Did I mention food?

This cruise unlike the other was more structured. There were planned dinner times and first and second seating that alternated daily. The plus of that was that the people you sat with were always the same as was the wait staff. We grew to love Joseph and Ester. By the end of the journey they were almost family. In fact I miss the attention paid to us it was neat having someone wait on me hand and foot. Ha so now back to reality! If I want something it is all in my hands to make that happen. But enough of that check out the first evening menu, I chose. Cold starter was marinated beef salad with onion, capers, herbs and toast.

The soup was “Tinola” a Philippine chicken soup with Ginger and spinach. Followed by a warm starter of Crabmeat rolled pancake with paprika sauce and sour cream.

Then pan fried “Grouper” filler with shallot butter sauce served with steamed leek and turned potatoes.

To finalize the meal I chose Maracuja cream [Mousse] with caramelized apples.

GLUTTON you say, heyya we suffered with airplane food no more to be said about that! Tinola recipe 1 (3 to 4 pound) whole chicken,

cut up 2 tablespoons vegetable oil 2 to 3 tablespoons patis (fish sauce)

1-inch ginger sliced

Fresh garlic or garlic powder, to taste

1 1/2 cups green papaya, peeled, seeded and cubed

1/2 cup tender pepper leaves or fresh or frozen spinach

3 to 4 cups water

1 small package cellophane noodles, soaked until limp

Salt to taste

Brown chicken on medium to medium high heat in stew pot.

Add patis and ginger and continue cooking for another 3 to 5 minutes.

Add garlic and water.

Boil chicken on low heat until tender.

Add green papaya and boil until color fades and fruit is almost translucent.

Add noodles and pepper leaves and cook for 45 seconds.

Yield: 4 to 6 main courses; 8 to 10 side dishes

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Mousse de Maracuja 1 can of sweetened condensed milk 1 can cream de leite 8oz maracuja concentrate ½ cup of heavy cream 1 Teaspoon grated coconut Combine condensed milk, cream de leite, maracuja into a blender Blend on medium speed while slowly adding the heavy cream Blend until thick Pour into a martini glass Garnish it with the grated coconut And add your favorite dessert