This weeks listener cruise photograph

Empress-of-the-Seas - Bermuda

Photo from Webshots

The Lunitiks Loose on Liberty - Episode 6

The Lunitiks Loose on Liberty - Episode 6 is now available for download.

Questions can be e-mailed to Questions@crowncast.org
Hosts: Jamie and Veronica Snyder
Location: Live from the Hoof and Claw Pub aboard Liberty of the Seas
Guest: Jen from California

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Topics:

On Episode 6 - The final episode and last day at sea and departure.  On the final day she went on an exciting bridge tour and then played the Liberty Code game. We wish Jen and the Liberty Lunatics a fond bon voyage.  Jen’s full written review and lots of pictures can be found here. This is the first of seven episodes which will be on Tuesdays running from October 23rd – November 27th.

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Liberty of the Seas - The pool bar

Running Time: 29:29

You can listen to the CrownCast Podcast by clicking on the Play button, you can listen in a popup window by clicking on the Play in Popup link and you can download the Podcast by right clicking on the Download link and choosing Save target . All of these links can be found below.

Royal Caribbean’s Legend of the Seas will inaugurate the renovated Sans Souci Port

Royal Caribbean’s Legend of the Seas will inaugurate the renovated Sans Souci Port, in Santo Domingo, on Dec. 16, according to a spokesperson for the Dominican Republic’s Port of Santo Domingo. [Read more]

Happy Thanksgiving from our family to yours.

 

CrownCast Episode 70

Episode 70 is now available for download.

Questions can be e-mailed to Questions@crowncast.org
Hosts: Jamie and Veronica Snyder
Location: Live from the Sea view Cafe aboard Jewel of the Seas
Guest: Brent from New Mexico
Episode Sponsor: None

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Topics:

Happy Thanksgiving Everyone!

• RCI recipe for your Thanksgiving table.

  • Braised Peas -From the Holiday and Entertaining Cookbook by Royal Caribbean

    • 3 tablespoons unsalted butter
    • 6 golden shallots, thinly sliced
    • 1 clove garlic, crushed
    • 1 pound frozen peas
    • 7/8 cup chicken stock

    In a saucepan, heat 2 tablespoons of butter over medium heat. Add the shallots and garlic and cook, stirring until softened and translucent.

    Add the peas and chicken stock and bring to a boil. Reduce the heat to low and simmer until the peas defrost, about 5 minutes.

    Strain the mixture through a medium sieve over a small saucepan, reserving both liquid and solids. Bring the liquid to a simmer over medium high heat and reduce to a glaze. Add the reserved peas and toss to coat. Cook until the peas are heated through. Place in a serving dish, top with remaining butter and serve immediately.

• Potpourri
• The Mayflower was used primarily as a cargo ship, involved in active trade of goods (often wine) between England and other European countries.
• After the famous voyage of the Mayflower, the ship returned to England, likely dismantled for scrap lumber in Rotherhithe in 1623.
• The Mayflower Barn, just outside the Quaker village of Jordans, in Buckinghamshire, England, is rumored to be built from these timbers
• A discussion with Brent from New Mexico who will be taking a trip on Liberty of the Seas.
  • Episode on Ocho Rios, Jamaica is 14
  • Episode on Paradise Beach is 59
  • Episode on Doctors Cave, Jamaica is 29
  • Episode on Cozumel, Mexico is 5
    
• The Family Cruise Blog can be found here.
  
• Hot Post - Discussion of a hot post on Cruise Critic
• Going “Green” means staying home.
  
• Join us on our next cruise, check out Group cruise for more information

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Poseidon of the Seas?

Running Time: 49:59

You can listen to the CrownCast Podcast by clicking on the Play button, you can listen in a popup window by clicking on the Play in Popup link and you can download the Podcast by right clicking on the Download link and choosing Save target . All of these links can be found below.

This weeks listener cruise photograph

Oranjestad, Aruba- The view from Palm Beach

Photo is from Aruba Bound!

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