A Christmas Ship Comes Sailing In (A Cam and Luke TR) Completed 2/18 - Page 20 - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
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There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
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Moving on with the current of the years.
We go on
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To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
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So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
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I love how relaxing your evenings sound! I would have LOVED to seen the photo!
One of my favorite parts of the cruise was dining and a show each evening.
Quote:
Originally Posted by lauriep
It's too bad the photo prices are so high on the ships. I have had that same dilemma of which package to purchase. The pair of constellation plates in the stairwell are my favorite pieces of art on the Magic!
I wouldn't mind having replicas of the constellation plates for my house.
Quote:
Originally Posted by OhToodles!
Sounds like a delicious meal. Love the DVC gifts you're getting!
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You had a nice time on the last part of the excursion at the Turtle Farm! It must have been a good experience to hold one of the turtles! Too bad, they didn't offer to let you hold the alligator!
That was crazy with the tendering and how rough the seas were on the return to The Magic!
You had quite a relaxing rest of the day on board and glad you enjoyed quite a nice dinner at Lumiere's! Seems like you saw a good show in the theater and hope to see this one on my cruise!
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
What a great relaxing day! I love the wall art as well! It would be cool if they sold them as well!!
That would be so cool!
Quote:
Originally Posted by SuperDave
You had a nice time on the last part of the excursion at the Turtle Farm! It must have been a good experience to hold one of the turtles! Too bad, they didn't offer to let you hold the alligator!
That was crazy with the tendering and how rough the seas were on the return to The Magic!
You had quite a relaxing rest of the day on board and glad you enjoyed quite a nice dinner at Lumiere's! Seems like you saw a good show in the theater and hope to see this one on my cruise!
Luke and I enjoyed every single show in the Walt Disney Theater. The entertainment really is fun for all ages.
Quote:
Originally Posted by KMB733
Sounds like a lovely dinner and a nice relaxing evening.
I woke up at 7:15 without the alarm, which had been set for 8:30. I checked the view from the verandah, discovering that we were still sailing, though I could see Cozumel in the distance.
I checked the TV to be sure of the time change, and eventually, found Cinderella to watch. At 8:00 I decided to get ready. That woke Luke up, and he got ready as well.
We left for breakfast at Cabana’s at 9:15. Walking down the hall we met Laurie and Tom from our table. Their room was 6090 and ours was 6080. Laura was still dealing with a cold and chest congestion. Once at Cabana’s we decide to eat light as our excursion today was a Mexican Cuisine workshop. So I just had hash browns and a donut. We went back to the room to await our assembly time for Cozumel Port Adventure.
Around 10:30 we walked down two flights to the D Lounge on Deck 4 midship. We were quickly checked in and then sent over to Luis, who would be our guide and, most importantly, our chef. We liked him immediately – so friendly and enthusiastic. Luis walked with us to the pier, which from the ship to Cozumel is a bit long, but once we made it to the terminal, we along with two other couples boarded a taxi shuttle for the 15 minute ride to Playa Mia. All the couples got to know each other as we rode along. I know that one of the couples was platinum Castaway Club members by their lanyards. They had lots of great advice for the Alaskan cruise, which I really hope we get to do one day. We also discovered that each couple had someone who had grown up as a preacher’s kid and each also had a teacher.
On our arrival Luis escorted us to his building at the water/adventure park. The building was painted bright pin to match his and his staff’s uniforms.
Inside we deposited our personal items on a table and then proceeded to our work stations.
The chef without a hat is Luis. He was very personable and made the whole experience so enjoyable.
My "ham" of a chef.
Couples worked across from each other to prepare each course.
I'm pretending that I know what I'm doing.
Before we handled any food, Luis instructed us in the proper method for hand washing, and then had each of us wash up. I appreciate this attention to safety.
He was assisted this day by Angel and Moises who he said were technically our sous chefs for the workshop. Both of these guys had done the prep work for us, e.g. dicing, measuring ingredients, and laying out the necessary utensils. Angel also took our drink orders and brought them to our work stations. Luke and I both had margaritas, which were quite strong.
With everyone washed up and drinks ready, we could now begin cooking. In my notes here I have a reminder to check the recipes we were given. I have searched everywhere without any luck to find those recipes. My notes are fairly general as I was busy cooking and taking photos. So now I’m a bit sad that we won’t be able to repeat these at home as I don’t have measurements nor ingredients. The first dish we prepared was desert as it would need time to chill. Step one: add cinnamon and sugar, as much as we wanted, to plantains. Each of us got to slice of plantain, and I would add much more of both sugar and cinnamon if I made this again as I love sweet.
The plantains were then caramelized in a skillet, using a tequila sauce and cream.
While these were cooking, Luis taught us how to use both white and dark chocolate to create plate art. It was so much easier than I ever dreamed, using squirt bottles for each chocolate and a toothpick for the design. We also used the chocolate sauces to write our names on our plates to be sure we were served our own cooking.
Once these delectables were done, we were allowed to drizzle bitter/dark chocolate over them. In the end, there was lots of chocolate sauce on mine.
Yes, mine have chocolate glopped on them rather than drizzled. As I've said, I love sweet and chocolate.
What a neat "excursion"! Looks fun and delicious . I've never really thought about the process of creating plate art. I know I love it when I see it, but of course here at home I'd never think of trying it. It would be fun to do for company. Hmm ...
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Glad you enjoyed the show and survived the rocky seas! 
The first dish we prepared was desert as it would need time to chill. Step one: add cinnamon and sugar, as much as we wanted, to plantains. Each of us got to slice of plantain, and I would add much more of both sugar and cinnamon if I made this again as I love sweet. 
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