Cozumel, Mexico

Liberty docked in Cozumel

Carnival Liberty in Cozumel, Mexico

Just off the coast of Mexico’s Yucatan Peninsula sits the island of Cozumel.  The name comes from Mayan words meaning the land of swallows.  At about 30 miles long and 9 miles wide, Cozumel is Mexico’s largest island.  It has an average temperature of 80 degrees farenheit.  Although a major tourist destination for divers, snorkelers, and cruise ship passengers, much of the island remains undeveloped.  The island has some small Mayan ruins of its own, and sits close enough to Tulum and Coba to make day trips to those more impressive ruins possible.  Tourists also enjoy Chankanaab National Park, whether diving on its sunken ship or visiting other attractions such as the gardens or wildlife sanctuary.  Many enjoy swimming with the park’s dolphins, watching the sea lion show, or visiting the manatee exhibit.

Cruise ship passengers visiting the island have plenty of shore excursions to choose from.  Cozumel has lots of opportunities to snorkel or dive, many of which include boat rides, beach time or swimming with stingrays.  Horseback riding, parasailing, zip lines, or ATV’s offer more choices for island pastimes.  Some guests prefer fishing, golfing, submarine rides or just shopping.  Every cruise port has plenty of shops.  Although the Mexican peso is the currency used there, most shops in or near cruise ship ports or where cruise ship excursions stop accept American dollars.

Cozumel belongs to the Mexican state of Quintana Roo.  Most of the island’s population lives in the main town, San Miguel de Cozumel, on the western shore.  The highest point on this flat limestone island peaks at less than 50 feet above sea level.  Centuries of erosion from seawater created deep water-filled inland sinkholes called cenotes. The top layer is freshwater from rain, with saltwater underneath.  Cenotes link a vast network of underground galleries and  passageways containing breathtaking formations  including stalagtites and stalagmites.

Early Spanish explorers passed smallpox on to Cozumel’s resident Mayans, devastating their population.  They also destroyed the Mayan temples which had existed on the island, once a place where Mayan women made a pilgrimage to their fertility god.  Later pirates used the island as a safe harbor.  During World War II Cozumel’s largest Mayan ruins were razed to make a runway.  The current island population includes descendants of people who fled to the island in the mid 1800’s to avoid the war of the castes between the Mayans and people of European descent on the mainland.  People from both sides of the civil war escaped to Cozumel.  Most were devout Catholics, still the predominant religion of the region.

Cozumel, Mexico

cruise ship dock in Cozumel

Walking up the dock from the Carnival Liberty, we came to the typical cruise ship shopping port.  We couldn’t stop to look at anything because we had to catch the ferry waiting on the smaller dock.  Everyone with excursions on the mainland boarded the ferry.  After the ferry docked at Playa del Carmen, each person found the appropriate bus for their excursion.  We chose to visit the beachside Mayan ruins of Tulum.  Other options included the Coba Mayan ruins in the jungle, and some cave tours that included either swimming through caves or a 4 x 4 jeep tour.  We saw some videos of the cave swimming on the return trip on the ferry.  It looked like a lot of fun.

Puerta Maya, Cozumel

Chris & Liza at the Cruise Ship Port in Cozumel Mexico

We had just a small amount of time to spend at the shops by the cruise ship dock after returning from our excursion to Tulum.  Ship’s time isn’t always the same as shore time, so the wise cruise ship passenger keeps their watch on ship time so as not to miss the boat.  Passengers who board without watches never fear, the gift shop on board has plenty of inexpensive watches.  Just about any watch costs far less than cab fare or a plane ticket to the next port.

Most cruises end up leaving someone behind somewhere.  People often tend to miss the boat in Cozumel.  Mostly those who have one too many at the bar and are not so alert when the time comes to leave.  People who speak neither English nor the language of the port are also at risk.  So are people on tours booked outside of the cruiseline.  We left three people behind in Cozumel and two in Puerto Rico.

What happens to those who miss the boat?  Often just before the scheduled departure time, the names of missing passengers get announced in hopes they will check in.  On Carnival, if they don’t, the next step is to try and help them out.  People from the ship will check their room for their passport.  The safe is the first place they look, because most people keep it there.  They have an agent on the dock waiting for the missing passengers with their passport in hand (assuming that the person brought it to begin with and the staff found it.)  The agent will help them make arrangements for transportation to the next port, at that person’s own expense.  It’s nice to know Carnival looks out for their guests, but it’s a whole lot cheaper not to miss the boat.

Puerta Maya, Cozumel

John having fun in the cruise ship port

More blogs about Cozumel: Tulum Mayan Ruins, Atlantis Submarine, Cave Snorkel, Palancar Reef Snorkel, Playa Mia Beach Park

Posted in Caribbean, Carnival, Liberty, Mexico, Ports of Call | Tagged , , , , , | 2 Comments

Carnival Funships 2.0

Carnival Liberty

Overlooking the Lido Deck, Carnival Liberty

In 1972, Carnival bought its first ship, the Mardi Gras, which began life as a the Empress of Canada.  With that one refurbished ship they had a dream of starting a new era of fun and affordable cruising for everyone.  On its maiden voyage out of Miami it……well Miami has no ice bergs, but it went aground on a sand bar.  This could have ended Carnival before it even got started, but the owner decided to throw a big party on the lido deck.  As other ships left port, their passengers watched people on the Mardi Gras having the time of their life.  The Funships were born!

Through the years Carnival grew from a one ship cruise line to the largest cruise line of all.  Now, nearly 40 years later, Carnival has begun Funships 2.0 upgrades starting with the Liberty.  Carnival has teemed up with well known brands and celebrities to bring branding and improvements to both the entertainment and the food.  With new training for DJ’s and comedians, upgrades for the shows, and a multitude of new spaces, the 2.0 upgrades mean more fun for everyone.  Liberty was the first of 14 ships to get the new upgrades.  Over the next 5-10 years other ships will have their turn, and all new ships will have the upgrades as well.

NEW SPACES

Carnival Liberty

Guy's Burger Joint

Guy’s Burger Joint

 On the Lido deck near the pool we found one of the most popular new eateries. There’s always a crowd at Guy’s Burger Joint when its open.  People love it.  The menu offers several burger choices including chili burgers and one with a patty made entirely of bacon, but many people just order the “straight up” regular Guy’s Burger.

Guy Fieri,  2006 winner of The Next Food Network Star, created the menu and personally trained the cooks for Guy’s Burger Joint.  Between Guy’s and the Red Frog Rum Bar sits a kiosk of burger toppings.  Guy’s is one of many free eateries passengers on the Liberty have to choose from.

There are no drink stations in the outside eating area, so anyone wishing to eat near Guy’s might want to pick up their iced tea, lemonade, coffee or tea inside Emile’s buffet before venturing to Guy’s to order the burger.

As non-beef eaters, John and I expected Guy’s Burger Joint to offer some sort of chicken, turkey, or veggie burger.  We felt a bit of a letdown seeing the menu had no such options.  We did suggest to the Maitre D’ that they add a veggie and either chicken or turkey burger option.  He said he would pass that information on to higher management, although they cannot change the menu without Guy’s approval.

John decided to make his own substitute one day.  He picked up some chicken at the Blue Iguana, where the workers happily accommodated his request for meat only.  At Guy’s though, he had to plead his case like a lawyer, backed by the rest of the people in line, just to get them to give him a bun with cheese and some fries.  They tried to insist he had to take the meat even though they had a tray of buns with cheese sitting right there.  The backs of their shirts say Have it Guy’s way, not your way, and apparently they mean it.

Chris does eat beef so he gave the Guy’s burger a try.  “It’s a good burger, but not more spectacular than some others I’ve had.  A bit too salty,” he said.  Actually we found much of the food on the Lido deck too salty for our taste, but we use far less salt than the average person so other people may not agree.  The judges on any competitive Food Network cooking show continuously complain about wanting more salt on food that already has way more salt on it than we would ever use.  On some of the how to cook shows, people put more salt in one dish than I’d use in several months.  So I’m guessing the average person would not find any of the food too salty for their taste.

Carnival Liberty

Blue Iguana Cantina

Blue Iguana Cantina

The Blue Iguana also sits near the Lido pool, opposite Guy’s. There is no extra charge for any of the food places on the Liberty except Harry’s Steak House on deck 10, Starbucks, and the Jardin Cafe.  Blue Iguana offers a choice of tacos or burritos.  For the burrito, pick a tortilla, choose your meat and beans and start adding the extras like rice, cheese, lettuce, veggies and things.  Top with salsa, sour cream, and/or guacamole.  Portions look a bit small on each item as they dish it up, but perhaps that is so that the burrito still rolls up after they are all added instead of being too fat and overstuffed to roll.  Once you add all your toppings, it is plenty full and big enough.

There’s often a short line for the burritos, tacos normally have no waiting.  They serve 2 tacos with a choice of several meats.  They don’t start out with much else, but there’s a whole salsa bar with additional toppings.  We’ve suggested they add some chips to the salsa bar as well for people who would just like chips and salsa.  The tacos are a bit messy to eat, but taste quite good.  The Blue Iguana also serves breakfast.  I tried their delicious breakfast burrito one morning.

As with Guy’s, pick up your free drinks first because the outside eating area has no drink stations unless you want to buy something from one of the bars.  It does have swirls soft ice cream stations next to both Guy’s and the Blue Iguana though.

Carnival Liberty

Blue Iguana Tequila Bar

Blue Iguana Tequila Bar

 The Blue Iguana tequila bar sits next to the Blue Iguana cantina on the Lido deck.  It opens later in the day than the Red Frog Rum Bar.  The Blue Iguana hosts a Mexican Fiesta one night each cruise.  The Blue Iguana cantina stays open for the fiesta, and Emile’s serves an upgraded Mexican buffet that day as well.

thirsty frog beer tap

Red Frog Rum Bar

Red Frog Rum Bar

One of the new Funship 2.0 upgrades, the Red Frog Rum Bar, sits on the Lido deck, next to Guy’s Burger Joint and across the pool from the Blue Iguana Bar and Cantina.  The Red Frog has some other alcohol besides rum, and has the ship’s own Thirsty Frog beer on tap.  According to my son Chris, the beer connoisseur, thirsty frog is the best beer on the ship.  The Red Frog opens at 8:00 am.  The Red Frog hosts a Caribbean party each cruise.  Musicians staged at each bar alternate playing times throughout the evenings.

Carnival Liberty

Alchemy Bar

Alchemy Bar

 Located on the promenade deck near the dance club and piano bar, the alchemy bar serves a host of interesting concoctions from its trained mixologists.  Passengers sometimes have the option of creating their own potion to drink.

Carnival Liberty

Hot & Cool Nightclub

Hot & Cool Night Club

The former disco got a makeover and reopened as the Hot and Cool nightclub.  It has different sorts of music starting at different hours to give people of varying musical tastes a chance to dance to their preferred music.  The music each night is tailored to the taste of the crowd in attendance within the scheduled theme.  Passengers under 18 are not allowed during nightclub hours, but may have their own party scheduled there earlier in the day sometime during the cruise.

Carnival Liberty

Punchliner Stage

Punchliner Comedy

 Plans for the punchliner comedy club include having George Lopez train and mentor young comedians for the Punchliner Comedy show.  It is currently open some nights, normally with a few time options for the 1/2 hour shows.  Several different comedians come and go during the cruise.  Some evenings offer family friendly shows early and most nights have late night adults only shows for passengers who enjoy a raunchier act. Photography is not allowed during the shows. Eventual plans include a comedy brunch.

Stage Shows

The Funships 2.0 upgrade also brings changes to the main stage shows in the Venetian Lounge.  Carnival now flies comedians and other performers in and out mid cruise to upgrade the quality and increase the variety of their stage shows.  We saw an excellent comedy juggling performance with spectacular tricks by Edge,  He did some amazing stuff, but unfortunately photography is not allowed during any of the shows.

Carnival Liberty

Serenity Adults Only Deck

Serenity

 A quiet comfortable retreat for the adults on board, the serenity decks offer plush deck chairs, hot tubs, and cushioned hammocks behind a no-kids-allowed fence.  Located on decks 12 and 14 (somehow they seem to have forgotten to include deck 13) these decks also offer quite an excellent view.  Sitting in the hot tub, one can see over the top of the ship to whatever scenery the current location of the ship has to offer.  People (including us) loved this space.

Carnival Liberty

EA Sports Bar

EA Sports Bar

The EA Sports Bar is another new branded space.  Watch whatever is current in the sporting world in comfort whether it is football, baseball, or even the world series of poker.  This bar has the Thirsty Frog beer on tap.

sweets, flowers & party arrangements

Cherry on Top

Cherry On Top

This colorful shop sells everything from m&m’s to chocolate mice. It also has a small collection of sunscreen products and other non-food items.  They can help celebrate special occasions with cabin decorating or party arrangements.  Welcome aboard gifts or presents for other occasions can be ordered online pre-cruise.  They also can send flowers or other gift items to passengers.

Behind the Scenes

Carnival’s 2.0 upgrades don’t stop with the new and remodeled spaces.  More 2.0 upgrades happen behind the scenes as well.  Starting from the very moment the guests step onboard the ship.  Where a piano player or other musicians used to play set scores, now a DJ reacts to or with boarding guests.  If a wedding party comes onboard, he can play wedding music.  If guests come with musical requests, he can grant them.  It’s not just random DJ’s.  The new program includes training with DJ Irie of the Miami Heat.

Entertainment received upgrades as well.  The production shows by the crew’s entertainment staff have new and better sets.  Carnival is also making an effort to bring in higher quality entertainers for the nights in between the production shows.  The entertainers used to stay on a ship for long periods of time, but now they may not even stay for an entire cruise, but rather fly out at a port stop and someone new comes in.  This gives passengers more variety and access to quality acts by guest entertainers who don’t live on the ship for months at a time.  It’s better for the entertainers as well since they can spend more time at home.

Coming Attractions

More planned improvements include teaming up with Haasbro for game show style contests the passengers can participate in and comedian training done personally by George Lopez.

Posted in Carnival, Cruise Food, Liberty, Shipboard Life | Tagged , , , , , | 3 Comments

Carnival Cruises Chocolate Melting Cake

Carnival Cruises Chocolate Melting Cake

Carnival Cruise’s Chocolate Melting Cake

Food is a huge part of every cruise ship experience.  Of course, just about everyone loves dessert.  People love some desserts more than others.  Carnival has a dessert so popular random people talk about it on facebook.  They love it, and can’t wait to cruise again to taste it one more time.  Warm chocolate cake with the center all gooey and melty.  Mmmm, what’s not to love?  People like this dessert so much that instead of just appearing once on the dessert menu during a cruise, it has become Carnival’s signature dessert available as one of the dessert choices every night.  Another great dessert from Carnival is the Bitter & Blanc Brioche Bread Pudding.  I have a gluten-free version of the chocolate melting cake in a different blog.

I discovered the chocolate melting cake through conversations on Carnival’s facebook page.  At the time I had awhile to go before my cruise when I could finally taste this marvel for myself.

Finally time came to embark on a Caribbean cruise on the Liberty.  First night’s dinner I tried the chocolate melting cake.  Warm and chocolaty with a not-quite set center that oozes chocolate.  They must make thousands of them every week for another horde of hungry vacationers.  I ordered it again another night, but that time the center was close to cooked through so it wasn’t as good.  Lest any would-be melting cake makers try to overbake their melting cakes, don’t.  Overcooking takes all the melty goodness away and it just becomes yet another ordinary chocolate cake.  However, if you do accidentally overbake it, you can redeem them by poking a hole in the middle and filling it with hot fudge or other chocolate ice cream sauce.

I didn’t just try the cake, I got the recipe.  For all the chocolate melting cake lovers, or those would like to become melting cake lovers, here it is:

 Carnival Cruise Line’s Chocolate Melting Cake

7oz semi-sweet chocolate

7oz butter (1/2 cup + 6 1/2 tablespoons)

6 fresh eggs

3oz sugar (1/3 cup + 1 tablespoon)

4oz flour (1 cup)

Melt chocolate and butter.  (I use a double boiler.)  Mix half the eggs with all the sugar and whisk for a few minutes, then add flour.  Add the rest of the eggs.  Blend egg mixture with melted chocolate mixture.  Pour into 8 ramekins cups.  Bake at 200 degrees C (390 Degrees F) for 15 – 20 minutes.  Do not overbake.   Their given time is longer than it has ever taken any I’ve made.  Cake is done when the outsides are cooked through and the middle remains somewhat gooey.  If you look at them in the oven, it should look done around the edges with a darker shiny not-quite-done spot in the middle.  The bigger the shiny spot, the more melty goodness in the center of your cake, so cook it until the shiny spot looks about the size you want the melty center to be.  Although Carnival’s recipe does not mention dusting the top with a bit of powdered sugar, they do serve them that way. Serve warm with vanilla ice cream.  Makes 8 servings.

I tried this recipe at home and baking them the 15 minutes at the low end of the range in Carnival’s recipe cooked them all the way through with no wonderful melty center.  Baking 13 minutes they turned out pretty well.  To test for the best baking time for your oven and the size of dish you are using you could try baking just one.  Start with a fairly low baking time like 7 or 8 minutes.  If the top has stopped looking too doughy at that time, take it out and see what the center looks like.  If the top still looks too doughy give it another minute or two.  When you find the right time for your preferred doneness then bake the rest.  It can vary so be sure to check the tops for the dark spot in the center that tells you the outside is done, but the middle still gooey.

They are better underbaked than overbaked.   Extra melty deliciousness in the center tastes much better than none, though it does need at least some cake part around the edge.  They also taste great topped with whipped cream instead of ice cream.  I even tried making them with half as much butter to cut down on fat and calories and they came out fine that way too.

You can make these ahead of time and then put them in the refrigerator until you want to bake them.  They’ll even keep in there overnight so you can bake some one night and the rest the next if the recipe makes more than you want to eat at one time.  You usually need to add a minute or two to the bake time with cold dough.

Carnival's chocolate melting cake recipe

Baked at home, 13 minutes

Copyright My Cruise Stories 2011
Posted in Carnival, Cruise Food, Liberty, recipes | Tagged , , , , , | 11 Comments

Carnival Liberty – Before the Cruise

Carnival Cruise

Chris Photographing Destiny Leaving Miami from Balcony of Liberty

February, 2011: We’ve tried the late booking from a cheap site, so this time we went with the early booking from Carnival cruise line’s own site.  Well actually through phone and email with cruise line personnel.  Always looking for a new way to save money.  We did look at Sky Auction, where we found our Holland America Caribbean cruise so cheap last year.  This early, they did not have rooms so cheap, but they did offer room choice, which they had not on the cheap one. Without our media discount, Sky Auction would have been slightly less, but besides the room assistance for relatives, by booking directly through the cruise line we will be able to take advantage of any rate reductions that may come along between now and when the ship sails.

Looking at the Liberty’s deck plans, we saw a few rooms at either the bow or stern ends listed as the same class as those around them, but with either much larger balconies or slightly larger rooms and balconies.  We tried to book one, but even this early they were already booked.  Wow, must have to book as soon as the schedule comes out to get one of those.

This time we went with the 2 week option where you tie two one-week cruises together to make it two.  Holland America calls that a collector’s voyage.  I haven’t found a name for it at Carnival yet.  Even though we will have to return to the starting port midway through, we felt this was our best option for this cruise as we can have other family members join us that may not want to cruise for the full 2 weeks.  My son and his wife have already booked for the first week.  Carnival was kind enough to give them the cabin across the hall, and to extend the media discount to them as well.  We wanted the luxury of the veranda cabin this time.

We normally go cheap and book the inside room, but the one time we did have a veranda on a Holland America poker cruise to Mexico, we loved it. I spent a lot of time sitting out there with a good book.  On our previous Carnival Mexico cruise with an inside cabin I found quiet nooks near windows for reading.  Now I find if I have any spare time away from the multitude of activities the ship offers, the computer gets a lot more of it than books do.

April 2011: We got our tax return and paid off the cruise.  Then all we have left is plane tickets and shore excursions.  And maybe a hotel if we stay a night in Miami.  I’ve looked at the shore excursions a bit.  So many interesting sounding things to do including zip lines, pyramids, and snorkeling.  I’m particularly intrigued by the cave tubing.

May 2011: When we took the cruise on the Spirit, I discovered their laundry rooms, which they call launderetts.  I have not seen them on any other cruise line that I have sailed on so far.  Since this is a 2-week cruise I would find a launderette quite handy as it costs a fortune to have the crew do laundry, so without it we would either need to pack a lot or hand wash things in our bathroom sink.  I posted a question on Carnival’s facebook wall asking if anyone knew if the Liberty had the launderettes, and got replies back both from former passengers and Carnival staff stating that all of their ships have them.  Good to know, now we can pack lighter.

June 2011: Still intrigued by the cave tubing, I did a little research.  I posted a question on Carnival’s facebook page asking for info from people who had done that excursion.  The comments ranged from it sucked to best excursion ever.  They ran about half and half as to whether they loved it or found it somewhat OK.  So I did some further research online and found there are multiple tour companies offering that tour.  Again the comments varied from you save money and get more freedom and possibly a longer tour booking on your own, to book through the ship because tours in Belize have a reputation for returning guests to the ship late.  Of course if you return late the ship does not wait, except for official tours booked through the ship.  The cost of transportation to the next port would far exceed any difference in cost between booking through the ship and self-booking.

August 2011: John mentioned fishing in Belize, but the rest of us are still mulling over the cave tubing idea.  A longer, better, cheaper ride sure sounds good, missing the boat doesn’t.  Perhaps they have more than one tour per day, in which case if we booked the earliest one we might be OK.  I guess I need to start on the registration process so I can get the exact schedule and see how long we stay in Belize.

horses pretending to swim

Horses pretending to swim at Half Moon Cay

One comment in particular on one of the cave tubing reviews worried me.  The person praised how the guides’ greatest concern was safety of the guests.  So I wonder if they act as annoying as the horse guides and life guards at Half Moon Cay. “Safety” gone awry there pretty much ruined our day on our last cruise, except for the parasailing which had wonderful boat guys.

Parasailing by the Holland America Westerdam

Parasailing at Half Moon Cay

I did find out that the cave tubing tour involves a long bus ride and a hike through the forest to get to the river.  The tubing part involves a relatively shallow stream, and part of the 45 minute or so tube ride takes place outside of the cave.  The guests remain linked together throughout the ride as well.  At least now if I choose this excursion I have some idea of what to expect.  I’m going on this cruise with 3 other people so at least it will be a group decision.

July 2011:  I keep seeing comments on Carnival’s facebook page about the chocolate melting cake served on Carnival ships.  No indecision on this one, they all love it.  Can’t wait to give it a try.

October 2011: Chris, Liza and I have pretty much decided to do the cave tubing, booked through an outside source.  We might add a zip line to that as the combo tour there is less than just the cave tour through the ship and the website says that particular company always returns guests to the ship on time.  The boat is also there pretty much all day so if we book an early tour we shouldn’t have a problem (I hope).  I’ve never booked a tour through an outside source before, this should be interesting.  John is still up in the air as to whether he wants to fish or come with us.  The cave tubing excursion involves a hike through the jungle, and odds are we’ll do some walking at other ports too, so I am now equipped with new Merrill shoes. Everyone who has them says are the best.

hiking boots

merrell shoes

I found some interesting news on facebook recently.  Carnival has big plans to upgrade many of their ships to what they call Funship 2.0.  Liberty gets renovated first, and is in drydock now, so we will be among the first to experience the new upgrades.

I’ve pretty well finished with the online registration for the cruise now, and we have our flights booked.  Now we just need to print out our cruise documents and luggage tags and book a hotel for the night before the cruise since we arrive in Miami the evening before the boat leaves.  We’ve recently joined a condo travel club, which promises big savings on most travel needs, so we’ll get to test them out with our Miami hotel.  We’ll get to stay in timeshares for less than the people who own them as well as discounts on hotels, camping, resorts, etc, and most importantly, CRUISES!!!

Not long now until our cruise.  The Liberty launched today with all the new upgrades.  I can’t wait to see them.  I made reservations for the cave tubing in Belize with an outside company.  Something new to try.  They asked for a cash payment after the tour and said if it rains or something and we decide not to go we just don’t show up at the meeting point.

We’ve done the random tours that hover near where passengers disembark waiting for people with no plans before, but never actually booked something not through the cruiseline.  We’ve also looked through shore excursion options at other ports and think that the ruins of Tulum at Cozumel look interesting.

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Gluten Free Coconut Lime Muffins

coconut lime muffin, gluten free

gluten free coconut lime muffin

Awhile ago I wrote a blog about coconut lime muffins, a recipe inspired by the best muffins I ever ate.  One morning while cruising on Safari Quest of American Safari Cruises, on a mission to test the itinerary for InnerSea Discoveries, the chef served coconut lime muffins for breakfast.

Long after the cruise, I could not stop thinking about those muffins.  Wanting to taste once again the best muffins I ever ate, I started with a basic muffin recipe and experimented until I came up with muffins I liked.  I should have asked for the original recipe, but since I didn’t it was the best I could do.

Later I tried a sugarless version.  These were not as good, but sugarless things never are.  But still, a large and ever-growing group got left out.  A lot of people have to eat gluten free these days, and finding good gluten-free recipes can get tricky.  I hear from members of my extended family who have to eat gluten free just how hard they try.

For this gluten free recipe, I started with the last rendition of my regular coconut lime muffins, the rich version of the basic muffin recipe I began with when I made them, and a bread recipe from a co-worker on a gluten free diet who bakes his own bread.  I haven’t tried his bread, but it looks a lot better than the stuff they sell in stores.  If he hadn’t said it was gluten free, I’d have thought it just looked like really good bread.

I thought my gluten free muffins turned out very well.  They might even be the best of the three. Perhaps due to the extra butter and sugar.  Once cooled, they come nicely off the cupcake papers, and they taste moist and delicious, not dry as gluten free breads often are.  I think the trick is in several key ingredients.

My friend from work mentioned using a variety of flours.  I found Bob’s Red Mill gluten free all-purpose baking flour, which has a combination of several flours in one bag.  Since these are coconut lime muffins I also added coconut flour.  The next key ingredient is xanthan gum, which my co-worker uses in his bread.  It helps to bind the ingredients together, which is what gluten normally does.

I added a couple tablespoons of butter to counteract the tendency toward dryness.  For those on dairy free diets, margarine or a couple extra tablespoons of oil could substitute for the butter.  The last key ingredient is a bit of vinegar.  I noticed that my friend had it in his bread recipe.  It reminded me that while on a Holland America cruise I went to a cooking demonstration.  The chef there made apple strudel, and mentioned vinegar as the key to holding the dough together while he stretched it ever longer and thinner.

The last important thing is adding plenty of liquid.  The coconut flour specifically said to add more when using it. The dough did seem runny at first, but thickened up before I even got it all spooned into the muffin cups.

After I finished taking photos I tried one.  It tasted so good I skipped dinner and just ate muffins.  What, there’s nobody else here today to tell me what I should eat.  You definitely don’t have to be on a gluten free diet to enjoy these tasty muffins.

The next day I took some over to a neighbor.  She said they tasted very moist and delicious.  Some gluten free baked goods dry out quickly.  These were slightly drier than the previous day, but still plenty moist and quite good.  She shared with her son, who is on  the gluten free diet and said these muffins tasted so good he’d like to make them.  They both said they did not taste gluten free at all.

By the way, nobody pays me to put in a plug for Bob’s Red Mill, they don’t have a clue I even exist.  I just like their products.

Some other gluten-free recipe ideas from this blog are: chocolate melting cake, brownies, rollable pie crust, and pavlova.

important items

ingredients

Gluten Free Coconut Lime Muffins

1 3/4 cups Bob’s all purpose gluten free baking flour

1/4 cup coconut flour

3 teaspoons xanthan gum

3 teaspoons baking powder

1/2 cup sugar

1/2 teaspoon salt

1 heaping cup flaked coconut

zest of one lime

2 teaspoons gluten free vanilla

1 beaten egg

1 cup coconut milk

1/3 cup lime juice

2 tablespoons melted butter

1/3 cup canola oil

1 teaspoon vinegar

Line a muffin pan with 12 cupcake papers and preheat oven to 400 degrees.  Zest a lime and squeeze out the juice.  Add more lime juice to make 1/3 cup.

Stir together in a bowl all dry ingredients plus the coconut and lime zest (first 8 ingredients.)  Add everything else and stir just until the dry ingredients are moistened.  Never overstir muffins. Spoon batter into muffin cups.  Just keep piling more on each muffin until the batter runs out.  Sprinkle tops with coconut for toasted coconut topping.

Bake 15-20 minutes at 400 degrees.

gluten free coconut lime muffins

mmmm, muffins

Copyright My Cruise Stories 2011

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Bohol, Philippines

Philippines

snorkel boat in Palawan

Chris and his wife Liza continue their vacation in the Philippines, diving and snorkeling in Bohol.
Boracay, Philippines

Vest Pension House

The morning after leaving Anilao, we flew to Bohol.  There we stayed at the Vest Pension House.  The airport was a little way away from the hotel so we hired a tricycle to take us to the hotel.  They will try to rip off unsuspecting travelers at the airport.  Most were trying to charge us 500 pesos but we found one that charged us 25 pesos.  Later we found out that if we had told the hotel our arrival time they would have picked us up for free.
Philippines

tricycle - common transportation in the Philippines

Again once we arrived we had lunch in the dining area where we would be having many of our meals.  This hotel was not as difficult to get in and out of as the Outrigger.  To do anything you had to go somewhere else to do it so we did eat other places for about half our meals when we stayed here.  The food was great, especially the mango float.  It’s kinda like a layered cake with mango.  It was so good we ordered it several times.  The room was about the same size as our room in Outrigger Resort but nicer.  The staff was also very friendly.  The only bad thing about staying there is that it wasn’t close to anything.  It was over half an hour by tricycle to get to the beach about 10 minutes to get to the mall and if you wanted to go to places like the Chocolate hills or Danio Adventure Park it was an hour or more by van.
Philippines

Chocolate Hills

The chocolate hills are a geographic formation of nearly symmetrical mounds of limestone covered in grass, which turns brown in the dry season.  Seen in some photos, they almost resemble a row of thatched roofs protruding from a village of underground huts.
Philippines

Chris at the Chocolate Hills

After about half an hour in the tricycle from our hotel we would arrive at Alona beach.  It’s a very busy place with many restaurants bars merchants of different kinds and of course dive shops.  There are also many hotels (most with dive shops) on the beach.  If we were to go back we might spend a little extra to stay in Serra Madre on the beach.  We booked all my dives through them and got a deal for it.  I did 8 dives while we were in Bohol on three different days.
Philippines

school of trevally fish

On two of the days we went to a smaller island nearby and did our first two dives near but outside of a marine sanctuary there.  I saw a sea turtle on three out of four dives I did at that island and also saw the largest school of fish I have ever been in the water with.  There were thousands of jack fish in a school that seemed to be passing by for 5 minutes before it reached the end.  I also saw a lot of nudibranchs around that island.
Philippines

Where's the head? (look closely)

One day we went snorkeling on a boat that took us to the same island where I’d gone diving.  They didn’t tell us that it’s illegal to snorkel inside of the area marked off with a line of buoys (but the guides that take you to the edge of the sanctuary are standing on any coral large enough to support their weight).  I got caught by an official who told me to swim over to a large boat while I was snorkeling in the sanctuary.  Once on the large boat the guy in charge told me they were going to take me back to the mainland  to pay a 1000 peso fine (just over $20) then I would be free to go.  I had to talk to him for about 10 minutes before I could convince him that I needed to get my wallet and wife before I went off to pay a fine and he let me swim back to the boat I came on.  Once I got back to the boat and told our boat man what happened he said “don’t pay.”  He called my wife back to the boat, pulled up the anchor and we left.  For a few minutes we thought the big boat was following us but it turned out they were just leaving with a lot of people to fine at the same time we were.
Philippines

sea urchin

When we headed off to our next destination that boat kept going to the main island.  We went to an even smaller sandy island kinda in between Bohol and the island we had been snorkeling on.  I tried snorkeling there but there wasn’t much to see.  Once you got more then about a foot and a half deep there was sea grass and I only saw some urchins in the sea grass.  If you got past the sea grass the water was more cloudy in that area then it had been anywhere else I have been in the water in the Philippines so I couldn’t see the bottom very well.  We walked around the island and found many starfish and people selling urchins to eat right out of the shell.  We passed on the urchin eating.
Philippines

starfish

I did some snorkeling right off of Alona beach but I was always cautious while snorkeling there.  There was a lot of boat traffic.  There was some coral to find if you went out past the sea grass but in the sea grass I found many sea urchins of different kinds including some very large and colorful ones.  There was a good amount of starfish to see there too.  I found a sea snake once too.  Usually sea snakes are not interested in people but this one took an interest in me.  It started following me around and if I faced it it would swim around me.  We swam around each other while I moved back away for five to 10 minutes before it stopped following me.  I like seeing sea snakes but I’m a little worried when they are as interested in me as I am in them.
Philippines

rose coral

For the dives I did that didn’t go out to the nearby island we took a small speed boat to dive sites near Alona beach.  There are marine sanctuaries on either side of the beach and as long as you don’t go inside the buoys you’re allowed to dive there.  I saw more nudibranch and corals and many fish.  I saw a few moray eels too.
Philippines

coral

Sounds like they had a great trip.  After reading Chris’ blogs and seeing all his pictures, I’d like to visit the Philippines too.
Philippines

Philippine carabao, a type of Asian water buffalo and the national animal of the Philippines

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Diving and Snorkeling, Anilao, Philippines

magical beuty

Philippines

My son Chris recently took a trip to the Philippines with his wife, Liza, who is from there.  He was kind enough to share the story of his trip in a guest blog.   He sent photos from both that visit and an earlier one.  Some of the places in the photos have an ethereal beauty almost bordering on magical.

Philippines

Nature's Surreal Beauty

My wife and I spent just under three weeks in the Philippines.  The first part of the trip we spent in Anilao with her family.  At the end of the trip just the two of us went to Bohol.  Both places have great diving, as do many other places around the country.  On a previous trip we dove at Boracay and Coron.

Philippines

firedancer in Boracay

towel swans

towel animals found somewhere other than a cruise ship

When we arrived at the Outrigger Resortin Anilao, my wife was immediately upset by the long stairway leading down to the hotel.  She worried about her 68-year-old mother going up and down that many stairs.  It seems she worried about the wrong person though because it turned out to be her older son who actually got tired walking up all those stairs.

Philippines

lizard

We checked in and had lunch in an open restaurant where we ate all our meals during our stay.  The food tasted great and the view was even better.  At night small lizards ran around on the roof.  A mango tree growing behind the restaurant occasionally dropped a mango on the roof with a loud thump.

Our room had plenty of space and was right next to the water.  We happened to be there at just the right time for what I believe was a small shrimp spawning time.  Every morning enough small shrimp washed up on the beach outside to turn the water pink.  By evening they died and turned white.  It was interesting to see, but unpleasant to smell.

The hotel provided many activities for guests to do including a swimming pool and a pool table.  They had kayaks, paddle boats, snorkel and scuba gear for rent and life jackets free to use.

Philippines

lionfish

Many small corals made up the most part of the coral just off the rocky beach at the hotel.  Some areas of coral had a bit of damage, but still a good variety of life to view and probably the most lion fish of any single area I have ever seen.  I did three beach dives there and although not the best diving I did during my trip, it was the cheapest.  All the other diving required a boat to get to the dive site.  Here I could do beach dives and only needed to hire a guide and a tank.  (I always travel with my scuba gear.)  It was still much better than the mud holes I dive in at home in Texas.

Philippines

Liza snorkling

One day we did hire the boat and took all the family to a nearby beach for snorkeling.  They feed the fish at this snorkeling site and you can feed the fish too.  There were many fish to see but everyone learned the fish are  not careful about what they eat and if you have a handful of bread in the water they will bite your hand to get at it.  The parrot fish are one of the best looking fish but they had the worst bite.  Their natural food is algae that grows on the rocks and coral and they are able to take a bite out of hard coral to get it.  No one got seriously hurt but there were a few sore fingers for the people who didn’t keep the bread above the water.
Philippines

parrot fish

I also hired a boat and spit the fee with another person staying in the hotel one day for diving.  We did two dives around a nearby small island called Ligpo Island.  It’s just big enough for the Ligpo Point hotel that sits on it.  It had some great diving around it with better sea fans then Yapik in Boracay that is known for it’s sea fans and the second dive was on a different side of the island where it was a bit shallower.  It had the most soft coral and some of the largest soft corals and barrel sponges I have ever seen.  For our last dive we went to the same place we went a few days earlier for snorkeling but just a bit deeper.  The area just past snorkeling range had the most giant clams I have ever seen in one place.  I have seen bigger ones in Australia but there you would see one or two on a dive and in this spot I saw about 30.
diving in the Philippines

soft coral

All to soon our time in Anilao was over though and we took a van back to Manila where we would catch our plane to Bohol.  On the way back we stopped for lunch at Gerril’s grill overlooking Mt. Taal.  It’s an active volcano that sits inside of a lake that is actually a larger volcano.  At the time there were tourist advisories saying that Mt. Taalwas becoming more active no one was allowed on the mountain.  As far as I know there hasn’t been an eruption sense our visit though.

starfish

yes this is a starfish

undersea beauty

undersea pillar

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Shrimp Pasta with Lavender Pepper

shrimp pasta with lavender pepper

mmmmm

shrimp

shrimp in the shell

Sometimes my husband likes to throw down a shrimp pot when he goes fishing.  Since he uses underwater lights on his shrimp pots, he catches a lot of them.  Of course, that means finding new ways to cook them.  I also discovered lavender pepper at a lavender farm in Sequim, and like to find new uses  for that as well.  So I thought I would combine the two and try a new pasta recipe.  It turned out quite well.  It is also quick and easy to make.  Except peeling the shells off the shrimp.  That takes a long time, but starting with already peeled shrimp would solve that problem.

weighs about half as much now

shrimp out of the shell

With shrimp in the shell, start with about double the intended end weight.  Mine weighed over 10oz in the shell and nearly 6 without shells.

One word of warning on the lavender pepper though.  It tastes really good, but a little bit goes a long way, so careful not to overdo.

Shrimp Pasta with Lavender Pepper

Lavender Pepper

time to buy more

6oz boiled shrimp, shells removed

1/8 teaspoon salt, or salt to taste

1/8 teaspoon lavender pepper

1 cup milk

2 tablespoons butter

1 tablespoon cornstarch

1/2 – 3/4 cup cooked peas

cooked pasta

Mix butter, milk, salt, lavender pepper, and cornstarch in a pan and cook stirring frequently until sauce boils and thickens.  Stir in shrimp and peas and keep stirring until shrimp heats through.  Serve over cooked pasta.  I used fettuccine, but any pasta would work.  Garnish with a sprinkle of lavender pepper if desired.  Serves 2.

shrimp pasta

Shrimp Pasta with Lavender Pepper

copyright My Cruise Stories 2011
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White Water Rafting on the Wenatchee River

river rafting with Alpine Adventures

Whitewater Rafting on the Wenatchee River

Originally scheduled for a scenic float due to the time of year, we felt quite happy when told we could switch to white water due to the excess amount of water in the rivers this year.  Not quite the peak of the season in August, but still plenty of water to keep the rapids, well……rapid.

Alpine Adventures truck

Alpine Adventures gear truck

After spending the night in Leavenworth following our pack trip, we went to Riverside Park in Cashmere for the scheduled meeting time with Alpine Adventures for our raft trip.  Their well-marked gear truck stood out from the crowd in the parking lot, quite easy to find.  Guides issued life jackets to all and wet suits to anyone who wanted one.

at the launching point

Mel pre-launch

Everyone hopped aboard their bus and rode to the put-in spot near Leavenworth.  After assigning everyone to a particular raft and guide, they gave a short lecture on safety and the how-to’s of river rafting.  Then they put the rafts in the water and everybody climbed on board.

kayakers overboard

kayakers practice getting dumped

In the calm slow first stretch of the river, the head guide, Jamie asked the two kayakers who had come along with our group of 3 rafts to dump themselves into the water.  Practice for the rapids ahead so they would know how to get back in when they needed to.  A good thing, since they needed to at just about every rapid.

That done, the rafters had some opportunity to play.  People got out to swim, then pulled back in by their seat mates.  We all practiced following the guides’ instructions on when to paddle and how many strokes.  Also whether to go forward or backward.  All important to know so when the rapids hit we could maneuver safely through them.

Rafting with Alpine Adventures

Barbara takes a swim

Somewhere along the journey we passed under a bridge with a water pipe attached to the underside of it.  The guides directed the paddling to bring us under a spray of water for a bit of cooling off.  “It’s been leaking for about a week,” Jamie said.  “I wonder if anybody knows about the leak besides the river guides.”

Once we hit the first rapid, nobody needed water sprays or dips in the river to cool off.  Everyone on the boat got plenty wet in the ups and downs and big splashes of the white water.

through the rapids with Alpine Adventures

On the Wave

I had my trusty waterproof camera safely tucked down my life vest, the top buckle of the life vest hooked through the camera string.  It kind of limits the photo options, but keeps the camera safe.  I got some photos in the calm phases of the river, often having to quickly toss the camera back down the life vest without even time to turn it off in order to follow instructions on paddling.  Lazily floating again, I’d pull it out, only to be asked to paddle once more.  Still, I managed to get quite a few photos in the calm areas, though none in the white water as we pretty much paddled constantly through those areas.

dam portage, Wenatchee River Float

re-launch after carrying boat around dam

When we reached a dam across the river, we had to go to shore, take our yellow boats out, and carry them around.  On the other side quite a large group of people with blue rafts stood in a line waiting to launch.  Either they were not quite ready, or just very considerate of the fact we had fewer people because they let us pass them by and launch right away.

rafting with Alpine Adventures

lunch stop

Further down the river we stopped at an island for lunch.  We beached all the rafts and as the guides set the food out, the guests began to explore.  Some previous visitor to the island made an interesting formation out of a pile of rocks.  Suddenly one of the guides noticed the wanderers and called everyone’s attention to a particular plant which he said we’d best avoid as it was poison oak.  Good thing nobody had touched it.

man-made rock formation

somebody spent a lot of time making this

People descended upon the sandwich fixin’s, cookies, and lemonade like so many vultures as soon as the guides had everything set out.  Even the last person through got plenty to eat though.  They had more cookies than they could get people to take at the end.

While we sat near the riverbank enjoying our lunch, we watched the group of blue boats go by.  A few people on inner tubes passed by as well.

We passed an osprey nest in a dead snag of a tree.  Perched on top the nest sat the osprey.  People seemed to like hanging out on the riverbank as well.  We floated by  several groups, one camped at the river’s edge with tents.

rafting with Alpine Adventures

Mel “rides the bull”

At the last rapid Jamie talked Mel into “riding the bull” or sitting on the front of the raft.  She started out there anyway, it didn’t take long before she fell into the bow of the boat.  Once there though, she had an easy hands-free ride as her paddle stayed back at her seat.  Guess I should have done it for the paddle free photo opportunity.  Live and learn.

river rafting with Alpine Adventures

all done, taking boats out

Back at the park where we started once again all the rafts got beached.  When everyone arrived safely we all carried the rafts back up to the park where they got deflated and loaded onto a trailer.  We all turned in our gear, and discovered two different companies had taken photos at different rapids of everyone who went by that day in hopes of selling them later.

We had some great shots from both SnowDragon and River Booty, but since I already had my own shots in the calmer parts I chose to buy the River Booty photos because all of them were in the white water, while the SnowDragon photos started in a calmer part.  I also figured Mel would prefer the ones where she rode the bull.

We had quite a fun day on the river with Alpine Adventures.

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Dutch Oven Cooking

pack trip with Icicle Outfitters

cooking in dutch ovens

On a recent pack trip with Icicle Outfitters, I had all sorts of adventures.  My sister, niece, and I stepped out of our car and into a different world after meeting up with our guides at their ranch and then riding into the wilderness from a trailhead halfway up a mountain.

pack trip with Icicle Outfitters

moving the dutch oven with special tool, the can in front heats the briquettes

We rode to a glacier, fished in a high mountain lake and stream, saw meadows full of vividly bright wildflowers, and experienced up close the aftermath of a forest fire from several years past.  One say we rode to an old historic trapper’s cabin.  Our camp had daily visits from deer and birds.

At mealtime we had a new kind of adventure.  I’d heard of dutch ovens, but never actually seen one in action.  Aaron, our guide, said he loved dutch oven cooking so much he even cooks that way at home.

Our first evening in camp we got settled into our tent after a long day’s ride to get there, not really paying a whole lot of attention to what Arron or our other guide, Bailey did while we set up our sleeping bags and things.  We left the tent to find Aaron standing next to a stack of iron pots covered in charcoal briquettes.  From those pots he produced salmon, bread, green beans, and a fruit cobbler.  Quite a tasty introduction to dutch oven cooking.  Another night we had pork chops.

Aaron said he could make anything in a dutch oven, including birthday cakes, which he had from time to time.  I would imagine he often cooks steaks, but since they cater to the dietary needs or requests of the guests and 2 of the 3 of us don’t eat beef, we did not have that sort of thing.  If they take out a group of vegetarians, they don’t cook meat at all.

For breakfast we had fresh baked cinnamon rolls straight from the dutch oven, and in a different one, oatmeal.  Another morning we had a dish that included potatoes, eggs, and ham.  We also had bacon every morning.  He fed us well.

At one meal I brought my camera, to photograph whatever came out of the pot, which happened to be something he called Sheepherder’s Stew.  He served it over rice, with salad and bread on the side and a peach and pineapple cobbler for dessert.

pack trip with Icicle Outfitters

dutch oven meal

He had a can sitting next to his stack of dutch ovens that he used to get the briquettes burning before putting them on the ovens.  He also had some long handled tools used for moving the pots and removing the lids.

“Cooking with briquettes”, he said, “is an exact science, while using coals from the fire means guesswork.”

The size of the dutch oven as well as the material it is made out of determines how many coals to use.  For a 12 inch cast iron dutch oven, 15 coals on the top and 9 on the bottom makes 350 degrees.  Aluminum pots need an extra 4 coals top and bottom.  For either another 2 briquettes (one top and one bottom) raise the temperature 25 degrees.

A 14 inch cast iron dutch oven takes 17 coals on top and 11 on bottom to reach 350 degrees.  For every additional 2 inches of pot size from there add 3 more briquettes top and bottom for 350 degrees.

Bread or biscuits means changing the ratio to prevent burning the bottom of the bread.  They take just 4 coals on the bottom and 18 on top for a 12 inch cast iron dutch oven.

He shared the recipes for the meal I took photos of, and everything he made tasted wonderful.

pack trip with Icicle Outfitters

Sheepherder’s Stew in dutch oven

Sheepherder’s Stew

3 onions, sliced

1-2 each red, green, and orange bell peppers, sliced

3 cloves chopped garlic or 3 Tablespoons crushed garlic

saute veggies above in butter

a pound or so of boneless skinless chicken, cut in strips (use more or less depending on how many people you are feeding and how much they tend to eat)

brown chicken in a skillet

3 cans stewed tomatoes

1 can olives

Add chicken, tomatoes and olives to veggies in dutch oven, heat 30 minutes at 350 degrees.  Serve on rice (cooked separately).

pack trip with Icicle Outfitters

dutch oven cobbler

Peach and Pineapple Cobbler

1 can peach pie filling

1 8oz can pineapple

1 small can peaches

1 yellow cake mix

butter

mix peaches, pineapples and pie filling in dutch oven.  Dump cake mix over top, straight from the box, not mixed with anything.  Put 6 pats butter on top and cook 35 minutes in 350 degree dutch oven.

For easy clean-up line the dutch oven with aluminum foil.

pack trip with Icicle Outfitters

bread heated in dutch oven

Copyright My Cruise Stories 2011
Posted in Port City Side Trips, Randoms, recipes, Washington | Tagged , , , , , , , , | 15 Comments