CGTNORMANDIE

I just knew someone was going to pose that question…lol. Squid is a delicious delicacy if prepared right. You can buy squid that has been cleaned…bodies and tentacles or you can clean them yourself. Simply tear off the head and pull out the innards then slide out the transparent spine and rinse. Cut the tentacles from the bony head. Prepare a simple stuffing with Italian bread crumbs, Romano cheese, egg, garlic salt, onion powder and parsley…wet with white wine. Hand stuff the bodies from the head opening and close with a toothpick. Lay them out in the pan. Stew them covered with the tentacles in marinara sauce (throw the tentacles in when preparing your marinara sauce) for at least an hour in the oven at 350*f. Lightly flavor the sauce with red pepper flakes for a touch of heat when preparing the sauce. Serve the squid with spaghetti using the now delicious sauce from the roasting pan. Don’t forget to remove the toothpicks. If this recipe is done right you will develop an insatiable hunger for it! Squid is also very good fried (frito misto) or when marinated and lightly char grilled.

Congratulations on your 50th Marco…I’m five years ahead of you.😧

Correct…marinara is meatless. Marinara goes great with my stuffed squid! Sometimes we just make a simple marinara, and spaghetti on its own, made with Italian olives and capers.

I make marinara on its own. Definitely meat sauce with the liver and onions. Just my taste from childhood but still good. Cheeseburger without a roll and spaghetti with meat sauce is also another good combination.

You are correct!

I don’t even know why they try to sell round steaks. Inside “hotel” top of the rounds are good if slowly roasted whole and thin sliced for roast beef. I used to roast a 24 lb top and then thin slice it. They are really good if slow smoked on a bbq. The short cut comes off the soft end of the top round. It is tender and, for my money, has the best beef flavor of any cut of beef. I use them for Steak Diane. You must get at least a choice grade if not prime.

Another longevity record 53 years and still going strong! I still have friends that crossed with me on the Queen Elizabeth in 1965. I was in a band and some of the members were in my class at high school. We still see each other at reunions.

Top of the round steak can be tough as nails. Short cut of the round is another story. It is one of the tastiest steaks out there and tender too.

I have eaten liver and onions many times over the years. Even the Italian version is good…made with lemons. We even have two diners in the area that still serve it. One of my strange combinations of liver and onions is the way my mother used to fix it for me…with spaghetti and meat sauce. I know that sounds strange but it really works…lol.

I’m getting the feeling that BB is already on his way. We were discussing chopped liver. BB said that he prefers beef liver…so I tried it. I always keep a cryovac pack in the freezer. Fried calves liver and onions are necessary from time to time….even better with spaghetti and meat sauce! At any rate I found the chopped beef liver to be too strong and I mixed it with chopped egg and mayo to quell the taste. I’ll stick with chicken livers in the future.

Boiled beets are the way to go…just enough to give the hash some color.

We have a New England tradition when making corned beef hash…usually with the leftovers from a boiled dinner. As the hash gets crisp in the fry pan we wet it lightly with cider vinegar. We usually grind the ingredients. With beets it becomes red flannel hash.

Since 1973 hmmmmm very good. Some of our best cruise memories are of the friends we’ve made.

And a small 1/2 pint draft was five cents on the QE in 1965!

Yes…nd I think draft beer was 25 cents!

You will be sailing on the Southern Route which will take you into the Caribbean. You should have smooth sailing…so stop worrying and get ready to enjoy. Even IF you ran into rough weather it shouldn’t last more than 12 hours. The Yacht Club on a southern transatlantic is the way to go!

As you can see…you’ll get no arguments on that one from anyone here!

HAPPY BIRTHDAY RK!! 😂 Hope you had a great day yesterday.

I am an historian with a particular affinity for ocean liners, World War II and American History. I have just completed “THE SPLENDID AND THE VILE” by Erik Larson. This is one of the best biographies of Winston Churchill’s early war years. The research is quite remarkable. For those of you who want to find out what it was like to be the lone person leading the lone country standing against the *** onslaught this is the book to read…truly heroic. It is full of remarkable historic detail.

Sounds like it is time to start exploring new wines RK. I have recently found some of the French cremant sparkling wines that are really excellent…and reasonably priced. You might try some of the German white wines. They are excellent and price is not bad.

Congrats on your upgrade BB. We look forward to your pictures and musings.

I prefer my fries straight up with ketchup on the side.

Hi Belfast, I hope you are getting a good idea of what to tip…or not to tip. A lot of people think that the daily service charge takes care of the situation. The DSC covers all the behind the scene personnel who you don’t see everyday. If you remove this from your account you are taking away money from all those people not just the cabin steward. Tipping is a personal matter between you and the person who gives you the service. Your cabin steward, waiters, bartenders, etc. work very hard for very little pay. If you feel you have received service that is above and beyond the norm then by all means let your conscience be your guide. There is no standard to go by…it is up to you. Have a great cruise and enjoy.

I love to hear those stories of real ocean liner travel. Do you remember anything about the 1933 voyage? As the old vaudeville comedian, Ed Wynn, used to say…”If you are going to Europe make sure you don’t miss the boat ride”.

Sometimes it’s just a matter of taking a time out and getting a sympathetic ear to listen …makes all the difference.