Biggest Disappointment- No towel animals at all this cruise! While our cabin was always clean when we came back to it, it seemed that the cabin stewards might be stretched a bit thin. I just want to make sure you understand, the cabin always had fresh towels, bed made and smelled clean. I just really miss my towel animals. In my mind, the towel animals are the best part of a cruise, ALWAYS. #pleasebringmytowelanimalsback
Food- While the food was fine, Darin and I are your standard Midwesterner's, give us meat and potato's and we are fine. The buffet food seemed more ethnic to different parts of the world than past cruises. We are not the brave, adventuresome type who are willing to try curry, fish cooked many different ways except as fish sticks, and other things that I can't describe. We did do the hotdogs at the pool more than once and they are way better than the dogs at Busch Stadium. Another of our favorites is the British Pub lunch of fish and chips, bangers and mash, and Bubbles and Squeak.
Formal Night- food was fine, but we really missed the steak being on the menu every night, with the switch to a hamburger as the beef option. They always have a beef, fish, pasta, vegetarian, and lamb or duck main course to choose from. Sometimes the choice was better than others. I still am in love with the Princess "Dream Boat" desert(see below for recipe), lots of chocolate and YUM! Birthday cakes have gotten smaller, but that is not a bad thing. Prior it was a 6" round single layer cake, this time it was about a 4" square desert with a chocolate mouse, brownie crust and really wonderful.
Pool Time- There were plenty of chairs on the deck for everyone and not as much chair "hogging" as normal. When people get up at 4am to put their towel and book on the chair of there choice to "reserve" it, but don't use said chair until about 2pm, "hogging". Those type of people are inconsiderate and the only courtesy they understand is that they get a half hour to return to the chair and failure to do so results on their crap being moved to the ground and my ass in the chair. Yes, a half hour is the standard wait time, and yes "reserving" a chair is discouraged each day in the ship newsletter with the schedule of events, but some people are just plain rude. Anywho, I got plenty of sun as did my hunny, but it just felt so good with the 78 degree weather and the nice breeze coming across the deck.
Personal Interaction-We met a few people and made a few friends on the trip, two lovely ladies from the UK, Wendy and Rachel. We also had the pleasure of going on a couple of excursions with a wonderful family from Victoria BC (Canada) Darren, Trish, Melanie and Matthew. I can't believe they were kind enough to allow us to play trivia and go see the donkeys with them. They even tolerated Darin's comments with a great deal of patience, if you know my husband, that would make sense. I look forward to being Facebook friends with them for years to come. We also met Lou and his wife and taught them about Bushwackers, they were quick studies! Really quick! Who knew there was that much alcohol in them.
I will leave you with that cocktail recipe for today and remember, you can use ice cream instead of the milk and ice. Until next time!
Bushwacker (cocktail)
- 1 ounce Dark Rum.
- 1 ounce Kahlúa.
- 1 ounce Dark Crème de Cacao.
- 2 ounces Cream of Coconut.
- 2 ounces Milk or Half & Half.
- 1 cup ice.
Blend it all in a blender till it resembles a milk shake, then pour into cup. You can put a touch of nutmeg on top if you choose, or whipped cream and a cherry. You can also put a few drizzles of chocolate syrup on the inside of the glass to make it look fancy. I love chocolate, so no question for me there.
Princess Cruises Love Boat Dream Dessert Recipe
This is a rich, fluffy mouse flavored with Godiva liqueur served by Princess Cruise Line. This recipes makes 8 servings.
Ingredients
1 pound bittersweet chocolate
8 ounces sweet butter
6 large egg yolks
8 egg whites
3 ounces lady Godiva chocolate liqueur
1/2 cup superfine sugar
3 tablespoons vanilla-flavored sugar
1 pound bittersweet chocolate
8 ounces sweet butter
6 large egg yolks
8 egg whites
3 ounces lady Godiva chocolate liqueur
1/2 cup superfine sugar
3 tablespoons vanilla-flavored sugar
Garnish
16 fresh mint leaves
1 ounce white chocolate
1 ounce milk chocolate
2 tablespoons strawberry piping gel
2 tablespoons bittersweet cocoa
16 fresh mint leaves
1 ounce white chocolate
1 ounce milk chocolate
2 tablespoons strawberry piping gel
2 tablespoons bittersweet cocoa
Melt the chocolate in a double boiler. Remove from heat and add the butter. When the mixture is very smooth, quickly blend in the egg yolks and the chocolate liqueur.
Whisk the egg whites until very still, and then add the superfine sugar and flavoured sugar.
Gently fold the egg white mixture into the chocolate mixture. Pour into a single serve heart shaped mold and refrigerate for at least 12 hours to set.
Whisk the egg whites until very still, and then add the superfine sugar and flavoured sugar.
Gently fold the egg white mixture into the chocolate mixture. Pour into a single serve heart shaped mold and refrigerate for at least 12 hours to set.
Presentation
Unmold the chocolate and place in the center of the plate. Garnish with white chocolate and milk chocolate. Pipe strawberry gel around the plate. Dust mousse with cocoa powder and garnish with fresh mint leaves.
