Seamus6

Yes as far as ownership goes. but If the US tries to impose minimum wage on any ship visiting US ports, I'm saying they will just not visit US ports, they will home in the Bahamas, Bermuda, Costa Rica or the Caribbean. They would have to double the price of cruises to pay their crew $20 an hour and adhere to US labor laws. God help them if a Union got involved. They would lose some business if people had to fly outside the US but except for the shortest cruises, it would probably cheaper to fly to another country (the price would drop dramatically) and pay a normal cruise fare then to board a cruise in a US city with severely increased fares. Many people already fly to cruise anyway. I live in the Baltimore area and have taken cruises from there but the vast majority I fly to Florida for.

This is not unique to peanut butter or to the US FDA; similar standards are in many countries that inspect food and have food standards.

Our recent (2022) favorites were Hibachi at Izumi and Giovanni's Table on Allure of the Seas. The Giovanni's meal was great with top notch service. We wore our Tuxes! much better than our meal at Jamie's Italian on the Navigator in 2023.

CHEESE!!! usually just a hunk or slice, maybe with salami or pepperoni. Other times, I'll dress it up slightly like making a simplified Kase mit musik or cheese with music. I'll slice whatever cheese I'm eating and drizzle generously with balsamic vinegar and hit it with slat and pepper. It's a German recipe that usually includes raw onion, caraway and maybe mustard. If I make during the day, I'll add all that but not at night. on the ship, it's usually pizza.

though I have never worn a kilt on a cruise, Every time I have worn one I was asked if I was regimental... I usually smiled and said "a gentlemen never tells."

I agree. Usually when my DH and I wear ours, we see less than a half dozen at the most. We still wear wear ours on about half of our cruises and a suit and tie the other half...only see a dozen or two of those either these days. We dress for ourselves...We're a dying breed.

I was planning to pull the trigger around the end of 2020. Around November, I decided I better see what the economy would do. Thank God, I held on. I did go part time last year but wanted to keep my foot in the door. I am 57 and now I will wait again until November 2024 to see what happens. Hopefully January will be the end of the line and DH and I will be able to travel as much as we had planned.

This to me is the most important part. Respect! I love that you have tried...

I have to agree on RC's soups. they always were good, both hot and cold, and have gone downhill with the rest of their food. I do feel maybe they have decline slightly less than the rest of their food. I say their food on average has dropped 3-4 points whereas maybe the soups have only dropped 2-3 points. And they were mostly served hot or decently warm unlike the rest of the food. Generally though, I prefer eating and making hot soups.

There is such a variety of meatloaf recipes, some with very little flavor, some with a lot of onion and garlic, some with brown gravy, many with ketchup or bbq sauce (my least favorite) some with different meat like a combo with pork and/or veal. however, I know what you mean with texture. I feel the same way about most seafood. Bolognese!?! now you're talkin my language!

I have nothing against it. It sound like I might like it. I was just saying I never heard of it. I forgot to ask Mom if she has.

I used to go on a lot of galley tours, now it seems like they always charge fore them.

I'm cool with that. Everybody else can come up with a name they're comfortable with personally or in groups. It's brilliant.....so it will never catch on...sigh

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