Keith1010

She is Roy.

Reason has not been given. Keith

Catalina Island. Keith

Two things. The world has changed. We do not right as they did 200 years ago. Every year new words are created. Every few years approaches to education good or bad take place. I guess if people want perfection maybe they will get this from AI but please, please, please be careful what you wish for. For me, I can read over something I write 10 times or put together a Power Point Presentation which I give these days twice a month in our community and look that over a zillion times and either right before it goes live or after it is published or presented there is a mistake. To err is human. So it goes. Keith

I am just catching up on this and so sorry I didn't see the post earlier or I would have responded. The recommendation from suzeluvscruz is spot-on and I am very happy to see you have booked it. Glad you will go see Sintra. Try to give yourself some time to walk around downtown Lisbon and to walk to the higher elevation and up into the smaller local areas if you can fit that in. If not, just some walking around is nice. Keith

There are. Keith

Yes. Keith

Correct. Keith

David I am glad you were able to get this sorted out. Best to you. Keith

Phyllis, I am happy to check on this for you. Keith

Phyllis, I received another update yesterday and my sense is we won't know how details about how the on-board booking discount will work including if it will be applied retroactively to cruises already booked until we are on-board the inaugural cruise. If I hear something earlier I will be sure to post it. Keith

Patty, someone asked a silent question about Carpaccio and Lamb Rack on the Webinar. The answer was: Not yet, but that is the intent and is it in the process of being implemented. When we are on board we can ask about the timing of this. I know we won't go hungry. 😀 Keith

Yes. This is why we prefer to tour during the daytime, to be aware of our surroundings and to recognize that as tourists we can be more of a target. I call it being street smart, part of which we developed growing up not too far from New York City in my case and for Anne Marie in the city. This was at a time where the city had many unsafe areas. Keith

This may have been on the Crystal website for awhile, but I just spotted it so I thought I would pass it along. Another example of taking what people enjoyed at former Crystal and adding new ingredients as part of new Crystal to provide an exceptional experience at sea. Keith We are delighted to announce that one of our guest’s favorite dishes will make a well-deserved comeback when we return to the water this summer. This signature dish boasts a rich, creamy texture from several combined mushrooms, including the stars of Italian cuisine, Porcinis, each adding its unique character. Seasoned with aromatic herbs and served in warm oregano bread bowls, our Forest Mushroom Soup is sure to leave you craving for more. Prep Time: 30 minutes, Cook Time: 30 minutes Serving size: 4-6 people INGREDIENTS 3⁄4 cup dried or 1 cup of fresh morel mushrooms 3⁄4 cup fresh Portobello mushrooms, sliced with no skin 3⁄4 cup fresh white button mushrooms, sliced 3⁄4 fresh Porcini mushrooms (or 1 cup dried) 3 tablespoon extra-virgin olive oil 3 shallots, finely minced 2 garlic cloves, finely minced 1⁄2 cup dry white wine 4 cups chicken or vegetable broth 1⁄2 cup heavy cream 2 tablespoons of mixed fresh herbs, (parsley, thyme, oregano, and basil leaves) 4-6 individual bread loaves METHOD 1. If using dried mushroom, wash thoroughly to remove excess soil, then soak for 10 minutes in warm water. Removes stems and discard. 2. Cut caps into bite sized pieces. 3. Heat medium saucepan over medium heat with olive oil; add all mushrooms and sauté for three minutes. 4. Add shallots and garlic; sauté for two minutes. 5. Season to taste, add white wine and let simmer until reduced by half. 6. Add broth and bring to a simmer. 7. Add cream and bring to a simmer again. 8. Reduce heat, and let cook for 25 minutes. 9. In a blender or food processor, purée half the soup until smooth, then return purée to the pan. 10. Stir in fresh herbs and cook for another minute. 11. Add salt and pepper to taste. TO SERVE 1. Preheat oven to 180° F. 2. Remove tops of bread and hollow out to make a bread bowl. 3. Place bowls on baking sheet and heat for three minutes. Remove bread from oven and pour hot soup into bowls. 4. Garnish with parsley and serve.

With the first sailing of Crystal Serenity ending in Lisbon a photo from our last visit to this beautiful city. Keith

Betty, it will for sure. Many thanks for your kind thoughts. Keith

This was so nice to read and touched my heart. Keith

Presently you can and for any you use before any money is received form the liquidator you could receive both although in reality you would likely not receive r100% from the liquidator even if there was no voucher program. One caveat. After the payouts are made by the liquidator then as a new voucher is used they will see how much if anything received from the liquidator and adjust your voucher downward accordingly. Keith

iI agree. They do plan to enhance the website so that it will be very clear about the room since in some cases you have suites which are either classic, or were constructed in 2017 (Symphony) 2018 (Serenity) or 2023. Keith

Hi Sue, Thank you for your kind words. I look forward to sailing with you and Sally and the other members from CC who are on this sailing. This is a terrific itinerary. The cosmo sounds great. Cheers, Keith

To me you would qualify. But it’s not up to me. So I would have your TA followup. Keith

This is how it works. Let’s say at 20 cruises you get an upgrade. If you now have 18 cruises. Once you reach 20 then you can use the upgrade on your next cruises. They know you have 18 to start with. Let’s say you have 25 cruises and never used the 20th milestone you can’t. This is because they have no record of what you used and what you have unused. They do know you have 25 cruises and if the next milestone is at 30 you can use the 30th milestone once you achieve 30 cruises. Keith

We don't know the details by room. What we know is that they said on the webinar new bedding for all rooms and for the ones where walls are not being moved they were doing some things like touch ups but no idea what that means until we see for ourselves. Keith

JC, I just compared and this one is a former Seabreeze SH which was constructed in the 2017 dry dock so it is not classic as in a former PH nor is it a new Aquamarine. Keith

Thank you David. Lisbon is a terrific city. So much to enjoy and I have to say the Portuguese Tart we tasted was delicious. I had not had that one before so I can't compare but I enjoyed it. Keith