Month: February 2017

Carnival Cruise Lines current Dry dock schedule 2017-2018

• Carnival Liberty – December 1-16, 2016
• Carnival Ecstasy – January 10-24, 2017 (2.0 upgrades)
• Carnival Dream – January 29 – February 11, 2017
• Carnival Sensation – February 9-22, 2017 (2.0 upgrades)
• Carnival Glory – February 25 – March 10, 2017
• Carnival Breeze – April 16-29, 2017
• Carnival Elation – August 31 – September 27, 2017
• Carnival Conquest – September 30 – October 13, 2017
• Carnival Legend – May 1-14, 2018

 

Carnival Cruise Lines New Itineraries To Havana, Cuba!!!

Carnival Cruise Lines will now be providing 4 and 5 day itineraries to Cuba from the Port of Tampa beginning June 29th on the Carnival Paradise. These itineraries will also include a stop in Cozumel or Key West.

This will give people the chance to visit the beauty and culture that Havana has to offer from this once off limits destination. Get ready to walk the streets, see the cars, and meet the friendly local people on vacation featuring authentic cultural exchange.
These itinerary visits to Havana comply with regulations of the U.S. Department of Treasury that permit travel operators to transport approved travelers to Cuba to engage in activities as defined by the U.S. Department of Commerce, Office of Foreign Assets Control.

Bookings for these itineraries are available through your Travel Agent or Carnival Cruise Line direct.

Carnival’s Chilled Strawberry Bisque

Serves 4

Ingredients
3 C Strawberries, washed & hulled
1 ½ C Water
¾ C Sugar
3 Tbsp Lemon Juice
1 tsp Grated Lemon Peel
1 ½ C Red Wine
1 C Sour Cream
Fresh Mint leaves

Directions
—Combine strawberries, ½ cup water, and sugar in a blender. Cover and blend the mixture until pureed.
—Stir in lemon juice, peel, 1 cup water and wine. Stir in sour cream until blended.
—Chill for several hours before serving and garnish with mint.

Carnival Cruise Lines Lobster Bisque Recipe

Serves 6

Ingredients
2 lbs Lobster (one lobster)
6 ½ Tbsp Butter, divided
½ tsp Minced Garlic
½ C Chopped Celery
½ C Chopped Carrots
½ C Chopped Onion
¼ C Tomato Paste
6 C Fish Stock
1 Tbsp Brandy w/ 1 ½ Tbsp Flour
1 C Whipping Cream
¼ C Sherry

Directions
—Remove lobster meat from shell and chop. Refrigerate until needed.
—Coarsely chop shell.
—Heat 3 Tbsp of butter in medium stock pot, add shell and garlic. Cook until brown. Add celery, carrots, and onion; Cook until softened. Add tomato paste; Cook 5 minutes, stirring constantly. Add fish stock and brandy; Bring to a boil. Reduce to low heat; Simmer 1 hour, stirring occasionally.
—Meanwhile, heat 1 ½ Tbsp butter in small saucepan over low heat; Add flour. Cook 20 minutes, stirring constantly, until deep golden brown. Stir into soup. Continue simmering 45 minutes longer.
—Strain; Return to stock pot. Stir in cream and sherry. Heat remaining butter in small skillet, add lobster. Cook until opaque; Add to soup. Serve.