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About Stevesan

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    Houston, Tx
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  1. I had the same concern. Solved it by staying over night in the hotel connected to the airport. No worries!:)
  2. I agree 95 percent with cruisesnooze I do, however, leave a $20 bill for the cabin steward day one.
  3. There are photos of your cabin on the following page http://boards.cruisecritic.com/showthread.php?t=1314375
  4. Leave the gun, take the cunnoly ;)
  5. this thread has a number of good photos. http://boards.cruisecritic.com/showthread.php?t=1314375
  6. you'll do much better booking with an independent. Fewer boat mates, and more flexibility by the snorkel master to visit the best sites. I strongly recommend coral Breeze. http://www.coralbreezetours.com/current_category.15/Product.2/tours_add.html?t_product=2
  7. Galveston weather: http://www.weather.com/weather/today/l/USTX0499:1:US
  8. Sea Sports Belize. http://www.seasportsbelize.com/snorkeling.html
  9. Another vote for Park N Cruise. Unfortunately, Cruise Critic doesn't permit direct links. http://www. galveston park n cruise. com/
  10. DITTO what DreadPirate said!!! http://www.tripadvisor.com/Hotels-g55879-Galveston_Galveston_Island_Texas-Hotels.html
  11. I finally got smart and bought "shorty" fins. They are more than adequate for snorkelnig, and take up little luggage space. Example: http://www.isnorkel.com/product/4573/US-Divers-Shredder-II-fin
  12. At the International Café and some lounges: Brewed coffee is $1.25/cup, most specialty coffees are $2.50-$2.75 for a regular size, espresso $1.75. $33.35, including gratuity, buys a coffee card with fifteen punchouts for specialty coffees, and unlimited brewed coffee at the cafes and lounges that have brewed coffee. You can also use it in the dining rooms for specialty coffees. The server is directed to take two punch outs for double shot orders, some do, some don't. Since the coffee card is for a discrete quantity it's not time limited. If there are punch outs remaining at the end of the cruise the card will carry over to the next cruise. The “unlimited” brewed coffee does not carry over. __________________ If you are accustomed to good quality coffee, you definitely will want a coffee card. The vile concoction in the Horizon Court (buffet) is syrup based. Room service is also syrup based. Not that syrup-based coffee is always a bad thing. My hometown source, http://www.javacoffee.com/, informs me there are different grades for syrup coffee, just as with ground coffee. Regardless of grade, the taste of syrup based is always going to be somewhat inferior to an equivalent grade of ground. Based on flavor, Princess must use the lowest grade (cheapest) available. Not all ships have the Int'l Cafe. They do, however, have a Coffee Bar for regular and specialty coffees. =================================================== I haven't cruised in the near past. Please correct the prices if they've changed.
  13. Save some time by walking your luggage off.
  14. My last two cruises at Fort Lauderdale I disembarked with the first call. Both times, I arrived at the airport at 8:30AM. A 10am flight would make me very Nervous!!. You'd probably have to carry your luggage on the plane. That may not be allowed.
  15. From Wikipedia, the free encyclopedia Gelato Type Ice cream Place of origin Sicily, Italy Serving temperature Cold Main ingredients Milk, cream, sugar, flavoring ingredient (e.g. – fruit or nut puree) Cookbook: Gelato Media: Gelato Gelato (Italian pronunciation: [dʒeˈlaːto]; plural: gelati) is the Italian word for ice cream, derived from the Latin word "gelātus" (meaning frozen). In English this word commonly refers to varieties of ice cream made in a traditional Italian style. Gelato can be made with milk, cream, various sugars, and flavoring such as fresh fruit and nut purees. It is generally lower in calories, fat and sugar than other styles of ice cream.[1] Gelato is a type of soft ice cream containing a relatively small amount of air.[2] By statute, gelato in Italy must have at least 3.5% butterfat, with no upper limit established. The sugar content in homemade gelato, as in other styles of ice cream, is balanced with the water content to act as an anti-freeze to prevent it from freezing solid. Types of sugar used include sucrose, dextrose, and inverted sugar to control apparent sweetness. Typically, gelato—like any other ice cream—needs a stabilizing base. Egg yolks are used in yellow custard-based gelato flavors, including zabaione and creme caramel, and non-fat milk solids are also added to gelato to stabilize the base. Starches and gums, especially corn starch, are sometimes also used to thicken and stabilize the mix. In the United States there is no standard of definition for gelato set forth by the United States Food and Drug Administration, as there is for ice cream.[3] Whereas ice cream in the U.S. is defined by the Federal Code both by its ingredients, which includes milk fat (also known as butterfat) of 10% or more, gelato in the U.S. covers a wide range of products including frozen desserts eaten like ice cream; products that are identical to ice cream with the exception of their butterfat contents; and premium ice cream containing butterfat far exceeding the minimums set forth in Italy.
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