CGTNORMANDIE

Can someone please explain what the benefits are from these lounges?

Did I mention that making the bread is fun and easy?

Lately I been picking up dough from our Italian bakery along with my sliced scali bread with sesame seeds. I let the dough rise in a greased covered bowl then I pound it down, gently and place it in a parchment lined bread tin. I baste it with egg beaten with a bit of oil and bake for 35 minutes. I put the finished loaf in a plastic bag and place in the freezer. Once the loaf is frozen I can cut thin slices and trim the crusts making the best tea sandwiches. I will try one with tuna a cucumber although I think crabmeat will be even better.

Stick the scooter in a spare carryon and take it with you.

I haven’t seen tuna fish salad on a ships’ menu since the 1960’s…lol. That being said I need to build up my tuna fish salad with chopped red onion and celery, sweet pickle relish, chopped vinegar peppers and black olives, mayonnaise and bread crumbs…yes…breadcrumbs! Tuna salad can give you agita but the breadcrumbs soak up the liquid and make the tuna much more stomach friendly. I learned the breadcrumb trick many years ago when a deli chef told me that the breadcrumbs would hold the salad together better and tone down the tuna taste. This also makes a great tuna melt. Julia Child always swore by tuna in oil for her tuna salad sandwiches.

I was looking in Miami for you but Ann Arbor will do!

Stick that loaf in the freezer and it will last for months…worth every penny. We have to pay around $6.00 for an artisan loaf so $10.00 doesn’t sound so bad.

Zingerman’s in Miami…$10.00 per loaf mailed in two days.

We were 4 people traveling on the Southern line from Brighton to Soto. I went to the Brighton station the day before just to get the layout and talked to the ticket sales person. I explained to her that I would be traveling with two elderly ladies and my wife. The next day I arrived with everyone and baggage and she introduced me to a manager who gave me a luggage wagon and directed me to the right train. I had to move the luggage and place it on the train. The conductor on the train was most helpful and had called ahead to get help at Soto. When we arrived at Soto there were two men who assisted with the luggage. I think having elderly people and the fact that the train began in Brighton were helpful. Perhaps it was the fact that I was traveling with two elderly ladies…aunt mid 80’s and DMIL who was 95. I found the entire staff on the Southern Railway to be very courteous and helpful. Now this was about 12 years ago. Perhaps you are right…like everything else in this world that has gone to pot.

We were given a luggage wagon at the station for our 12 pieces of luggage. Just ask a station attendant.

Changing trains is no big deal. Simply get off one and wait for the next.

Keep looking but maybe no direct connections. Transferring from our train to another is no problem. The conductor will direct you.

I have done this route by train and it was excellent. We had 12 pieces of luggage with two elderly. They couldn’t have been nicer. We had help with the luggage at both ends and taxis were easy.

Preferably while sitting in one of special dining rooms onboard one of your favorite ships!

Well…I put boiling water into an 8 oz. Ceramic coffee cup and I tried 20 minutes. I had to use a spoon as the water was still hot. I guess the extra 5 minutes hardened the egg. I think that it takes a bit of tweaking. If it is done right you can crack the egg and break it over the toast or muffin and it should roll out perfectly. I’ll keep on trying until I get it perfect. I can only eat one egg per day…lol.

Me too…actually the way my grandmother did it…with a touch of white vinegar.

Back to the drawing board. Maybe use a larger ceramic bowl? Sounds like you need to retain the heat. I’ll get back to you with a solution.

Sorbet is fruit based…sherbet is fruit flavored syrup with a touch of milk.

No problem…it should work. After 15 minutes the egg should have absorbed the heat and a perfect poached egg will emerge. You might have to try different bowls for best results.

Right…and what time is your flight?

In Italian…”insalada”…salad always served as the final course after the main course of an Italian dinner. The word salad comes from the word insalada. Insalada means to insulate in Italian. The idea was that the salad served last insulated your entree from causing indigestion.

Sorbet or granite’…to cleanse the palate between your fish course and entrée.

For those of you who love making Eggs Beni I have just discovered a great way to make poached eggs. Take a large ceramic soup cup and place a whole egg in the cup and cover with boiling water. Let it sit for exactly fifteen minutes and then remove from cup. Crack the egg over your English muffin and you will have a perfect poached egg.

Lisbon to Miami is Southern Atlantic all the way. Expect comfortable weather in the 60’s-70’s and warmer as you approach Miami. The Seabourn route is pretty much all sea days. You should have smooth sailing all the way.

Give us an idea of what time you want to exit ship and what time is your flight.