HungryChris

A few years ago, I put in a propane fired stand-by generator and bought two 150 gal propane tanks to replace the 100 lb tank, owned by a different gas company. As an afterthought, I asked if they could hook the gas grill to those tanks. As it turned out what I pay for propane almost dropped in half because I own the tanks and I never have to drive around with a propane tank in the car, which I never liked doing. HC

Chili, lime and garlic skewered shrimp and Greek salads. HC

Does it involve moles? HC

Welcome sights, indeed! HC

The $20 a year shellfish permit is one of my favorite bargains! @Anna N, partly because there was not enough beer in the growler to fill the glass, and partly because I just like the way you roll, I decided to join you. Cheers! HC

Went clamming today. It has been a several month long hiatus, due to ice or too much rain, but today, I as able to soldier out with my new waders and long johns. The water temp was not an issue. I managed to dig enough clams for a decent meal or two and had a great time doing it. HC

Pan fried eggs and turnip home fries, just because I had a turnip that would not have been used otherwise. Not bad. HC

Vacations are great, but it is always good to be back at the helm in your own kitchen. I grilled cubed chuck steak, that had been marinated in Korean BBQ sauce and put on skewers and grilled some blanched and marinated vegetables. I served the lot over jasmine rice with a pan sauce gravy. It came out well. HC

Your link worked fine for me. HC

Early dinner at Drago's at the Hilton, New Orleans. This was a refresher course in how my char-grilled oysters should be and what Deb's shrimp and grits can be, at least for me. I have a strong suspicion that when I try to recreate the sauce for the S&G, that I am guessing is a seasoned rue with tasso ham, garlic and rosemary, that the amount of butter will be almost frightening, but I intend to give it a shot. HC

Last day in the Big Easy. We went out to get a few gifts and tee shirts and made it back to the hotel by about 10 AM. Deb announced that she wanted to spend a bit of time at the roof top pool. The wheels started turning, and my plan was hatched. More crawfish at the local market, Rouse's. Knowing that they put them out , steaming hot at 11AM, I was there a little early, almost giddy at the thought that something I had only fantasized about for almost 3 years, was about to come to fruition. I went to the little salad / olive bar and got, among other things, some pickled okra, grabbed a cold Dos Equis, and waited patiently for the mud bugs to emerge from behind the scenes. They opened my beer at the coffee bar, and I found a table in the food court, a happy man indeed! These were "field run" , but a little discretion with the scoop paid off. These were steaming hot and perfectly seasoned. Total tab: $7.46. HC

Yesterday, we hit Bevi Seafood Co again. I had to get more crawfish and added some fried green tomatoes. Deb had a half a fried shrimp po-boy and a cup of roasted garlic and pesto bisque, which was amazingly good and has been added to my must try and replicate list. HC

Pretty much what I was thinking. The ones I had today, were not blanched and were loaded with salt. I know I could do better, but love the idea of them. I do love the flavor of good green beans and the ones I freeze are good, but I would like to have more options with them. HC

I am pretty much at the point that I'm afraid to open my front door for fear of the sound of startled pigeon wings and the sight of raccoons disappearing behind the sofa. That is when I know it's time to go home! HC

This Bloody Mary at the Ruby Slipper in NOLA, today, has convinced me that I will be making pickled green beans, in quantity, from the garden this season. HC

Dinner tonight at the bar (long wait for a table), at The Blind Pelican in NOLA. Deb and I both had a dozen char-grilled oysters during happy hour, and I followed up with a dozen raw oysters ($3 ). I was thinking of @Shelby, as we watched Kansas cover Duke in the March Madness OT squeaker. HC

Back in NOLA for a few days. I have been reading about Bevi Seafood Co for a while and today we took the Canal Street trolley to pay them a visit. I had 2 pounds of boiled crawfish and Deb had a roast beef po-boy, dressed. This is not a fancy place. Get in line to place your order and wait for your name to be called. My take: If you want to get your crawfish on, Bevi Seafood Co, Hell Yes!!! After that roast beef po-boy, Deb was a changed person (in a good way). HC

Could not have said it better!! HC

Last meal on the ship, breakfast, this morning. Deb had a yogurt and fresh fruit parfait. I had the must starter, at least for me, with a bit of melon. Steak and eggs rare / OE, for me. HC

Last dinner on the ship, last night. This one at Le Bistro. Escargot, a favorite for us both. Deb's French Onion soup My cream of four mushroom soup. Deb had the fillet of beef, medium (a small score for me). I had confit duck legs with grilled duck breast. Loved the confit, but the breast needed much higher heat to render the fat and crisp the skin IMO. HC

I make no apologies, it's a green pepper, but they were lightly par boiled, I think, in a slightly sweet, but not unpleasantly so, seasoned broth that made them quite good. I believe the onions were given a similar treatment. I may have to do some experimentation, because I found them to be an interesting spin in combination with home fries, which were otherwise, uninteresting. Of course, some Crystal hot sauce would have helped. HC

Breakfast this morning on the last full day on the ship was the usual suspects. I have to say, I am looking forward to the oysters and crawfish in New Orleans, for a few more days and, ultimately, returning to my own kitchen. HC

Glad to hear it. I was worried we'd have to leave the car out on the street until I shoveled the snow plow ridge at the base of the driveway when we return on Wed. I think I managed to put 8 CB's in the freezer before we left. Looking forward to smoking one or 2. HC

Tabasco is the only one they seem to offer, and is usually retrieved from decks below after a bit of a wait. HC

We booked a forward facing penthouse that comes with breakfast and lunch in a private dining room every day. It also includes the UBP (unlimited beverage package) and dinner for 2 at any of the specialty dining rooms with a complimentary bottle of wine on 2 nights. Because we are "Platinum", which simply means we have earned enough points by booking several cruises over the years, we also get 3 additional nights of complimentary dinners at our choice of specialty restaurants. There is a service charge of something like $15 a day per person. The main dining rooms are quite nice as well. You don't need reservations and you don't have to sit with anyone else unless you choose to, and that is all included in the cruise, even if you don't book a suite. We like to stick with the "smaller" ships like the Pearl, the Sky, the Dawn etc. The great big newer ones just unload too many people all at once in the ports we like to visit. HC