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Cilantro tastes soapy to my husband; I sub fresh parsley and extra lime in his meals. https://www.allrecipes.com/article/why-does-cilantro-taste-like-soap/ Be careful with coriander if cilantro gives you migraines, it is the dried form of the herb. So sorry chocolate is another trigger.

Chili verde is a dish native to Northern Mexico. It is a form of stew, traditionally prepared with pork shoulder, although other cuts of pork and sometimes even chicken may be used. Chili verde is prepared in a variety of ways in its native country, so it is safe to say that whichever ingredients a person likes the best is probably the best way to prepare it. The base of this stew is slow-cooked meat, which is simmered in broth and a mixture of other ingredients until the meat is essentially falling apart. Some people eat it on its own, sometimes with tortilla or chips or to absorb the liquid. As the “verde,” which means “green,” would suggest, the broth used to make the dish is green. At a minimum, the chili verde broth includes crushed green chilies, often a mixture of varieties for added flavor, along with garlic, pepper, salt, and onions. Some cooks also add oregano and cilantro (if you don’t like cilantro- leave it out). The heat can be adjusted by playing with the varieties of chilies used and the number included in the dish, and cooks can also reduce the heat by de-seeding the chilies first. In Northern Mexico and the American Southwest, many people also add tomatillos to their chili verde, sometimes roasting the fruit first to create a deeper, more complex flavor. If fresh tomatillos, an ingredient that I think is critical, are not available, cooks may be able to find them canned; they can also use tomatoes instead, with a hint of sugar to cut the acid. Lime juice is frequently squeezed over the stew just before serving to create a tangy flavor. This is an extremely easy recipe that uses canned green enchilada sauce and store-bought salsa verde. You just throw all the ingredients in a slow cooker until the pork is tender. https://www.tasteofhome.com/recipes/easy-chili-verde/ Here is a quick recipe that uses a pressure cooker (InstaPot) to impart flavor and tenderness to the chili. https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe I prefer this recipe because it uses fresh ingredients, it provides very detailed instructions. Most of the ingredients are prepped by roasting on a sheet pan, a technique I often use. https://copykat.com/chili-verde/ This recipe is not as “easy” but is the one I made for my family. (Photo of fresh tomatillos) https://www.simplyrecipes.com/recipes/chile_verde/

Spiced Chickpeas and Greens Frittata A frittata is an egg-based Italian dish similar to an omelet or crustless quiche enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to "fried". Think of frittata as a crustless, low-carb quiche. A frittata can be served for breakfast, lunch or dinner. They are very quick and easy to make. I’m going to start with a basic recipe in case you’ve never made one before. You do need an oven safe pan; I use a cast iron skillet. The basic ration of ingredients is for every six eggs, use 1/4 cup heavy cream (I use half & half), 1 cup cheese, and 2 cups total of vegetables and/or meat. https://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717 I only found one recipe for Spiced Chickpeas & Greens Frittata. If you don’t like the spice, leave out the curry. https://www.punchfork.com/recipe/Spiced-Chickpeas-and-Greens-Frittata-Epicurious I know you may not like chickpeas or greens, so I want you to consider making one with ingredients you like. This recipe contains five different variations of vegetables that could be added to a frittata: Broccoli & Feta, Roasted Red Pepper & Spinach, Spring Veggie with Asparagus, Mixed Mushroom & Tarragon, Caprese with Cherry Tomatoes & Basil. Of course, you could always add your favorite meat. https://www.loveandlemons.com/frittata-recipe/ Please Bring Your Manners whatever you do today and try to use a bit of spice in your food today in honor of National Spice Blend.

Make your reservations as soon as possible from the app or website. I was able to make mine for our February cruise last week.

Did you get your 2nd vaccine more than 5 months ago? If so, you need a booster according to CANADA ENHANCED PROTOCOLS VACCINATION. I prefer my information in writing that I can print and carry to the port with me. This is the current HAL written policy for Canada: All guests 12 years of age and older must be fully vaccinated. A booster dose is required for guests 18 years of age and older whose final dose of an approved/authorized COVID-19 vaccine is older than 5 months to be considered “fully vaccinated.” Only one booster dose is needed to be considered fully vaccinated.

The book was fantastic. Let us know if the movie was good.

@RozForyour cruise departing from Canada, you must be fully vaccinated. and boosted if your final dose of an approved/authorized COVID-19 vaccine is older than 5 months to be considered “fully vaccinated.” Only one booster dose is needed to be considered fully vaccinated. You must take either a PCR COVID-19 test within 72 hours prior to embarkation or a medically observed antigen COVID-19 test within 2 days of embarkation.

Perhaps this link will help. Be sure to look at page 2. https://www.hollandamerica.com/content/dam/hal/inventory-assets/Health_Sanitation/2022/Enhanced-Protocols-0831.pdf

This is from my booking confirmation on the Oosterdam. (There is no Tamarind on the ship) Pinnacle Grill H I A Promo Canaletto H I A Promo This is from my booking confirmation on the Rotterdam. Pinnacle Grill H I A Promo Tamarind H I A Promo I always make my reservations as soon as they become available on the website. Make sure you check complimentary dining or you will be charged. So many people have H I A that it has become difficult to make specialty dining reservation during “prime” times after boarding.

Bacon-Wrapped Pesto Pork Tenderloin is a recipe I think most on the Daily will love. Pesto is that wonderfully green sauce that offers a flavor that can best be described as bright and pungent, with a basil-forward, herbaceous garden aroma suspended with delicate olive oil, enriched with pine nuts and kicked into overdrive with Italian cheeses and garlic. Although the recipes below are made with store bought pesto, I highly recommend making your own. It is very simple to make pesto, by combining basil, garlic, pine nuts and Parmesan in the bowl of a food processor. I frequently add spinach or arugula or even substitute completely if I don’t have any fresh basil. I usually use walnuts instead of pine nuts. Sometimes I add lemon zest or lemon juice. Freshly grated Parmesan is essential. Here is a basic pesto recipe from one of my favorite sites. https://www.loveandlemons.com/pesto-recipe I did a bit of research about store bought pesto. I believe the best jarred sauce is Alessi Pesto and the best refrigerated is Buitoni. Here is the simplest recipe I found https://wannabite.com/pesto-bacon-wrapped-pork-tenderloin-recipe/ I like that spinach is added to this recipe. https://www.tasteofhome.com/recipes/bacon-wrapped-pesto-pork-tenderloin/ This looks delicious with the addition of cream cheese and sundried tomatoes. https://www.foodnetwork.com/recipes/ree-drummond/bacon-wrapped-pork-tenderloin-11142176 @aliaschief Be sure you have some Old Bay for steaming those blue crabs! Did you know that today movie tickets will be just $3 in the vast majority of American theaters as part of National Cinema Day?

@summer slope I've heard of a Back Nine which is basically an Arnold Palmer (iced and lemonade) with vodka added. Here's a recipe for a Take 9 I found online. 1 1/2 parts Cruzan 9 Spiced Rum 3/4 part dry vermouth 1/4 part DeKuyper Blue Curacao Liqueur 1/2 tsp Grenadine Garnish Orange Twist Combine all ingredients over ice in a tumbler and stir for 30 seconds. Strain into a chilled Martini coupe. Garnish with an orange twist. https://www.thecocktailproject.com/drink-recipes/take-9/

I celebrate the MD Food Bank, an organization that I support which provided over 62 million meals to MD Families in 2021. EEL will you eat it? I have eaten unagi (eel) nigiri sushi. Freshwater eels have a medium-firm texture with a rich, naturally sweet flavor and taste like the combination of lobster and chicken. I know, everything you can’t describe tastes like chicken. Also, I have used live eels when fishing for rockfish in the Chesapeake Bay. I have never cooked with eel. I can get all the ingredients necessary for this recipe at H Mart, a nationwide (in the US) Asian grocery store. Honestly, I do try to prepare at least one of the recipes before I post. (My DH really enjoys being my taste tester when I am preparing meat.) Honestly, I would happily eat this dish, but I would never prepare it. I will look for it the next time I eat in a Japanese restaurant. If I can try it, I will report back. Hitsumabushi is a traditional Japanese dish originating from Nagoya, Japan. Although it's similar ingredients to unadon (a classic Japanese rice bowl dish with sweet and savory freshwater eel), it consists of sliced grilled eel that's served on top of steamed rice, but it's accompanied by assorted condiments and garnishes. The dish is also served in a very specific way – everything is divided into four portions. The first portion is eaten as it is, the second is accompanied by condiments such as nori seaweed, chopped green onions, and wasabi. The third portion is the same as the second, with the addition of dashi broth or green tea (eaten like a soup), and the last portion is eaten however you like. Here are two recipes. https://sudachirecipes.com/hitsumabushi/ https://cookingwithdog.com/recipe/hitsumabushi/ If anyone has eaten Hitsumabushi or even more impressive made Hitsumabushi, please post and let us know how you liked it.

@aqua@mskaufman How was Hotel Jazz,particularly location, cleanliness and safety? Any chance of an early check in? Did you get a Covid test nearby, required for my cruise.

How did you select Hotel Jazz? We are booked there. Our flight arrives at 8:40 am after 20 hours of travel. I know we should stay up but unfortunately I do not think that will be possible for my DH. I’d love to find a hotel where I could pay for an early check on. Other wise, he might’ve sleeping on the Ho Ho bus.🤣

Currently only 1 NCL ship is listed. You might want to change the name of your post to “ships” in port.

How did you pick your hotel? I’m still trying to decide where to stay. I’ve been asking people familiar with Barcelona and they recommend staying away from La Rambla because of pickpockets and other unsavory people.

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While Debbie takes a break from painting to visit her sister and look for her forever home, I will be filling in. I am happy to start with today’s recipe, Roasted Cabbage Steaks with Crispy Chickpeas and Herby Croutons because I am mainly eat vegetables. One thing I struggle with is getting enough protein, so the chickpeas make this a perfect dish for me. Cabbage is not just for coleslaw and St. Patrick’s Day. Cabbage is very good for you. When roasted at high temperature, cabbage becomes sweet and incredibly satisfying. I really encourage you to give one of these roasted cabbage recipes a try. Wide cabbage 'steaks' create an irresistible base for crispy chickpeas and herby croutons, finished with rich lemony garlic mayonnaise. https://www.punchfork.com/recipe/Roasted-Cabbage-Steaks-Epicurious For an excellent side dish, try roasting the cabbage steaks and serving them with a mustard vinaigrette. https://www.fromachefskitchen.com/roasted-cabbage-steaks-mustard-vinaigrette/ This is an extremely easy side dish of roasted cabbage wedges with parmesan https://www.fromachefskitchen.com/parmesan-roasted-cabbage-wedges/ Finishing with the simplest and easiest recipe for roasting cabbage. https://www.allrecipes.com/recipe/240800/roasted-cabbage/

It’s on the site.

I had to pay for CO when I booked. I work with a PCC. I paid for an obstructed view verandah and upgraded to an aft verandah. Adding CO ($25 per day for 11 day Caribbean cruise on the Rotterdam) was less than the cost of the aft verandah.

@StLouisCruisersI’m sorry my post quoted you, not Roy. My apologies. I agree that the Auto Train is an option for people in the DC area who do not like to fly. Also, I know people who take it to FL when they are planning to stay for more than a week to avoid the cost of a rental car.

Train leaves at 5pm (you must check in your car by 3) arrives at 10 am. They are currently having a sale $89 coach fare plus the cost of your car. You can book a roomette for an additional fee. It takes 3.5 hours to drive from Sanford to Port Everglades. It's about an hour to Port Canaveral and 2 hours to Tampa from Sanford. I have taken the auto train. (I have a friend who works on the train.) I prefer to fly to FLL. Quicker, don't have to pay to park the car, cheaper.

I’d like to know if they will be on any ships in 2023.

Snorkeling is excellent in Bonaire! Not a fan of the Amber Cove stop. We usually get off, walk around a bit and then return to the uncrowned ship to relax by the pool and have a massage.

I am also a flip flop girl from April to November. During the winter I wear boots. Sneaker are only for the gym. My favorite brand of walking shoes is Allbirds. I have also worn Sketchers; they have a line called GoWalk. I like the slip on versions of both brands. I have friends that wear the Hoka brand for comfort and my mom likes Dansko and Vionic. You can check them all out online. I frequently order several pairs on line from Zappos or DSW, get free shipping and returns and just keep the ones that are most comfortable.