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JoJo1008

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Everything posted by JoJo1008

  1. We board the Liberty on Thursday and are excited about visiting that "nothing" town, however, our stop in Bar Harbor could be affected if the government shuts down. Acadia Nat'l Park could be closed and that's the main reason everyone goes to Bar Harbor. We'll be disappointed but I won't let that ruin my cruise. We'll find a lobster roll and a beer and enjoy the scenery.
  2. Thank you for all of the great info. Do you happen to know if Uber/Lyft are plentiful there or is it best to just plan for a cab? There will be four of us so the cost of a cab is not important.
  3. We'll be taking the Oct 5 fall foliage cruise on the Liberty. The latest non-stop back to San Antonio is at 12:34 and we'd really like to be on it. When is the earliest we could be off the ship (carrying our bags) and how far of a drive is the airport? We all have Global Entry to make it a little quicker through security. Are there lots of cabs available once you're out of the cruise terminal? Thanks for any help you can provide.
  4. I was on the elevator after dinner last night and a gentleman asked me if I was Pandabear. At first I was confused and he repeated Pandabear from Cruise Critic and then it clicked. My husband doesn’t do social media so he was thoroughly confused. I’ve been thoroughly enjoying your blog.
  5. I believe the cost is $100. I haven’t checked my balance in a few days. As soon as we got on the ship we went to guest services and called the dine line. They will take your information but you’re not guaranteed a spot. Within a few days we had an invitation in our room giving us the date and time for our Chef’s Table.
  6. I don’t mean to barge in on Panda’s thread but we’re on right now and we attended the Chef’s Table night before last. We were the second Chef’s Table they’ve held so far.
  7. The typical smell of manure of white pepper produced with “traditional”methods is due to some of the components of its volatile oil. On a total amount of 22, only few are directly responsible for strong odors: The 3-Methylindole reminds of the smell of pig manure, The 4-methilfenolol – an odor of feces and/or horse sweat, as well as the skatole (whose pungency is increased by the simultaneous presence of p-cresol). These aromatic compounds are developed by the biochemical processes that occur during fermentation. Not to get too strong or altered aromas, it is necessary to change frenquently the water used for soaking, then quickly dry the product.
  8. We were on Adventure in January and we ate them every day.
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