pingpong1 Posted April 10, 2015 #126 Share Posted April 10, 2015 TC - We met Bruce (Van Rooyoen) on our 2012 Navigator sailing to Alaska. He hosted a dinner for us and another couple. We had a delightful time with him and you are correct in that there was absolutely no "sales pitch". Just a nice evening with some interesting conversation and having dinner with some "seasoned" Regent cruisers. (Partly) due to his nice personality, we then booked the following year's cruise around Italy with Bruce the next day, while we were still on the Navigator. It would be nice to meet him again some day. Regards Link to comment Share on other sites More sharing options...
Travelcat2 Posted April 10, 2015 Author #127 Share Posted April 10, 2015 TC - We met Bruce (Van Rooyoen) on our 2012 Navigator sailing to Alaska. He hosted a dinner for us and another couple. We had a delightful time with him and you are correct in that there was absolutely no "sales pitch". Just a nice evening with some interesting conversation and having dinner with some "seasoned" Regent cruisers. (Partly) due to his nice personality, we then booked the following year's cruise around Italy with Bruce the next day, while we were still on the Navigator. It would be nice to meet him again some day. Regards He was fairly new to Regent in 2012. I believe he said that he has been with Regent for four years. We also had "seasoned" Regent cruisers at our table and enjoyed the company. He is hoping to be on the Explorer for the November, 2016 crossing. Gudren (sp?) will do the maiden voyage. Although we booked a cruise this week, we went direct with our TA as we wanted to make certain that we could get the exact suite we wanted on the Explorer. We knew that the TA would be amongst the first to call Regent when the itineraries were open for booking on Tuesday. The weather is cooling a bit as we travel north. The seas are a bit choppier but nothing dramatic. It really has been a calm and relaxing cruise thus far. Looking forward to seeing Cape Verde tomorrow and then a few more sea days. The bar menu has changed dramatically (nothing bad) so I need to do quite a bit of editing to the one I have. Will try to post later today. Also plan on taking photos of the Greek buffet and the offerings in La Veranda. We are not pleased about being served by a crew member on the outside buffet (some items only) mainly because the food is facing them in a covered container. I cannot really see the food and definitely cannot photograph it. Link to comment Share on other sites More sharing options...
Travelcat2 Posted April 10, 2015 Author #128 Share Posted April 10, 2015 The following bar menu came out two weeks ago. While most of the alcohol choices remained the same, the drink descriptions are new. Enjoy reading this (especially mudhen:-) MARCH/APRIL BAR LIST - ALL REGENT SHIPS CHAMPAGNE AND SPARKING WINES BY THE GLASS: Montaudon Brut champagne Philippe Dublanc Blanc de Blancs Val D'Oca Prosecco CHAMPAGNE BY THE BOTTLE Armand de Briginac / NV / Brut Gold / Reims / $365 Louis Roederer Cristal 2005 / Brut /Reims / $325.00 Louis Roederer "Cristal Rose" / NV / Brut / Epernay / $525.00 Moet et chandon "Imperial Rose" / NV / Brut / Epernay / $75 Moet et chandon "Cuvee Dom Perignon" 2003 / Brut / Epernay / $199.00 Perrier-Jouet "Belle Epoque" / NV / Grand Brut / Epernay / $140 Veuve Clicquot "Poursardin" / NV /Brut / Reims / $69.00 WINES BY THE GLASS Chardonnay Sauvignon Blanc Pinot Grigio Cabernet Sauvignon Merlot Pinor Noir Shiraz MOCKTAILS Frozen Ocean - Apple, Sweet & Sour, Sprite Gold Medal - Banana, Strawberry, Coconut River Breeze - Cranberry, Grapefruit, Soda Tender Nine - Pineapple, Sweet & Sour - Pomegranate, Ginger Ale CHAMPAGNE COCKTAILS Bellini - Champagne, Peach Classic Champagne Cocktail - Champagne, Grand Marnier, Cognac, Angostura Bitters European Spring Punch - Champagne, Vodka, Creme de Cassis, Sweet & Sour French 75 - Champagne, Gin, Lime Kir Royale - Champagne, Creme de Cassis Mimosa - Champagne, Orange Strawberry Delight - Champagne, Strawberry, Elderflower SIGNATURE COCKTAILS M/V Mariner - Armagnac, Grand Marnier, Chambord, Blackberry M/V Navigator - Gin, Sweet & Sour, Elderflower M/V Voyager - Sake, Orange, Curacao, Gin Regent Seven Seas - Absolut Kurant, Apricot Brandy, Sweet & Sour, Fresh Grapes CLASSIC PRE-DINNER 007 Vesper Martini - Gin, Vodka, Lillet Blanc Americano - Campari, Sweet Vermouth Manhattan - Bourbon, Sweet Vermouth, Angostura Bitters Negroni - Gin, Campari, Sweet Vermouth Old Fashioned - Bourbon, Brown Sugar, Angostura Bitters Spritzer N5 - Aperol, White Wine, Prosecco Whiskey Sour - Bourbon, Sweet & Sour, Angostura Bitters CONTEMPORARY Apple Passion - Blue Culracao, Chambord, Passion Fruit, Apple Cosmopolitan - Vodka, Cointreau, Sweet & Sour, Cranberry Havana Daiquiri - Rum, Maraschino, Grapefruit, Pomegranate Japanese Martini - Sake, Cointreau, White Cranberry Long Island Iced Tea - Vodka, Gin, Rum, Tequila, Triple Sec, Sweet & Sour, Coca-Cola POOLSIDE All the Mary's: Bloody - Vodka, English - Gin, Mexican - Tequila, Norwegian - Aquivit Caipiroska - Vodka, Simple Syrup, Lime Cubra Libre - Rum, Coca-Cola Daiquiri - Rum, Sweet & Sour Mai Tai - rum, Amaretto, Sweet & Sour, Pineapple Margaritas (Banana, Mango, Peach, Strawberry, Lime) Melon Breeze - Midori, Malibu, Creme de Banana, Sweet & Sour, Pineapple Mojito - rum, Lime, Mint, Club Soda Pina Colada - Rum, Coconut, Pineapple Screwdriver - Vodka, Orange Sea Breeze - Vodka, Cranberryk, Grapefruit Singapore Sling - Gin, Cherry Herring, Pineapple, Sweet & Sour, Club Soda AFTER DINNER Black Russion - Vodka, Kahlua Brandy Alexander - Brandy, Creme de Cacao Dark, Cream Espresso Martini - Vodka, Creme de Cacao, White Kahlua, Coffee Golden Cadillac - Galliano, Creme de Cacao White, Cream Golden Dream - Galliano, Orange, Triple Sec, Cream Grasshopper - Creme de Menthe Green, Creme de Cacao White, Cream Rusty Nail - Scotch whisky, Drambuie Sidecar - Cognac, Cointreaum /Sweet & Sour Stinger - Brandy, Creme de Menthe White Tiramisu - Grand Marnier, Godiva Chocolate, Cream COFFEE DRINKS Black Forest - Chambord, Creme de Cacao Dark, Hot Chohcolate, Cream Cafe Nelson - Baileys, Frangelico, Cream French Coffee - Cognac, Grand Marnier, Cream Irish Coffee - Irish Whiskey, Sugar, Cream Jamaican Coffee - Rum, Cream Mexican Coffee - Tequila, Tia Maria, Cream APERITIFS & VERMOUTH Aperol Campari Dubonnet Lillet Martini Bianco Martini Rosso Noilly Prat Pernod Pimms No. 1 SHERRY Dry Sack Harveys Bristol Cream Tio Pepe EAU DE VIE Framboise Poire Williams AQUAVIT Leiten's Linie LIQUEURS Amaretto Disaronno B & B Baileys Irish Cream Chambord Chocolate Godiva Liqueur Contreau Creme de Cacao Dark Cream de Cacao White Creme de Cassis Creme de Menthe Dramabui D O M Benedictine Frangelico Gialliano Grand Marnier Kahlua Limoncello Malibu Midori Peppermint Schnapps Peter Herring Cherry Liquer Sambuca Southern Comfort St. Germain Tia Maria DIGESTIFS Fernet Branca Jaegermeister GRAPPA Grappa Sandro Bottega Grappa Amarone Riserva Private Barricata - $15 Sette Mari Grappa "Gift Bottle" - $58 (Gift bottle by Bottega Alaexander - Pretigious handmade Murano Glass bottle, reproduces a caravel - limited edition. SAKE Ty-Ku Sho Chiku Bai VODKA Absolute Absolut Citron Absolut Kurant Absolut Mandarin Belevedere Chopin (Gluten Free) Grey Goose Ketel One Smirnoff Stolichnaya Tito's Gluten Free Van Gough Espresso Van Gogh Chocolate Voli (50% alcohol) Kauffmann - $86 GIN Beefeater London Dry Bombay Sapphire, London Dry Gordon's London Dry Tangueray, Special Dry RUM Bacardi Carta Blanca Bicardi Limon Captain Morgan Spiced Mount Gay Myer's Pyrat Cask 1623 - $40 TEQUILA Jose Cuervo Gold Don Julio Anejo Margaritaville Silver Patron Reposado Casa Dragones 100% Pure blue agave Joven - $40 BOURBON Jack Daniels Jim Beam Maker's Mark Wild Turkey CANADIAN WHISKEY Canadian Club Crown Royal Seagram's Seven Crown Seagram's V.O. SINGLE MALT SCOTCH WHISKEY Glenfiddish 12 years Glenlivit 12 years Glenmorangie The Original 10 years Macallan Select Oak Dalmore 18 years - $30 Lagavulin 16 years - $16 Talisker 10 years - $15.00 Macallan Estate Reserve $34 Dalmore 12 year - $15 BLENDED SCOTCH WHISKEY Ballentines Chivas Regal Cutty Sark Dewar's White Label J & B Rare Johnnie Walker Black Label Johnnie Walker Red Label Chivas Royal Salute $20 Johnnie Walker Blue Label $40 Johnnie Walker Gold - $15 IRISH WHISKEY Bushmills Original Jameson Midleton Very Rare - $30 CALVADOS Berneroy La Toquet ARMANAC Cles des Ducs V.S.O.P. Larresingle X.O. Grand Reserve - $21 COGNAC Carrus V.S.O.P. Couvoisier V.S.O.P. Remy Martn V.S.O.P. Couvoisier X.O. $21 Camus "Josephine" $15 Remy Martin X.O. - $22 Hennessy X.O. - $42 Hennessy Paradis $60 Remy Martin Louis XIII - $275 PORT Dow's White Croft Fine Ruby Croft Fine Tawny Dow's Tawny 20-years old - $15 Taylor Fladgate Tawny 20-years old - $15 INTERNATIONAL BEERS AND CIDER Amstel Light Corona Dos Equis Estrella - Gluten-free Grolsch guinness Heineken Heineken Light Newcastle Brown Ale Sol Strongbow Cider Tiger NORTH AMERICAN BEERS Bud Light Budweiser Coors Light Miller Lite Samuel Adams ALCOHOL-FREE BEERS Buckler O'Douls Link to comment Share on other sites More sharing options...
TrulyBlonde Posted April 10, 2015 #129 Share Posted April 10, 2015 TC2...While on the topic of food, I want to thank you again for the Disney recommendation for my family and Grandson. They had a marvelous time as newbies to cruising and hope to take many more in the future. They thought the staff was fabulous and their only disappointment in the whole cruise was the food. I must say that they did have a wonderful meal in the adult only restaurant and would definitely cruise on Disney again due to all of the other positives. I thank you and so does the family :) Link to comment Share on other sites More sharing options...
Hambagahle Posted April 10, 2015 #130 Share Posted April 10, 2015 Jackie - Bar menu interested me a great deal (most of it is identical to that on Oceania) because it lists Apérol. Apérol Spritz was THE drink all over Europe last summer and it is fabulous. Here on Riveria there is no Apérol. so I mentioned that I missed it on my mid cruise comment sheet. Last night when we came out of Red Ginger I was buttonholed by the Head Barman on the ship (who was laying in wait for me apparently!) he thanked me for my suggestion and said he was going to try to get some in Funchal if he could. But he would also try to make sure that the ship was provisioned with Apérol when it leaves drydock in Marseilles at the end of the month. How about that for attention to detail? I didn't think the Miso Glazed Sea Bass looked as nice as it does in Red Ginger but I am sure it tasted just fine... Be prepared for cooler weather as you come north. We haven't had any warm weather so far on this cruise - mostly cloudy and windy. Hope yours is better! Gerry Link to comment Share on other sites More sharing options...
hydro3 Posted April 10, 2015 #131 Share Posted April 10, 2015 Hey all we are on the cruise with everyone and really enjoying it. Just finished up a galley tour and it is pretty amazing how everything is run and they produce a high end consistent product. We were listening to the chef when he received a phone call from someone asking what the instant mashed potatoes are used for ... well as it was previously mentioned they are used sometimes as a binder. Usually in the gnocchi, the chef mentioned that sometimes when making gnocchi from fresh potatoes they can have a high water content and need a little binder to make them nice and firm. Link to comment Share on other sites More sharing options...
Travelcat2 Posted April 10, 2015 Author #132 Share Posted April 10, 2015 (edited) Hydro3, the phone call the chef received was from his boss, Donald. Donald was asking Chef Kelly about the dried potatoes for me. Obviously we received the same answer. Glad to hear that you are enjoying the cruise:D Edited April 10, 2015 by Travelcat2 Link to comment Share on other sites More sharing options...
computerworks Posted April 10, 2015 #133 Share Posted April 10, 2015 "...Amazing Indian buffet - Lamb Tikka." "...Spicy spawn dish - sauce & prawns put in frying pan before serving." "...Some. Condiments including mango chutney." "...Breads - naan. etc." Link to comment Share on other sites More sharing options...
computerworks Posted April 10, 2015 #134 Share Posted April 10, 2015 (edited) "...The items being served by crew." "...Seafood cocktail - inside buffet." "...Dark picture of sandwiches." "...Veal cordon bleu." "...Mussels on. Cold fish buffet." Edited April 10, 2015 by computerworks Link to comment Share on other sites More sharing options...
computerworks Posted April 10, 2015 #135 Share Posted April 10, 2015 "...Have to show lovely aft balcony - suite 781." "...Other side of balcony." Link to comment Share on other sites More sharing options...
Mudhen Posted April 10, 2015 #136 Share Posted April 10, 2015 Re: Bar list...... OMG! So many interesting possibilites, so little time. May need to book that Explorer trip to work my way thru the whole list! Thank you for taking the time to send it. How is the Phillipe DuBlanc Blanc du Blanc sparkler? Link to comment Share on other sites More sharing options...
TrulyBlonde Posted April 10, 2015 #137 Share Posted April 10, 2015 Jackie - Bar menu interested me a great deal (most of it is identical to that on Oceania) because it lists Apérol. Apérol Spritz was THE drink all over Europe last summer and it is fabulous. Here on Riveria there is no Apérol. so I mentioned that I missed it on my mid cruise comment sheet. Last night when we came out of Red Ginger I was buttonholed by the Head Barman on the ship (who was laying in wait for me apparently!) he thanked me for my suggestion and said he was going to try to get some in Funchal if he could. But he would also try to make sure that the ship was provisioned with Apérol when it leaves drydock in Marseilles at the end of the month. How about that for attention to detail? I didn't think the Miso Glazed Sea Bass looked as nice as it does in Red Ginger but I am sure it tasted just fine... Be prepared for cooler weather as you come north. We haven't had any warm weather so far on this cruise - mostly cloudy and windy. Hope yours is better! Gerry Agree on the Aperol Spritz. I had my 1st in Italy last Spring and now I order them here in the States. Very refreshing and a must have in my opinion. Link to comment Share on other sites More sharing options...
Rare RachelG Posted April 10, 2015 #138 Share Posted April 10, 2015 A very common trick in the food service business when one is preparing a vast amount of, lets say homemade mashed potatoes, is to add a VERY small amount of instant mash before it is loaded into pastry bags to be piped onto plates. If customers would be just as happy with a not as pretty but very tasty spooned blob of mashies on their plates.....not artistically scrolled, this technique might not be used. There is nothing sneaky or gross about it. Could you check with the Chef Travelcat2 and ask if this is indeed the case? There are lots of tricks in the trade. Was just about to post this, but you beat me to it. I also have a bread recipe that calls for dried potato flakes. Link to comment Share on other sites More sharing options...
Travelcat2 Posted April 10, 2015 Author #139 Share Posted April 10, 2015 (edited) Jackie - Bar menu interested me a great deal (most of it is identical to that on Oceania) because it lists Apérol. Apérol Spritz was THE drink all over Europe last summer and it is fabulous. Here on Riveria there is no Apérol. so I mentioned that I missed it on my mid cruise comment sheet. Last night when we came out of Red Ginger I was buttonholed by the Head Barman on the ship (who was laying in wait for me apparently!) he thanked me for my suggestion and said he was going to try to get some in Funchal if he could. But he would also try to make sure that the ship was provisioned with Apérol when it leaves drydock in Marseilles at the end of the month. How about that for attention to detail? I didn't think the Miso Glazed Sea Bass looked as nice as it does in Red Ginger but I am sure it tasted just fine... Be prepared for cooler weather as you come north. We haven't had any warm weather so far on this cruise - mostly cloudy and windy. Hope yours is better! Gerry Gerry, Weather still warm here as are headed towards Africa. Should cool down after Morocco. Confirmed that Miso Glazed Sea Bass originated on Regent ... not Oceania. I've heard this before but was not sure that I believed it (I do now). It was cooked to perfection last night. I have received it undercooked previously in both Red Ginger and CR. Again, we loved Red Ginger on our first Riviera cruise but not our last one. The bar menu may look similar on Oceania, however, even when you pay $60/day/person, the drinks are not even close to being the same (unless you order alcohol straight or on the rocks). Again, not trying to bash Oceania... if I were discussing Silversea, for instance, my comments would be quite different. Oceania is one level down from Regent with two of the most beautiful ships at sea. IMO, the differences between the two cruise lines is dramatic (less so if you are in an Owner's suite as Gerry is or a Vista suite as we were in) I may disagree with Gerry's opinion regarding Oceania but do respect it. The CEO of Regent and Oceania (and NCL) places Regent as luxury ..... and Oceania as "luxurious" (and premium plus). While he and I do not always agree, I agree with his evaluation of the two cruise lines. As much as we enjoyed Oceania, for us, it does not measure up to Regent - not even the food, except for Jacques. Edited April 10, 2015 by Travelcat2 Link to comment Share on other sites More sharing options...
computerworks Posted April 10, 2015 #140 Share Posted April 10, 2015 "...New Seven Seas Society pin." Link to comment Share on other sites More sharing options...
computerworks Posted April 10, 2015 #141 Share Posted April 10, 2015 "...Strip loin with huge Yorkshire Pudding." Link to comment Share on other sites More sharing options...
Pam Posted April 10, 2015 #142 Share Posted April 10, 2015 (edited) Oh I love that pin!!! Still have several of the harps, too. And somewhere the stylized "R". Edited April 10, 2015 by Pam Link to comment Share on other sites More sharing options...
Travelcat2 Posted April 10, 2015 Author #143 Share Posted April 10, 2015 Pam - you have been with Radisson/Regent longer than we have. I wore the harp last night and the "new" pin tonight. The "gold" ones looks better than "platinum" (platinum looks like silver). Anyway, we appreciate the gesture. The Gold and above event was in the theater. They had a talent show a while ago and took the 4 best "acts" to present to us tonight. It was very nice. Missed the caviar, etc. at the Seven Seas Society event last night. Getting together with 500 other guests sounded a bit much. BTW, read your post on the other thread (Azamara). If you like it, it must be good! Dinner tonight was extremely good. My DH's dinner is pictured above...... I had sole which I've posted a picture of earlier (my DH had it in P-7). Pictures of our desserts will be on their way to computerworks soon. I definitely need to ask him for lessons so that I can post animal pictures from our Cape Town safari and cruise. Although we will use a "real" camera and video (my DH is looking for the latest and greatest device to take video), I will still use my Kindle because it is so easy. For those that are following my "knee" adventures, I now can wear 2" heels with no more or less pain than I have already. I will definitely be ready to bareback ride the elephant in Port Elizabeth! Can't wait. Link to comment Share on other sites More sharing options...
computerworks Posted April 11, 2015 #144 Share Posted April 11, 2015 "...Chocolate cup with chantilly cream." "...Creme brulee with one bite missing by mistake." Link to comment Share on other sites More sharing options...
Pam Posted April 11, 2015 #145 Share Posted April 11, 2015 (edited) If I ever get back to Regent, I guess I would receive a "gold" pin; we made it to Gold on our last cruise. Our first Radisson cruise was Mariner's first cruise to Alaska; of course, we didn't get a pin that time but went on Voyager that December, I think. (edit, went and checked; it was Dec 2003 instead of 2001) Tell your DH to look at a GoPro; there are several different levels, I think, but they seem to be all the rage now. I treasure my S. Africa pictures, but didn't do any videos. Edited April 11, 2015 by Pam Link to comment Share on other sites More sharing options...
Travelcat2 Posted April 11, 2015 Author #146 Share Posted April 11, 2015 If I ever get back to Regent, I guess I would receive a "gold" pin; we made it to Gold on our last cruise. Our first Radisson cruise was Mariner's first cruise to Alaska; of course, we didn't get a pin that time but went on Voyager that December, I think. (edit, went and checked; it was Dec 2003 instead of 2001) Tell your DH to look at a GoPro; there are several different levels, I think, but they seem to be all the rage now. I treasure my S. Africa pictures, but didn't do any videos. Thanks for the tip. Will definitely check it out. We found that we had so many albums that it was overtaking one of our closets. We had older "tapes" transferred onto DVD's and now do mostly video. We enjoy watching them. The photos that I've taken on the Kindle I delete after sending them to computerworks. We are now 45 minutes outside of Cape Verde and will do a short (3 1/4 hour) excursion. Will report back later. It will be interesting to see if LV stays open late because all of the excursions return either right before or after they usually close for lunch. Link to comment Share on other sites More sharing options...
bluebelle Posted April 11, 2015 #147 Share Posted April 11, 2015 Sitting here looking out at a dreary, rainy landscape in SE England. I would like you to know that this review is just the kind of escapism I need to lift my spirits and to dream about future cruises, possibly on the Mariner, who knows? Thanks for doing this, keep up the good work!:) Link to comment Share on other sites More sharing options...
Travelcat2 Posted April 11, 2015 Author #148 Share Posted April 11, 2015 bluebelle, thank you for your kind comments. No food related posts yet today but do want to comment about the excursion. It was more than a bit difficult this morning but really was not the fault of Regent (except that they continue to do "included excursions" which is nearly impossible to implement smoothly). The ship arrived on time in Cape Verde but was cleared after the first excursion was suppose to leave. Add to that the fact that buses had to back up - approximately 10-15 of them - in an area longer than the length of the ship (next to the ship). In many cases, they had to depart in the reverse order that they arrived which meant more sitting around. This is simply the way the port area is built. So, we left almost 1 hour late for our 3 1/4 hour tour. There have been mixed reviews of Cape Verde. I think it is a beautiful island -- especially the beaches. The buses were smallish even though they held around 30 people (only about 26 guests on each bus but there were many, many, many buses). They took us up a winding road up to the top of a mountain. We were in the clouds so the views wern't great but the ride was hair-raising. The driver was excellent -- I am simply not good on steep roads where there are guard rails only part of the time. The residents of Cape Verde are friendly and poor. They cannot grow alot of crops most of the year. The Mariner was not able to get the amount of fish and fresh produce that they hoped to get. We will have to wait for the Canary Islands. The ship is out of lemons and are using limes. This works fine for fish but my DH wants lemon and honey on his crepes (aka Swedish pancakes) so he is abstaining. Prior to departing on excursions this morning, it was announced that LV would be open until 3:00 p.m. However, since everything was running late, the restaurant was still going strong at 3:00 and I would estimate they would not finish until 4:00 p.m. Our server told us that their schedules are based around tours. Knowing that lunch would be late, they were given some time off this morning. It was good to know that the crew are not negatively affected by when the passengers get back onto the ship. We have been waiting for Sette Mari to have Osso Buco. Instead of waiting another 2-3 days, I special ordered it - to be delivered to CR tomorrow night. I'm looking forward to it. It is something I only order on the ship -- once per cruise. Will take a picture (assuming that I don't forget until only the bone remains). Beautiful weather -- 80ish with a breeze. Life is good! Link to comment Share on other sites More sharing options...
Mudhen Posted April 11, 2015 #149 Share Posted April 11, 2015 So glad you enjoyed Cape Verde. We did it a few years ago and sounds like a similar excursion. Only difference was that we went up the mountain in a SCHOOL BUS! I wanted to sit on the floor of bus most of the time! We also stopped at a lovely beach and had the local alcoholic treat. I would've liked it better if we'd had the treat BEFORE the trip up that mountain with no guard rails!!!! Please report back on the Osso Bucco, one of my favorites! Also please tell Dennis that he's looking like the lord of the manor out there on HIS veranda! Great photo! Link to comment Share on other sites More sharing options...
TedC Posted April 11, 2015 #150 Share Posted April 11, 2015 So glad you enjoyed Cape Verde. We did it a few years ago and sounds like a similar excursion. Only difference was that we went up the mountain in a SCHOOL BUS! I wanted to sit on the floor of bus most of the time! We also stopped at a lovely beach and had the local alcoholic treat. I would've liked it better if we'd had the treat BEFORE the trip up that mountain with no guard rails!!!! Please report back on the Osso Bucco, one of my favorites!Also please tell Dennis that he's looking like the lord of the manor out there on HIS veranda! Great photo! When we were there school buses were VERY rickety!!! Warn kids to Walk! Link to comment Share on other sites More sharing options...
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