Hi there! Why haven't you registered yet?? You are missing out on our FAMOUS Roll Call forums, where you can meet other cruisers sailing with you and share a tour or shore excursion and SAVE MONEY! Register Now!
Has anyone tried to re-create a dish from on board while home? If so, hat was it, from which line, and were you successful?
Are there any dishes you'd love to know how to make at home?
Sent using the Cruise Critic forums app
__________________ Favorite Cruises, So Far: Celebrity Infinity: South America, 2008
Chile - Argentina - Falkland Islands - Uruguay HAL Oosterdam: Panama Canal, 2009
Guatemala - Costa Rica - Ecuador - Panama - Columbia Celebrity Silhouette: Adriatic Sea, 2013
Italy - Slovenia - Montenegro - Croatia - Greece - Malta Celebrity Millennium: Transpacific, 2014
Japan - Eastern Russia - Canada Mother/Daughter Yearly Alaska Cruise
(Any line, as long as it's not Oceania's Regretta!)
Next Up: HAL Staatendam: Incan Empires, 31 Days
"Mexico.Panama.Peru.Ecuador. Costa Rica.Nicaragua.Guatemala." Primates, Archaeology, Beautiful Beaches
Disney Cruise Line - chocolate souffle with vanilla bean sauce. I have made this several times for my family. It's not easy but is definitely worth the work.
I've made this as well, but don't find it particularly difficult.
August 2002--Disney Magic Eastern
October 2005--RCCL Mariner Western
October 2011--Disney Dream Bahamas
June 2012--Windstar Wind Surf Back-To-Back, Rome to Venice to Athens
April 2014--Paul Gauguin to French Polynesia
Still to come...
Sometime in 2016, ship, month, and itinerary TBD
Three weeks in Europe (two on a ship) with a 20" roll aboard and a tote bag--packing list here.
My all in a 20" wheeled bag for a warm weather cruise packing list here
We love the chocolate filled croissants on Celebrity. Now I get the frozen dough at Trader Joes, set them out to rise the night before baking-they are the best! And the smell! YUM
I also had fun recreating a beautiful salad that we had at the Aquaspa cafe on the Equinox- You arrange feta cheese cubes and watermelon cubes like a checkerboard, drizzle with a California Citrus olive oil and top with chiffonade of fresh basil- a little time consuming but a stunning salad!