11 expert Cruising Tips

Cruising is such a great thing to do. Shoot, what's not to love about it? All that fabulous free time fun, getting taken care of by all those people, going to cool places. Damn skippy!

11 expert Cruising Tips

11 expert Cruising Tips

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11 expert Cruising Tips

11 expert Cruising Tips

One of the things I really like about cruising is telling citizen neat stuff to make their cruising taste better. Now, I know, it's pretty hard to improve on something that is so intrinsically great to begin with, but, I do what I can. And, it's not a bad lifestyle (giggle).

So, here's other installment of my life's work - sharing the fun and delight of cruising to the Caribbean. In this instance, I'm sharing a few tips about how to plane the process of cruising, and get a bit more bang for your buck. In the interest of space and the amount of time you have to read online articles, I've only included 11 cruising tips here. The criteria used for which tips to present in this narrative were 1) how easy the data was to justify in a few short paragraphs; 2) how useful it is to someone who doesn't know much about the art and science of cruising; and, 3) tips that pay off (you'll know what I mean after you've used these little jewels on board a ship).

Tip #1:Take Care Of Your Cabin Steward.

One of your best friends on the cruise will be the someone that picks up your dirty clothes, hangs up your wet towels, straightens up you messy vanity and turns down your bed every night - your Cabin Steward He, or she, will do an exquisite job of development up your cabin twice a day, and sometimes more often if needed. This is the someone who will also handle any special requests you have, like if you need an extra pillow. I make it a point to get to know my steward and on the very first day, make sure I tip him (or her) an extra . Yes, I know the daily gratuity that gets added to my catalogue does cover the cabin staff, but, make no mistake. These guys, who do an exquisite job anyway, can add a nice extra dimension to your journey. For example, I like to keep my ice buckets full and sometimes I even dedicate my sink or a cooler to retention our beer, which a happy Cabin Steward will keep covered in ice for all day long.

My generosity is always understood and rewarded. I've been delighted to find extra towels, robes, chocolate hors d'oeuvres and even a bottle of wine. One other point, my popular way to enumerate with my steward (if I don't bump into him/her in the hallway) is to place a Post-It note on the mirror over the vanity. It always works.

Tip #2: Copies Are A Good Thing

Make copies of all the prominent travel documents that you take (driver's license, passport, prestige card, etc.) and keep them in a safe place on your someone while you are traveling and in your cabin once you get on board. If whatever happens, you will have all data you need, and the purser's office will be best able to help you.
While you're at it, print out the cruise info you expect to use the most (such as directions, phone numbers, etc), on a colored piece of paper. That way it stands out from the various other pieces of paper you'll have in your cruise documents.

Tip #3: Electricity Is A really Good Thing.

Each cabin has only one electrical outlet, which is settled right next to the desk/vanity.
And it has only two plugs. If you're like us and you want to use your computer, payment your camera, listen to music and use a hair dryer while someone is taking a shower... Well, you get the picture. Bring a power strip or surge protector. You may also find it useful to being an 8-ft postponement cord, that way, you have electricity in any place you want it in the cabin.

Tip #4: prepare Your Stomach.

For about a week before leaving, eat at least one serving of yogurt every day, or take acidophilus supplements. It helps to build up the good bacteria that your digestive track needs to deal with any little bugs or impurities that you pick up. Some of the best food you'll find will be in small local establishments, or even roadside venues. The chow is really good in these places, and really spiced. But, the sanitation requirements in the Caribbean are not the same as in the Us. Also, the normal diet for locals is dissimilar than what you may be used to. Your stomach may not be used to it all. The yogurt is an easy and effective way to build up your digestive equilibrium and immunity.

Tip #5: Freshen Your Luggage

If your travel time to the ship is more than 24 hours, put fabric softener sheets in the middle of your garments to keep everything in your suite case smelling fresh. This is particularly nice with garments or accessories that are not ordinarily laundered, such as sweaters or jackets. You may want to cut one in half and place each half in your shoes. You'll be even more appreciative on your return home, since your luggage will be packed with soiled clothes, some of which may even be damp.

Tip #6: Bring Bungee Cords

Bungee cords are one of the most useful items you can take and for reasons other than you might first think. They are easy to pack, take up virtually no room at all, and can even be useful in retention your bags lashed together as you maneuver onto the ship.
But here's the really cool part. One thing you'll find when you get to your cabin is that there are never sufficient places to hang things - like a shirt, or hat, or camera case. Most cabins have two or three hooks and that's about it. While a hook is only big sufficient to hold one hat or other similar item, it is big sufficient to hold two or three bungee cords. What's more, there are lots of places through out the cabin that can accommodate one end of a bungee cord but would never work as a hanging place, such as a lamp or the edge of your mirror. Just hang the bungee cord from any favorable place and - voila! - you have a hook that is sturdy sufficient to hold whatever you've got.

They also make a great clothesline. Some bathrooms have a retractable clothes line in the shower, but not all. Your bungee cord can be strung over the occasion of your shower, or in the middle of a couple of towel bars. Be creative, you'll find any places that work.

And finally, one of the main irritations of being up on the deck when the ship is underway (as is the case with Sea Days) is the 20 knot winds that you have to deal with. When you get up from your seat to hit the bar or take a break, It's not unusual at all to see a pool towel or shirt or hat go sailing over the edge of the ship. If you have a bungee cord with you, you can really strap everything to your chair.

Tip #7: Bring Extra Clothes Hangers

There are often not sufficient clothes hangers in your cabin, and those that are there can be a pain in the butt to use. They're ordinarily the kind that has a little peg which slips into a metal ring which is permanently attached to the clothes bar in the closet. So be sure to pack sufficient extras to handle all of your prominent hang-up clothes, so you have sufficient and you don't have to mess around with the ones in the closet.

And speaking of clothes hangers, you can buy Inflatable clothes hangers (that's right, inflatable coat hangers. Who'da thunk it?) from Amazon.com (click the "Apparel" tag" on the website). They take up no space at all, are totally easy to inflate and are sturdy sufficient to hold shirts and coats. They are also great for eliminating those pesky bulges that you get on the shoulders of your shirts. You might need to get a couple of sets so you can keep one set for traveling and use the other in your home closet.

Tip #8: Check With Your insurance business (auto and medical)

If something happens and you are required to get any kind of medical rehabilitation while you are cruising, there is a really good occasion that you will have to pay for the rehabilitation and get reimbursed later. So, find out before you go if your health insurance will pay for such treatments, and what kind of documentation you'll need to file a claim with your company. This is one of those times where you may want to query into travel insurance, especially if you are traveling with a health that elevates the risk (such as older travelers, pregnancy, or some other pre-existing condition). Get very clear data from your business about the documentation you need from the ship or port, because once you leave where the rehabilitation is delivered, there is virtually no occasion you will ever get medical records sent to you without hiring an attorney. If you have a pre-existing condition, you'll get best rehabilitation if you contribute the medical staff with your medical history.

In the same vein, check your coverage with your auto insurance company. You may find that you don't need any supplementary coverage, which can save you a lot if you conclude to rent a car or scooter. Keep in mind, however, many rental associates require you to make good on any damages when you return the vehicle, so if you are using your personal insurance you will have to pay for the damages and get reimbursed. That little fact is one of the major incentives the rental associates use to sell you the insurance. Unfortunately, even though they are blood-suckers for trying to manipulate you, it is often less hassle to go ahead and buy the local insurance. But, get a expert conception from your agent.

Tip #9: A Can Of Air Freshener

Especially if you are traveling on one of the older ships, it's a really good idea to pack a can of your popular air freshener. I prefer the types that kill odors as opposed to those that just scent the air (i.e., Lysol, because it not only deodorizes the room if needed but also sanitizes surfaces). In the small confines of a thorough cabin, any unpleasant odor can be stifling and the room ventilation law can take a while work.

Tip #10: Stay Out Of The Steam Baths.

Yes, we know, there isn't whatever quite like the soothing and cleansing feeling of a steam bath to relax you or rid you of the after effects of a late night partying. Even so, we Never use collective steam baths. This isn't a knock on any singular cruise line, it's a knock on collective steam baths. A steam room is the absolute exquisite environment for all kinds of airborne germs and bacteria - hot, moist, subdued lighting. Oh yeah, exquisite for that little cold bug or other mischievous virus that gets sneezed out of people. Stay Away From Steam Baths!

Tip # 11: Use Porters When You Leave The Terminal.

There are two really good reasons to use porters.

Alrighty, gang. That's all you get here. Check out my resource box for how to get more tips if you're interested.

See ya in the Caribbean. Aaaaaarghh!!

11 expert Cruising Tips

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No Bake Recipes for Kids

Healthy fun no bake recipes are as close as you mouse. No need to heat up the oven or turn on the microwave for these simple treats. These no bake easy recipes for kids will supply them some scrumptious deserts and wholesome treats. The kids will have fun and you can relax while the kids enjoy preparing their own snacks.

No Bake Recipes for Kids

No Bake Recipes for Kids

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No Bake Recipes for Kids

No Bake Recipes for Kids

No Bake Peanut Butter Balls

Instructions:

1. Spread peanut butter on one graham cracker.

2. Spread jelly on the other and make a sandwich - Now that's easy.

3. Set out all the ingredients so the kids can experiment with several combinations to create a one-of-a-kind creation.

No-Bake Yogurt Pie

Ingredients:

*1-9" graham cracker crust shell

*1-8oz. Box of orange flavored yogurt

*1- C. Thawed whipped non-dairy topping

*1/2-C. Canned mandarin orange slices - drained and broken into pieces

Instructions:

1.Combine yogurt and whipped topping together in a bowl and stir with a spoon

2.Add mandarin orange slice and stir

3. Spoon into the pie shell

4. Cover with plastic

5. Wrap and chill

You can frost this pie and thaw slightly before serving.

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Appetizers and Snacks

Vegetable Dippers

Ingredients:

*Bowl of carrots

*Celery

*Cucumbers

*Cherry tomatoes

Instructions:

1. Mix a 16 oz. Box of light sour cream with dry soup mixes like tomato, vegetable or onion.

2. Allow the dip to blend over night or mix it up in the morning.

Cream Cheese Dip

Ingredients:

*1 (8 ounce) Box cream cheese with chives

*1 (5 ounce) Box sharp processed cheese food

Fruit Dips-1

Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1 cup brown sugar

*2 teaspoons vanilla extract

Fruit Dip #2

Ingredients:

*Cream cheese

*Crushed pineapple

Instructions:

1. Integrate cream cheese and crushed pineapple

2. Stir until you reach the desired taste and consistency

No Bake Recipes for Kids

Mens G Shock

Cooking Supplies for Stocking a Basic Kitchen

All kitchens need safe bet basics to be functional. Functional is a relative term that means dissimilar things to dissimilar people. To me it just means making sure I have all on hand to make my kitchen a nice place to be and my cooking experiences as enjoyable as possible. For home cooking, while safe bet basics are necessary, nothing is set in stone. dissimilar cooks need dissimilar things. This is an form to help you make sure you have at least the bare minimum without breaking the bank.

Cooking Supplies for Stocking a Basic Kitchen

Cooking Supplies for Stocking a Basic Kitchen

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Cooking Supplies for Stocking a Basic Kitchen

Cooking Supplies for Stocking a Basic Kitchen

Cookware

There are many dissimilar types of cookware. This is where I do not skimp on price. Quality cookware will last a lifetime and is a worthwhile speculation to make your home cooking experience enjoyable.

Cookware is artificial with a variety of materials but my top three choices are cast aluminum, cast iron and stainless steel. Cast iron probably distributes and maintains heat the best. It is also the least high-priced of my three choices but it is also the hardest to care for. If properly maintained and seasoned it takes on an roughly excellent nonstick finish and will last for years. Without proper maintenance it can discolor and rust. Stainless steel is very easy to allege but does not distribute or hold heat as well as cast iron or aluminum. Stainless with a bonded aluminum bottom is an excellent choice. Cast aluminum is probably the best all nearby selection based on its properties. It spreads and holds heat roughly as well as cast iron. It is lightweight and roughly as easy to care for as stainless.

Cookware to have on hand

While the most cost effective way to buy cookware is to buy sets it may not be necessary for everyone. You can all the time add pieces later. They may not match but functionality is more foremost than appearance for the Home Cook. Feel free to either add or eliminate pieces to this list as you see fit. If you are just beginning out and are only cooking for one or two you most likely don't need three saucepans. all the time keep in mind that you can get specialty items as needed. In other words - if you don't plan to bake pies for a while don't buy pie pans.

Sauce Pans 1, 2, & 3 Qt. With lids Stock Pot with lid 5 or 6 Qt. Skillets 6 in., 10 in., and a 12 or 14 in. Preferably with lids especially for the large one.

I also have on hand a fourteen inch Wok type cast aluminum fry pan with a rounded bottom that I find very useful. I use it a incorporate of times a week for many dishes from stir fries to frying chicken. It is a heavy gauge aluminum for which I find many uses. Heck, I even used it once to make loud noises to chase a stray dog out of the yard.

Ovenware and Bake ware

For the oven what you need on hand just depends on what type of cooking you want to do and how many citizen you cook for in your home or on how much sharp you intend to do. The list that follows is the minimum that I like to have available but my home cooking needs are puny to a house of three and a Chihuahua. My wife likes to bake a lot of cookies for the holidays so I keep at least 5 cookie sheets nearby for convenience.

For ovenware or bake ware I mostly stick to glass or earthenware coated cast iron except for cake pans and cookie sheets. There I prefer nonstick aluminum. I keep two loaf pans - one glass for meatloaf and one nonstick aluminum for things like carrot cake and zucchini bread.
1 Baking Dish 1 qt. 1 Baking Dish 1 ½ qt. 2 9in. Cake pans 2 8 or 9in. Pie pans 15 1/2x10 1/2x1 in. Cookie sheet number depends on how much you like to bake cookies or supper rolls. I advise at least two. 9x5x3 in. Loaf pans 1 glass and 1 aluminum
Knives

For your cutlery pick wisely. Go for Quality over price. Cheap cutlery is no bargain. pick either carbon steel or stainless steel. My preference is good, high Quality stainless. It is easier to care for than carbon steel and holds its edge roughly as well. Stay away form serrated knives with the exception of steak knives and maybe your bread knife. Serrated edges tend to tear raw foods rather than cut cleanly, especially with meat. all the time edge your knives by hand with a stone or a butcher's steel. galvanic sharpeners will eventually ruin the edge. Also, when cutting with your knives all the time do it on a surface that is softer that your knife. I advise a wooden cutting board at least one inch thick. A thickness of one inch will help to preclude warping. Be sure to clean the board thoroughly as soon as potential and dry it thoroughly to preclude warping or cracking.
Chef's Knife - the one with the triangular blade - 7 to 14 inches long. I prefer one that is between 8 and 10 inches. Bread Knife - 8 to 10 inch - this is good if serrated because it takes less pressure to cut through fresh bread so there is less occasion of crushing the loaf. Paring Knife for peeling and coring fruits and vegetables. Swivel bladed vegetable peeler - takes only the peel - a paring knife tends to take a puny more of the pulp unless you are surely skilled so use it mostly for coring.
Measuring Cups

Not much to say here. They are available in many varieties, both glass and plastic. I use only two. Both are glass as the markings are easier to see. Plastic is more opaque and the measurements are harder to read. Get one that measures up to one cup and one that measures up to two cups in glass with sharp red markings.

Stocking Your Kitchen

While you could spend a small fortune to stock up on stuff you may use some day but will most likely throw out when it expires I think it is good to buy a few basics and then buy other things as the need arises for specific recipes. In most instances fresh ingredients and spices are best but some processed and dry items are very handy for day-to-day home cooking. All other items can be picked up on an as need basis. The following list is what I keep on hand.
Dry bread crumbs plain and Italian Corn Starch - a great thickening agent for gravies and stews All purpose flour Spaghetti Rice Baking soda - more for heartburn than for cooking. I buy baking powder as needed. Vegetable oil Olive oil Honey Syrup for pancakes Sugar - don't buy powdered or brown sugar until you need it.
Spices

These are some basic spices and dried herbs that I keep on hand. Most others I will buy fresh as needed. Please remember that even these packaged spices lose potency over time. Plan on replacing any unused portions at least every two years and buy the smallest bottle or jar you can. Be sure to store these items away from sunlight and heat.
Ground Allspice Dried Basil Bay Leaves Chili Powder Cinnamon Cumin Dillweed Ginger Marjoram Dry Mustard Nutmeg - but only if you like French Toast or Egg Nog a lot. Oregano Paprika Salt and Pepper Rosemary Tarragon - I like this herb in a lot of things, spaghetti, omelets, whatever, I even found a recipe for liver with a Mustard and Tarragon Cream Sauce the I like much more than liver and onions. Thyme
Condiments and Sauces and Coffee and Stuff

This is a personal preference so I won't make many suggestions. You know if you like catsup and mustard and not mayo. I like mustard. I keep a variety of dissimilar ready mustards on hand for dissimilar purposes. Dijon, Spicy Brown, & Hot Sweet Mustard for things like crackers and cheese Southwestrn Mustard for Chorizo Sausage, & regular Yellow Mustard for hot dogs and burgers. Pickle relish should certainly be on your list if you like hot dogs. Other condiments like taco sauce, seafood sauce, tartar sauce, or any other specialty items just depend on your personnal preference. Their are just too many special items to list here.

Coffee is also a personnal choice. I like a medium roast and drink it "black and nasty". Coffee is available in many roasts and grinds. You can also get many specialty blends like Mocha and Latte as instant coffee. Some of them are quite good and add a puny safe bet note when served after supper when you are entertaining.

I like salads. Sometimes I prefer to make my own dressings but I do not all the time have the time. When I buy ready salad dressings I do tend to stay away from store brands which I think tend to be a puny bland. You do not have to buy the most costly to get a good dressing. Check out a few brands to see what suits your taste. As with most things in Home Cooking experiment until you find what works for you and your family.

Cooking Supplies for Stocking a Basic Kitchen

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