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You are correct! Bacalhau means cod. This is the second time in seven days we have dish made with salt cod. Bacalhau com natas is one of the most famous Portuguese dishes made with salted cod. The dish is a combination of soaked or boiled cod topped with diced fried potatoes, generously doused with cream, and baked until golden brown in color. Since it is extremely popular, it appears in numerous versions. The dish often incorporates onions, béchamel sauce instead of cream, cheese, white wine, and a variety of spices. A staple restaurant dish, bacalhau com natas is also an indispensable part of Portuguese Christmas tradition. This bacalhau com natas recipe is a mixture of cod cooked in milk with cream, bechamel sauce, potatoes, and fried onions. All this is baked and covered with a crispy gratin cheese crust. https://www.authenticfoodquest.com/bacalhau-com-natas-recipe-portuguese/ This recipe reminds us to plan ahead because the salt cod need to soak in water for at least 24 hours to remove the salt. https://www.justapinch.com/recipes/main-course/fish/cod-with-cream-bacalhau-com-natas.html This recipe uses fresh cod that is cooked in milk prior to proceeding with the recipe. https://portugueserecipes.ca/recipe/925/14/Portuguese-Cod-with-Cream-Recipe BONUS RECIPE: Last time we had cod, I told you Croquetas de Bacalao reminded me of Baltimore coddies. Today’s recipes remind me of crab imperial casserole. Here is an easy delicious recipe for it. High quality blue crab meat is the key to this dish. https://www.seriouseats.com/crab-imperial-maryland-recipe

There was pizza in the Lido every day at lunch but it is not like what is served at the pizzeria.

Kaldereta is a Filipino meat stew that is traditionally served with a side of white rice. Although any kind of meat can be used in the stew, beef and goat are the preferred options. The dish is influenced by three centuries of Spanish colonization, and the word kaldereta is derived from the Spanish caldereta, meaning cooking pot or cauldron. Besides meat that is used in the dish, other ingredients include mashed liver, tomato sauce, and seasonings such as onions, salt, pepper, and garlic. It is often garnished with sliced tomatoes, chopped onions, or fried potatoes on top. Remember, if there is an ingredient you don’t like such as liver you can substitute or leave it out. This is a straight forward beef stew type recipe. It also suggests using a pressure cooker (Insta- Pot) to tenderize the beef. https://panlasangpinoy.com/beef-kaldereta? Here’s a recipe for the stew using goat meat. (I don’t eat meat, but my husband says goat is delicious. If it is on the menu in a Caribbean or Indian restaurant, he always orders it) This recipe suggests using peanut butter instead of liver spread. https://www.seriouseats.com/filipino-kaldereta-recipe-with-peanut-butter This pork Kaldereta recipe is very different from the first two, it is made by marinating pork with pineapple juice, soy sauce and pepper, then cooking it with gravy made by butter, onion, garlic, peanut butter, tomato paste, liver spread, fish sauce, banana ketchup, bell pepper and chili, until the meat become tender and aromatic. This Chicken Caldereta version of Kaldereta, uses chicken legs but you can use other chicken parts or use the whole chicken. https://www.pinoyrecipe.net/kalderetang-manok-or-chicken-caldereta-recipe/ In Manila, you can buy Del Monte Quick 'n Easy Caldereta Sauce, it even contains the liver paste. https://lifegetsbetter.ph/our-products/culinary/del-monte-quick-n-easy-caldereta-sauce

Probably the best ship tour I have ever done on HAL was in Puerto Vallarta. On the way to a protected reserve we saw many birds. When we arrived, they provided wetsuits for the snorkelers. The water was cold In February. We spent 30 minutes in the water then the tour leader said, anyone who wants to go back to the boat should go now. Only 5 of us stayed with the guide. In addition to the sights under water the nesting birds were incredible. We had a unique experience swimming into a cave. On the sail back we saw several whales. The captain respected the whales and did not approach them. I look forward to returning.

I'm going to start today wearing my English teacher hat. Daisy says these words in the beginning of the novel when she is explaining her hope for her infant daughter to Nick. Daisy is intelligent, but she was raised in a society that does not value her intelligence. The older generation values subservience in woman, her generation is all about beauty and pleasure seeking. The quote reflects the values of her generation which she does not seem to challenge. Daisy is bored and the quote implies that her daughter would have more fun if she is beautiful and simplistic, a part that Daisy often tries to act by conforming to the standards of the 1920s. Daisy feels her daughter's life would be happier if she lived in ignorance. She feels the best way for her to survive is to rely on her beauty rather than her brains. Now I will put on my Chef's Hat. Pani puri is a street snack that is extremely popular in India, Bangladesh, Pakistan, and Nepal. Small in size, it consists of a hollow puri that is fried until crispy, then stuffed with a combination of flavored water called pani, tamarind chutney, chaat masala, potatoes, onions, hot chilies, and chickpeas. Golgappa Puri, a round shaped small crispy puri that is small enough to easily fit in your mouth, is a basic ingredient in pani puri. This puri is hollow that allows you to make a hole on top and fill it with varieties of stuffing like boiled potato, sprouted moong beans, boiled chickpeas, ragda, topped with sweet and spicy chutneys to make tongue tickling chaats. Many like to enjoy it alone by just adding boiled mashed potato, coriander, few drops of lemon and a sprinkle of chaat masala powder. Making golgappa puri at home is easy but time-consuming affair if you want to prepare it in large quantity but, you can buy them from grocery store. However, store bought ones are generally large or very hard and ruins the excitement just after few mouthfuls. However, with this step by step photo recipe of golgappa puri, making right sized melt in the mouth puris for pani puri at home is super easy. Here is her recipe for homemade puri. https://foodviva.com/indian-recipes/golgappa-puri/ Her recipe continues with directions for the Pani and the Marsala and how to assemble the finished product. This recipe contains through, step-by-step directions. https://www.vegrecipesofindia.com/pani-puri-recipe-mumbai-pani-puri-recipe/ The interesting part of this recipe is that it explains how to make puri in an air fryer. https://www.spiceupthecurry.com/pani-puri-recipe/ I like Indian food and would like to try pani puri but I will wait until the next time I go to an Indian restaurant.

@sansterreI am so sorry about your flowers. I was planning on doing the same thing when my cruise stopped there later in the month. I think it would be helpful if you did a separate post.

So glad you are able to get your steps in. The waiting must be unbearable. Remember, patience is a virtue. Hoping this is you tomorrow.

And the ones they served on the ship are not even close to being real MD crab cakes! I was talking to the Pinnacle Grill chef. I was asking him what to order since I don’t eat meat (but do eat seafood). He said, definitely get the crab cakes. I said, I’m from Baltimore. He then said, don’t order the crab cakes.🤣 I also told him I felt like most of the fish was over cooked. He told me to order the halibut “rare” and that he would know it was for me. That’s what I ordered, it was delicious.

Arugula Pizza is one of my favorites! Fresh arugula leaves have a distinctive spicy kick that will turn up the flavors in your salads, pastas, sandwiches, and sauces. The flavor can be bright, tart, peppery, and slightly bitter, depending on its maturity. You'll find that baby arugula is delicate and mild, while mature arugula is much spicier. While the pizza bakes, toss together the fresh baby arugula with the parmesan cheese. As soon as the pizza comes out of the oven, arrange the arugula on top with a handful of fresh basil. Then simply slice and eat! Most of these recipes include directions for making homemade pizza dough. I buy my pizza dough in frozen ball at the grocery store. I have also used naan, pita bread, tortillas when I wanted a pizza and didn’t have any dough in the freezer. Cauliflower crusts are easily found in the grocery store and can be substituted if you are watching your carbs. Fresh pizza dough topped with homemade roasted cherry tomato sauce, basil pesto, a blend of Italian cheese, prosciutto, and topped with parmesan tossed fresh garden arugula. https://www.halfbakedharvest.com/arugula-tomato-cheese-pizza/ This is a sheet pan pizza with homemade pizza dough, pizza sauce, smoked gouda and mozzarella and topped with arugula. https://www.acouplecooks.com/arugula-pizza/ Mushrooms are the ideal stand-ins for traditional cured meat toppers; a mix of wild mushrooms adds meaty, umami-rich flavor and earthiness to this pizza. https://www.eatingwell.com/recipe/251178/wild-mushroom-pizza-with-arugula-pecorino/ This “white” pizza uses store bought dough and is topped with ricotta and mozzarella. After baking a mixture of arugula and prosciutto is placed on top. https://www.foodnetwork.com/recipes/food-network-kitchen/arugula-prosciutto-pizza-recipe-1973868

How are the robe and slippers working out? Recently, there have been have some amusing replies to the question you posted in-the “New to HAL” thread. I’m enjoying all your photos and commentary!

Hello Miss G- I am so glad you are well and busy enjoying your cruise! Looking forward to hearing your impressions of the Oosterdam as I will be boarding her on the 5th. Quick question, is there a problem with the internet on the ship? My family has ask me to briefly check in daily with an email. If the internet is not reliable, I want to tell them ahead of time so that they don't worry. TYIA

1 for 3 on Chesapeake Bay trivia 1. How many pounds of seafood does the Bay produce yearly? 500 million pounds! 2. What do locals call the striped bass in the bay? correct- rockfish 3. What is the largest fish in the bay? sturgeon I hope your day passes quickly and you are out of quarantine in time to enjoy the ports of Africa.

A staple breakfast dish in Turkey, bal kaymak is a combination of kaymak - a traditional dairy product produced from water buffalo milk- very similar to clotted cream - that is generously doused with bal (honey). The dish is served as a spread or a sweet dip alongside tea or a variety of other traditional breakfast dishes and is typically paired with bread. It may be served as a dessert and it sometimes comes garnished with ground, chopped, or whole walnuts. While English clotted cream and Turkish kaymak may be culturally distinct, they're actually very similar. Both are made from whole milk cooked until the curds rise to the top. Kaymak curds are denser and are sold rolled up like a jelly roll; to eat just break them apart and drizzle with honey and serve. Here is a basic recipe for kaymak. In many countries in the Western hemisphere, you probably won’t be able to find fresh buffalo milk but don’t worry; this recipe provides an alternative. Just try mixing one liter of milk with a 30-35% whipping cream (also known as heavy cream). The ratio should be roughly 1-1. https://www.hungrypaprikas.com/kaymak-geymar-with-kahi/ Here is a recipe using only heavy cream. https://turkishstylecooking.com/kaymak-recipe.html This link talks about "old" kaymak and more savory uses. https://thefoodhog.com/kaymak-recipe/ Because the curds of kaymak are dense and rolled, I think of it as a cheese. I would like to try kaymak but I have never made cheese and don’t plan on making cheese in the future. I am lucky to live close to dairy farms that produce wonderful local cheese. If I want a more exotic cheese, I visit the international section of grocery stores or a smaller ethnic market. I'll look for kaymak the next time I'm there.

The Koningsdam has no cruises listed on the HAL website from October 23 through January 24

I’m sorry about your positive test. I hope you remain symptom free and get out asap. It appears you have been able to remain in your cabin. Have they eliminated the quarantine area of ship? Since you’re from VA, here’s some Chesapeake Bay trivia. 1. How many pounds of seafood does the Bay produce yearly? 2. What do locals call the striped bass in the bay? 3. What is the largest fish in the bay?

@MISTER 67 Ouch on the water heater/ electric bill. We just lowered the temp on our water heater to 120 degrees in an effort to save some money. @kazu Specifically, what type of laptop do you have that needs a new charger? I have a friend that is amazing at finding that sort of thing. If you give the brand and model, he may be able to help. @StLouisCruisers @marshhawkThe postal services is having problems everywhere. I received a Christmas card, postmarked 12/15 in March. I still have not received the invitation to a wedding I attended in September. @ger_77 I hope you flight issue is resolved on Monday. I look forward to meeting you on the Oosterdam. @dfishThe Bay of Fundy is on my bucket list. Enjoy! @ottahand7 Go Ravens! @rafinmd My Wegmans in Harford county opened in 2011.

I never thought of pairing flank steak with grapes but I found many recipes. Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. This cut of steak comes from the abdominal muscles of the animal, right behind its chest. As you’d expect from that muscle-y area, the meat can be somewhat chewier than other steaks. Because flank steak is quite lean, it can be a bit tough if not prepared and sliced properly. Marinating with a little acid, like lemon juice or vinegar, will help tenderize this cut of beef. Cooking until medium-rare and slicing against the grain are key to a tender result. Ready in just 30 minutes, this herb marinated flank steak is cooked on the stovetop and topped with balsamic sautéed grapes and shallots and sprinkled with blue cheese. https://www.nutmegnanny.com/grape-blue-cheese-flank-steak/ This recipe is from Giada de Laurentiis cookbook called My Recipes for La Dolce Vita: steak, sautéed grapes and mushrooms in a brandy wine sauce. https://myrecipereviews.com/2018/05/08/flank-steak-with-roasted-grapes-and-mushrooms/ This steak is marinated in a paste with herbs and balsamic vinegar, quickly seared and then finished with the grapes in the oven. https://food52.com/recipes/13450-seared-and-pan-roasted-flank-steak-with-grapes In California, the fresh grape boom hit in 1839 when a former trapper from Kentucky, William Wolfskill, planted the state’s first table grape vineyard in the Mexican colonial pueblo now known as Los Angeles. This recipe is from the Grapes from California website. https://www.grapesfromcalifornia.com/recipes/grilled-flank-steak-grapes-stilton/ This broiled flank steak is served with grapes and a delicious looking salad on the side. https://www.foodnetwork.com/recipes/broiled-flank-steak-with-grilled-champagne-grapes-and-a-bitter-greens-and-blue-cheese-salad-1961524

I open the app as soon as the plane touches down and complete the required info while I’m waiting to get off the plane. Thank you for the pictures of Bora Bora. Definitely on my bucket list, hopefully in 2024.

It will save you a tremendous amount of time. I proceed past a line of at least 1000 people because I had the app. I highly recommend this free app to all US & Canadian citizens. Here’s some basic info.

Skillet Chicken Brussels Sprouts sounds like an excellent dish for a Fall day. Brussels sprouts are named after Brussels, Belgium, where it is believed they were first widely cultivated in the 16th century. Sometimes called mini cabbages, they have appeared on “most hated vegetable” lists due to their potentially bitter flavors caused by sulfur-containing compounds. Overcooking the vegetable, particularly by boiling, will intensify any bitter flavors and unpleasant odors. However, when properly cooked and seasoned, Brussels sprouts offer a natural, nutty sweetness. Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes. A simple stove top dinner ready in 25 minutes. https://thewholecook.com/skillet-chicken-brussels-sprouts/ Another simple dinner featuring hot honey, shaved brussels sprouts and panko for crunch. https://www.foodnetwork.com/recipes/skillet-hot-honey-chicken-with-brussels-sprouts-12159958 One pan recipe with the addition of sweet potatoes and bacon! Looks a bit like a hash to me. https://www.wellplated.com/chicken-apple-sweet-potato-and-brussels-sprouts-skillet/ Let’s shred the Brussels sprouts and add some apples. https://www.countryliving.com/food-drinks/recipes/a44233/skillet-chicken-brussels-sprouts-apples-recipe/ How about adding some sausage and roasting everything in on cast iron skillet in the oven. https://www.seriouseats.com/one-pan-chicken-sausage-brussels-sprouts-recipe

You will find other solo cruisers. I suggest you join your roll call so you can meet some people before you board.

@*Miss G* Hope you are so busy having a fabulous time that you haven't had a chance to post. Sending positive thoughts in your direction.

I often order a double portion of the vegetables that come with my MDR meal. I have dined with someone who ordered a double portion of prime rib. Once my husband and I ordered a total of three entrees (does it make a difference that one was mushroom risotto?). My point is...if need more food in the MDR, just ask your waiter. I never heard the Sea View pool area called the "stern pool" so I looked it up. The difference between "aft" and "stern" is that aft is the inside (on board) rearmost part of the vessel, while stern refers to the outside (offboard) rearmost part of the vessel. Two men who look extremely happy! Fingers crossed. Thank you for your very entertaining posts!

Happy to research Croquetas de Bacalao as I prepare for my Spanish Farewell transatlantic cruise! Bacalao is the Spanish name for salted, dried codfish. Salted dried codfish is used in many cuisines ranging from the Caribbean up through northern Europe. The salt, coupled with the drying process, helps to preserve the fish and extend its shelf life. Salt cod must be soaked overnight before cooking to remove the salt. Place it in a bowl with cold water to cover and soak for at least 24 hours, changing the water three or four times. (In Baltimore, we soak salt cod in milk overnight in the refrigerator.) Spanish croquetas are not made from mashed potatoes but from a flavored thick béchamel, which is made in advance and then rolled in flour, egg and breadcrumbs and fried until golden brown. The outer layer stays crispy whilst the inside becomes oozy and creamy. https://spanishsabores.com/salt-cod-croquettes-croquetas-de-bacalao/ https://www.bascofinefoods.com/spanish-recipes/croquetas-de-bacalao/ https://fortheloveofsazon.com/croquetas-de-bacalao-cod-croquettes-recipe/ A bonus recipe. Coddies are a Baltimore tradition. Baltimore coddies, not to be confused with codfish cakes, are hand-formed, slightly flattened potato cakes flavored with salt cod and other seasonings and then deep-fried. They are traditionally served at room temperature, sandwiched between two saltine crackers with a dollop of yellow mustard. Sometimes referred to as the poor man's crab cake, this uniquely Baltimore food could be found at neighborhood soda fountains and delis all over town beginning in early 1920s. A bit of history is contained in this recipe. http://www.vintagerecipeblog.com/2017/12/baltimore-coddies-recipe.html

The Zaandam is small enough that you embark or disembark in Montreal, a beautiful city with better airport connections for me. The passage through the St Lawrence seaway on the way to Quebec is beautiful. The Zuiderdam is to large to go to Montreal so you will embark or disembark in Quebec City, missing Montreal.