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Old 05-05-2013, 01:51 AM   #286
rndmr2
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Quote:
Originally Posted by franandaj View Post
Palo is a fabulous Brunch, but I'm sure Norwegian has something similar. Congratulations on 10 years!
Thanks!



Nice formal night pics, LOVE the purple dress (My fave color!! )
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Old 05-05-2013, 03:54 AM   #287
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I too love your purple dress!!! Very flattering. Beautiful color!

That mushroom tart...I had that and I broke half of my tooth off! So it scares me
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Old 05-05-2013, 04:44 AM   #288
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Quote:
Originally Posted by franandaj View Post
I think they have WiFi in the parks now as well. When is your reservation at Goofy's?
Our reservation is at 7:00 PM and then I asked for the Shuttle to pick us up from the Grand Californian at 9:00 PM. That should work out nicely.

Corinna
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Old 05-05-2013, 01:28 PM   #289
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Quote:
Originally Posted by rndmr2 View Post
Thanks!



Nice formal night pics, LOVE the purple dress (My fave color!! )
Thanks! It's one of my favorites colors too!

Quote:
Originally Posted by PizzieDuster View Post
I too love your purple dress!!! Very flattering. Beautiful color!

That mushroom tart...I had that and I broke half of my tooth off! So it scares me
I would be afraid of it too! Did they have to treat you in the medical office on the ship?

Quote:
Originally Posted by dolphingirl47 View Post
Our reservation is at 7:00 PM and then I asked for the Shuttle to pick us up from the Grand Californian at 9:00 PM. That should work out nicely.

Corinna
Perfect, we should get together in the afternoonish, I'll email you once we get closer to the day.
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Old 05-05-2013, 01:57 PM   #290
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I'm glad your massage was great. Did Fran do hers at the same time?

Love the pictures, you two look fabulous

Were they out of hotdogs or were they off the menu completely? that's bizarre.
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Old 05-05-2013, 02:01 PM   #291
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Here are the Navigators for Day 3. Sorry I lost the page with the time schedules for the day. I think this is the only thing I am missing from the ephemera!









We woke up to Mickey’s phone call, and shortly thereafter our notification from room service that our breakfast was on the way. We got the same thing as the day before, pretend you don't see the donut or the fruit (this was a recycled picture).



Today was a beautiful day! The stormy and dreary weather of the day before was gone, it was sunny, warm and the boat wasn’t rockin’ any more!





Now when we were going to bed, our plan was to get up and see OZ the Great and Powerful at like 10:15AM or something like that. However, upon rereading the Navigator, I noticed that the Art of Entertaining Demo was the Head Chef at Palo demonstrating Rack of Lamb! How could I miss THAT?

Fran agreed that we could see the movie on the last sea day at 5:30 instead. But first I needed to finish distributing my Fish Extender Gifts to the folks on decks 1 & 2. When I came back I took this shot of our door. I didn’t bring any magnets. I just didn’t have the time for that before the cruise, so all the magnets on the door are courtesy of the FEE.



This is what I gave out to all the staterooms, plus everybody got a bag of like a dozen Rolos. The cups could be used at the soda fountain and were twice the size of the regular cups that they had upstairs.



Once I had those all dropped off, I ran off to do the demo at 10:30AM. I think Fran secretly enjoyed the extra hour or so of sleep that she was going to get too!



I took some pictures from around the room waiting for the demo to start.







This CM was our hostess for the demo. I can’t remember now if her name was Lori or Julie, or if it was either of those. She also was our hostess later on the cruise as well.



Here is our Chef de Cuisine for the morning.



Most of my shots are actually from the TV monitor since I wasn’t really close enough to get really good pictures. Here is the chef with his assistant.



The first thing he did was trim the fat off of the lamb.



He seared the lamb in a skillet on all sides and then let it cool. Meanwhile his assistant was working on the potatoes.



[Continued in Next Post]
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Old 05-05-2013, 02:02 PM   #292
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[Continued from Previous Post]

By this time, the servers were bringing out our sample along with a taste of wine.



They had two methods for making the potatoes, either cook them in a ramekin (for the circular presentation), or make a large hotel pan of potatoes and cut them out with a circle cutter. Either way you want a round circle for plating.



Once the lamb has cooled, brush it with mustard on all sides.



And coat it with the bread crumb mixture.



You must make sure that wine you are using to reduce for your sauce is good enough to drink, and the chef demonstrated that here.



The coated lamb must rest in the refrigerator for at least twenty minutes so that the breadcrumbs do not fall off in the pan. He had some lamb that was already ready to cook.



Here he is cooking the lamb in the pan, he is also searing tomatoes for garnish (although they are not listed on the recipe), and also sautéing some shallots for the plate, as well as reducing a chianti sauce.



Here he has the potatoes underneath the tomato, and the shallots spread out around the plate, and he is slicing the lamb chops.



Here is the chef plating the lamb with the chianti sauce.



And the finished plate.



This is such a yummy dish. Here is my order from December on the Wonder. It was so glorious! I was in a quandary as to what I should order when we went to Palo in a couple nights. I wanted to try something new, but the lamb is so tasty. Now that I had a taste of the lamb, I could order something new and be very happy. I'm toying with the idea of making this for dinner tonight, but probably not. Soon though.



Here is a copy of the recipe.





As I was leaving the demo, I noticed that the couple from the restaurant in Galveston the other night was seated at the table next to me. I chatted with them for a bit. They were enjoying their deck 2 stateroom with a porthole for substantially less money than their verandah on the cruise they did a couple months ago. The DH also told me that he was still going to order the lamb at dinner at Palo that evening.
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Old 05-05-2013, 02:04 PM   #293
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Quote:
Originally Posted by Pinkocto View Post
I'm glad your massage was great. Did Fran do hers at the same time?

Love the pictures, you two look fabulous

Were they out of hotdogs or were they off the menu completely? that's bizarre.
Yeah, we both got our treatments at the same time, it was very convenient.

They had a pictorial menu posted above the counter, and there was no picture of a hot dog. I was really disappointed because that was exactly what I was craving at that time. I had a bratwurst on the Wonder and it was really good. I'm not sure what was up with no hot dogs.

I thought the pictures came out pretty OK, but I wasn't happy with my hair. You will see in the later pictures that I changed it up a little bit.
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Old 05-05-2013, 02:11 PM   #294
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nice taste of the Lamb.... It looked very yummy!
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Old 05-05-2013, 05:33 PM   #295
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delicious!
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Old 05-05-2013, 05:51 PM   #296
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Mmmmm lamb! Thanks for posting all of these pics. I am getting hungry again.
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Old 05-05-2013, 06:38 PM   #297
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Love reading your TR. It looks like you guys had a great time. We are doing the Magic in November and I am toying with trying the brunch for the first time.
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Old 05-05-2013, 08:06 PM   #298
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Thank you for posting the Navigator. I can't believe how much is going on at any given time.

The lamb looks delicious. I love lamb. We buy a butchered lamb every year. Sorry PETA friends.

Looks like a beautiful day at sea. Glad the weather cleared up.
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Old 05-06-2013, 01:00 AM   #299
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Great day three report....you have opened my eyes to adult activities that dh and I did not partake in on the cruise but definitely look forward to them the next time. The CM that you had a picture of was Lara....she was our hostess for the countless game show games that my daughter and I did lol Look forward to more of our report
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Old 05-06-2013, 01:28 AM   #300
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What a great way to spend a morning

I can't cook to save my life but I still enjoy watching the demos!

Let us know how you get on when you cook it yourself
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