Late Comment... I just reread this post (I was cleaning out my email inbox), and wanted to mention that I use Google Maps as a way to make notes on places I want to go. So, your comment about the lift up to the castle is now noted! So whenever I get to Alicante, that note will be there!
Not sure of itinerary Saw latest post was from the Canaries? Are y'all back in the Atlantic? Maybe I missed something, but one minute you were near Alicante and the back out past Gibraltar? In any case, LOVE the posts. And so glad you two are having an interesting crossing, as the airport version would have been much less fun, I'm sure. Enjoy!
Sounds Fabulous! Your La Reserve dinner sounds AMAZING. How did you arrange for the special/substitute dishes? I am considering having dinner there, but also have some special requirements...
I just attended a Williamson wine dinner at a new restaurant called Grist in Dayton. Yes, Dayton, Ohio! The young-ish couple that used to be the exec chefs at Spoonbar in Healdsburg opened a restaurant in downtown Dayton (she's originally from Dayton, and they need to be close to family to help with their young family since the restaurant biz is so demanding), and Sam Williamson (the heir) became friends with them in Healdsburg. So, Sam came out for three small wine dinners, and they were amazing. The chefs trained at the CIA in Hyde Park, NY, where they met, and they worked at some of the best restaurants in SF before going up to Spoonbar. Sam served us mostly Reserve and even one Library wines, and it was the best meal, by far, I've had since leaving California! And Sam is launching a single-seating food/wine experience at their Healdsburg culinary facility in May (they now have a 5 person culinary team). I'll definitely be going there when I'm in California next year!
Food Issues When we made the reservation, there was a section asking for any food allergies, etc. They were Most accommodating. Your experience sounds wonderful. Williamson has some very nice wines. We were never members, but they had some standout among their selection.
Avenida, gone? I’ve stayed at the Palace twice, and hope it’s closure is for a pandemic refresh. I love the location, and the Obama Bar and tapas place (that you recommended!) on the corner.
I also love the historic market, and can’t wait to go back! Want to eat there next time…
Sorry Alicante was a bust. You guys sure have had some WEATHER. I guess it’s just because Spring. On the other hand, I am not looking forward to the heat and humidity of July on my Panama Canal cruise…
Stay optimistic!!
What kind of jam!!!!!! Good morning!
So I'm riff-ing with Christopher....what kind of jam do you use with the bacon? Do you put it on half way through pan cooking and finish in the oven? Inquiring minds want to know!!!!
Bacon Jam It's rather misleading but the end result does have a jam texture. Start with chopped bacon, remove then add onions and cook them to death (in the bacon fat). Add brown sugar, espresso (not powder - or STRONG coffee) water - cook for another 20 minutes or so. done. It's really quite good.
Portuguese Delicacies You share your love of Pasteis de Nata with Rick Steves, not surprisingly. He hosts a Monday Night Travel web series, and last night's episode featured Portugal. He positively RAVED about those lovely egg custard pastries, and I just found a recipe that looks very doable! https://spanishsabores.com/pasteis-de-nata-recipe/
A miss is as good as a mile.....NAH! Hi guys. Well it sounds like the trip has certainly had its ups and downs...literally and figuratively...and you've both rolled with them...literally! The food mix ups and sometimes poor quality are concerning. Any ideas about what's going on with serving staff as well as in the kitchens? We loved your ideas about protein sharing especially at dinner. When do you go to La Reserve? Keep those messages coming. We love 'em!!!!
Couple of things to ponder I think the crew are exhausted. They've been on since August and may have had one day off the ship...since August!! They are changing crew gradually starting in Lisbon - and many more in Rome and some in Barcelona. We have La Reserve planned for the Barcelona to Rome leg. I think as far as Jacques....it was never our "favorite" we noticed an uptick, but it has fallen again. It's JUST too fussy and inconsistent.
Horrific! Who on Earth would think that any onion flavoring belongs in a breakfast pancake?! Now, a savory lunch/dinner pancake or crepe is another matter, but NOT for breakfast. I, too, am not a lover of alliums (they actually don't like me, not the other way around), but I generally look the other way when they are cooked into something. But not a breakfast pancake!!
So sad that an airlift was needed for the sick passenger, but comforting to know that Oceania can accomplish such a feat when necessary.
And I'm surprised that you lasted as long as you did with the rude and overly religious Texans. I would have walked out and likely also made a loud comment to my partner while doing so. It's one thing to have strong beliefs, but it's entirely inappropriate to foist them upon other people in a secular environment.
Hope the remainder of this leg of your trip is relatively uneventful (i.e., better weather and better behaving fellow travelers), and that some fun off-ship exploits await you! Love hearing about the menu choices; I'm taking notes for my 3-week Panama Canal passage next year.
Sorry about the wave! Yeah, I actually wrote to the shipping coordinator in Rotterdam to find out if my container was under water. Horrific storms. Glad you missed the worst of them in February. Still, this company sounds like they know what they are doing and sensible about stopping off when the seas are challenging. Considering how much it costs to fly anymore (and with shipping charges for stuff being astronomically hight), maybe transatlantic is the way to go. Very interesting reading about your days at sea. Pleasant Voyage. Buon viaggio!
Marseilles Restaurants I suspect you'll be stopping in Marseilles on this journey, and I just saw this article about good restaurants there. You might be interested, though I know you're already getting fab food on Riviera!! https://www.theguardian.com/travel/2022/mar/21/mouthwatering-marseille-france-culinary-revolution
How many peeps? Since Riviera can take about 1,200 passengers, how many, do you estimate, are on the ship right now? Just curious. Infuriating about the no-cover cough situation...
Funky Nassau I'm guessing no more than 900 people, maybe fewer. The Grand Dining room is NEVER full, and it's possible to get a table at The Terrace...if that's any clue!
Well I never... So glad you're off and on your way! Longing for updates on that artichoke thingy, I can almost taste it, thank you in advance for your support on that. I do like the thought of Christopher getting his hair corn-rowed in the Bahamas...who needs Bermuda anyways (quite telling that their signature drink is the dark & stormy now isn't it)...xoxo
NoraK
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Late Comment...
I just reread this post (I was cleaning out my email inbox), and wanted to mention that I use Google Maps as a way to make notes on places I want to go. So, your comment about the lift up to the castle is now noted! So whenever I get to Alicante, that note will be there!