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@zhuangcorpLido Late Night was 10:30-11:30 every night on my cruise in February. It was a large and varied offering but we did not usually partake. We occasionally shared a dessert if we had skipped it in the MDR at dinner.

@kacurlThis is an important caution for others. Hopefully, you can get this corrected tomorrow. I checked and double checked before submitting my card info for my $2 deposit. It did default to pay in full.

I have been lucky enough to paddle and camp along the PA portion of the Susquehanna River Trail. Never made it to the headwater in NY. Did you know it is the longest River on the east coast, 444 miles.

I miss her too. Was my favorite ship even after they did that weird thing to the aft pool area.

I am 61 and have been cruising on HAL for 25 years. We choose HAL because we do not want an amusement park. We enjoy the outstanding services on the ship. On sea days we wake early, exercise, read, enjoy meeting people by the pool, play trivia, have a relaxing dinner, listen to music in BB King or Rolling Stones room and go to bed. Perhaps we are “old souls”.

I edited my post incorrectly…wish I could delete it and start over… need more coffee. I have been lucky enough to see many historic lighthouses on the Chesapeake Bay. Closest to my home is the Concord Point Lighthouse in Havre de Grace. It is the 2nd oldest in MD built in 1827. It is located where the Susquehanna River meets the Bay. Info about Thomas Point Lighthouse is correct. Sorry for the double post.

Built in 1875, the Thomas Point Shoal Lighthouse is the last screw-pile lighthouse on the Bay still in its original location, one-and-a-half miles offshore in the Chesapeake Bay at the mouth of the South River.Susquehanna River meets the Bay. A National Historic landmark, built in 1875, the Thomas Point Shoal Lighthouse is the last screw-pile lighthouse on the Bay still in its original location, one-and-a-half miles offshore in the Chesapeake Bay at the mouth of the South River.

I couldn’t pass it up. Just booked a transatlantic in October 2023 for a $2 deposit which includes: 14-15 Day Surf Wifi Hia Promo Signature Beverage Pkg Hia Promo Shore Excursion Discount H I A Shore Excursion Discount H I A Pinnacle Grill H I A Promo2 Tamarind H I A Promo3 Pre-Paid Crew Appreciation Promo 50% Reduced Deposit July Sale $1 Reduced Deposit Got a great room too!

If you are only in Baltimore for one night, I would take the direct train to Penn Station, use Uber to go directly to the Marriott property on McHenry Row, eat breakfast/lunch at the Iron Rooster, dinner at LP Steamers, Uber to port. If you want to sightsee you are right next to Ft McHenry.

Hiroshima Day is celebrated every year to promote peace among nations and to create awareness about the devastating results of nuclear weapons. The day is observed every year as a reminder of the brutal killings of innocent civilians. The day plays a key role in making anti-war and anti-nuclear policies a priority in international relationships.

SUNDAY CHICKEN PARMIGIANA fresh buffalo mozzarella, tomato, basil roasted potato MONDAY OSSO BUCCO MILANESE saffron risotto TUESDAY BEEF SHORT RIB BRASATO BAROLO creamy polenta, roasted turnips WEDNESDAY *VEAL LIVER VENEZIANA mascarpone whipped potato THURSDAY *VEAL SALTIMBOCCA ALLA ROMANO garlic spinach FRIDAY CHICKEN CURRY - Cipriani style rice pilaf, apple, leek SATURDAY GRILLED JUMBO SHRIMP jumbo shrimp, olive oil, garlic, rice pilaf

Take advantage of the bounty of summer squash by creating a shaved squash salad. Summer squash is low in calories, they have little to no cholesterol, fat, and sodium. Zucchini and yellow squash boast vitamins A and C, potassium, plus fiber. Like most produce, you'll want to avoid peeling the skin because that’s where most of the nutrients are stored. A simple salad served over ricotta. https://www.tastingtable.com/686305/summer-squash-ricotta-salad-recipe-vegetarian/ A refreshing combination of shaved zucchini ribbons, corn, feta, walnuts and fresh herbs is tossed in a lemony vinaigrette. https://lepetiteats.com/marinated-zucchini-salad/ Marinated overnight in vinegar and sugar, this recipe reminds me of a pickle. It can also be made with cucumbers (I slice them). I make it frequently in the summer https://www.myrecipes.com/recipe/marinated-zucchini-yellow-squash-salad

Chicken parmigiana encompasses everything we love about Italian food in one bite. It’s on the menu at every “red sauce” eatery across the country. It’s found its way tucked into a hero or plated with a side of spaghetti. It’s been pounded with a mallet, coated with breadcrumbs, covered in sauce, and topped with cheese in home kitchens and gourmet restaurants for longer than any of us can remember. In the Old World, that’s Italy prior to the large-scale emigration of Italians to America—proteins like chicken were not widely available. As such, parmigiana was made with breaded, fried slices of eggplant in place of chicken for a dish called melanzane alla Parmigiana. When Italians arrived in America, chicken replaced eggplant as the centerpiece in the dish. They found the expensive proteins of their homeland were far more affordable and accessible in the meat markets of the new world. Such proteins included pork, beef, and veal, which all became wildly popular ingredients in many “new” favorites, including another Italian American creation, the meatball. These newly minted Italian American home cooks not only devised unique dishes based on what was available, but also adapted existing recipes to the new world’s meat-centric menu—altering many classics into newfound creations, including chicken parmigiana. Chicken parmigiana eventually spread to restaurants and published cookbooks of the 1950s. Variations aside, chicken parmigiana as you know it always contains the same basic ingredients: chicken breast, often butterflied, breadcrumbs, Italian seasonings, tomato sauce, and mozzarella cheese. These ingredients can see minor changes depending on the cook’s preference, but for the most part, when you order “chicken parm” in a restaurant or your mom says it’s what’s for dinner, you know what you’re getting. This recipe for sheet pan chicken parmesan is no mess, no fuss, and no frying. I love the addition of cherry tomatoes to the sheet pan instead of the traditional tomato sauce. I think using Panko instead of breadcrumbs leads to crispier chicken. https://damndelicious.net/2022/05/20/sheet-pan-chicken-parmesan/ This recipe adds potatoes to the sheet pan. Once the chicken is cooked, marinara sauce and mozzarella cheese is placed on top the chicken and then the pan is put under the broiler. https://www.thecountrycook.net/sheet-pan-chicken-parmesan-recipe/ This recipe is not for a sheet pan; it is made in an air fryer. Many of my friends use their air fryers almost daily. It contains a recipe for homemade sauce. https://www.foodandwine.com/recipes/air-fryer-chicken-parmesan

Did you have a guaranteed cabin?

Have you downloaded the Navigator app. You can view restaurants and menus from there.

That link works! Thank you very much.

I was on the Zuiderdam for two weeks in February of this year. At that time there was no Tamarind restaurant. I can’t imagine it being added in the past 6 months but perhaps someone who has sailed on her more recently will chime in.

I cannot find a way to watch tonight’s episode of the Mighty Cruise ship for free but I was able to watch last season for free on my computer.

There is no Tamirand on the Zuiderdam. Rudis may be featured one night as a pop up in the Pinnacle Grill. I do not think you can book Rudis as a part of your HIA package.

As a MD teacher, I feel school starts on Labor Day and ends on Memorial Day, regardless of what the official school calendar says. This year, Baltimore county opens 8/29 (the week before Labor Day) and ends 6/21. There is a week break near the Christmas and Easter holiday. Students are required to be in school 180 days. If school starts in August, when do students get out?

All Carbonara is quick to make. It became popular during the 20th century. The origins of the dish are up for debate. Some say in 1944 an American soldier added pasta to his ration K, composed of powdered eggs, bacon and liquid cream. Carbonara was born like this, almost by accident. Another version says, carbonai (coal miners or charcoal burner), invented Carbonara. They prepared this dish from ingredients easy to find and store. According to this theory, black pepper of the Carbonara would resemble the same soot-stained charcoal burners. I believe this story has some credence. Renato Gualandi a young chef of Bolognese origin was hired on September 22nd, 1944 to prepare a lunch for the official meeting between the English Eighth Army Division and the American Fifth Army Division in the newly liberated Riccione. “The Americans had fantastic bacon, delicious heavy cream, cheese and powdered egg yolks. I put it all together and served this pasta to the generals and officers for dinner. At the last moment I decided to put some black pepper that gave off an excellent taste. I cooked the egg quite "runny” and they were conquered by the pasta". The key to a creamy carbonara is to prevent the eggs from scrambling. The crucial moment in making carbonara is at the very end. This is when you really need to pay attention, because you’re adding raw eggs to hot pasta in a hot pan, and you don’t want to scramble the eggs. Your final sauce should have the consistency of a thin custard that coats the spaghetti. · Take the pan off the heat. · Make sure the bottom of the pan is a little wet before you pour in the eggs. Adding a couple of teaspoonfuls of pasta water will do the trick. If the pan is too dry, the eggs will immediately set if they touch its hot surface. · Toss the pasta constantly when you add the eggs. Keep tossing the pasta until the eggs begin to thicken and turn to a thin, smooth custard. Stirring helps reduce contact with the hot pan and aerates the eggs, keeping them from curdling, while the heat of the pan and of the pasta cooks the eggs through. In Italy, classic carbonara is made with guanciale, cured, air-dried pork that’s similar to pancetta. But pancetta comes from the belly of the pig, while guanciale is made from the jowl and has a stronger pork flavor and a more delicate texture. Pancetta is a perfectly good substitute in this recipe, I often use bacon. Here is a recipe with “quick” recipe in the title. In addition to the bacon, ham is added. It also contains black olives. Leave them out of you don’t like them. https://www.tasteofhome.com/recipes/quick-carbonara/ This is a simple recipe. Remember to only use freshly grated parmesan. https://www.spendwithpennies.com/spaghetti-carbonara/ For my vegetarian friends, I love this recipe! The substitution of sundried tomatoes adds a wonderful flavor. I frequently make it with mushrooms instead of the pork too. https://www.foodnetwork.com/recipes/meatless-carbonara-12124918

Thank you for taking us along! I’m looking for a cruise that may give me the opportunity to see the Northern Lights.Let us know of you see them.

Here is the bar menu. Drinks $11 and under are covered by the beverage plan. https://rogerjett-photography.com/wp-content/uploads/2021/10/Bar-Menu-2021.pdf

The peanut sauce is great with chicken and over pasta too!

Could you tell us a bit more about this. Are there tours? Can you only see it during certain months? I did not know you could see bioluminescence in FL. I was lucky enough to experience it once in Puerto Rico and would like to do it again.