December 7, 2013 - Winter Fantasy Cruise

[Va-NanaTink]

 

[Va-NanaTink]

So I really wasn't coming here to grab top, but ......

Anyway, just touching base, my date is coming up in a month for reservations and such....I'm trying for a table for 6 at 10 am for Brunch on the 8th of December.....right?
Chuck, Mark, Denice and I think it's Sue?

 

[Dixielady908]

So I really wasn't coming here to grab top, but ......

Anyway, just touching base, my date is coming up in a month for reservations and such....I'm trying for a table for 6 at 10 am for Brunch on the 8th of December.....right?
Chuck, Mark, Denice and I think it's Sue?

Yes, we are in...the 8th at 10 works out great..... cant wait..Im sure Chuck will see this, but I would still book them as I believe he was very interested in doing this.



Also, I came on to say.....I just paid the cruise off!!!!!

so excited.....

 

[Va-NanaTink]

Yes, we are in...the 8th at 10 works out great..... cant wait..Im sure Chuck will see this, but I would still book them as I believe he was very interested in doing this.



Also, I came on to say.....I just paid the cruise off!!!!!

so excited.....

I'm paying mine off probably tomorrow or Wednesday...waiting for the interest gods to hit the bank first, then charge it to Disney Visa and turn around and pay that off....high finance!!!! More points..should put me over $1,000 worth of Disney $$

 

[philatiger]

I have a big stock pot, I am not sure how big it is but it would be at least 20 litres. I fill it up to about 3/4 full with half of that chopped tomatoes, with the rest of it whatever chopped vegetables I have available, such as eggplant, capsicum (bell peppers), button squash, brown onions, a whole clove of garlic (crushed and peeled), carrots, celery, zucchini, handfuls of torn basil, oregano, thyme, parsley, bay leaves (always count how many bay leaves you put in so you know how many to remove) etc. I add a half bottle of red wine and stir it all in together, put the lid on and simmer away until it's reduced by about a 1/4. Stir often. If it is looking too thick and the vegetables aren't falling apart I add a bit of water. Basically you want it to get to the consistency of a puree type of thing. (you can sautee the garlic and onion before adding to the pot if you want, sometimes I do this and sometimes I don't, but it does help bring the flavours out).

The next day I put the pot back on the stove and set to simmer for another couple of hours with a tablespoon each of salt and sugar. Remove the bay leaves from the day before then moosh everything up with the stick mixer (or you can put it in the food processor but that just means more washing up for me). While the vegetables are simmering I cook up the meat. I use about 4 kilos of mince (ground) beef usually but this time I used a venison/beef/lamb/pork mix plus about 8 chopped slices of pancetta or prosciutto. You could use bacon if you like. Cook in batches, drain and add to the vegetable sauce. Mix it all together and add about 1/2 jar or more of tomato paste to thicken as required. 1/2 a jar is always my minimum as I like it for the taste. By this stage you should have almost a full stock pot of stuff. I let it simmer for the rest of the day so the meat and vegetable flavours combine. Taste and adjust seasoning as required then freeze in batches in containers. I use disposable ones as the sauce almost always stains the plastic container. That's about it.

The amount you make depends on the amount of ingredients you put in. You don't need to make as much as I do, but keep the 1/2 tomatoes, 1/4 other vegetables ratio and you should be right. Sometimes I just made the vegetable sauce sometimes I add the meat. It depends on how I feel. If I make it with meat and sauce together I can consider it my takeaway food - just take it out of the freezer, chuck it in the microwave, add to cooked pasta and you're done

If I have leftover jars of char grilled tomatoes, capsicum or jalapenos in the fridge I often add these to the sauce too.

So, that's my sauce. I did start off following a recipe but over the years I've just chopped and change to suit myself and how lazy I am on the day.

pretty similar ingredients, I just add bell peppers, carrots, and onions for veggies. May have to try the eggplant and zucchini. We usually don't add meat since we have friends who are vegetarians, we will add it when we bring it out to use. I can see why it takes you 2 days since day 2 is really about the meat. We do use a food processor for blending, I prefer a smooth sauce over chunky.

 

[philatiger]

So I really wasn't coming here to grab top, but ......

Anyway, just touching base, my date is coming up in a month for reservations and such....I'm trying for a table for 6 at 10 am for Brunch on the 8th of December.....right?
Chuck, Mark, Denice and I think it's Sue?

works for us... do you need our reservation number in case they ask for it? It would be so nice if you are able to get the reservation. I would love to not have to fight the crowds at the port in the morning and just get there later. If you aren't able I hope there is something left when our window opens up, but I am not counting on it. Bigger ship, more people and probably the same seating capacity as the magic.

 

[philatiger]

So I really wasn't coming here to grab top, but ......

Anyway, just touching base, my date is coming up in a month for reservations and such....I'm trying for a table for 6 at 10 am for Brunch on the 8th of December.....right?
Chuck, Mark, Denice and I think it's Sue?

yes you were....

 

[Va-NanaTink]

works for us... do you need our reservation number in case they ask for it? It would be so nice if you are able to get the reservation. I would love to not have to fight the crowds at the port in the morning and just get there later. If you aren't able I hope there is something left when our window opens up, but I am not counting on it. Bigger ship, more people and probably the same seating capacity as the magic.

Yeah I think you are right about the seating capacity, since they have it divided into Remy's too.....it really doesn't look much bigger to me! I should be talking to Concierge soon, so I will ask then and if I need your info, get back to you then. Even if I do, I think they can go ahead and set me up with a 6-top. But sometimes they have really odd rules, so who knows?

yes you were....

no, I really came to ask that question as I am writing myself lots of notes...concierge is supposed to touch base with me as soon as I pay off the cruise. But....I'm not going to turn down a freeby!!!!

 

[Dixielady908]

So Chuck, how is the unpacking and setteling in going?

But the most important question is....how's the pool??


I am really getting excited about this cruise....

Well I better run....I actually have work here that needs to be completed.


later

 

[Marlea98]

Happy Monday Morning...

Rainy day here. We needed the rain, my tomatoes looked really thristy and I really didnt feel like pulling the hose out to water...so glad its raining out.


Have a good day....

We keep getting forecast 'chance of showers' but it's a fat chance I think It's too windy to even put the sprinklers on in the vegetable garden - forecast is for 'gusty winds'

Oh I can also put gas in also

And did you know that in new cars you can't even put water in the radiator? You have to put some green stuff in?

Woohoo! Way to go

So I really wasn't coming here to grab top, but ......

Anyway, just touching base, my date is coming up in a month for reservations and such....I'm trying for a table for 6 at 10 am for Brunch on the 8th of December.....right?
Chuck, Mark, Denice and I think it's Sue?

And me? I'd like to join if possible. I can't book until 8th September I think it is.

Yes, we are in...the 8th at 10 works out great..... cant wait..Im sure Chuck will see this, but I would still book them as I believe he was very interested in doing this.



Also, I came on to say.....I just paid the cruise off!!!!!

so excited.....

it's the best feeling mine has been paid off since last year i think - good thing too, since our dollar is no longer at or above parity with yours

pretty similar ingredients, I just add bell peppers, carrots, and onions for veggies. May have to try the eggplant and zucchini. We usually don't add meat since we have friends who are vegetarians, we will add it when we bring it out to use. I can see why it takes you 2 days since day 2 is really about the meat. We do use a food processor for blending, I prefer a smooth sauce over chunky.

I often make it without the meat too. You could do two lots when you get to the second day - one with and one without. I forgot to add that I also add a whole packet (about 500grams) of chopped frozen spinach. I grow spinach and silverbeet (swiss chard) so if I don't have frozen spinach I just add stuff from the garden. You can add corn kernels, too, but I find they don't always whizz up well in the blender/processor if you like a smooth sauce. The two days is really about letting the flavours develop

 

[Dixielady908]

Happy Tuesday,


Let's hope it's better than yesterday...

Have a good one

 

[kde175]

Then who says youns or however it's spelled. Anybody know?

That would be the other end of the state. Here in Pittsburgh, it's Yinz. Not entirely sure where it came from, but die hard Pittsburghers are very affectionately known as Yinzers.

 

[Marlea98]

I booked candlelight processional reservations last night. What a massively stressful couple of hours out of my life that was I'm still not happy with what I've ended up with and hugely sceptical about the reliability of MDE but I've got my fingers crossed it will all work out in the end.

Oh and I chipped a tooth last night, too. Off to see the dentist tomorrow. And I've got a bad case of sinusitis from allergies I'm really in the wars this week

Sent from my iPhone using DISBoards

 

[Va-NanaTink]

I booked candlelight processional reservations last night. What a massively stressful couple of hours out of my life that was I'm still not happy with what I've ended up with and hugely sceptical about the reliability of MDE but I've got my fingers crossed it will all work out in the end.

Oh and I chipped a tooth last night, too. Off to see the dentist tomorrow. And I've got a bad case of sinusitis from allergies I'm really in the wars this week

Sent from my iPhone using DISBoards

Hope things smooth out for you a bit!!!

 

[philatiger]

I booked candlelight processional reservations last night. What a massively stressful couple of hours out of my life that was I'm still not happy with what I've ended up with and hugely sceptical about the reliability of MDE but I've got my fingers crossed it will all work out in the end.

Oh and I chipped a tooth last night, too. Off to see the dentist tomorrow. And I've got a bad case of sinusitis from allergies I'm really in the wars this week

Sent from my iPhone using DISBoards

How were you able to book this? Reservations are not usually available until late August.

Hope you get better fast.

 

[philatiger]

 

[Va-NanaTink]

How were you able to book this? Reservations are not usually available until late August.

Hope you get better fast.

they opened up the dates this past week.

 

[Dixielady908]

I booked candlelight processional reservations last night. What a massively stressful couple of hours out of my life that was I'm still not happy with what I've ended up with and hugely sceptical about the reliability of MDE but I've got my fingers crossed it will all work out in the end.

Oh and I chipped a tooth last night, too. Off to see the dentist tomorrow. And I've got a bad case of sinusitis from allergies I'm really in the wars this week

Sent from my iPhone using DISBoards

Sorry to hear....hope you feel better soon.

 

[Dixielady908]

Good afternoon.


Been a busy day here at work this morning. (but I guess since they pay me I should work )

But going out after work with some of the girls, going to the show and we are going to see "The Heat"....I heard it was pretty good and funny.....

we are on a warm up around here. by the end of this week and into next they are talking in the 90's....

have a good one

 

[Donald_Quackers]

Got home Saturday after 5 days at the beach club. Had a great time at epcot, stormalong bay, visited sea world (saw great shows: dolphins / birds, shamoo - got soaked, and sea lions - funny).

Still got to see the fourth fireworks at epcot, rode the new test track, soarin', went to the MK and stayed there until midnight and took advantage of photopass+.

Probably will make flight arrangements this weekend for December, and going to the renaissance faire this weekend.

Whew, that's a lot to report! Time to rest!