Friday, April 11, 2008

Fun On Board

While exploring the Titanic with Lady Cynthia Asquith yesterday she said to me "It must be admitted that a very large fraction of our time is spent in dressing and undressing. We are forever changing our clothes, a custom that necessitates traveling with a mountain of luggage."

Ond of the grand staircases
However, we were able to get some exploring done before dinner. We love the grand staircases (which there are two of), but we also made use of the electric elevators on board. We changed into our bathing costumes and made use of a swimming pool on board. Though we didn't try out the equipment, we saw many make use of the gymnasium and the mechanical horse and camel. My husband played squash, then headed to the Turkish bath. Many have spent the entire voyage gambling, a pasttime that holds no interest for us.

One of the courses on our first night was Chateau Potatoes. I understand they are very easy to make and I know they are delicious.

Chateau Potatoes
  • 6 medium potatoes

  • 2 tbsp unsalted butter

  • 1 tbsp vegetable oil

  • 1 tbsp dinely chopped fresh rosemary leaves

  • 1/2 tsp salt

  • 1/2 tsp pepper

Chateau Potatoes
Peel potatoes. Place butter, oil and rosemary in large baking pan. Set pan in 425F oven for 2 to 3 minutes.

Pat potatoes dry; place in heated pan and stir to coat with butter mixture. Bake at 425F oven for 35 to 40 minutes or until potatoes are golden brown. Season with salt and pepper.

Tonight our dessert promises to be amazing! Oranges en Surprise, I hope to share the recipe with you tomorrow. I have also met some more of my fellow passengers and would like to introduce them to you tomorrow.

No comments: