uses jarred sofrito. https://www.tasteofhome.com/recipes/portobello-ropa-vieja/ This recipe contains instructions for making sofrito at home. https://www.onegreenplanet.org/vegan-recipe/mushroom-ropa-vieja/ I was looking for a recipe that used an InstaPot or slow cooker. The only ones I could find were for the beef version of ropa veija. I think it would work if you substituted portabellas. https://myheartbeets.com/ropa-vieja/

I booked CO because I booked an obstructed view verandah and was able to upgrade to an aft verandah for less than the actual cost of the aft cabin.

My husband had a dive knife confiscated. It was returned to our cabin the evening before we disembarked.

The word shakshuka, rooted in Arabic means shaken together or mixed, which is the perfect way to describe this dynamic mixture of flavors and endless options for combinations. Classic Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. Green shakshuka uses any greens that you may have in your refrigerator. It can be eaten for breakfast lunch or dinner. For a heartier dinner, you could serve it with a side of meat. This recipe has spinach, kale, and brussels sprouts, and perfectly steam-poached eggs nestled in. It's garnished with feta cheese. https://www.themediterraneandish.com/green-shakshuka-recipe/ This easy, one-pan dish is filled with shaved brussels sprouts, spinach, zucchini, and poached eggs. https://downshiftology.com/recipes/green-shakshuka/ This recipe includes Swiss chard, black beans, avocado and lime for a Mexican twist. https://deannasdaughter.com/?p=19648

Who doesn't love a tortilla? From tacos to burritos, enchiladas to quesadillas, they’re one of the most versatile foods around — they’re even delicious on their own! But chances are, you’re eating tortillas without ever thinking about where they came from. Tortillas aren’t exactly a new invention. While the name dates to 1600, the concept of a flat, round cornbread has been around since 10,000 BC in Mexico –– when corn was first domesticated in the area. Mayan legend says that the first tortilla was made as a gift for the king. Over 12,000 years ago, a peasant invented the corn tortilla as a present for his hungry king, and from there it grew in popularity and became a staple in Mayan and Aztec diets. But they weren't just eating plain corn tortillas all day. During Aztec times, corn tortillas were usually dipped in a chili sauce or stuffed with meats, beans, squash, and other ingredients. It wasn’t until over 10,000 years later that the rest of the world got a chance to try out these delicious corn creations. When Spaniards arrived in Central America in the 1500s, they were impressed with the local-favorite tortilla. Spanish conquistador Hernán Cortés wrote a letter to the Spanish King Charles V in 1520, sharing his love for the street food markets, and the wide variety of corn-based food available. At this time, corn flatbread was called tlaxcalli in the native language. The Spanish dubbed them tortillas and brought them home to Europe. The word tortilla originates from the Spanish word tort, which means cake. Tortillas are essentially little corn cakes, flattened and unsweetened. Corn always has always been a staple of South and Central American cuisine. It grows there in abundance and has influenced a lot of the traditional native dishes. But when Spaniards brought wheat crops over from the New World in the 1500s, a whole new method of making tortillas was born. Enter: the flour tortilla. Even today, flour tortillas are considered unique to the Mexican highlands. Fun Fact: Eating toast in space isn’t really feasible –– the combo of crumbs and anti-gravity don’t really mix. Since 1985, NASA has supplied tortillas to astronauts in space as an easy and mess-free way to enjoy meals while floating around up there. They invented shelf-stable tacos which don’t grow mold, by removing all oxygen from the packet before sending it up into space. Corn tortillas are made with masa harina, a flour made from treating corn in an alkaline solution, and then cooking, drying, and grinding the kernels. Soaking corn in lime (the mineral, not the fruit), gives masa its earthy flavor and breaks down the structure of the grain so it can be made into a dough. https://www.mexicanplease.com/homemade-corn-tortillas/ Flour tortillas are also easy to make. https://simply-delicious-food.com/easy-homemade-flour-tortillas/ https://whatscookingamerica.net/cynthiapineda/tortilla/tortillamaking.htm

Nice to see Dailyites trying the recipes. Your presentation is gorgeous, glad the meal was delicious. I have been making at least one of the recipes before I post. MY DH has enjoyed the variety (and the frequent inclusion of meat).

I had never heard of Chamchi gimbap but after researching the recipes, I would like it. Kimbap—also known as gimbap—are Korean rice rolls that might look a lot like sushi but, are nothing like it. Japanese sushi is made out of rice seasoned with vinegar and customarily features raw fish, seafood, and vegetables, whereas Korean rolls use sesame oil in the rice and a variety of fillings, including meats, imitation crab, ham, eggs, and cheese. While similar in some aspects, the rolls also aren't eaten with the same accompaniments; neither soy sauce nor wasabi appears on the kimbap plate. It's usually served with kimchi and pickled vegetables on the side. Kimbap (from gim, a type of seaweed, and bap, the Korean term for "rice") is easy, portable, and adaptable to any palate, diet, or occasion. These rolls are usually eaten at picnics, and while delicious eaten right when prepared, they hold their shape and flavor well when eaten cold. Chamchi means tuna. The main ingredients of tuna kimbap are canned tuna, egg, carrots, cucumber, yellow pickled radish, rice, and seaweed. If you don’t like fish, substitute! Rolling kimbap may be tricky, especially if you’re a novice cook. It is easiest to do if you have a bamboo mat, but you can use parchment paper. I encourage you to try it. It is also a fun activity for kids. Here are some important things to keep in mind that will make this process easier. · Use slightly cooled down rice (enough to touch without burning the fingertips). Too-hot rice can make the seaweed shriveled and soggy. · Don’t overfill the side ends of the roll, particularly the tuna. It falls out easily when you start rolling. Also, be sure not to overstuff the kimbap or else it may break when you slice it. · The trickiest part of the process is the initial lifting of the seaweed over the filling. When rolling kimbap, hold the ingredients together with your hands well, so that they don’t fall out of position. After an initial wrap of the fillings, press gently on the bamboo mat to shape the roll, then roll up all the way. Bring down the kimbap roll onto the bottom of the bamboo mat, roll kimbap up, and press firmly over it to finish shaping. This is an authentic Korean recipe. I would need to make a trip to the specialty market if I was going to prepare it as written. https://mykoreankitchen.com/tuna-kimbap/ I like the YouTube video that that is part of this recipe. https://www.maangchi.com/recipe/chamchi-gimbap Here’s one that includes eggs. You could substitute any type of meat for the tuna. I saw recipes that used Spam. https://www.carvingajourney.com/tuna-kimbap-recipe-chamchi-kimbap/#wpzoom-premium-recipe-card

When thinking about the meal suggestion for today chicken pesto meatballs, I think pesto is the key word. Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil. Feel free to get creative with your pesto. I often substitute arugula, spinach and mint for the basil. I frequently use walnuts instead of pine nuts. Leave the nuts out if you are allergic. If freezing, I leave out the cheese and put it in ice cube trays. It is a wonderful flavor enhancer. Here’s an interesting story I came across while researching pesto. From NPR, “Airports are more secure than they were, but some security measures are not worth the price. Genoa, Italy, limits liquids on the plane to a bit more than 3 ounces. And that didn't work because airport security seized hundreds of jars of pesto sauce, which is a Genoa specialty. They had to change the rules. You may now keep your pesto sauce on the plane if you make a donation to charity and send it through a specially designated pesto scanner.” These meatballs can be cooked in the oven or an InstaPot. I like that they are served over pesto pasta. https://lilluna.com/pesto-chicken-meatballs/ This recipe has a minimal amount of pesto and the meatballs are served with marinara sauce. https://www.tasteofhome.com/recipes/chicken-pesto-meatballs/ This recipe uses almond flour instead of breadcrumbs and is served over spaghetti squash for a low carb meal. https://www.punchfork.com/recipe/Paleo-Pesto-Chicken-Meatballs-Whole30-Keto-Paleo-Running-Momma

Chile Verde literally means “green chili,” and it's a Mexican stew made by cooking meat (usually pork) in a sauce made with green chile peppers and tomatillos until it is fall-apart tender. It is also known as Puerco con Salsa Verde. A tomatillo is a small round fruit with a green color and papery husk. Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked but can also be prepared raw. You can buy them in cans too. Some brief information about the wide variety of green chile peppers available. Anaheim/California chile is known in Mexico as chile verde del norte, since it is common in the northern part of that country and virtually unknown in the central and southern regions. It is also one of the most common chiles in the southwestern United States. These long, bright green chiles were taken from New Mexico to California in the early 1900s and were bred to be milder in order to suit the taste of the norteamericanos of that time. This is one of the few chiles that retains its name when ripened and dried. Therefore, if a recipe calls for Anaheim or California peppers, you should make sure you're getting the right ones for the recipe, meaning fresh and green or red and dried. Keep in mind that while these green chiles are some of the mildest around, they can still vary in their heat level. New Mexico/Hatch chiles are virtually identical to California and Anaheim peppers, with one distinct difference: they are much, much hotter. Hatch chiles are New Mexico chiles that are grown in the small town of Hatch, New Mexico, and are considered premium green chiles. Poblano green chiles are named after Puebla, Mexico, this type of pepper has a beautiful dark green color and is wider than the Anaheim chile. It is usually hotter than the Anaheim as well, though its piquancy varies, and it can sometimes be very mild. When dried, the poblano is called an ancho chile. The chilaca green chile is long and narrow like the New Mexico pepper, but its color ranges from a rich green to a dark, chocolatey brown. It is used in a variety of Mexican dishes but is most often employed in its dried form, when it takes the name pasilla chile. Jalapeno peppers are perhaps the most famous fresh chiles of all. They take their name from Xalapa, also spelled Jalapa, in the state of Veracruz. Serrano peppers tend to be very hot. They are usually used in salsas and as a flavoring, not as the main component of a dish. They can be roasted, but they can also be chopped up in their fresh state and used as a topping or seasoning to add heat and flavor to a dish. The habanero chile is one of the hottest peppers grown. It is roundish or bell-shaped and can be green, yellow, orange, red, or even purple or brownish. Here is an authentic Mexican Chile Verde recipe is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. It is low carb, gluten free, paleo and freezer-friendly. https://www.isabeleats.com/mexican-pork-chile-verde/ Here is a slow cooker version. The low and slow cooking time creates very tender pork chunks, and the flavor of the green chile sauce only gets better the longer it is cooked. https://www.themagicalslowcooker.com/slow-cooker-chile-verde/ I know many people who are cooking with their InstaPot (I do not have one.) Here is a very quick recipe using the pressure cooker feature. https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe Buen Provecho!

The reason I book Club Orange is for the cabin upgrade. I booked an obstructed verandah and used CO to move up to an aft verandah (my favorite cabin). The cost of adding CO was less than the cost of booking the aft cabin.

Same. My DH and I plan to get our 2nd booster and flu shot in October in preparation for our November cruise.

I always have to make two pots of soup. Meat for DH, seafood or tofu for me. I truly appreciate all the positive feedback I have received. What a wonderful community.

Thai Noodle Soup Several years ago, my nephew was studying in Thailand during his semester abroad. I decided to take a Thai cooking class so I could prepare some of his favorites when he returned home. During the first class, the instructor spent a great deal of time explaining the essential ingredients needed for Thai cooking. · Coconut milk is a required component in many Thai dishes, and there is no appropriate substitute for it. This is easy to find in cans. · Fish sauce, no Thai kitchen exists without fish sauce on hand. It’s notoriously stinky on its own, but fish sauce adds fantastic savory / umami flavor to Thai dishes. There is no true substitute for its depth, so it’s worth embracing. In many ways, it is like soy sauce in Japanese and Chinese cuisine. · Thai curry pastes are the foundation of all Thai curry dishes. They provide the dish with spice and a tremendous amount of flavor. The 5 different types of curry pastes are red, green, yellow, Massaman, and Panang. Each one has a unique flavor profile, but they are all made from some type of herbs, spices, and aromatics. · Galangal is a thick, knobby rhizome. It's sometimes confused with ginger; don't make that mistake, because galangal's earthy, citrusy-piney perfume is quite different from ginger's tingly heat. · Lemongrass, smells like its namesake fruit, but flavor-wise, it's softer, sweeter, without the sharp acidic edge. · Makrut lime leaves are the "softened" lime equivalent to lemongrass are fabulously fragrant. (You may also find them labeled "kaffir lime leaves," a term no longer used due to its offensive connotations.) This Thai noodle soup is basically a chicken noodle soup with a Thai twist. All the comfort of a classic chicken noodle soup plus sweet, sour, spicy and salty flavors of the Thai cuisine. I have to warn you chilli powder and dried chilli flakes make this soup spicy, so adjust the quantity according to your taste and tolerance. I would use leftover or rotisserie chicken. https://vikalinka.com/thai-noodle-bowl/ Another Thai chicken noodle soup with rice noodles. https://www.feastingathome.com/thai-chicken-noodle-soup/ Another easy soup that uses red curry. Curry is not necessarily spicy. My husband said he didn’t like curry. I started out by just putting a small amount in the soup. He didn’t know what is was but he said he liked the soup. When I told him what he was he said, I guess I didn’t know how curry tasted. https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/ Here’s one that uses green curry. https://www.onceuponachef.com/recipes/thai-chicken-rice-noodle-soup.html

Guacamole is basically mashed, raw avocados mixed with other ingredients to taste. Two people have already posted that they don't like guacamole. Maybe one of my alternatives will encourage you to try it again. It’s believed that guacamole dates all the way back to the 1500s when the Aztecs of Mexico created a popular saucy green spread using the same ingredients that we enjoy today. They called it ahuaca-mulli which means an avocado mixture or avocado sauce. The word guacamole that’s more commonly used today is likely derived from a language in Central Mexico called Nahuatl where it was pronounced waka’mole and huaka’mole. The Aztecs loved guacamole and believed it to be a natural aphrodisiac. Avocados contain more natural mono-saturated fat and protein than other fruits and have almost 20 vitamins and minerals. They can help manage heart problems and cholesterol for some people. So, besides tasting good, guacamole is also good for you. It is important to choose an avocado that is not too firm, but also not too soft. Make sure you give it a gentle squeeze at the store before buying it. There should be a little bit of give to it, but it shouldn’t feel too soft. If it doesn’t have any give at all, then it is probably too firm. If you aren’t planning on making the guacamole for a day or two, then the firmer avocado will do, but just make sure that you plan ahead. Make sure to keep your guacamole concealed in an airtight container in the refrigerator. Prolonged exposure to oxygen will give the guacamole a somewhat brown color. There are a couple of different ways that I have found that really seem to work. 1. Add the pit of the avocado to the guacamole dish. 2. Add an extra teaspoon of lime juice. 3. Cover in plastic wrap. You will want to use more avocados than other ingredients to make the base for the guacamole. The amount of other ingredients is based purely on your preference. If you like spicy, add extra jalapeños, and if not, don’t add any. Here’s a basic recipe. https://www.myrecipes.com/recipe/best-guacamole I frequently make this one which adds black bean and corn. The beans add protein and fiber and the corn adds a touch of sweetness. https://www.thegardengrazer.com/fiesta-guacamole/ Fruit is also a nice addition. https://www.theroguebrusselsprout.com/recipes/tropical-guacamole Finally, if you don’t like avocados, it looks like guacamole but is actually made with edamame beans. Low calorie, low fat, high protein. https://pickyeaterblog.com/the-secret-way-to-make-guacamole-without-avocado-edamame-guacamole/

What do you think of when the meal suggestion for the day says, “Crispy Chicken”? The first thing that came to my mind was my grandmother’s fried chicken. I learned how to fry chicken by watching her. I don’t have a recipe. I’m going to start by giving you some tips for making the crispiest and juiciest fried chicken you have ever made. 1. You must brine the meat before frying in order to tenderize and flavor it. A simple mix of salt and water (3 quarts water to 1 T salt) would work but Grandma always used buttermilk. An eight-hour soak would be ideal. 2. After draining the brine, be sure to dry the chicken with paper towels before you dredge it. This will help you get a nice even coating of flour. 3. Be sure to season your flour. Salt and pepper is fine. Since I’m from MD, I add Old Bay but if you have a favorite seasoning, you can add it. 4. Put seasoned flour in a plastic bag, add one piece of chicken at a time and give it a shake to evenly coat the chicken. Repeat with remaining chicken. Too much flour will give you a soggy crust. 5. Use the right pan. You don’t need a deep pot. I am lucky that I inherited my grandmother’s high sided cast-iron skillet which makes the chicken easy to turn. It is important you choose a pan that you can cover. 6. Use an oil with a high smoke point. Vegetable oil or peanut oil work for me. My grandmother used Crisco. 7. Oil temperature is key. Start with a very hot oil, 360 degrees. It will cool when you add the chicken. Maintain a temperature of 300 to 325. This will cook the chicken without burning the crust. 8. Add the chicken to the pan skin side down. 9. Do NOT crowd the pan. 10. Cover the pan with a lid to trap the heat. This helps render the fat and water from the chicken for a crisp crust and evenly cooked meat. 11. Drain and allow to rest for a few minutes. There are many recipes for fried chicken. This one uses a deep fryer. I’m sure you could also do it in a pan. It also uses cornstarch which many recipes say gives you a crispier coating. https://www.thecountrycook.net/the-best-southern-fried-chicken/ Chick-fil-A is one of the largest fast-food chains in America. (I believe it has branches in Canada too.) It has a cult like following; every time you drive past one, it seems like the line wraps around the building. If you like their chicken sandwiches, I recommend you give this recipe a try. This Copycat Chick-fil-A Chicken Minis recipe only takes 35 minutes of hands-on time. It does have some unusual ingredients. I always save my pickle juice, but you could sub vinegar/water. I did not use the powdered milk when I tested the recipe because I didn’t have any; it came out fine. I suggest using Hawaiian or potato rolls. https://www.southernliving.com/recipes/copycat-chick-fil-a-chicken-minis Another “crispy chicken” could be schnitzel which is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Breaded schnitzel is popular in many countries and is made using any type of meat, usually veal, pork, chicken, or turkey. Here is a basic recipe. https://www.foodnetwork.com/recipes/chicken-schnitzel-7515517 I am going to conclude with a healthier recipe for crunchy BAKED chicken. I think the key ingredient is the toasted panko; I rarely use traditional breadcrumbs anymore. https://www.bonappetit.com/recipe/magic-crispy-chicken

Chicken Florentine, Eggs Florentine, Sole Florentine, Quiche Florentine, even Florentine cookies—they all have one thing in common: They do not come from Florence. It's rather misleading, but so often you see these recipes mistakenly described as Italian, when in fact, they are French dishes simply named after someone Italian, the fourteen-year-old Catherine de' Medici, great-granddaughter of Florence's influential Renaissance ruler, Lorenzo the Magnificent, became the wife of France's Henry II in 1533. Legend has it that she brought her entourage of Florentine cooks with her to Paris. The term "Florentine" is especially used in the presence of spinach. The dark leafy vegetable was grown in gardens all around the Tuscan capital during her time. It is said that spinach was her favorite vegetable, and she brought some with her to Paris, along with other Tuscan produce such as olive oil, white beans, artichokes, and figs. One (Italian) story claims that she insisted on spinach being included in every one of her meals. Whether it's true or not, this vegetable is so connected to the Florentine queen that any dish with spinach in it is still known to the French as "Florentine-style." I wanted to start out with a “traditional” recipe that uses canned mushroom soup. Thoroughly draining the canned spinach is important; you could use frozen spinach too. I see no reason why you couldn’t vary the cheese. I’d serve this with a side of mashed potatoes but or rice would work too. https://www.food.com/recipe/chicken-florentine-casserole-143598 Happy Fresh Spinach Day! I cook with fresh ingredients and avoid processed and canned food. This is the recipe that I would use, homemade sauce, fresh mushrooms and spinach. I could have this on the table in less than 30 minutes. https://foodtasia.com/chicken-florentine/ I’ve noticed that there are several Dailyites who are watching their carbs. This is a good recipe for you. It only has 5 ingredients and looks very easy to prepare. It subs a mayo/sour cream mixture for the canned soup. Instead of poaching the chicken, I would probable just get a rotisserie chicken from the grocery store. This would be nice served over mashed cauliflower. https://lowcarbyum.com/quick-and-easy-chicken-florentine-casserole/ Here is a “healthy” chicken florentine pasta dish, 8 grams of fat and 315 calories per serving. Low fat cottage cheese is used for creaminess. Whole grain pasta with more fiber and nutrients provides healthier alternative to regular pasta. Garlic, olive oil, nutmeg and oregano provide a flavor punch. Serve with a side of salad or your favorite green vegetable. https://skinnyms.com/chicken-florentine-casserole-6/#wprm-recipe-container-526913

Thank you, you are correct. It was the parallel canal, not the new locks. I need to slow down and reread before posting.

@Crew NewsThank you for saving an aft cabin for us.🤣 A view from the bow of the Zuiderdam.A view from our aft balcony.Loved watching these sailboats raft through the new canal as we roamed the deck.

Let me put on my English teacher hat to help you understand the quote. It seemed that Scout Finch was always reading. She had started to read at a young age. Long before starting school, reading seemed natural to Scout. It was simply a part of her life. On Scout's first day of school, however, her teacher told her to stop reading. Miss Caroline said that Scout should no longer read with her father each night. Instead, she wanted Scout to learn how to read the "right" way. It was after this scene that Scout made the following statement: After Miss Caroline's new command, Scout gained a new appreciation for reading. She realized that she valued reading. It was important to her. She also realized that reading was so essential to her life that it was like breathing. She did not pay attention to it, but yet it was a necessary part of daily life.

Oh my, the food pictures are much larger than I intended! I will try to figure out how to correct before tomorrow's post. To Kill a Mockingbird is one of my favorite books. Atticus is a true hero. I will be reading on the beach today!

I cannot believe that my first “Meal Suggestion for today” is something I have never eaten or even heard of prior to today. I am glad I took the time to do some research on Spanish food. It will come in handy during my Spanish Farewell tour on the Oosterdam in November. In Spain’s Basque Country, marmitako means roughly “from the pot.” This rustic, filling soup, now common in Basque homes, began as a meal local tuna fishermen would make during long fishing routes on their boats, and still do. I’ll start with a basic recipe. This soup would be very easy to make. I would probably use vegetable or seafood stock instead of water for a richer broth. Adding the tuna right at the end, just as the soup is removed from the heat, keeps the fish moist and tender. https://www.saveur.com/basque-tuna-potato-soup-recipe/ I really like this recipe because it also adds tomatoes and wine. I’d probably add carrots too. https://spanishsabores.com/marmitako-recipe-basque-tuna-stew/ I love fresh tuna and am fortunate enough to have several excellent fisher-people in my family. I frequently have an abundance of blue fin and yellow fin tuna to prepare. However, I realize not everyone has access to fresh seafood so here is a recipe using Albacore tuna packed in water. https://eatingeuropean.com/spanish-style-tuna-stew/ Buen Provecho!