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gurlwithbaggage
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Posted: Fri Nov 14th, 2008 05:05 pm | 1st Post |
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I'm always looking for something new to try for Thanksgiving. I thought it might be fun if we can share our favorite holiday recipes here!
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BAMA X 2
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Posted: Fri Nov 14th, 2008 05:07 pm | 2nd Post |
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Beer!
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Catnip
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Posted: Fri Nov 14th, 2008 05:27 pm | 3rd Post |
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gurlwithbaggage wrote: I'm always looking for something new to try for Thanksgiving. I thought it might be fun if we can share our favorite holiday recipes here!
Excellent idea! I want to get some idea's, too. I'm pretty much a "non-cooker", but if I see something quick & easy, I'll try it!!!!!
____________________
33 previous cruises..
Next up: Celebrity Solstice 1-09/Jewel of the Seas 3-09/ QM 2 11-09/ Queen Victoria 1/10
**Triangles Are For Losers!**
When only cops have guns, it's called a "police state"
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gurlwithbaggage
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Posted: Fri Nov 14th, 2008 05:28 pm | 4th Post |
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BAMA X 2 wrote: Beer!
Let me guess...home brew or Milwaulke's Best??
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Life is what happens to you while you're busy making other plans~~John Lennon
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Catnip
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Posted: Fri Nov 14th, 2008 05:31 pm | 5th Post |
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This sounds pretty easy and fast.....just my style. But I would use fresh asparagus insteead of canned.
Asparagus Casserole
- 1 can asparagus, large, drained
- 4 hard-boiled egg, sliced
- 1 teaspoon salt
- dash pepper
- 1 cup cracker crumbs
- 1 1/2 cups shredded cheese
- 1 can (10 3/4 ounces) cream of mushroom soup
Preparation: Place layers of half of the asparagus and sliced eggs in a buttered casserole; sprinkle with half of the salt, pepper, and cracker crumbs. Top with half of the shredded cheese. Spoon half of mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake 45 to 60 minutes at 325°.
*This popular side dish could be made with a seasoned medium to thick white sauce in place of the cream of mushroom soup.
____________________
33 previous cruises..
Next up: Celebrity Solstice 1-09/Jewel of the Seas 3-09/ QM 2 11-09/ Queen Victoria 1/10
**Triangles Are For Losers!**
When only cops have guns, it's called a "police state"
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nhrich
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| Location: | Windham, NH |
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Posted: Fri Nov 14th, 2008 06:06 pm | 6th Post |
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BAMA X 2 wrote: Beer!
No Bama, she said "something new".
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Rich, ACC
Carefree Vacations
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Seahorse123
Habitual Cruiser 2500+
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Posted: Fri Nov 14th, 2008 06:12 pm | 7th Post |
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Catnip wrote: This sounds pretty easy and fast.....just my style. But I would use fresh asparagus insteead of canned.
Asparagus Casserole
- 1 can asparagus, large, drained
- 4 hard-boiled egg, sliced
- 1 teaspoon salt
- dash pepper
- 1 cup cracker crumbs
- 1 1/2 cups shredded cheese
- 1 can (10 3/4 ounces) cream of mushroom soup
Preparation: Place layers of half of the asparagus and sliced eggs in a buttered casserole; sprinkle with half of the salt, pepper, and cracker crumbs. Top with half of the shredded cheese. Spoon half of mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake 45 to 60 minutes at 325°.
*This popular side dish could be made with a seasoned medium to thick white sauce in place of the cream of mushroom soup.
I have to tell ya Nip, and I don`t want to hurt your feelings, but this sounds horrible where did you find this?
____________________
Ann
*************************************************
"A government big enough to give you everything you want, is strong enough to take everything you have."~~~~~Thomas Jefferson
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nhrich
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Posted: Fri Nov 14th, 2008 06:17 pm | 8th Post |
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Seahorse123 wrote: Catnip wrote: This sounds pretty easy and fast.....just my style. But I would use fresh asparagus insteead of canned.
Asparagus Casserole
- 1 can asparagus, large, drained
- 4 hard-boiled egg, sliced
- 1 teaspoon salt
- dash pepper
- 1 cup cracker crumbs
- 1 1/2 cups shredded cheese
- 1 can (10 3/4 ounces) cream of mushroom soup
Preparation: Place layers of half of the asparagus and sliced eggs in a buttered casserole; sprinkle with half of the salt, pepper, and cracker crumbs. Top with half of the shredded cheese. Spoon half of mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake 45 to 60 minutes at 325°.
*This popular side dish could be made with a seasoned medium to thick white sauce in place of the cream of mushroom soup.
I have to tell ya Nip, and I don`t want to hurt your feelings, but this sounds horrible where did you find this?
That's on purpose, Ann. She figures if she posts recipes like this, none of us will show up at her house for Thanksgiving. 
____________________
Rich, ACC
Carefree Vacations
http://www.carefree-vacations.net
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Seahorse123
Habitual Cruiser 2500+
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Posted: Fri Nov 14th, 2008 06:24 pm | 9th Post |
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nhrich wrote: Seahorse123 wrote: Catnip wrote: This sounds pretty easy and fast.....just my style. But I would use fresh asparagus insteead of canned.
Asparagus Casserole
- 1 can asparagus, large, drained
- 4 hard-boiled egg, sliced
- 1 teaspoon salt
- dash pepper
- 1 cup cracker crumbs
- 1 1/2 cups shredded cheese
- 1 can (10 3/4 ounces) cream of mushroom soup
Preparation: Place layers of half of the asparagus and sliced eggs in a buttered casserole; sprinkle with half of the salt, pepper, and cracker crumbs. Top with half of the shredded cheese. Spoon half of mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake 45 to 60 minutes at 325°.
*This popular side dish could be made with a seasoned medium to thick white sauce in place of the cream of mushroom soup.
I have to tell ya Nip, and I don`t want to hurt your feelings, but this sounds horrible where did you find this?
That's on purpose, Ann. She figures if she posts recipes like this, none of us will show up at her house for Thanksgiving.
 When I got to the "thick white sauce" it made me shudder
____________________
Ann
*************************************************
"A government big enough to give you everything you want, is strong enough to take everything you have."~~~~~Thomas Jefferson
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Calmac
Frequent Cruiser
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Posted: Fri Nov 14th, 2008 06:40 pm | 10th Post |
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gurlwithbaggage wrote: I'm always looking for something new to try for Thanksgiving. I thought it might be fun if we can share our favorite holiday recipes here!
What would be your "traditional" Thanksgiving recipes?
At the end of November (30th) we celebrate St Andrews Day. Although there is no "traditional" St Andrews Day meal many people will eat haggis, neeps (turnips, mashed) and tatties (potatoes, mashed). Most non-Scots will turn their nose up at the thought of haggis but here is a nice dessert - Cranachan - which you might like to try:-
60g of medium oatmeal
150g of raspberries
4 tablespoons of malt whisky
4 tablespoons of runny Scottish honey
600mls of double cream
Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until they become golden brown. Do stand and watch this because they can easily and quickly burn.
Nick Nairn (Scottish chef) advises toasting the oatmeal with a half measure of sugar together to give a crunchy texture and caramel flavour. This is done either under the grill or with care in a non stick frying pan using a medium heat and tossing often. Nick Nairn uses pinhead oatmeal and uses soft brown sugar. He also recommends tossing the raspberries in whisky and warm honey for an enhanced flavour. Once prepared he then drizzles any extra whisky with the warmed honey over the cranachan.
Blend 50g of the raspberries in the liquidiser until they become smooth.
Whip the double cream until a stiff mixture forms.
Stir in the honey and the whisky and mix well. Do use a good quality malt whisky to enhance the flavour.
Fold in 50g of the toasted oatmeal then fold in 50g of the raspberry puree. A rippled effect should be achieved.
Spoon the mixture into tall glasses or individual serving dishes. Gently scatter the remaining oatmeal and raspberries on the top of each dish.
Serve and enjoy as a pudding.
You can tell it's a Scottish recipe - there's alcohol in it 
____________________
Future Cruises:-
NCL Jade - Eastern Med - April 09
NCL Jade - Irish Escape - May 09
NCL Pearl - Glacier Bay, Alaska - Aug 09
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BAMA X 2
Teeny Bopper
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Posted: Fri Nov 14th, 2008 06:53 pm | 11th Post |
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Calmac wrote: gurlwithbaggage wrote: I'm always looking for something new to try for Thanksgiving. I thought it might be fun if we can share our favorite holiday recipes here!
What would be your "traditional" Thanksgiving recipes?
At the end of November (30th) we celebrate St Andrews Day. Although there is no "traditional" St Andrews Day meal many people will eat haggis, neeps (turnips, mashed) and tatties (potatoes, mashed). Most non-Scots will turn their nose up at the thought of haggis but here is a nice dessert - Cranachan - which you might like to try:-
60g of medium oatmeal
150g of raspberries
4 tablespoons of malt whisky
4 tablespoons of runny Scottish honey
600mls of double cream
Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until they become golden brown. Do stand and watch this because they can easily and quickly burn.
Nick Nairn (Scottish chef) advises toasting the oatmeal with a half measure of sugar together to give a crunchy texture and caramel flavour. This is done either under the grill or with care in a non stick frying pan using a medium heat and tossing often. Nick Nairn uses pinhead oatmeal and uses soft brown sugar. He also recommends tossing the raspberries in whisky and warm honey for an enhanced flavour. Once prepared he then drizzles any extra whisky with the warmed honey over the cranachan.
Blend 50g of the raspberries in the liquidiser until they become smooth.
Whip the double cream until a stiff mixture forms.
Stir in the honey and the whisky and mix well. Do use a good quality malt whisky to enhance the flavour.
Fold in 50g of the toasted oatmeal then fold in 50g of the raspberry puree. A rippled effect should be achieved.
Spoon the mixture into tall glasses or individual serving dishes. Gently scatter the remaining oatmeal and raspberries on the top of each dish.
Serve and enjoy as a pudding.
You can tell it's a Scottish recipe - there's alcohol in it
I'll take a serving of that!
____________________
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http://www.islandtt.com
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Calmac
Frequent Cruiser
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Posted: Fri Nov 14th, 2008 06:56 pm | 12th Post |
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BAMA X 2 wrote: Calmac wrote: gurlwithbaggage wrote: I'm always looking for something new to try for Thanksgiving. I thought it might be fun if we can share our favorite holiday recipes here!
What would be your "traditional" Thanksgiving recipes?
At the end of November (30th) we celebrate St Andrews Day. Although there is no "traditional" St Andrews Day meal many people will eat haggis, neeps (turnips, mashed) and tatties (potatoes, mashed). Most non-Scots will turn their nose up at the thought of haggis but here is a nice dessert - Cranachan - which you might like to try:-
60g of medium oatmeal
150g of raspberries
4 tablespoons of malt whisky
4 tablespoons of runny Scottish honey
600mls of double cream
Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until they become golden brown. Do stand and watch this because they can easily and quickly burn.
Nick Nairn (Scottish chef) advises toasting the oatmeal with a half measure of sugar together to give a crunchy texture and caramel flavour. This is done either under the grill or with care in a non stick frying pan using a medium heat and tossing often. Nick Nairn uses pinhead oatmeal and uses soft brown sugar. He also recommends tossing the raspberries in whisky and warm honey for an enhanced flavour. Once prepared he then drizzles any extra whisky with the warmed honey over the cranachan.
Blend 50g of the raspberries in the liquidiser until they become smooth.
Whip the double cream until a stiff mixture forms.
Stir in the honey and the whisky and mix well. Do use a good quality malt whisky to enhance the flavour.
Fold in 50g of the toasted oatmeal then fold in 50g of the raspberry puree. A rippled effect should be achieved.
Spoon the mixture into tall glasses or individual serving dishes. Gently scatter the remaining oatmeal and raspberries on the top of each dish.
Serve and enjoy as a pudding.
You can tell it's a Scottish recipe - there's alcohol in it
I'll take a serving of that!
With a dram (or two or three) on the side?
____________________
Future Cruises:-
NCL Jade - Eastern Med - April 09
NCL Jade - Irish Escape - May 09
NCL Pearl - Glacier Bay, Alaska - Aug 09
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Seahorse123
Habitual Cruiser 2500+
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Posted: Fri Nov 14th, 2008 06:59 pm | 13th Post |
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Calmac wrote: gurlwithbaggage wrote: I'm always looking for something new to try for Thanksgiving. I thought it might be fun if we can share our favorite holiday recipes here!
What would be your "traditional" Thanksgiving recipes?
At the end of November (30th) we celebrate St Andrews Day. Although there is no "traditional" St Andrews Day meal many people will eat haggis, neeps (turnips, mashed) and tatties (potatoes, mashed). Most non-Scots will turn their nose up at the thought of haggis but here is a nice dessert - Cranachan - which you might like to try:-
60g of medium oatmeal
150g of raspberries
4 tablespoons of malt whisky
4 tablespoons of runny Scottish honey
600mls of double cream
Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until they become golden brown. Do stand and watch this because they can easily and quickly burn.
Nick Nairn (Scottish chef) advises toasting the oatmeal with a half measure of sugar together to give a crunchy texture and caramel flavour. This is done either under the grill or with care in a non stick frying pan using a medium heat and tossing often. Nick Nairn uses pinhead oatmeal and uses soft brown sugar. He also recommends tossing the raspberries in whisky and warm honey for an enhanced flavour. Once prepared he then drizzles any extra whisky with the warmed honey over the cranachan.
Blend 50g of the raspberries in the liquidiser until they become smooth.
Whip the double cream until a stiff mixture forms.
Stir in the honey and the whisky and mix well. Do use a good quality malt whisky to enhance the flavour.
Fold in 50g of the toasted oatmeal then fold in 50g of the raspberry puree. A rippled effect should be achieved.
Spoon the mixture into tall glasses or individual serving dishes. Gently scatter the remaining oatmeal and raspberries on the top of each dish.
Serve and enjoy as a pudding.
You can tell it's a Scottish recipe - there's alcohol in it
Now THIS sounds good I will have to look up the measurement conversion tho.
____________________
Ann
*************************************************
"A government big enough to give you everything you want, is strong enough to take everything you have."~~~~~Thomas Jefferson
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Seahorse123
Habitual Cruiser 2500+
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Posted: Fri Nov 14th, 2008 07:05 pm | 14th Post |
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| I would use a good single malt from the North and mid section......such as the Speyside area or there is a good one from Orkney, Scapa that is very honey-like.
____________________
Ann
*************************************************
"A government big enough to give you everything you want, is strong enough to take everything you have."~~~~~Thomas Jefferson
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Calmac
Frequent Cruiser
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Posted: Fri Nov 14th, 2008 07:05 pm | 15th Post |
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Seahorse123 wrote: Calmac wrote: gurlwithbaggage wrote: I'm always looking for something new to try for Thanksgiving. I thought it might be fun if we can share our favorite holiday recipes here!
What would be your "traditional" Thanksgiving recipes?
At the end of November (30th) we celebrate St Andrews Day. Although there is no "traditional" St Andrews Day meal many people will eat haggis, neeps (turnips, mashed) and tatties (potatoes, mashed). Most non-Scots will turn their nose up at the thought of haggis but here is a nice dessert - Cranachan - which you might like to try:-
60g of medium oatmeal
150g of raspberries
4 tablespoons of malt whisky
4 tablespoons of runny Scottish honey
600mls of double cream
Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until they become golden brown. Do stand and watch this because they can easily and quickly burn.
Nick Nairn (Scottish chef) advises toasting the oatmeal with a half measure of sugar together to give a crunchy texture and caramel flavour. This is done either under the grill or with care in a non stick frying pan using a medium heat and tossing often. Nick Nairn uses pinhead oatmeal and uses soft brown sugar. He also recommends tossing the raspberries in whisky and warm honey for an enhanced flavour. Once prepared he then drizzles any extra whisky with the warmed honey over the cranachan.
Blend 50g of the raspberries in the liquidiser until they become smooth.
Whip the double cream until a stiff mixture forms.
Stir in the honey and the whisky and mix well. Do use a good quality malt whisky to enhance the flavour.
Fold in 50g of the toasted oatmeal then fold in 50g of the raspberry puree. A rippled effect should be achieved.
Spoon the mixture into tall glasses or individual serving dishes. Gently scatter the remaining oatmeal and raspberries on the top of each dish.
Serve and enjoy as a pudding.
You can tell it's a Scottish recipe - there's alcohol in it
Now THIS sounds good I will have to look up the measurement conversion tho.
To be honest, the actual quantities aren't too important but 60g is just over 2 ounces and 150g is just over 5 ounces. 600ml is about 20 US fluid ounces.
Hope this helps.
____________________
Future Cruises:-
NCL Jade - Eastern Med - April 09
NCL Jade - Irish Escape - May 09
NCL Pearl - Glacier Bay, Alaska - Aug 09
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Calmac
Frequent Cruiser
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Posted: Fri Nov 14th, 2008 07:14 pm | 16th Post |
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Bama, you might want to try this with your Cranachan, especially if it's cold outside.
Hot Toddy (modern recipe)
A wee dram of whisky
1 teaspoon honey
Boiled water
1 slice fresh lemon/lemon squash
1 pinch ground nutmeg (optional)
1 cinnamon stick (optional)
1 clove (optional and needs to be removed along with the cinnamon stick before drinking the hot toddy)
1. Put the honey into a mug and disolve in a wee bit of boiled water.
2. Add the whisky depending on your taste. 1 -2 tablespoons is recommended.
3. Top up with more boiled water. Add the cinnamon stick and cloves if used. Leave to stand for about 5 minutes. Remove the cinnamon stick and any cloves used.
4. Add the fresh lemon/lemon squash, stir well, then sprinkle with a pinch of ground nutmeg if used then serve.
My dad is a firm believer in a traditional hot toddy (whisky and almost boiling water) when he's got a cold. He was complaining the other day that his blended whisky had run out (he thinks malt whisky shouldn't be watered down, EVER).
____________________
Future Cruises:-
NCL Jade - Eastern Med - April 09
NCL Jade - Irish Escape - May 09
NCL Pearl - Glacier Bay, Alaska - Aug 09
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Catnip
Charter Member
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Posted: Fri Nov 14th, 2008 07:14 pm | 17th Post |
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Seahorse123 wrote: Catnip wrote: This sounds pretty easy and fast.....just my style. But I would use fresh asparagus insteead of canned.
Asparagus Casserole
I have to tell ya Nip, and I don`t want to hurt your feelings, but this sounds horrible where did you find this?
Really? I thought it sounded good if you used fresh asparagus instead of canned. I just saw it on some on-line recipe site. I like all the ingredients............ Well, if I try it, I'll let you know how it came out!!
____________________
33 previous cruises..
Next up: Celebrity Solstice 1-09/Jewel of the Seas 3-09/ QM 2 11-09/ Queen Victoria 1/10
**Triangles Are For Losers!**
When only cops have guns, it's called a "police state"
|
Catnip
Charter Member
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Posted: Fri Nov 14th, 2008 07:16 pm | 18th Post |
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nhrich wrote:
That's on purpose, Ann. She figures if she posts recipes like this, none of us will show up at her house for Thanksgiving.
That's why we generally eat out for T-giving!!!!!!
____________________
33 previous cruises..
Next up: Celebrity Solstice 1-09/Jewel of the Seas 3-09/ QM 2 11-09/ Queen Victoria 1/10
**Triangles Are For Losers!**
When only cops have guns, it's called a "police state"
|
BAMA X 2
Teeny Bopper
| Joined: | Mon Jun 26th, 2006 |
| Location: | Deep Dixie |
| Posts: | 10230 |
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Online
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Posted: Fri Nov 14th, 2008 07:17 pm | 19th Post |
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Calmac wrote: Bama, you might want to try this with your Cranachan, especially if it's cold outside.
Hot Toddy (modern recipe)
A wee dram of whisky
1 teaspoon honey
Boiled water
1 slice fresh lemon/lemon squash
1 pinch ground nutmeg (optional)
1 cinnamon stick (optional)
1 clove (optional and needs to be removed along with the cinnamon stick before drinking the hot toddy)
1. Put the honey into a mug and disolve in a wee bit of boiled water.
2. Add the whisky depending on your taste. 1 -2 tablespoons is recommended.
3. Top up with more boiled water. Add the cinnamon stick and cloves if used. Leave to stand for about 5 minutes. Remove the cinnamon stick and any cloves used.
4. Add the fresh lemon/lemon squash, stir well, then sprinkle with a pinch of ground nutmeg if used then serve.
My dad is a firm believer in a traditional hot toddy (whisky and almost boiling water) when he's got a cold. He was complaining the other day that his blended whisky had run out (he thinks malt whisky shouldn't be watered down, EVER).
Too much water! I'll take a traditional Irish Coffee with a couple of shots!
____________________
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http://www.islandtt.com
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Catnip
Charter Member
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Posted: Fri Nov 14th, 2008 07:18 pm | 20th Post |
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Calmac wrote:
What would be your "traditional" Thanksgiving recipes?
A traditional T-giving meal varies from place to place, but generally it consists of:
Turkey and dressing......mashed potatoes or sweet potato casserole......green bean casserole.....cranberry sauce.......dessert.
____________________
33 previous cruises..
Next up: Celebrity Solstice 1-09/Jewel of the Seas 3-09/ QM 2 11-09/ Queen Victoria 1/10
**Triangles Are For Losers!**
When only cops have guns, it's called a "police state"
|
Calmac
Frequent Cruiser
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Posted: Fri Nov 14th, 2008 07:20 pm | 21st Post |
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BAMA X 2 wrote: Calmac wrote: Bama, you might want to try this with your Cranachan, especially if it's cold outside.
Hot Toddy (modern recipe)
A wee dram of whisky
1 teaspoon honey
Boiled water
1 slice fresh lemon/lemon squash
1 pinch ground nutmeg (optional)
1 cinnamon stick (optional)
1 clove (optional and needs to be removed along with the cinnamon stick before drinking the hot toddy)
1. Put the honey into a mug and disolve in a wee bit of boiled water.
2. Add the whisky depending on your taste. 1 -2 tablespoons is recommended.
3. Top up with more boiled water. Add the cinnamon stick and cloves if used. Leave to stand for about 5 minutes. Remove the cinnamon stick and any cloves used.
4. Add the fresh lemon/lemon squash, stir well, then sprinkle with a pinch of ground nutmeg if used then serve.
My dad is a firm believer in a traditional hot toddy (whisky and almost boiling water) when he's got a cold. He was complaining the other day that his blended whisky had run out (he thinks malt whisky shouldn't be watered down, EVER).
Too much water! I'll take a traditional Irish Coffee with a couple of shots!
Please use whisky (Scottish) rather than whiskey (Irish) - our economy needs it (I work for a Scottish company)
For the best liqueur coffee - add the liqueur of choice to the coffee and also to the cream placed on top of the coffee 
Last edited on Fri Nov 14th, 2008 07:21 pm by Calmac
____________________
Future Cruises:-
NCL Jade - Eastern Med - April 09
NCL Jade - Irish Escape - May 09
NCL Pearl - Glacier Bay, Alaska - Aug 09
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BAMA X 2
Teeny Bopper
| Joined: | Mon Jun 26th, 2006 |
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Posted: Fri Nov 14th, 2008 07:22 pm | 22nd Post |
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Do you have something against the Irish?
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Seahorse123
Habitual Cruiser 2500+
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Posted: Fri Nov 14th, 2008 07:24 pm | 23rd Post |
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| Really? Who do you work for?
____________________
Ann
*************************************************
"A government big enough to give you everything you want, is strong enough to take everything you have."~~~~~Thomas Jefferson
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Seahorse123
Habitual Cruiser 2500+
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Posted: Fri Nov 14th, 2008 07:26 pm | 24th Post |
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BAMA X 2 wrote: Do you have something against the Irish?
They do when it comes to whiskey vs whisky
____________________
Ann
*************************************************
"A government big enough to give you everything you want, is strong enough to take everything you have."~~~~~Thomas Jefferson
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Calmac
Frequent Cruiser
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Posted: Fri Nov 14th, 2008 07:27 pm | 25th Post |
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BAMA X 2 wrote: Do you have something against the Irish?
Nothing against our Celtic cousins (the Irish), I'm just being patriotic
The Celtic nations are all friendly - Scottish, Irish, Welsh. Together we have a common "enemy", especially when it comes to sport - the English. (Apologies to any English people reading this - you're really only the enemy when it comes to sport, especially rugby)
Last edited on Fri Nov 14th, 2008 07:28 pm by Calmac
____________________
Future Cruises:-
NCL Jade - Eastern Med - April 09
NCL Jade - Irish Escape - May 09
NCL Pearl - Glacier Bay, Alaska - Aug 09
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