Will Work for Tiramisu

Perhaps it is time to switch to a less controversial topic, like - oh, say - politics, religion, the middle east, abortion, pronunciation of potato & tomato....🤪

OMG, Onslow is my hero! Plus, my name and his are almost the same. Enough so that I visited his park in London..

Lois, I got both the over-65 multi-talent flu shot & the RSV shot, same day. Other than some soreness at injection site, didn't actually feel much impact physically. However, it was of course an excellent opportunity to beg off doing several onerous hubby projects that my DW was advocating I undertake that day. Oh, my arm!! (Staggers into comfy armchair...) Today am going to get Covid booster (#6 I think?).

Fortunately, our favorite food store gives a 10% discount to "Seniors" (over 65). It really helps. They also evidently give same discount if you're pregnant. I once asked the check out person what happens if you're over 65 AND pregnant. She looked me in the eye and immediately responded "We'll GIVE you the dam groceries!" 🤪

I may have posted it before, but I ran across this pumpkin on the porch of an office associated with the U of O Research Park. Anyone who's done a Zoom conference call can relate...

As ZZ Top said (sang) - Clean shirt, new shoes And I don't know where I am goin' to Silk suit, black tie (black tie) I don't need a reason why They come runnin' just as fast as they can 'Cause every girl crazy 'bout a sharp-dressed man. Gold watch, diamond ring I ain't missin' not a single thing Cufflinks, stick pin When I step out I'm gonna do you in They come runnin' just as fast as they can 'Cause every girl crazy 'bout a sharp-dressed man. Top coat, top hat And I don't worry 'cause my wallet's fat Black shades, white gloves Lookin' sharp, lookin' for love They come runnin' just as fast as they can 'Cause every girl crazy 'bout a sharp-dressed man.

Mssr Jazzbeau, Thank you for your thoughtful intercession. We of the McGillicuddy clan aren't exactly tip-top on this highfalutin' computer stuff. But - as you may surmise - I'm a fair country manure spreader, even without firing up the tractor!!

Ropomo, I typed it off-site, then pasted the text into the CC post window. I selected Arial typeface and 12 pt, which is the largest they have. I'm guessing I should have converted to plain text, before pasting. Sorry for the inconvenience. I'm great at fixin' the tractor & the manure spreader, but this gol durn computer stuff is a bit over my pay grade. Guess I need some grandkids to help me out with that! Regards, Festus McGillicuddy

Well, ever’ Monday I put on a clean pair of bib overalls (whether I need to or not), and I’m fixed for the week. I got a jacket, alright, an old Carhardt with the plaid flannel lining. Of course, what with the wear and tear from all those trips to the milk parlor, the hay loft & shoveling out the chicken coop, it’s about 50% duct tape by weight - I like to get good use out of my clothes, before I pass them on to the kids. Come Saturday, before me & Thelma Lou make our big outing to the feed store (that’s our special time!), I chase the cows off (that’d be Bessie & Buttercup), and hop in the watering trough for a bath. Thelma is kind enough to bring out the kettle full a hot water, so I don’t catch the sniffles, from the cold and all. Then, I put on the store-boughts, and we jump in the pickup and hightail it in to town. (The goats follow us out to the mailbox, if Ma is driving.) At Gomer’s Feed, Seed & Ammo, they got some free donuts and coffee if you get there before 10am, so we’re punctual! Now, Sunday come along, its haul out the go-to-meeting outfit: that would be the suit my old pappy bought me for when I graduated from high school. I buff up them shoes & glue the sole on now & then, and what with Thelma in her good dress made from one of the nicer flour sacks we’ve seen, we’re cutting a wide swath when we show up at the meeting house! So, now Thelma Lou’s done got us signed up for this fancy pants cruise on the Silver Muse. I suppose I’m gonna have to up my sartorial game. So, I’m gonna pop over to Milan, and have Brioni’s measure me up for a proper suit, then go to Ferragamo’s for some shoes. We just got the check for selling a few tons of feed corn, and I reckon I’ll have enough so I can get all dolled up for supper in one a them exclusive mess halls they got on board…..

Mysty - I'm on it like a cheap suit!! I suppose they know at this date who will be in which port. I have, of course, Google Earth stalked the satellite views of the ports, so can see where some of the ships tie up. I'm hopeful that the svelte SS Muse will slip in to the close-in slips, whilst the 7000 pax MV Profundo Gigantea (and that ilk) will be restricted to anchoring out on the bounding main, and shuttling passengers by tender. (Cue Elvis - "Love Me Tender"....)

Fellow Coolers - My DW & I are taking the plunge to return to cruising after a long hiatus (I'm lookin' at you, Covid) - and are signed up for a Muse cruise next June doing Seward - Vancouver - Seward. This is B2B, but with different ports of call coming and going. We are excited about cruising, and seeing Alaska is on our bucket list. We'll fly into Anchorage 2 days before boarding, so have a day in town, which we plan to while away at the Anchorage Museum. We'll be taking the highly rated scenic train ride to and from Seward. The port towns we'll stop at are Juneau, Haines, Sitka, Wrangell, Vancouver, Ketchikan, Skagway & Valdez. I'm studying what there is to do at each stop, and looking at available outings, but we may well just wander around & check out the various museums in these towns, some of which look to be very interesting indeed. Alaska's history, of course, is rich: Geologically, First Nations, Russian period, trapping, fishing, mining, American acquisition (Seward's Folly), gold rush, oil discovery, etc etc etc.. In considering and scheduling options, it would be useful to know if the Muse has to tender at any of these ports. I've looked at the website, but can't find any info. If you have info on that, I'd love to hear it. Some of the major museums do scheduled tickets, understandably when behemoth ships are disgorging thousands of people at once. So, having a sense of how long it takes to get on the pier will be helpful. While we've had some great outings on previous cruises, our interest in sitting on a bus is greatly diminished, and we're inclined to walk around these towns, meet some local people, and maybe hire a taxi for an impromptu tour. I've checked out the Alaska thread on CC, but am also interested if any SS cruisers have tips to pass on, in addition to the dock v tender matter. Thanks in advance for your responses. WW4T

Dear Northern - We are on two back to back 7 day Silversea cruises, which stop at different ports each way. Not mentioning things like hanging out watching glaciers, the actual ports we visit are (in order) Juneau, Haines, Sitka, Wrangell, Vancouver, Ketchikan, Skagway & Valdez. I truly appreciate your input. We're not in nothing-but-museums mode, but we also think local museums are a way to understand what local people want you to understand about their history. Thanks for your robust response. I'm making copious notes!!

Wow! What a robust response - many thanks to all of you for your suggestions and information. I will consider all of this and do more research. Kind regards, WWFT

Folks, My DW & I will be cruising round trip from Seward - Vancouver - Seward on Silversea in 2024. This is two back-to-back 7 day trips, but they stop at different ports coming & going, so we get to see 8 different towns, in addition to Anchorage, where we will fly in and take the train to the ship at Seward. We aren't new to cruising, but we haven't been to Alaska before, which has been a major bucket list item, so we're excited, and want to make the best of it. We've had mixed results taking tours arranged through the cruise lines, some very good, some abysmal, and everything between. Much has to do with the luck of the draw regarding who is leading the tour. On this trip, our main interest is in seeing the spectacular scenery, much of which can happen from the ship. I see from snooping about on the Interwebs that there are museums in Anchorage, Juneau (Alaska State Museum), Haines (the Hammer Museum - as in tool you hit things with), Sitka, Wrangell, Vancouver (Maritime Museum looks promising) and Valdez. Obviously, Alaska has much interesting history - geological, Native Tribal, Russian period, American period (post "Seward's Folly"), fishing, trapping and trading, the Gold Rush and onset of mining, discovery and recovery of oil, to name a few. Many of these are a short walk from the pier, or from where shuttles from the pier will drop us off, and we are interested to check a number of them out. So, dear readers, if any of you have experience with visiting any of these museums, I would be most interested in your feedback as to what you thought. The Anchorage Museum looks to be a major one, and as we are doing a full day there before hopping on the train to Seward the next morning, we'll give it a serious look. I saw elsewhere a comment that the museum in Wrangell, while small, is especially well done. Thanks in advance for any feedback you may have.

OK, Wavy Gravy - we're on it! Hun, call the buffalo wranglers! In early September, I harvested some huge, sun-warmed beef-steak type tomatoes (dark red, ready to fall off the vine), fresh butter lettuce from the garden, cooked a bunch of locally raised smoked bacon (on the outdoor burner), and carved up some local whole-wheat hippy-dippy sourdough bread, and made BLT's for dinner. Slathered a little home-made mayo from neighbor who gives us aioli in exchange for fresh eggs, ground some pepper, chopped up some basil from the top of the plant. Yum. If they don't have good BLT's in heaven, I'm going to the other place....

Mysty's posts makes me wish for pre-pandemic days when we would go out to eat more often. My DW & I still wear masks when we go to public places - shopping mostly. We've gone out for dinner maybe 3 times since 2020 - fortunately once to Kann's in Portland, Or - which is rated one of the best in the US - Haitian chef, spectacular food, lovely room, wonderful service, stellar bar. DW is recovering from a recent Covid episode, so our guard is still up. So, we have to rely on cooking at home, and that falls on me (in our division of labor). Fortunately, I enjoy it, and am reminded of the quote from WC Fields - "Why, I always cook with wine. Sometimes, I even put some in the food - yes!" Since I was a young sprout, I always helped my mum in the kitchen. On my 13th bday, an older brother gifted me a copy of "Larousse Gastronomique", a fat tome containing seemingly everything there is to know about French food. I've been fortunate to dine at some pretty stellar places all over the US. We lived in Tennessee for a while, and as a growing lad, had a chance to scarf down endless great southern food, much of it cooked by housekeepers who knew what they were doing in a kitchen. So now, we try to cook from cultures all over the world, drawing on a huge library of cookbooks, and my normal tendency to menu plan by looking in the fridge and seeing what needs to get used up. Being in Oregon, we draw on so much bounty - currently seeing the last of the fresh albacore caught off the coast, (we grill it - so good!), clams, mussels, oysters from nearby estuaries. Local wheat milled fresh in town. World class cheeses. Produce and tree fruits of every type. Salmon and steelhead from the rivers, grass raised beef from central Oregon, locally raised pork from hogs fed with tree nuts and grain, wine from endless wonderful wineries, including some of the best Pinot Noir in the world. Blah blah blah. But the prime source: Our garden. I'm just now finishing up most of a long period of harvesting. The freezers are bulging with tomatoes of several varieties, tomatillos, dozens of bags of every sort of pepper, some stemmed, seeded and chopped and frozen, others roasted and skinned. I make "proto pesto" - fresh basil, EVO, pine nuts & garlic - and freeze in small batches, to thaw out on chilly evenings, add butter, parmesan & romano, and enjoy with homemade pasta, gnocchi or in soup. I'm still shucking dry beans for use in the winter (we had a proper French cassoulet last Xmas, instead of a turkey). I did my first boiling water canning this year (pickles of various sorts & jalapeños), and pressure canned a bunch of fresh albacore, bought while cheap at peak of the season. We compete with the chickens & squirrels for several types of raspberries, blue berries and strawberries, as well as corn. The chickens crank out eggs, of course, and we keep bees - my DW just harvested about 60# of honey. We planted 6 types of wine grapes 5 years ago (red & white), I built about 80' of grape arbors, and we are now gearing up to produce our own wine. (MY DW's doing - I've told her I'll have to crank up my wine drinking expertise - already formidable! ) Just took delivery on an Italian crusher/destemmer - DW appears to be getting serious! There are potatoes, carrots, beets & turnips in the ground (can be harvested all winter long - amazing to me), and we have many pounds of garlic & shallots drying in the shed. Salad greens still going at it, until first freeze, as are cukes, zukes & other squash, and artichokes. Four kinds of fruit trees, and almond & olive trees, also kiwi's & figs. Ginger, wasabi, asparagus, and a small patch right out the kitchen door with spices - oregano, basil, thyme, mint, rosemary, dill, etc. So, we try to do our part to sustain home agriculture, and are happy to have everything fresh, and never a chemical used anywhere on the property for 40 years. (We have two small lots in a residential subdivision near edge of the suburbs, with good sun exposure.) Lots to share with the neighbors. And of course, outdoors - a nice natural gas fired Lynx grill with rotisserie, a smoker, and a 55,000 btu side burner, set up for wok cooking, or the occasional paella. On tonight's menu - grilled albacore, blistered shishito peppers, & a dish from my favorite Spanish cookbook -"Timbet" - a Mallorcan casserole of eggplant, peppers, garlic, potatoes & tomatoes confit. Bon appetit!

Well, that was a cheery interlude - just in time for the fall Equinox! Prior to that we were grumping about the sorry state of office culture, and how These Kids Today Don't Want to Work, are A Bunch of Entitlement Monkeys, and while you're at it - Stay Off My Lawn!! I heartily agree. I started working when I was 10 (paper route), and - despite some education along the way - always had a job going, and maintained a work ethic until I recently retired. (Now do endless hubby projects around the house - can I go back to work, please??) My impression, trying to do things in the real world (building design & construction in my case), is that no one wants to work (well, not many). Those that do aren't born in the US. And don't even get me started on expertise - the idea of lifelong learning seems to be a thing of the past. As Chaucer said 650 years ago "The lyf so short, the craft so long to lerne". I'm reminded of a short book by Jane Jacobs "Dark Age Ahead", wherein she puts forward the case that with every step forward in technology, the possibility of humanity losing knowledge of skills will disappear, in a new Dark Age. (Jacobs also and more famously wrote "The Death and Life of Great American Cities", and is notable for organizing people in NYC to stop Robert Moses from punching yet another freeway through her beloved Greenwich Village.) (The "Power Broker" by National Treasure and historian Robert Caro is about the life and (mis)doings of Robert Moses, and gives an idea of the force of Ms Jacobs will & power of her ideas in stopping the Moses juggernaut. A must read.) Computers have been a blessing and a curse - no more memorizing multiplication tables, slide rules, drafting with pencils, the visceral pleasure of conceiving and executing something with your brain and your hands - now a thing of the past. If you see someone shuffling along the deck (of a Silversea ship), mumbling to himself, hair disheveled, worn pocket protector in place - that will be me....

We've worked with The TripInsurance Store - have been happy dealing with them, fortunately haven't had to make a claim! Tons of good information on their website, if you just want to educate yourself about the field of going-abroad trip insurance, including but not limited to get you back home if you end up in hospital. They broker policies from a handful of major carriers - I like the idea that if you need to call at 3am from Timbuktu, someone will answer the phone - and help you get done what is needed. If we were going to do more out of country travel, I'd consider the annual coverage option - sounds like a good idea, particularly if you wanted to do something spur of the moment.

I once saw a shirt that read: "Beer - Its not just a breakfast drink anymore!" My brunch favorite is of course a well mixed Bloody Mary - perfect for washing down all those brunch foods.

You absolutely can ask the Butler to book or change dining arrangements. Generally, I think you can ask them to do just about anything - they can always say no. I think if you ask them to divert the ship and go to Libya instead of Mallorca they probably couldn't deliver for you, but they have some ability to make other things happen. We haven't done much more than review dining arrangements and ask for certain wine/booze things to magically appear in our room. But I know others immediately task them with daily caviar & finger food deliveries. We like to chat them up, with an eye to our supposed obligation to be good will ambassadors for our country. I bet they could get a button sewn on, if asked, or having your Chuck Taylor Allstars shined up to a high gloss!

I just looked at the Food Hacks thread. Looks like the esteemed posters there beat me to the punch regarding getting the chefs to make foods they are familiar with, and probably really good at. Imitation (on my part) is the sincerest form of flattery, I guess! Let me know when they hire a few native born French chefs, and I'll go back to La Dame!!

In my limited experience, I found LaDame to be bout 75% hype and 25% superior food/cooking. A nice room, attentive service, better wine, but I was not wowed by the actual food sur le plat, as compares to something you'd find in any decent French bistro. A fun space, but I had a sort of "Where's the Beef?" feeling. Whereas, many offerings from Atlantide definitely floated my boat, not to mention at La Terrazza. My theory is some of the pan-Asian offerings at the former are closer to home for the actual chefs in the kitchen, and at the latter, as an (formerly) Italian-centric cruise line, they pay attention to doing Italian right. On our next cruise, rather than tell them what I'd like them to make (although I'd love to have a proper Coquilles St Jacque, or Lobster Thermidor), I'd like to ask what countries the chefs are from and ask them to make something that their grandmothers taught them how to make - you might get some really wonderful food lovingly prepared by someone who is familiar with that cuisine, whether south Indian, Malaysian, Philippine, or wherever.

Alithecat - Thank you for this most helpful info. While would be fun to do train again, I agree the bus sounds more prudent for a 2pm flight. From long experience, we prefer to have all the info regarding options so we can make informed decisions, rather than completely throw ourselves upon the tender mercies of SS agents. (Although we like the woman we work with who is a "SS Agent".)

Fellow Silver Cetaceans - My DW & I are planning our first cruise post-Covid, a Seward-Vancouver-Seward trip in 2024. I'm investigating options, and am inclined to a D2D, but without transfers to and from our nearest airport that is in the SS Air system, as we live too far away. Air & other transfer, pre-hotel, are by SS. My question is, given being out of cabin by 8am on day of disembark, and usual locate luggage process, can anyone shed light on SS-provided transfer from pier to Anchorage Airport?? It is about 120 miles, a two hour drive. We will have taken the scenic train ride when we first transfer from Anchorage to Seward (pre cruise), btw, so don't want to repeat, plus train leaves Seward 6:30 pm. I see a desirable flight to our destination leaving 2:00 pm, so would like to plan on being at airport by noon. Does anyone have experience with how/when SS-provided transfer to the airport works?? A bus? A limo? Oxcart? Any input greatly appreciated. I am in touch with SS sales person already, but would be useful to have this info to decide on how we want to handle the process, before finalizing with her. Thanks for any assistance.

JP - A suggestion to consider: A short drive to the SE of Paris (toward Melun), one can see two most interesting Chateaus - Fontainebleau & Vaux-le-Vicomte. The former started as a royal hunting lodge and was added to by successive kings. It is a huge sprawling complex in a lovely setting, worth seeing for the private areas that are on display. The latter comes with an interesting story. Nicolas Fouquet was a "court financier" (CFO?) to Louis XIV. He committed the error of building a chateau of such grandeur, using such exquisite design, materials & workmanship, that it arguably outshone the King's own digs (Versailles), resulting in much outrage and his being arrested. I assume there was some speculation as to how he could afford such a thing on his salary. Whatever happened, it is one of the most amazing interiors you'll ever see, and well worth the trip. This area is associated with the Barbizon School of landscape painting, examples of which can be seen in the gallery in the town of Barbizon. Obviously, inquire as to whether the places are open before heading down!