canderson

I thought drinking ice cold whites was a thing of the past. Apparently not. As you correctly note, they "lose individuality" - which most of us would think is a bit of a shame since many fine whites can easily have all of the nuance of a red if given half a chance. I can't tell you how many times I've had a bottle of one white or another brought to a table along with a bucket of ice and I've had to make a major point of turning away the bucket. When the wine glass collects condensate on the outside within a few seconds of the pour, there's a clue there that the bottle might be a bit too cold! To each his own, I guess. I'm curious -- how do you feel about the 'correct' temperature for beer? Still summer every day?

Between 1982 and ~2010, when they pulled the remainder of the CF vines, there was some Cabernet Franc added to the Merlot every few years to add a little more character to the wine.

Oh, I agree that things have changed (drastically!) since 1995. I was just adding to the 'history' of how we got into that ditch in the first place.

I've got even better than a theory. Back in 1995, during a visit to a winery in the Burgundy region, we were afforded tastings of BOTH the 'domestic' and 'export' versions of their Chardonnay. We tasted the 'domestic' version first, and it was a delightful example of what had been a very good year. We then tasted the 'export' version. An 30' oak tree in every sip. We asked why in the world they had ruined their 'export' version by over-oaking it so badly, and we were told that this was because that's the way "we" liked it.

https://www.applebees.com/en/menu

We've found the bridge players similarly territorial in whichever lounge they occupy.

Insofar as you take it for what it is, yes. However, all it tells you is that at that moment in time, at LEAST the number of cabins shown were available. There may be cabins not shown in available inventory but that don't actually have pax assigned yet, either. There are several reasons that this may occur. So assuming you could book any of those 58 cabins, while you can't say how full the ship will be, the fact that x cabins are available tells you that at that moment in time, it can't be any more full than ((available - x) / available) percent full so far.

As to the original question: I thought there was some deva vu involved here... Last time you asked (in February), you said "Thanks both ! Checking frenetically several times a day 😉 Need to be patient ... "

Yup. They're based right down in Arvada, and the local Proto pizza joints sell it retail.

Especially with regard to the amount of red chili flakes used!

Beware. When we boarded our SS cruise in November, we found 2 of the 3 nights changed from what was posted online.

Sounds like a Mr. Bean episode!

Why risk the wasted time? Write your comments in your favorite word processor and save them. Then, when you get around to the survey, copy and paste. It's what we all did back in the day when we were ultra concerned about shipboard satellite minutes. Why waste time composing online?

Our first and only SS cruise, perfect one way air itinerary - the exact one I would have chosen had I booked it myself: DEN direct to LHR via United 787 (Polaris), Tap Air A320? to LIS.(Business). Others haven't been so lucky, but as I say, I couldn't have done better.

Who dat? Is Vanderlaat not still the CFO? Or are you talking about RC moving Weir in from Celebrity as Hotel VP?

Suspect AKA Magic Carpet.

The explanation has been provided several times, but evidently forgotten.

We took the SS bus from the Tivoli and we boarded in time for buffet lunch, Nov '23.

Yes. On Dawn, we had Bulgari products.

Alas - Attempt greatly appreciated. We'll keep looking for him.

I think I may have mentioned this a long time ago, but Kaiseki seems a very ill chosen name for these restaurants. Kaiseki implies a very special style of Japanese cuisine, and these restaurants don't even begin to measure up to that. If were to take one of these restaurants off a SS ship and drop it anywhere in Japan with the Kaiseki name, I'm not sure whether you'd be met with more anger or more laughing.

Thanks for trying, whichever way it comes out.

Please, oh please, can you ask Anu if he was also a butler on Celebrity, most particularly on Constellation for the restart cruise out of Tampa? We have been trying to get contact information for him to ask about him and his family. Like idiots, we neglected to ask him before we disembarked. If we're talking about the same Anu, he was unquestionably the best butler we have ever had the pleasure of working with on any cruise ship, kind and intuitive. He may remember my wife. Hard to see Anu, since staff was masking during this cruise.

You'll find a core group of cruisers that really enjoy the shipboard experience who cross annually. About 1/3 of our ocean cruises are repo cruises, and we would see a lot of familiar faces each time. These were once (many years ago) offered at a steep discount vs. other cruises, but over time, their popularity has brought prices way up.

My wife had it a couple of times on Dawn in La Terraza last November, though I can't recall if it was called congee or juk or ??? The protein was pork.