Rare POA1 Posted April 2 Author #176 Share Posted April 2 A few miscellaneous updates on our scheduled projects: Thicker Milk Shakes: This one was surprisingly easy. I walked up to the gelato counter asked the shakemeister if he could make a vanilla shake and a Nutella Irish Cream shake - but thicker. He said, "Sure." Then he did. Cabana Sparkling Wine Stretch Goal: Very little progress made on this front. Usually, by the time "champagne time" rolls around, we're kind of tired and thinking that a short afternoon snooze would be just what we need to keep our late night research going. If we are going to succeed here, we are going to have to apply outlrselves. We remain hopeful that we'll be able to bring this project to a successful conclusion on Thursday or Friday. If we are getting close, management has authorized some overtime for Saturday. 11 2 Link to comment Share on other sites More sharing options...
Rare Niagarawine Posted April 2 #177 Share Posted April 2 On 3/31/2024 at 6:26 PM, POA1 said: The Aperol Spritz is covert antiseptic mouthwash, in this man's humble opinion. Yes I concur 2 Link to comment Share on other sites More sharing options...
Rare Ready2go11 Posted April 2 #178 Share Posted April 2 Is the institute accepting donations to allow you, Michelle and Poohby to stay on the ship longer? These reports have quickly become the comedy highlight of my day. yes, I am aware I may need to get out more. 🤪 2 1 6 Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 2 Author #179 Share Posted April 2 (edited) On a technical note: If your phone or other device is set to use MAC (hardware) address randomization, you may want to turn it off for the ship's network. Otherwise, your device will issue a new MAC address every time you reconnect. Since you typically reacquire a connection as you move about the ship, the HAL network will see this as a brand new device each time. Your internet plan is likely the one device kind, so the ship will think you are logging in with something new each time you move to a new place and home in on a new access point. It took me a day to figure this out, and my life has been simpler since I tweaked the settings for Rotterdam-Guest. I'll try to post some images to show how to make the change. It only impacts this one network, so you are not compromising your device security. I'm sure there are some of you who know exactly what I'm talking about and don't need diagrams. (Please know that you are my people. 😎) 😉 Edited April 2 by POA1 5 3 1 Link to comment Share on other sites More sharing options...
Rare Niagarawine Posted April 2 #180 Share Posted April 2 On 3/31/2024 at 8:42 AM, Boston proper said: Thanks to The Institute for again providing such in-depth responsible corporate reporting. Cheers! The wine pours look a little light or have you already sampled? We will likely also upgrade to the Elite package on our upcoming corporate retreat but it may become a requirement to ensure we have unlimited water if we need to order "double Cabernets". Enjoy and thanks again for letting us into your bubble. Was on Rotterdam in November and a lady at our table was incensed at the size of her wine pour. Was very funny because she would not relent and the server had to go back and top off her drink to the brim. She said she could get a whole bottle of that exact wine at her local shop for 10.98. 1 8 Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 2 Author #181 Share Posted April 2 Catching some afternoon outdoor moments in the bronzing sun, Poohby Joe and Michelle spend some quality pre-dinner time. 11 1 Link to comment Share on other sites More sharing options...
Navybikermom Posted April 2 #182 Share Posted April 2 2 hours ago, POA1 said: A few miscellaneous updates on our scheduled projects: Thicker Milk Shakes: This one was surprisingly easy. I walked up to the gelato counter asked the shakemeister if he could make a vanilla shake and a Nutella Irish Cream shake - but thicker. He said, "Sure." Then he did. Cabana Sparkling Wine Stretch Goal: Very little progress made on this front. Usually, by the time "champagne time" rolls around, we're kind of tired and thinking that a short afternoon snooze would be just what we need to keep our late night research going. If we are going to succeed here, we are going to have to apply outlrselves. We remain hopeful that we'll be able to bring this project to a successful conclusion on Thursday or Friday. If we are getting close, management has authorized some overtime for Saturday. Someone is going to wonder, so I’ll ask… Did they have malt for the shakes? Are they covered under the drink plans (I’ll have the Elite pkg this coming cruise)? 1 Link to comment Share on other sites More sharing options...
Blackduck59 Posted April 3 #183 Share Posted April 3 2 hours ago, Niagarawine said: Was on Rotterdam in November and a lady at our table was incensed at the size of her wine pour. Was very funny because she would not relent and the server had to go back and top off her drink to the brim. She said she could get a whole bottle of that exact wine at her local shop for 10.98. As illustrated in an earlier post, the glass makes a big difference. The key to success with guests like that is to flag their key card and ALWAYS bring an empty glass and the wine in a measured carafe. Any wine served in every restaurant, bar, tavern etc. Will be cheaper by the bottle in your local jar store. 4 Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 3 Author #184 Share Posted April 3 1 hour ago, Navybikermom said: Someone is going to wonder, so I’ll ask… Did they have malt for the shakes? Are they covered under the drink plans (I’ll have the Elite pkg this coming cruise)? I'm glad you asked. No. The "malted" has all but disappeared. It shakes my faith in humanity. I don't know if you are familiar with the ice cream sundae, Dusty Road. It's a hot fudge sundae with a layer of malted milk on top. It was my favorite as a young lad. I haven't seen a Dusty Road sundae in years. I am pretty sure that its disappearance signaled the end of the world as we know it. 1 1 5 Link to comment Share on other sites More sharing options...
Huskerchick Posted April 3 #185 Share Posted April 3 Yes, the milkshake is covered under the beverage plan. So are the smoothies. 4 2 1 Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 3 Author #186 Share Posted April 3 We started dinner with a flute of decision-making juice, Chateau Ste. Michelle Brut. Having closed on food choices, we set to work on filling out the lineup. It is a well-known, and established fact that the table with the most glassware in play wins. We are trying to bring our "A" game. 17 1 4 Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 3 Author #187 Share Posted April 3 Michelle started with the Baby Beet, hazelnut pesto, with burrata. Back up was the Sokol Blosser Pinot Noir. I began with the David Burke Crab Cake. Paired with Benziger Sauvignon Blanc. 7 2 Link to comment Share on other sites More sharing options...
oakridger Posted April 3 #188 Share Posted April 3 18 hours ago, POA1 said: I don't generally like to add things to my champagne. Well, except for more champagne.) I'm with you on the whole Mimosa thing......OJ, yes.....champagne, yes.........I never mix them together!! ~Nancy 4 Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 3 Author #189 Share Posted April 3 (edited) Both of our entrées bore the David Burke designation. Mine was the Barramundi with Prosciutto. The Barramundi was quite good. It's Asian sea bass. We noticed that some people shied away from ordering this dish because it's unfamiliar. If you like sea bass, you'll be happy with this. Michelle ordered Roasted Spice Crusted Prime Rib and a Baked Potato. The minute our waiter delivered this plate, the jokes began writing themselves. First off, that's a full size baked potato. It's not a fingerling, baby, or new potato. That's a regulation sized spud. The couple seated next to us had serious food envy. This properly medium rare slab of beef was begging for a name. Candidates are: The Man vs. Food Challenge Plate, or The Fred Flintstone Brontosaurus Platter. ("It's Yabba Dabba Doo-licious!") This was excellent prime rib. Truly delicious. My wife was born in Nebraska, so she's a good, mid-western, beef-loving gal. Even so, she was not going to be able to power through this juicy hunk o' beef. She did manage to make a serious dent, though, before the meat-sweats kicked in. I think that I'm going to keep this photo handy. When someone posts, complaining about skimpy portions or cut backs, I'm just gonna throw this picture up with the caption, "STFU." Also, there was dessert. Edited April 3 by POA1 14 1 8 Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 3 Author #190 Share Posted April 3 For dessert, the lovely lady ordered the Jaques Torres Chocolate Puff Pastry Craquelin. This was quite tasty. The chocolate pastry cream was fantastic. Chocolate Puff Pastry Craquelin, with the inner workings exposed. Under normal circumstances, quick work would have been made of this. However, consuming half a steer tends slow a girl down. My dessert was the Rudi Sodamin Ricotta Raspberry Tart. I truly liked this. If we had to pick a winner, the edge would go to the Craquelin because it came with collectable chocolate coin. 11 1 Link to comment Share on other sites More sharing options...
Rare Ready2go11 Posted April 3 #191 Share Posted April 3 (edited) do you get your photo on the high achievers wall if you finish it all? Edited April 3 by Ready2go11 2 10 Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 3 Author #192 Share Posted April 3 We're trying a new place in Bonaire today. It's called Chogogo Bonaire. They sell a very limited number of day passes - only 30 per day. They have a beach, a lazy river pool, and a few bars and restaurants. A day pass is $25 and you get $10 back in food or beverage. You can walk into the water and snorkel right there. You'll need water shoes because the bottom is rough, broken coral pieces. 8 2 Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 3 Author #193 Share Posted April 3 Our former go-to in Bonaire is Van der Valk Resort. They've gone more toward the all-inclusive concept. We just needed a place to hang out for a few hours, so this works a little better for us. Chogogo's Beach: One of the hotel buildings 10 2 Link to comment Share on other sites More sharing options...
Rare Haljo1935 Posted April 3 #194 Share Posted April 3 (edited) 20 hours ago, Navybikermom said: Ewwwww! 🤢 Not much of a seafood fan… +1 I just wasn't brave enough to say it publicly 🥺 Edited April 3 by Haljo1935 Typo 2 1 Link to comment Share on other sites More sharing options...
Rare Haljo1935 Posted April 3 #195 Share Posted April 3 18 hours ago, POA1 said: Some photos from our Natural Wonders of Aruba tour yesterday... The baby natural bridge. The big one collapsed on 2005. The baby natural bridge has fissures on both sides. You aren't allowed to walk on it. Great pictures! We quite enjoyed the tour we did except for the random cactus hairs that I seemed to attract. We rode in an open 4x4. Your pictures do stir nice memories. Glad to see the weather was in your favor. 3 Link to comment Share on other sites More sharing options...
Rare Haljo1935 Posted April 3 #196 Share Posted April 3 18 hours ago, Navybikermom said: lol - I meant the kippered herring… ick Me too 😏 1 Link to comment Share on other sites More sharing options...
Rare Haljo1935 Posted April 3 #197 Share Posted April 3 (edited) Delete Edited April 3 by Haljo1935 Remove duplicate Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 3 Author #198 Share Posted April 3 Some additional Chogogo photos. The beach bar. It's only 9:30 in the morning, so there's not much of a crowd. Looking across the lazy river, towards the Sunset restaurant. 11 3 Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 3 Author #199 Share Posted April 3 I grabbed a copy of the Rotterdam Art Tour yesterday. It's a paper copy, so I'll have to scan it back at Cheer HQ. It's a slightly different format. They show a deck plan with the locations of the various installations. 5 6 Link to comment Share on other sites More sharing options...
seagarsmoker Posted April 3 #200 Share Posted April 3 3 hours ago, POA1 said: Both of our entrées bore the David Burke designation. Mine was the Barramundi with Prosciutto. The Barramundi was quite good. It's Asian sea bass. We noticed that some people shied away from ordering this dish because it's unfamiliar. If you like sea bass, you'll be happy with this. Michelle ordered Roasted Spice Crusted Prime Rib and a Baked Potato. The minute our waiter delivered this plate, the jokes began writing themselves. First off, that's a full size baked potato. It's not a fingerling, baby, or new potato. That's a regulation sized spud. The couple seated next to us had serious food envy. This properly medium rare slab of beef was begging for a name. Candidates are: The Man vs. Food Challenge Plate, or The Fred Flintstone Brontosaurus Platter. ("It's Yabba Dabba Doo-licious!") This was excellent prime rib. Truly delicious. My wife was born in Nebraska, so she's a good, mid-western, beef-loving gal. Even so, she was not going to be able to power through this juicy hunk o' beef. She did manage to make a serious dent, though, before the meat-sweats kicked in. I think that I'm going to keep this photo handy. When someone posts, complaining about skimpy portions or cut backs, I'm just gonna throw this picture up with the caption, "STFU." Also, there was dessert. Thanks for the review on the sea bass. I will try it if it is on the menu during our next cruise. I am not a fan of Prime Rib, however, Suzi is, and she is envious as she has never had a portion that big on a HAL ship. 4 Link to comment Share on other sites More sharing options...
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