JoeyandDavid

did i cover most everything for Andrea do you think?

Andrea I don't know if this list helps.. but here goes..... Things to do before Crazie Cruise 1.Make budget of what you feel you want to spend on this cruise. 2.Book the Cruise. 3.Book Holiday Inn Express for pre or post cruise stay. 4.Arrange for transportation to the hotel or pier(Air Fare) or (Driving Instructions) 5.Complete on line check in at www.celebritycruises.com . 6.Pick up small trinkets and or postcard reflecting your home city/town for the gift exchange. 7.Start Researching ports of call 8.Decide on which clothes to take knowing there will be 3 formal nights on this cruise. 9.Decide on which organized shore excursions if you choose to do any; or just venture out on your own. 10.Pack your suitcases Arrive in Miami there is free shuttle to the hotel from the Miami International Airport. Transportation to the pier on the day of departure is a minimum $10. For a van shuttle provided by the hotel. You are free to take alternative transportation Taxi if you so desire. Things to do ON your Cruise 1.Unpack your suitcases 2.Remain on Budget and enjoy yourself 3.Have the very best cruise ever 4.Pack your bags to return home After the Cruise 1.Obtain transportation whether through the cruise line or shuttle service or taxis back to the airport to catch a flight home or to retrieve a car parked at the hotel. 2.Write and Post a review for CruiseCrazies. 3.Plan next cruise.

I guess there are worse things in the world then to be delegated A drink toast..

Congratulations on the booking! really interested in your feedback on NCL... and yes Diva's need their balcony!

Poor us only will have been married one year come cruise time(september 22) I don't think we will be able to sit with all you old married peoples! 30's and 40 years just fantastic!

212 posts away...we gaining on it!

I guess two wash clothes out of 12 cruises isnt too bad...

sure will.. and did in the group amenities section

Yeah, mistakes. That's what it was. ALWAYS...

I am with you Deb.. I wanted more beef choices..

ok Andrea ... what do you need to know on your list....besides get trinkets and or a post card

which list is this????? I was hoping i missed that post..LOL.. seriously what list?!

YES!!!!!..( just didn't want to be the only one in the yes column) but really NO... cause yours was a gift mine was by mistake...

hey James are you and Donna Red or white wine drinkers? or neither?

Howard most guests I have traveled with and met on forums always brag about the Goat Cheese Soufflé I for one didn't care for it.. but I am assured by those that know.. it is outstanding! LOL

I must come "CLEAN" on two occasions we have come home to find wash clothes mixed in with our dirty clothes..

People in the past admit to "stealing" hotel towels.. Have you ever PERMANENTLY BORROWED a cruise-lines Towel(s)?

we are planning on two visits..... one with the group and one just us....

Just to put us in a mind set... here is a little about Ocean Liners The specialty resturant on board the Constellation! "Heralding the inception of Art Deco design into shipbuilding, the Ile de France launched a new era in 1927. Her design combining European tradition and modern décor is reflected in the Ocean Liners Restaurant. Showcasing a number of rare artifacts, this unique restaurant will whisk you back in time to an age of post-war jubilance and glamorous innovation. Dining in the style of the great transatlantic passenger ships of the mid-twentieth century, guests enjoy such delicacies as Rack of Lamb en Croute complemented by a vintage burgundy." Starters Classic Lobster Bisque Creamy lobster soup with a dash of Cognac Chardonnay, Gloria Ferrer, Carneros Tomato, Red Pepper and Fresh Mozzarella Soup A light creamy soup topped with a slice of fresh mozzarella Roero Arneis Neive, Bruno Giacosa, Piedmont Caesar Salad A classic, tossed and served at your table Collio Pinot Grigio, Marco Felluga, Italy Salad of Diced Vegetables with Lobster Topped with shrimps and mango-curry dressing Chardonnay, Cervaro Castello Della Sala, Marchesi Antinori, Italy Smoked Salmon with Tuna Carpaccio Château Carbonnieux Blanc "Pessac Leognan" Twice Baked Goat Cheese Soufflé Served with a red pepper coulis and olive toast triangle Pouilly-Fumé "La Moynerie" Michel Redde, Lorie Valley, France Frog Legs "Provençale" Cooked with fresh herbs, white wine and garlic Pommery Brut Rosé, Champagne Escalope of Foie Gras "Normandy" Lightly sautéed and served with caramelized apples and Calvados Piesporter Goldtröpfchen Riesling, Spätlese, Leonard Kreusch Chilled Asparagus, Sauce Gribiche Asparagus spears with a sauce of finely chopped capers, eggs, gherkins and parsley Roero Arneis, Tenuta Carretta "COVA", Italy Cheese A Selection of fine french Cheeses Served with Grapes, Apples and walnut bread Entrées Whole Dover Sole "Meuniere" One of the finest European fish, slowly cooked in a lightly browned lemon butter, sprinkled with parsley Puligny Montrachet, Louis Jadot, Burgundy, France Bottle $79 Glass $24 Grilled Fillet of Sea Bass Topped with a mixture of sun dried tomatoes, fresh herbs, pistachio and olive oil, served with grilled vegetables Chardonnay, Meursault, Louis Jadot, Burgundy Bottle $60 Glass $15 Scallops and Lobster Lightly cooked lobster and scallops with white wine and a dash of Pernod Chardonnay, Far Niente Winery, Willamette Valley, Napa Valley Bottle $90 Glass $23 Magret of Duck with Slices of Glazed Pear Carved at the table with a mandarin-Cognac sauce Pinot Noir, Domaine Drouhin, Willamette Valley, Oregon Bottle $83 Glass $21 Rack of Lamb in Puff Pastry Coated with spinach, goat cheese, fresh mint and puff pastry Cabernet Sauvignon, Far Niente Winery, Napa Valley Bottle $143 Glass $35 Large Shrimps Flambée With diced tomatoes, fresh herbs, flambéed with premium Vodka served over a bed of spinach leaves Chardonnay, Frog's Leap Winery, Carneros, Napa Valley Bottle $59 Glass $15 Saltimbocca alla Romana Escalopines of veal with prosciutto, pan fried and served with a Marsala sauce Tenuta Guado al Tasso, Bolgheri D.O.C. Superiore, Antinori Risotto al Funghi A mushroom and Arborio risotto served with a parsley coulis Brunello di Montalcino, Frescobaldi, Pian delle Vigne Estate, Italy Tenderloin Steak "Diane" Tenderloin cooked to your liking with garlic, parsley, sliced mushrooms, Cognac and Worcestershire sauce Zinfandel, Ravenswood, Sonoma County Menu Exceptionnel Classic Lobster Bisque Creamy lobster soup with a dash of Cognac Chardonnay, Gloria Ferrer. Cameros Tomato, Red Pepper and Fresh Mozzarella Soup A light creamy soup topped with a slice of fresh mozzarella Roero Arneis Neive, Bruno Giacosa, Piedmont Twice Baked Goat Cheese Soufflé Served with a red pepper coulis and olive toast triangle Pouilly-Fumé "La Moynerie" Michel Redde, Loire Valley, France Escalope of Foie Gras "Normandy" Lightly sautéed and served with caramelized apples and Calvados Piesporter Goldtröpfchen Riesling, Spätlese, Leonard Kreusch Granité of Passion Fruit and White Rum A delightful refreshing intermezzo Grilled Fillet of Sea Bass Topped with a mixture of sun dried tomatoes, fresh herbs, pistachio and olive oil, served with grilled vegetables Meursault, Louis Jadot, Burgundy, France Rack of Lamb in Puff Pastry Coated with spinach, goat cheese, fresh mint and puff pastry Réserve de la Comtesse, Château Pichon Longueville Comtesse de Lalande, Pauillac A Selection of Three Cheeses served with Grapes and Apples Graham's Malvedos Chocolate Soufflé The most classic and well-known light soufflé Zinfandel, Late Harvest, Alden Vineyard, Edmeades Bite Size Surprise A selection of our Pastry Chef's favorite desserts Royal Tokaji Blue Label 5 Puttonyos Coffee and Petits Fours Desserts Zabaglione flavored with Marsala A fluffy delicate Marsala-flavored sabayon Coconut Crème Brulée With diced mango and papaya Chocolate Soufflé The most classic and well-known light soufflé Rich Chocolate and Orange Segment Mousse Cake Complemented with caramel and nutmeg sauce Light Lemon and Lime Mascarpone Cheese Cake With red berries coulis Selection of Ice Creams and Sorbets Freshly churned ice creams and sorbets Bite Size Surprise A selection of our Pastry Chef's favorite desserts Coffee and Petits Fours

good to hear...

Happy Anniversary .. Steve and Lynda

My bet would be 11:30ish

James thanks for a balanced look...

I am seeing a pattern...

Thank in all seriousness could be the answer .. postcards.. everyone bring local postcards.. i think that would be cool.. what do you guys think?