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Although you are on a Collector cruise, Roll calls are broken up into the individual segments. Here is you first one with several replies. And the second segment

I have always found OJ pre-poured in a chilled case next to where I get my yogurt. I also get my V8 juice from the same case. There are other juices too. It is towards the middle of the Lifo. It might be the same place they serve ice cream at lunch. @SSBrickNJThanks for your review!

Today we have another Copycat recipe, this time for Olive Garden Minestrone Soup. ( @rafinmd there is an Olive Garden in Columbia off 175) Minestrone is an Italian soup known for its thick tomato-based broth. It can be made with pasta or rice, and typically contains carrots, tomato chunks, kidney beans, celery, onions and potatoes. However, the creation of this soup came from a need to use up leftover vegetables. So, feel free to use any veggies that are taking up space in your refrigerator. Or, alter the recipe to whatever is fresh and in season. Minestrone soup is not just tasty, it’s healthy as well! This first copy cat recipe has a 4.8 rating with 16,326 votes. I look at the ratings before clicking on any recipe, believe me this is a lot of votes. Minestrone Soup contains carrots, zucchini, onion, celery, Northern beans, kidney beans, garlic, Italian seasoning, dried basil, canned tomatoes, vegetable stock and noodles. It is a one pot vegan dish that is extremely easy to make. Spicy Minestrone Soup This recipe includes Green beans and spinach plus a pinch of red pepper flakes for a kick of heat. (The red pepper is optional if you’re not a fan.) It includes tomato paste in addition to canned diced tomatoes to really bring that deliciously bright tomato flavor to this vegan soup. Classic Minestrone Soup calls for the use of seasonal vegetables such potatoes, yellow squash, zucchini, butternut squash, green beans or peas. It adds some lemon juice to brighten the flavor and is banished with parmesan cheese. Sending you peace, healing and all good wishes. May your life be good.

Yummy! Refreshing! At home start with just a squeeze of lemon in you soup. OJ is good too. @VMax1700 Thank you for this wonderful thread.

We always have fixed seating in the MDR. On the first night, we tell our waiter our preferences, simple things like no bread baskets, full water glasses, we like our food hot, not all courses brought up from the kitchen at the same time and that we won’t be ordering dessert before we finish our entree because we don’t know if we will have room for dessert. Our requests have always been honored and we tip our waiter at the end of the cruise for providing this excellent service. I appreciate this review; we will be on a 2 week Norwegian cruise on the Rotterdam next year.

Today’s meal is a “copycat” recipe from the Cactus Club. I did a bit of research and it appears that it is a popular chain of 30+ restaurants in Canada. Perhaps some of our Canadian Daily friends could provide a bit more insight into the chain. Szechuan cuisine originates from southwest China in the province of Sichuan. The cuisine is composed of bold and spicy flavors and Szechuan Lettuce Wraps are no exception. Although this dish isn't very spicy compared to traditional Szechuan dishes, these chicken lettuce wraps still have a little kick to them. I wouldn't recommend these for the faint-hearted. Szechuan Lettuce Wraps with Spicy Mayo Chicken strips are coated in Asian flavored breadcrumbs, containing soy sauce, rice vinegar, and sesame oil. The crispy chicken is tossed in noodles, cilantro, green onions, sweet chili sauce and sesame seeds. It is all wrapped up in a piece of iceberg lettuce, dipped in homemade spicy mayo. Sweet Chili Chicken Lettuce Wraps For a less spicy chicken lettuce wrap, here’s one with a garlicky, chili sauce. Iceberg lettuce is perfect for wraps like this because it keeps its shape and crunch. The panko crusted chicken and comes out crunchy. Chow mein noodles and peanuts add additional crunch. It is topped off with some tangy, lightly spiced yogurt. Sending you peace, healing and all good wishes. May your life be good.

Traditional balsamic vinegar is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency. It is very expensive. The process begins with grape must —whole pressed grapes complete with juice, skin, seeds and stems. The must from sweet white locally grown and late-harvested grapes —usually Lambrusco or Trebbiano varieties— is cooked over a direct flame until concentrated by roughly half, then left to ferment naturally for up to three weeks, and then matured and further concentrated for a minimum of 12 years in a "batteria," or five or more successively smaller aging barrels. These barrels are made of different types of wood such as oak, chestnut, cherry, juniper, and mulberry, so that the vinegar can take on the complex flavors of the casks. Once a year the vinegar is bottled from the smallest cask in the sequence. Each cask is then topped up with vinegar from the next cask up, with the largest cask getting filled with the new yield. None of the casks are ever completely drained. This aging process is similar to the solera process used for fine sherries, ports, sweet wines, and Spanish brandies. The vinegar gets thicker and more concentrated as it ages because of evaporation that occurs through the walls of the barrels—the vinegar in the smallest barrel will be much thicker and more syrupy than the liquid in the successively larger barrels. Traditional balsamic is not a cooking ingredient — heating it will kill its distinctive bouquet — and it would be wasted as an ingredient in a salad dressing. Instead, use it where it can shine. Try putting a few drops on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta or vanilla ice cream. It can be used at the end of the cooking, drizzled over traditional veal scaloppine or a rich risotto. It's also great over grilled meats and seafood. Add about a teaspoon per person just before serving to get the best of its flavor. In Italy really good balsamic is also drunk as a palette cleanser, aperitif or digestif, especially on special occasions such as weddings. The name "balsamic" connotes the vinegar's original use as a tonic, or "balm." What I have in my cupboard, and will be used for today’s recipes is “imitation balsamic” which is really just vinegar with sweetener and coloring. They may be made with wine vinegar, white vinegar, or cider vinegar, and they're industrially-produced to emulate the texture and flavor of balsamic, at a fraction of the price. While these vinegars are nothing like traditional balsamic, they do have a place in the kitchen in things like salad dressings and marinades. Healthy Balsamic Chicken Kabobs marinates the chicken in a sweet balsamic sauce then skewers them with red pepper, yellow pepper, red onion, yellow squash, zucchini and cherry tomatoes. Balsamic Glazed Chicken Kabobs first marinates the chicken and after grilling applies a balsamic reduction or glaze. Balsamic glazes are easily purchased at your local grocery store. I’ve looked at many recipes and the balsamic marinades are very similar. Use boneless breasts or thighs, whatever your family prefers. Use the vegetables you have in your refrigerator or purchase your family's favorites. These kabobs look easy and flavorful. I hope you give them a try. Sending you peace, healing and all good wishes. May your life be good.

You won’t get your bar code until a few days (maybe 3 days) before the cruise. Your boarding time may change a few times between now and then.

Since I began cooking for my DH, there have only been two times he didn’t eat what I prepared; turkey meatloaf was the first time. After we threw the mushy, white, totally unappetizing loaf away, my DH said to never buy ground turkey again. However, a few years ago, we were at a BBQ and he ate what the host called a Mediterranean burger which he loved because it tasted similar to a gyro. When I asked for the recipe, I was surprised he was eating a turkey burger. So today, I will offer you some recipes for Mediterranean Turkey Burgers. Mediterranean Turkey Burgers are made by first sauteing onions and then adding ground turkey, breadcrumbs, dill, lemon juice, cumin, salt, and pepper. The mixture is then refrigerated; the refrigeration and bread crumbs help the mixture bind together and yield firm patties. Mediterranean Turkey Burgers with Olives are made with lean ground turkey, savory Kalamata olives, aromatic green onions, fresh herbs, horseradish Dijon, and a tasty blend of feta and gruyere cheese, these burgers are packed full of flavor. They are served on a brioche roll with horseradish dill slaw. Greek Turkey Burgers These juicy burgers contain ground turkey, sun dried tomatoes, red onion, spinach, feta and spices.They are topped with a homemade lemon dill yogurt sauce, crunchy slices of cucumber and red onion. Sending you peace, healing and all good wishes. May your life be good

I do not have an air fryer; I’m not really into kitchen gadgets. Never really saw the need to have one. I don’t usually fry food. If my DH wants something fried I usually suggest we go out to dinner. Can any of my friends on the Daily convince me to get an air fryer? Air Fryer Cauliflower Tacos topped with Peruvian green sauce, pickled onions, sour cream, and cilantro. Directions are given for roasting the cauliflower in the oven if you don’t have an air fryer. Spiced Cauliflower Tacos uses cumin, paprika, garlic powder, onion powder, oregano, salt, and rice flour. Rice flour does not absorb too much oil and the cauliflower fries up crisper. Buffalo Cauliflower Tacos I love Buffalo sauce and have frequently ordered Buffalo cauliflower as an appetizer. Why not put it in a taco? If you are watching your carbs use a lettuce leaf instead of a tortilla. You can make them as spicy or as mild as you like, by adjusting the amount and type of buffalo sauce you use. It is suggested to make these in an air fryer for a quicker preparation. Sending you peace, healing and all good wishes. May your life be good

Lo Mein translates to tossed or stirred noodles. Lo mein noodles are a wheat pasta that comes from China. Spaghetti and Ramen noodles are two popular substitutes for lo mein noodles. In addition, Rice Noodles and Vermicelli Noodles are also options for people who don't eat eggs. Lo mein sauce usually has a deep, rich color from the soy sauce with a subtle hint of sweetness from the sugar. The oyster sauce gives it a savory, umami flavor while the sesame oil adds a toasty, nutty flavor that brings it all together. Easy 15 Minute Lo Mein Made with just soy sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. Quick and Easy Lo Mein This Vegetable Lo Mein has soft, tender noodles coated in a savory but sweet sauce. It is loaded up with veggies too, from snow peas and peppers to mushrooms and carrots. Chicken Lo Mein This easy chicken lo mein is made with fresh Chinese egg noodles, healthy colorful vegetables, and lean chicken breast as protein. The fresh egg noodles in this recipe really stood out to me. I can buy these in the Asian refrigerated section of my grocery store (same place tofu can be found). They're a beautiful yellow color, made of wheat flour and eggs, and have a chewy, al dente texture. They are usually pre-cooked so they don't require boiling. Be sure to check the label for cooking instructions if they are still raw. Of course you could always substitute spaghetti.

Grilled Salt and Pepper Black Bass with Curry Verde is a very specific recipe. Curry verde (green curry) paste is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass peppercorns, markut limes and cumin seeds. It is usually very spicy. Black bass are North American freshwater fish. Some other common names for black bass are widemouth bass, largemouth bass and Florida bass. I feel like @ottahand7 could provide us with some excellent recipes for grilled fish. Perhaps they would be so kind as to share one with us. Since many of you cannot access the Bon Appetit site and I could only find one recipe for the dish, I have copied the recipe for you. Bon Appetit's Grilled Salt & Pepper Black Bass with Curry Verde is made with a whole fish. Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish—we’re talking head to tail and inside and out. 1 cup grapeseed or other neutral oil, divided, plus more for grill 1 Tbsp. vadouvan or other curry powder 1 green chile (such as serrano or jalapeño), finely chopped 1" piece ginger, peeled, finely grated 1 garlic clove, finely grated 1½ cups finely chopped cilantro, plus 1 cup leaves with tender stems 3 Tbsp. fresh lime juice, divided Kosher salt 2 1½–2-lb. head-on black sea bass or other whole fish, cleaned 8 scallions, 4 whole, 4 very thinly sliced on a diagonal Freshly ground black pepper Lemon wedges (for serving) Flaky sea salt Step 1 Prepare a grill for medium heat. Heat ½ cup oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan. Step 2 Combine curry oil, chile, ginger, garlic, chopped cilantro, and 2 Tbsp. lime juice in a small bowl. Season curry verde with kosher salt and set aside. Step 3 Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole scallions on a rimmed baking sheet; season fish generously inside and out with kosher salt and pepper. Drizzle fish and scallions with remaining ½ cup oil (this may seem like a lot, but it’s the best way to prevent the fish from sticking to the grate). Step 4 Clean and oil grate, then immediately place fish and whole scallions on grill. Grill, turning scallions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8–10 minutes, depending on size of fish. Step 5 Finely chop grilled scallions and add to reserved curry verde. Step 6Toss sliced scallions, cilantro leaves, and remaining 1 Tbsp. lime juice with a pinch of kosher salt in a medium bowl. Step 7 Spoon curry verde on a platter and set fish on top. Scatter scallion mixture over and sprinkle with sea salt.

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A southern classic, a shrimp boil (low country boil) recipe usually includes corn, potatoes, sausage, and shrimp boiled together in one pot and packed full of delicious flavor. Plus, because all ingredients are cooked together, they are packed to the brim with delicious seasoning. Old bay seasoning enhances all of the flavors of the ingredients. Then, you add in some freshly squeezed lemon wedges to top it off. After it’s cooked, you typically place all of the food straight onto a table lined with a paper tablecloth. Everyone eats right from the middle, and it’s an experience. It makes a great family dinner and is easy because you don’t have to make any extra sides. Easy Grilled Shrimp Boil Quick and easy grilled shrimp boil with large tiger prawns, fresh corn, baby potatoes and sausage, is tossed in a classic seafood seasoning blend and fresh parsley and drenched in creamy melted butter. It's buttery, garlicky and lemony. Grilling just brings out more depth of flavor with a hint of smokiness to it and gives it a nice texture with those sought-after charred grill marks. Plus, it takes just 20 minutes to cook. Grilled Shrimp Boil Packets By cooking shrimp in foil packets, it’s not only mess-free, but it’s also easy to handle. You don’t have to worry about losing any juiciness or seasoning while your shrimp is on the grill. Plus, everyone gets their own serving in their own silver package. Shrimp Boil in Packets is an awesome camping recipe. An option for cooking in the oven is given. The entire packet has only 646 calories. Cajun Grilled Shrimp Boil Grilled shrimp, smoked sausage, corn and potatoes all smothered in Cajun seasoned garlic butter. It’s super flavorful thanks to that tasty garlic butter. In this version the potatoes and corn do get boiled for a few minutes then they get tossed in that fabulous Cajun seasoned garlic butter. The smoked sausages are grilled rather than boiled; the shrimp also get tossed with the garlic butter before hitting the grill. I love the extra smoky flavor grilling gives everything. The flavors are not lost in the water but get doused with them before each item is grilled up and then served with extra for drizzling or dipping after.

@kochleffel I was on the TA on the Oosterdam with Jacqui last Fall. I decided to reminisce about the trip and read her live thread. One day, I posted this message we received from the Captain. We received a notice a notice on the Navigator about satellite connectivity. Here is a portion: As we approach our Atlantic crossing, we would like to take this opportunity to bring to your attention that as we travel across the ocean, it is typical to see a reduction in deliverable satellite connectivity. Although the high bandwidth satellite footprint does extend into many sea and ocean areas, it does not cover the entire Atlantic Ocean region. As a result, we are anticipating a reduction in bandwidth availability, which may result in a slower browsing experience, up to partial loss of signal and temporary outages. It was all down hill from there. I sent my emails and tried to post on CC at night. Downloading pictures took a very long time. The officers were joking about it during the coffee chats and even the Captain was joking about it during his cooking challenge. Order the premium internet package. Speak to your instructor who requires class participation beforehand to see if you can keep your camera off and participate through the chat. When I was teaching virtually, I had students who isn’t want to be on camera for a multitude of reasons but actively comment in the chat. Here’s the thread of you are interested.

Caprese literally means “of Capri.” You are probably familiar with Caprese salad which is a dish made from a different type of cheese and served with tomatoes. Baked Caprese chicken Tender and juicy seasoned chicken is baked in a balsamic reduction with fresh mozzarella, basil, and tomato. It’s fancy enough for company but simple enough for a quick and easy weeknight dinner. 30 Minute Baked Caprese Chicken is a dish full of flavor from balsamic and brown sugar oven-roasted tomatoes and melted mozzarella. Sautéed Chicken Caprese The marinated chicken is sauteed, juicy Roma tomatoes and herby homemade pesto are added and it’s finished with melty mozzarella. Sending you peace, healing and all good wishes. May your life be good.

Do you have a Smart phone that takes pictures? We can easily talk you through how to share a photo.

@Btimmer Would you like to make a comment about children in the Seaview pool on the Noordam?

@grapau27 @StLouisCruisers @Nickelpenny@Cruising-along I encourage you to try frozen custard. It is similar to ice cream; it is not frozen yogurt. The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel. Another big difference is in production method. Because ice cream is made in a machine that churns air into the base as it freezes, it has a lighter mouthfeel. Frozen custard is produced in a machine that incorporates as little air as possible, so it has a denser, thicker, more velvety texture than ice cream. @dfish Love the scenery. @RMLincoln @Nickelpenny Your enchiladas look delicious! @grapau27You know zucchini by name English name courgette.

In honor of frozen custard day… @ottahand7 on the boardwalk in Ocean City, MDThey even have a Bossche Bol

Enchiladas are a staple of Mexican cuisine, you will find them on the menu at almost any Mexican restaurant. This classic dish consists of corn tortillas that are rolled and filled with almost anything, from cheese and beans to shredded chicken or thick chunks of steak, then smothered in sauce and topped with cheese. The word "enchilada" comes from the Spanish word "enchilar," which essentially means "to spice with chilis," so enchilada sauce traditionally contains one or more types of chili peppers. Most recipes call for baking enchiladas in the oven, but some versions call for frying them on the stovetop. Unlike tacos, enchiladas are not a finger food. Home cooks often serve them like a casserole while restaurants tend to serve them two or three at a time, but either way, you should eat this cheesy, gooey dish with a fork. Enchiladas are easy to make at home, even for beginners. Tradition calls for prepping the enchilada sauce fresh, but you can easily use canned sauce for a quick version. After the sauce, all you need are tortillas, a filling like pre-cooked rotisserie chicken or canned beans, and shredded cheese. Chicken enchiladas might just be the most popular type of enchiladas. Even less adventurous eaters usually feel comfortable trying a dish centered around chicken and cheese. Chicken enchiladas are typically smothered with red enchilada sauce, topped with Monterey Jack or cotija cheese, and heated through until the cheese is perfectly melty. Homemade chicken enchiladas are easy to make ahead and the leftovers freeze beautifully, and they are also a wonderful meal to pack up and bring to friends who may be in need of some cozy comfort food. Best Chicken Enchiladas These Tex-Mex style chicken enchiladas are easy to make with a basic filling of sautéed chicken, green chiles, onions, beans and shredded cheese. Then they are rolled up in your choice of either flour or corn tortillas, baked until hot and melty, and sprinkled with lots of fresh toppings. The real magic of this recipe lies in the homemade red enchilada sauce that brings it all together. This red enchilada sauce only requires a few extra minutes of prep time, but the flavor that it adds to these enchiladas is major. Easy Chicken Enchiladas Honestly, a recipe could not be easier than this one! These easy chicken enchiladas feature corn tortillas stuffed with shredded chicken and cheese, topped with the best enchilada sauce, and even more cheese! They’re baked until the cheese is deliciously melted and bubbly. Skinny Taste's Low Carb Enchiladas This recipe suggests using low carb whole wheat flour tortillas and serving the enchiladas with a veggie rice. Recipes are included for cilantro-lime and mexican cauliflower rice. It also suggests using leftover chicken breasts or a rotisserie chicken to save time.

@High Flyer You are correct Stoli is produced in Latviahowever Stolichnaya is still produced in Russia

I am extremely surprised that Russian vodka was so popular. The liquor stores where I live can’t seem to give it away. It has been on sale for $4.99 (regular price +$20) for months. I support of Ukraine, so I do not drink Russian vodka.

As far as premium vodka on HAL ships, I’ve had Grey Goose, Ketel One, Belvedere and several others. There will be premium brands. When cruising, I taste the ones that I haven’t had at home and sometimes find a new favorite!🍸

Just because a liquor was available on one cruise doesn’t mean it will be available on all cruises. In February on the Rotterdam, there was no Aperol even though a featured drink on the MDR menu every night was a Aperol Spritz. There are usually several premium vodkas available.