CGTNORMANDIE

That is unusual. I have the above plus mango, pear, peach, pineapple, guava, lime, lemon and, of course, orange juice.

By all means try it. You’ll find my recipe in post #2 above. You won’t believe the difference.

We have “Portofino” tuna in olive oil…$1.99 a can. It is excellent.

I recently tried tuna in oil…what a difference! I’ll never go back to tuna packed in water.

Ahhh yes…the triangular hockey puck!

Many of you transatlantic and transpacific veterans know RKA. Sad to report that Bob died recently. He was a frequent contributor on this site and we shall miss his wit and wisdom as his cruising experience was more than in-depth. He was one of a few who had bridged the classic ocean liner experience to the modern day cruise experience. He will be missed. Rest In Peace RKA.

Bon Voyage Lois…have a blast!!

Good for you Lois. Let us know how the menus look. I’m just guessing… Silversea??🤭

Same to you Lois and BB and all you “Foodies”. Let’s hope that 2023 proves to be an enjoyable year for cruising.

Thank you Shipgeeks for posting this sad news…so sad to hear about RKA. We have seen him here for so many years. His vast cruising experience was almost encyclopedic. RKA we salute you and we shall miss you all the more for your intelligent commentary and stories of your cruising history. Rest In Peace RKA.

Those were the days Lois when the Roux brothers ruled the galleys of Celebrity ships! HAPPY NEW YEAR TO ALL YOU FOODIES! Let’s hope 23 is better than 22. CGT

I never cruise without my corkscrew.😄

Love Cherries Jubilee! I have had many renditions including the QE2…but the best was onboard the NCL Norway. They set up a station in the beautiful Chambord dining room. They had a giant salad bowl that had to be at least 3 feet across and it was filled with perfectly ripe pitted bing cherries. The Maitre D’ would masterly prepare the dish for each waiter so they could deliver the Cherries Jubilee a la minute. That, I think, is the secret of good CJ…freshly made and delivered on the spot.

Folks have to realize that crossing the North Atlantic in those days was a different experience than repositioning a ship in the Southern Atlantic is today. The SS France made a 5 day crossing at about 28 knots…that’s a land speed in excess of 30 mph! The France could cut through the choppy seas. OBTW…you might be surprised to know that the SS France did have stabilizers. A lot of times they were not used because it would slow the ship down and in those days schedules had to be maintained. The SS France was in transatlantic competition with the Queen Elizabeth 2. They were the only express liners, at that time, capable of handling the North Atlantic in all weather conditions. We were sailing out of Miami in 1993 on the Norway which was the original SS France converted for NCL. There had been a storm and the seas were still churning up. The RCL Sovereign Of The Seas sailed out 2 hours ahead of us and had to return to Miami. The seas were too rough! The Norway ex SS France left Miami on time as we waved to the folks on the Sovereign. The seas were rough but the old girl extended her stabilizers and sailed on magnificently.

Speaking of seasonal favorites…we have a local brand here in metro Boston called Brigham’s Ice Cream. They make a great Frozen Pudding around the holidays similar to a rum laced tutti fruitti. They also make really good Pistachio, Rum Raisin and Peppermint Stick! Ben and Jerry’s is made right up the road in Vermont. We are blessed with many great regional ice cream makers as well as many boutique ice cream shops. Another local favorite is Friendly’s Banana Split Ice Cream. One of my all time favorites was Steve’s Chocolate Cinnamon Raisin which is no longer available…sighhhh. I have never had ice cream onboard ship that would equal any of the above.

Amen Lois, I know many Jewish friends who sneak a piece of cheese in with their corned beef, pastrami or brisket. They seem to go better with a bit of Swiss. Now I’m really hungry…lol.

Brisket roasted in the Jewish tradition…pan seared then covered and roasted in beef stock and onions for three hours until tender. I used to do this when I owned my restaurant. A hand cut brisket on rye with Swiss and deli mustard is one of my favorites…with a half sour pickle of course. Served along side of a perfect latke would be heavenly!

You never eat brisket? What do you think corned beef and pastrami are made of???

Each to his own. I love Swiss cheese on pastrami or brisket or corned beef…just a thin slice…of course. I also need good German deli mustard and a fresh half sour pickle.

Great to hear it Lois! Now if you can find some really good brisket, corned beef or pastrami! So glad you finally found a rye source.

Well…if I’m going to build a big fat cheese burger with all the trimmings…lettuce, tomatoes, onion and bacon, I’d definitely have a fresh fluffy onion roll grilled in butter. Although the grilled Kaiser roll would definitely be an option.

Some old habits are hard to break.😇

Hi Lois! I like mine on good old toasted white bread.

Hi Hank, sounds like you were on the right ship! The Celebrity Meridian was originally the Gallilao. She was built for the Australian route from Europe and could take a heavy sea. We were onboard her when Chandris had just acquired her before the Meridian refit. I was actually sitting by myself having a cocktail while the Chandris executives were at the next table with plans unfolded designing the soon the be Meridian…the first Celebrity ship. We also hit some rough seas while onboard…enough to cancel our Gala Dinner…lol.

I can’t remember the last time I saw real hash browns at sea. You always see that pre made McDonald’s type of hockey puck. Better than that would be real home fries with onion done on the grill with garlic salt and pepper, a little butter, oil and a touch of bacon fat.