Denise, we'll toast to you here in NY

Doris, I hope he's back to snuff in no time. Wish you lived closer. I could have invited you both to our second night.

Thanks, Arlene.

Doris, I hope each day finds Alfred doing better and better.

:app: (in the Odyssey Art at Sea class), playing trivia, and taking Spanish and also Yamaha lessons plus all that great Crystal food and entertainment. I hope everyone's holiday is wonderful. Judith :bv:

Suzanne, I hope United does it up right for you on Easter. I will be sure to give Bob that hug and let her know you are coming east next year. Can't wait to take you down the backroads of eastern NC, tasting all the NC delicacies. Maybe we can visit Anthony & Paige on our way to Ocracoke.

Denise, Hope you have the best birthday ever.
:happyb:
:happyb:
:happyb:

No cooking for me, we're going out to The Four Seasons Resort, in Scottsdale, would rather be on a cruise somewhere, but this will have to do, plus it's with-in walking distance...

Boy, some good matzo ball soup sounds great, I am a shickza(sp)married for 43 years to an only child, he's Jewish, need I say more, but my MIL could make the best matzo ball soup...May God rest her soul :mecry: .

Happy Easter and Passover to all..

Sandy: I'd love to be within walking distance of any Four Seasons Resort - lucky you!! Since I am married to only child of an Italian mother (sure we have some similarities here).. he grew up having a ham, turkey, lasagna and shrimp for Easter - he has had to adjust - I miss her, too, and her fantastic cooking and mangia mangia personality - Joanna

Thanks Arlene, I left Long Island 30 years ago but still keep in touch with a few old friends.

Denise, Thankyou for your good wishes, he really is doing great considering the operation was Tuesday!

Doris

Doris: He sounds like he will be fine and ready for another cruise - you too!!!!

Hi Doris, So good that he's doing so well! A very happy and healthy Passover to you both!

Joanna, I'm already counting the days until Jan 9th. Looks like we will be in Las Vegas to meet Alfreds boys the end of July so we do have something to look forward to before the wc.

Doris

Doris: I know envy is a sin BUT call me guilty - and you have one of the great cabins in the back of Voyager???? I would be counting too -

I'm late to this thread but it all sounds Wonderful! R- I would love your brussel sprouts recipe - Tim loves them and it's frustrating finding new things to do with the darn things. Sunrise service sounds inspiring as well - I will miss Easter at church for the first time in eons, but I'll try to deal with it while on the Whisper! Champagne and a massage on a sea day should help.....

Our menu is leg of lamb, rice pilau with mushrooms and pinenuts, and roasted asparagus with olive oil and lemon zest. Our special dessert will be Flower Garden Cake. This was my Great Aunt Nina's prized recipe. She lived in our house until she was 105 1/2, and made the cake every Easter that I can remember. It's made with a sweeeeet lemony sauce into which you toss pieces of angel food cake. Then topped with sweetened whipped cream. So light and fluffy! Would be happy to share recipe if anyone wants.

And Robert, I'm a huge fan of Brussel sprouts (I'm the only one in the family who is, so I cook them when Bob's away...). Make mine in the oven with lots of walnuts. Would love to try your recipe!

Champagne glass will be raised, toasting those of you heading out for ROAR, and to those of us left behind wishing we were with you. Can't wait to hear reports.

Marti

Joanna, Do you think that those cabins in the back are so great? I keep hearing that there is a lot of vibration in the rear cabins, but that was all that was available. I'm hoping someone cancels in a more forward location and we can move. Do you know anyone that has been in one of the rear cabins? We met one great couple on the wc this year and they are in a large corner seven seas rear cabin with the huge balcony and they say no vibrations at all! But everything I have read about these cabins tells me a different story.

Doris

Cashcowie, I would love to try you lemon cake recipe, it sounds sooo easy and yummy :) and I love to bake. Thanks

Doris

I am not cooking Easter , but R would love to have your Brussel sprout recipe too and Marti would like to have the lemon cake as well. Thanks :) :) :) , don't know if my e- mail is on my page, it's sandracruiseraz@yahoo.com

Doris: I do not have first hand knowledge about those cabins on V - on SA met 3 couples who had the hugh corner ones and they loved them but different ship (Mariner) - I always thought the view and location was great but agree if there is a vibration problem that's whole other story - maybe Marcie knows from her 2005 WC?? - we were on 2 segments of that cruise but don't recall meeting anyone from those cabins -

No baking allowed, Doris. Just make, and chill.

FLOWER GARDEN CAKE

6 egg yolks, beaten
grated rind of 2 lemons (if small)
3/4 C sugar
juice of 2 lemons

Cook together until mixture thickens. Remove from heat, and add 1 1/2 Tbs. (1 package) gelatin that has been soften in 1/2 C cold water.

Beat 6 egg whites. Add 1/2 C sugar. Add to cooked mixture.

Toss this and 1 Angel Food Cake (broken into bite-sized pieces) together lightly. Turn into buttered angel food cake pan. Place in "ice box".

To unmold, place pan in warm water for a few seconds. Unmold, and spread with sweetened and flavored (vanilla) whipped cream.

Enjoy!

By popular demand (lol) - please excuse any typos.

R


Brussels Sprouts Gratinee

Ingredients:

2 packages fresh Brussels sprouts
8 tbsp. butter, melted
1 ½ cups heavy cream
2 cups fresh bread crumbs (not from can)
¾ cup freshly grated parmesan cheese
salt and pepper to taste
2 tbsp. freshly minced parsley

Method:

Rinse the Brussels sprouts under cold water and dry. Cut in half, lengthwise. Toss with 4 tbsp. melted butter. Season to taste. Arrange in a roasting pan or cookie sheet in a single layer. Place in a preheated 425 degree ovenfor 15 minutes. When they begin to pick up color, stir every 5 minutes until they are knife tender.

Meanwhile, combine the bread crumbs, cheese, parsley and remaining butter. Season to taste. Set aside.

Remove sprouts from oven when tender. Pour cream over and toss to coat. Return pan to oven and cook until cream begins to thicken. When thickened, remove from oven and sprinkle bread crumb mixture over sprouts. Return pan to hot oven and continue cooking until contents are a nice golden brown.

Yield:

Approximately 6-8 persons, as a side dish.

Notes:

It is important to use freshly made bread crumbs and freshly grated parmesan cheese when preparing this dish.

Enjoy!

Sounds divine, Robert! Many thanks for sharing.

Marti

Cashcowie, Thanks so much for the Flower Garden Cake recipe

Well, as usual I just jumped in from the airport. First of all Robert, that menu has been jotted down in my archives........I would love to be there....Joanna, I will serve you an Italian meal anytime, but probaly never measure up, and Denise HAPPY, HAPPY , BIRTHDAY!!!!!
What a great group you all are..any holiday is more special with friend afar.

Doris,
Count me in with the people that would love that back cabin...... A little vibration would not bother me at all. We were only on the Voyager once, so we are very far from expert.......but when we were there we met a couple staying there, they said the balcony was unbelievable. Enjoy......

What a group....wonderful menus planned, soul inspiring sunrise services, marvelous travel plans, a birthday celebration, and toasts from around the world, who can top all of this?

Holiday greetings to all and bon voyage to our cruisers and Roarers, wish I could be with all of you!

Where on Long Island were you? I've been here my whole life...ugh.

Arlene, I lived on the South Shore, in Lawrence. We have not been back there in about twenty years. We do get into the city a few times each year but never to the island.

My kids want to go back and see where they were born etc.... I'll stay right here in Florida or better yet, on the Voyager :)

Doris