CGTNORMANDIE

Barring any giant hurricane, which the ship is able to avoid most of the time, you should have good sailing weather. Temps in the Med will be warmer mid 70’s and low 80’s. Moderate temps in the Southern Atlantic low 70’s then warming from Bermuda on to Ft. Lauderdale…low 80’s. These are average temps. All that said you could end up with warmer or cooler but now you at least have an idea of what to expect. Most Southern Atlantic crossings at that time of year are very enjoyable with smooth sailing and weather and sun good enough to sit outside. Note the word…MOST. I’m sure you will hear from someone who ran into clouds and cold weather or a storm but that is very rare.

As a former yachtsman and Rear Commodore of a Yacht Club I know the USCG recommends the above. I find an 11 minute blast strange indeed.

We were on MSC Divina 12001 which has three YC suites on 12 Deck outside YC enclave. We absolutely loved it. All we had to do was call the Concierge anytime we needed anything. The butler was the best! There was never any issue with service or access to the YC.

Three blasts when ship is leaving berth and entering main harbor. Five blasts or one continuous blast when collision is imminent. 11 minutes continuous blast??? Sounds like a malfunction.

When in a small deli…beggars cannot be choosers!

Wonderful memories RK. We also have a long list of friends made who have come and gone. The central theme that all these friendships have in common…is the ship. It seems to me that being onboard ship is the easiest, if not the only way, to make friendships when traveling. This makes the cruise ship distinctly different from all other modes of travel. Chock up another win for the cruise ship.

One of my favorite deli treats is a scoop of chopped liver with saltines, red onion and a dollop of mayonnaise. Perhaps this is what M2M means by fried liver mush or a variation of same?

Keep thinking RK. As the years go by we do remember so many people who we have met and enjoyed and how many of them have passed on. I am still in touch with a good number of these people. One friendship, in particular, goes back to 1975 and the QE2. A lot of good memories for sure.

Yaah…they’d be thrown out of Naples! LOL!!

Not to worry BB. I have an entire library of cook books. The CIA is the Be-All-End-All for culinary education. They have a great library and a tremendous menu collection…with many menus coming from the great liners of the Transatlantic era. I was friends with two of the Chefs who went to teach at CIA when it first opened in the late 60’s. I worked with them at the Ritz Carlton in Boston when I was 19 years old. We worked under Yves Menes who was former Executive Chef of the Cordon Blu in Paris and later Chef of the Metropolitan Club in NY City. Yves was named Chef Oeuvrier Of France in the 1980’s.

LOL I actually watched every show Julia put on in the early 60’s. That’s what prompted me to acquire LaRousse Gastronomique. Julia was actually showing us how to cook those same recipes. Up to that time home cooks had been too intimidated to replicate LaRousse. A neighbor of mine who was fluent in French told me about LaRousse. It is the Bible for French chefs. The Cordon Blu cooking school in Paris, where Julia trained, was teaching the classics in LaRousse. Ironically my wife worked at a large Boston Bank in the Trust Department in the 1970’s. One of her accounts was Julia. When my wife would do a transfer for Julia we would receive a lovely post card at home from Julia and Paul Child thanking DW for the transfer. We saved the cards…some came from Cambridge and others came from France and California. Julia was a wonderful lady but it was Paul Child who prompted and supported Julia in her culinary endeavors.

I also am a supporter of the classics. I asked for a Christmas present when I was 14 years old…The LaRousse Gastrominique…the encyclopedia of French cuisine. By the time I was 16 years old I had read that tome from cover to cover. I have relied on it ever since. With La Rousse you get the entire history as well as the recipe. I have high hopes for the Veranda. After all…it is named after the original grills on the Queen Mary and Queen Elizabeth.

Great story Heidi…thanks so much!

Celebrity Silhouette sails from Southampton on October 20th…calling at Funchal, Tenerife and Bermuda. You should have no problems with seasickness. It is true that crossing the Bay of Biscay can be rough but that should not last longer than 12 hours. In the event of rough seas take a Bonine and go to bed then wake up in smooth seas feeling good and feeling hungry! A little threat of seasickness shouldn’t stop you.

RK…pizza made with M&M’s…and pizza sauce???😳. YIKES!!!

I remember Todd and his wife, Olivia, when they started their first restaurant in Charlestown, Massachusetts. Then they separated and divorced. Todd started his own restaurant and things went on from there. I first met him at his original restaurant, also in Charlestown, which was very good. He was very personable and an ambitious chef on his way up. Now he seems to have faded into the sea…so to speak.

DW and I have been crossing and cruising for over 50 years. Part of the allure of ships is that they seem to be a singularly unique way to meet new friends. We have made many friendships with singles and couples. Some of these friendships have gone on for decades. Tell us about some of the friendships you have made…especially the ones that have endured for many years.

Can’t wait to hear all the food stories! Good luck with the upgrade.

Scali bread needs to have the seeds…just tastes better…especially toasted. BB, we will want to hear all about your upcoming QM2 sailing! When are you sailing?

Again we luck out in the Metro Boston area. We have Stop and Shop, owned by a Jewish family, and their artisan rye breads are the best!

OMG Lois…no rye bread?? How bad is that?? Even our grocery stores have artisan breads. How about Trader Joe’s, Costco or Sam’s Club? You might have to make a special trip and fill your freezer.

Hi BB and a good Memorial Day to you and everyone here…thanking all the veterans for their service and sacrifice. We are so fortunate to be living in two of the great Italian centers in the USA. The Metro Boston area is chuck full of bakeries, pizzerias, groceries, etc. There are hidden gems everywhere. So much so that I don’t even have to go into Boston anymore!

They either bake for a living or they don’t. Fortunately we have a large Italian and Portuguese population and they demand excellent bread. I stood in a line this AM to get my scali bread, bag of fresh bread crumbs and piece of linguica. People are willing to wait for real quality. The bakery I go to has been in business more than 60 years and always has a line out the door. I consider myself blessed to have such a bakery near where I live.

Lois, we have white Italian scali bread up here and it is delicious. I picked up a loaf this AM…at our Italian/Portuguese bakery…topped with sesame seeds and sliced. I also got some home made linguica from the same bakery. We are so lucky to have this bakery.

OK…PB&J with grape jelly is good too…but it has to be Welch’s! Definitely chunky style PB too! On white bread only! I guess this makes me a stick in the mud also…lol.