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Many people are familiar with a Caprese salad, also known as insalata caprese (salad in the manner of Capri), a classic Italian salad made with cow's mozzarella, fresh tomatoes, and basil, featuring the colors of the Italian flag which are white, red, and green. Today’s recipes for Caprese Chicken adds chicken to these familiar ingredients. This recipe is a skillet dinner which takes only 30 minutes uses jarred pesto and a balsamic glace.https://www.foodiecrush.com/caprese-chicken-recipe/ This recipe is baked and takes only 45 minutes. https://therecipecritic.com/baked-caprese-chicken/ I like this one that uses cherry tomatoes. https://www.delish.com/cooking/recipe-ideas/a47169/caprese-chicken-recipe/ This recipe uses chicken thighs instead of the boneless breast used in the previous recipes. https://cafedelites.com/balsamic-glazed-caprese-chicken-recipe/ Here is a pasta recipe. No reason you couldn’t use leftover chicken. https://www.wellplated.com/caprese-chicken-pasta/ Finally, a sandwich. https://ohsweetbasil.com/chicken-caprese-sandwich/

Daing is a Filipino term which refers to a vast category of marinated or salted sun-dried fish. Depending on the region and the technique, daing can be produced with various types of fish that may differ in texture and moisture levels. Marinated or dried fish is used in numerous Filipino dishes as an ingredient, side dish, topping, or a condiment which gives flavor to various stewed or stir-fried dishes. Though it originated as a preservation technique, today it is produced in many traditional Filipino households and sold at numerous markets throughout the country. This recipe uses chanos chanos; commonly known as bangus in the Phillipines. It is also known as milkfish because these fish have white, flaky flesh that is tender when cooked. After being steamed, pan-fried, or seared, the meat has a color closely resembling milk. As a result, locals began to call these creatures milkfish. I have eaten this fish in Hawaii where it is called awa. Milkfishes commonly live in tropical offshore marine waters around islands and along continental shelves, at depths of 1 to 30 meters. They also frequently enter estuaries and rivers. This recipe contains a video which describes how to gut, butterfly, and debone the fish. https://www.kawalingpinoy.com/daing-na-bangus/#More_bangus_recipes I learned a lot about Filipino cooking while research this recipe but I did not find many variations for preparing daing. https://panlasangpinoy.com/daing-na-bangus-fried-milkfish-marinated-in-vinegar/

Finally, the sunshine has returned to Baltimore! Thanks to everyone who post on the Daily. A special shout out to everyone who posts port pictures! @cat shepard Whipped vodka actually tastes a bit like whipped cream, sweet with a hint of vanilla. @dfish Enjoy your cruise!

SheerID sent me a verification. Since I already have 3 cruises booked that qualify, I contacted my PCC. She said, “I do not see that ship board credit is built yet.”🤨

@dfishThank you for the Daily recipes! Since Fall is in the air, I thought I’d provide an alternative to pasta for those who are watching their carbs or just want to eat a bit healthier. Spaghetti squash! Spaghetti squash is abundant and inexpensive at my Fall farmers market. I usually cut it in half and roast it cut side down until soft. Then I let it cool and pull out the spaghetti strings with a fork. If I am using it in a casserole, I will wring out the excess moisture. Give it a try! Here is a very easy recipe. https://www.thekitchn.com/easy-low-carb-meatball-stuffed-spaghetti-squash-262011

I have filled out the form to verify my status. Is there an additional form that needs to be filled out to receive the OBC? If so, where do I find it? Thank you

@aliaschiefis correct. Everyone, please be careful. Please be careful. House was built in 1960. I was able to find your Elementary school and a list of you and your classmates in less than 2 minutes.

Agua de Jamaica belongs to the beverage department. Agua de Jamaica which translates as “hibiscus water” is a typical agua fresca to accompany the mid-day meal in Mexico. It is sweet, tart, delicious and really a refreshing drink all at the same time. You prepare it by steeping hibiscus (not the ornamental ones) flowers, called flor de jamaica to produce a concentrate that you dilute with water and sweeten with sugar. Jamaica is a great alternative to soda. Jamaica is full of vitamin C, minerals and has many health benefits including lowering blood pressure, reduce levels of sugar and fats in blood, reduces inflammation and other amazing uses. It is extremely easy to make. I selected recipes based on the photographs. The only real decision is would you like it sweet or tart? Mexicans tend to prefer their agua de jamaica very sweet. If you add the full ½ cup of sugar called for in the recipe to make a pitcher of jamaica it will be sweet like served in Mexico. If you prefer it on the tart side only add ¼ cup of sugar per pitcher. https://mexicanfoodjournal.com/agua-de-jamaica-hibiscus-tea/ https://www.muydelish.com/agua-fresca-de-jamaica-hibiscus-water/ https://muybuenocookbook.com/agua-de-jamaica-hibiscus-tea/

The Chesapeake Bay is beautiful and imo cruising the length of it would be an added bonus to your cruise. Southwest has many inexpensive flights into BWI. If you only have one day, there are many things to do in Baltimore close to the port including Ft. McHenry.

Mozzarella cheese is made by kneading cheese curds from either cow's milk or water buffalo milk in a vat of hot water. In some cases, whey is used instead of hot water. Kneading the curds, also called spinning or stringing, makes the resulting cheese elastic and smooth. After the mozzarella is produced, it is shaped into a ball and chilled with cold water. Unlike other cheeses, mozzarella is not aged and takes only a few hours to make. Once the mozzarella cheese is made, it can be smoked. Smoked mozzarella can be made by setting the cheese in a chamber with smoking wood chips. There are generally two ways to smoke using wood chips, a hot and a cold way. The cold method is preferable for producing any type of smoked cheese. Another method of producing smoked mozzarella doesn't involve wood chips or smoking at all. In some instances, the cheese will be painted on the outside with a liquid form of smoke. Other manufacturers may add the liquid smoke flavor to the milk before the mozzarella is made. While smoked mozzarella produced in a smoker or by painting the exterior with liquid smoke isn't uniformly flavored, adding liquid smoke to the milk before making the cheese means the entire piece of cheese will have a smoky flavor. Smoked mozzarella cheese can be used anywhere regular mozzarella is used if a smoky flavor is preferred. It goes well in pasta dishes or on top of pizza. The cheese pairs well with tomatoes and pesto in a sandwich too. Make this Baked Rigatoni with Smoked Mozzarella recipe when you want a special meal but don't have time for lasagna. This family favorite can be ready in 45 minutes and is vegetarian. https://cookingwithmammac.com/pasta-al-forno-with-smoked-mozzarella/ Looking for a recipe to take to your next backyard BBQ? This Spinach Smoked Mozzarella Pasta Salad Whole Foods Copycat Recipe is mentioned on several different websites. Tender spinach and smoky cheese in a creamy parmesan sauce. https://madeinaday.com/spinach-smoked-mozzarella-pasta-salad/ This recipe from Giada de Laurentiis is a bit lighter and includes asparagus. https://www.foodnetwork.com/recipes/giada-de-laurentiis/spaghetti-with-asparagus-smoked-mozzarella-and-prosciutto-recipe-1942047 This is a simplified saltimbocca using smoked mozzarella and chicken with pasta on the side. https://www.tasteofhome.com/recipes/smoked-mozzarella-chicken-with-pasta/

@VMax1700When I was on the Zuiderdam in February, it was lotion and “soap” in the two dispensers by the wash basin. I don’t check luggage so the amount of liquid I can bring is limited.

@VMax1700Does the dispenser beside the wash basin contain lotion instead of shampoo and conditioner?

What Are Chilaquiles, and Why Should You Make Them? The word chilaquiles comes from the Nahuatl language, meaning chilis and greens. A traditional dish served in Mexico, the recipe hit the United States in 1898 when featured in The Spanish Cookbook, by Encarnación Pinedo. Chilaquiles are a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried. Typically, corn tortillas cut into quarters and lightly fried or baked for a lighter version are the basis of the dish. Verdes (green) or rojos (red) salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortilla starts softening. Not only is this dish affordable, but it’s also great for entertaining since both major components (the chips and the sauce) can be made in advance. Chilaquiles are also a great meatless option, and amazing for weeknights when you’re in need of a dish that’s ready in under 30 minutes. The beauty of chilaquiles is they are completely customizable. Serve with a scrambled or fried egg on top, or with cheese, shredded chicken, or roasted veggies — the options are endless. Because it’s so versatile, this dish is the perfect opportunity to use up any leftovers found in the fridge. Here is a traditional recipe with eggs, no turkey. https://www.foodnetwork.com/recipes/marcela-valladolid/chipotle-chilaquiles-2579242 Here’s the first recipe for Chipotle Turkey Chilaquiles. Love this site, seems to be an authentic preparation. https://www.mexicoinmykitchen.com/chipotle-chilaquiles-recipe/ This recipe promotes the use of leftovers. https://www.tasteofhome.com/recipes/chipotle-turkey-chilaquiles/ This one suggests chilaquiles as a way of using your leftover Thanksgiving turkey. https://www.epicurious.com/recipes/food/views/turkey-chilaquiles-236486

@kazu Great minds think alike. I was going to attach the link and then decided to edit and copy and paste, apparently at the same time you were doing it! I hope everyone enjoys viewing the Daily meal twice.

Oops! Need more coffee! I posted today's meal in yesterday's Daily. Here's it is again. I was excited to research Sardinhas assadas, a classic grilled sardine dish that is a traditional food from Portugal. This is a simple dish, but it is packed with bold, big flavor that I look forward to trying on my Spanish Farewell cruise in November. Sardinhas assadas in the Portuguese culture Due to its geographic location along Western Europe’s Atlantic coast, Portugal is a seafaring country and is arguably the most well-known sailing nation in the world. With this affinity and proximity to the sea comes a great love for seafood, which is embedded in the Portuguese food culture. And no other seafood embodies Portuguese cuisine like the sardine. Sardinhas assadas is one of the most popular dishes in Portuguese cuisine and originates from the Lisbon and Vale do Tejo regions. The dish has been a traditional local festival food for saint celebrations for centuries, and the traditional sardine festivals that take place in the first 10 days of August. These festivals often feature hundreds of sardines roasted on a open fire grill inside specially made grates that make flipping easy. It is such a deep part of Portuguese culture that it is common to find grilled sardine festivals in Portuguese immigrant communities throughout the world. Sardinhas assadas may seem intimidating but are exceptionally easy to make. After cleaning, the fish are seasoned with coarse salt and grilled on both sides for about 10 minutes. Sardines are typically served on top of a slice of bread, which soaks up the oily fat form the fish, which provides its distinctive flavors. They are often paired with a side of roasted potatoes and peppers. Sardines can be gutted, or “cleaned”, before grilling but many traditional Portuguese recipes also will cook the sardines whole and removed the innards before eating. The bones of sardines are edible because they are very thin and brittle, but the harder and spiny backbone should not be eaten. This recipe stuffs the sardines with bay leaves, lemon and lime zest, and chopped parsley and cilantro stalks. https://tastecooking.com/recipes/grilled-sardines-with-green-peppers-sardinhas-assadas-com-salada-de-pimentos/ I love caponata: eggplant, olives, capers and tomatoes. A nice addition to this recipe. https://monahansseafood.com/grilled-sardines-with-caponata/

I’m sure we all wish Debbie good luck as she searches for her forever home in Michigan this weekend. I was excited to research Sardinhas assadas, a classic grilled sardine dish that is a traditional food from Portugal. This is a simple dish, but it is packed with bold, big flavor that I look forward to trying on my Spanish Farewell cruise in November. Sardinhas assadas in the Portuguese culture Due to its geographic location along Western Europe’s Atlantic coast, Portugal is a seafaring country and is arguably the most well-known sailing nation in the world. With this affinity and proximity to the sea comes a great love for seafood, which is embedded in the Portuguese food culture. And no other seafood embodies Portuguese cuisine like the sardine. Sardinhas assadas is one of the most popular dishes in Portuguese cuisine and originates from the Lisbon and Vale do Tejo regions. The dish has been a traditional local festival food for saint celebrations for centuries, and the traditional sardine festivals that take place in the first 10 days of August. These festivals often feature hundreds of sardines roasted on a open fire grill inside specially made grates that make flipping easy. It is such a deep part of Portuguese culture that it is common to find grilled sardine festivals in Portuguese immigrant communities throughout the world. Sardinhas assadas may seem intimidating but are exceptionally easy to make. After cleaning, the fish are seasoned with coarse salt and grilled on both sides for about 10 minutes. Sardines are typically served on top of a slice of bread, which soaks up the oily fat form the fish, which provides its distinctive flavors. They are often paired with a side of roasted potatoes and peppers. Sardines can be gutted, or “cleaned”, before grilling but many traditional Portuguese recipes also will cook the sardines whole and removed the innards before eating. The bones of sardines are edible because they are very thin and brittle, but the harder and spiny backbone should not be eaten. This recipe stuffs the sardines with bay leaves, lemon and lime zest, and chopped parsley and cilantro stalks. https://tastecooking.com/recipes/grilled-sardines-with-green-peppers-sardinhas-assadas-com-salada-de-pimentos/ I love caponata: eggplant, olives, capers and tomatoes. A nice addition to this recipe. https://monahansseafood.com/grilled-sardines-with-caponata/

@dfishHappy to do the meal of the day through Monday. I always look forward to the recipes you post as I’m sure many on the Daily do too. I hope you find the perfect house! Sorry about all the problems with the inspection, basement, windows… @kazuYou have been working very hard. Seems like whenever I bring my umbrella it never rains. I hope that all your preparation means that Fiona does not seriously impact you. @HAL4NOWYour pictures of the fires are terrifying. I hope your community and the firefighters are safe. @kpladyLoved the picture of the rules of engagement at the wiener stand. Reminded me of the Soup *** on Seinfeld. @Horizon chaser 1957I feel the same way about dolphins that you do about elephants. After many incredible experiences with them in the wild, I do not think it is right for people to pay to swim with a captive dolphin. @Seasick Sailor @summer slope We are getting mixed messages for our November transatlantic Spanish departure. Booking number gives us the Standard protocol. Voyage number says no info available. Frustrating! Sending out positive thoughts to all who are dealing with travel issues including those who may be sailing through the storm. Sympathy to all of you who are struggling with heath issues for you or your family member and for those of you who have recently lost a loved one. Thanks to all who regularly post port pictures, my favorite parts of the Daily.

My booking number gives a different answer than my voyage number. How do I know which one is correct?

I believe the question you should be asking is: Does Panama still require cruise ship passengers to test before transiting the canal? I did a brief search and was unable to find the answer. I would also like to know if the HAL rules have changed. I am doing a 14 day transatlantic departing from Spain. Spain does not require a test if you are fully vaccinated.

The Autumn Equinox means equal days and nights. That’s roughly what we get in MD. It's the halfway point between summer and winter, before the Northern Hemisphere starts pointing away from the sun again, causing less daylight and colder weather. I am not a fan of the daylight becoming shorter but it certainly was a beautiful sunrise this morning.

There is a glitch with the new link. When I put in my booking number When I put in my voyage number

Click on the three dots to the right of the post # and tap report . Say it is a duplicate post. I just did it for you. Not sure if there is any difference if the OP does it.

Thank you @Crazy For Cats! I put in the info for my 14 day transatlantic and appears I no longer need to test because I am fully vaccinated. 🎉🍾🥳👏

My husband insists on a balcony. The Zaandam has no standard verandah cabins. The cost of the suites that have a balcony is out of our usual price range. For that reason, I would select the NS.

I send daily messages using the Navigator app, usually praising a crew member but occasionally mention an issue. I know they are received because the crew member always thanked me.