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OldSeaDog

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  • Content Count

    377
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About OldSeaDog

  • Rank
    Cool Cruiser

About Me

  • Location
    Sunny Southern California
  • Interests
    having a good time
  • Favorite Cruise Destination Or Port of Call
    the seven seas
  1. OldSeaDog

    toiletries?

    In the shower, body wash, shampoo, and conditioner. At the sink, a small bar of soap. For toothpaste, you're on your own.
  2. OldSeaDog

    MDR Menu for 3 Day Ensenada Cruise

    There's no way to tell ahead of time what the menu rotation will be on your particular 3 day cruise--they aren't all the same. Best bet, when you board, is to find the station where they have all the cruise's menus and look through them then. Sometimes I've seen it outside Sabatini's, sometimes outside a MDR.
  3. OldSeaDog

    Hand sanitizers on ships??

    They do, but the sanitizer is useless--it's only a bactericide, not virucide. Stupid that they don't change brands or force Purell to make a useful product.
  4. OldSeaDog

    Find a TA discount research

    Online, I would do a lot of searching to find "opinions" or "reviews" of a particular agency. I prefer to do business with a local real person, though. To find a TA who isn't trying to steal your hard earned money, you'll have to call around. There's no reason a TA should be asking for more money than their commission, and certainly not charging more than book rates. For the best rates possible, you need to find an agency that books lots of Princess cruises--so their commissions will be higher, allowing them to do some discounting. And, they need to be booking "group sales" which can give them some flexibility in cruise pricing or perks like OBC. Good luck.
  5. OldSeaDog

    PVSA Violation?

    Princess publishes lists of voyages that cannot be linked. Any travel professional has easy access to those lists, and will probably happily print them out for you if you have any questions. Randall
  6. OldSeaDog

    Mini Bar Setup - Suite and Elite

    Sometimes I have been allowed to exchange beer for mini bottles, sometimes not. Also, once there weren't enough mini bottles on board to make exchanges, room service gave me a 375ml bottle, instead.
  7. OldSeaDog

    Mini Bar Setup - Suite and Elite

    Yes, you can change to all vodka, I do it every time. Call room service and they will come change whatever you want.
  8. OldSeaDog

    Princess Fuel Savings

    I wonder how much of that efficiency comes from the increased use of shore power in port, now, as opposed to the old practice of using ship's power.
  9. OldSeaDog

    Question about Mexico Cruise Flight

    I live near LA and I know all the shortcuts and ways around snarled traffic I would NOT book a 10:45 departure following a cruise.
  10. OldSeaDog

    Star Princess - Food Questions

    The Crab Shack is a dinner option. They cordon off part of the Horizon Court and create the part-time seafood restaurant. I've not seen a chocolate fountain, but maybe it's part of the 50 year celebration which includes several chocolate extras? Someone should be along shortly who knows for sure. In the past, yes, Pizza is open even on formal nights. DW and I regularly skip "formal" night and eat elsewhere.
  11. OldSeaDog

    Golden Princess Alaska

    One thing to keep in mind...during June and early July, there are parts of Glacier Bay closed to ships. This is to protect the seal rookeries while they give birth to the pups. The result is a not-as-good experience in the Bay. Still spectacular, but not quite as good as later in the season. My DW and my favorite time to cruise Alaska is either beginning (minding caveat above) end of season. The vibe is different in the towns along the way than it is during mid season. There's a bit more energy and buzz--either because the season is just starting or because the people in town are getting excited about going home for the winter. The best bet for weather is in August, though. So pick a date that works for you, and enjoy a fantastic cruise.
  12. OldSeaDog

    Alaska or Mediterranean Cruise??

    I tend to agree with ggprincess. We've done both (Alaska several times) and just did an extended family anniversary cruise to Alaska. It was fantastic. But, we did enjoy the history in our Med ports, and our anniversary along the way--it ended up feeling incidental, rather than a highlight of the cruise. That said, how about a Hawaiian cruise for your anniversary? Nice relaxing sea days on each end (plenty of time for that couples massage, etc.), romantic settings in the Islands, plus the weather can't be beat for Ultimate Balcony Dinner at sea watching the sun go down. Very romantic!
  13. OldSeaDog

    Lap swimming on the Golden

    The Golden has a swim against the current pool on deck 15 forward.
  14. OldSeaDog

    Hawaii?

    I would find out which ship ELUA (Dave and Leialoha) will be on, and base your decision on that rather than embarkation port. They make the Hawaii cruise special.
  15. Thanks for this review. In return, here's the recipe for Princess goat cheese souffle: [B][SIZE=4]Princess Cruises Double Baked Goat Cheese Souffle Recipe[/SIZE][/B] [B]Ingredients:[/B] 1 pint milk 1 oz baked garlic puree 1/2 lb goat cheese 8 egg yolks 1/2 pound butter (room temperature) 1/2 lb flour salt and pepper to taste 1 cup Gruyere cheese for sauce Butter for molds 1/4 cup parmesan cheese to coat molds 2 cups double cream (can use heavy cream) [B]Instructions[/B]: Preheat over to 375° Butter 6 3/4 cup ramekins and dusk with parmesian cheese. Place the milk into a heavy-bottom sauce pan, bring to a boil, and whisk in the baked garlic. Allow to stand for 10 minutes. Mix butter and flour until a roux is formed, now called beurre manier. Whisk the beurre manier into the milk/garlic and beat well over the heat, allow to cook out to a thick consistency. Add in the egg yolks and beat well, allow to cook out. Bring the pan to the side of the stove, add in the crumbled goat cheese, beat until dissolved and season lightly. Whip up the egg whites to a stiff peak and fold throughout the mixture retaining as much as possible. Place the souffle mix into a piping bag and pipe into pre-buttered parmesan coated silpat or ramekin molds. Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly). Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered. Increase temperature to 425°F. In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes. Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé. Princess serves with a decorative salad.
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