LET'S CRUISE

I long for the day when we can go on a lovely cruise again.  No more bus trips for me! The guide on our Scottish trip discouraged us from using the "loo" on the bus.  One counted the minutes to the next tour spot where there was a mad dash for the restrooms.  It sure didn't leave much time for browsing in the gift shops.  On a cruise you can unpack your clothes and use the bathroom whenever desired. There is a doctor on board and a never ending parade of food. I highly recommend Holland America for their most delicious bread pudding. You can attend classes, see marvelous shows, sit out by the pool weather permitting and on whether I would put this body in a bathing suit, or go to your cabin and rest! One can choose their own excursions -  or not. There is no pressure! There is even shopping on board. Of course, the trick is to get to the ship and then to get home again.

We have been so fortunate to go on some of the most marvelous cruises. Two of which were planned down to the last finite detail by our wonderful friends, Mary and John Rutherford. The first was on a Mediterrean jaunt which included the Pyramids, Bethlehem etc. and the second to Australia and New Zealand.  We also went on an Alaskan cruise with Pat and Tommy Demetriou.  (boy, were we adventurous with our excursions). and a New England cruise with two of our children and their spouses. We had a BLAST on all of them!

I have heard elderly people say it's cheaper to go on a continual cruise with all the amenities than going to a nursing home. It doesn't sound like a bad idea to me except I would miss my family too much.

Even if we never have another opportunity we have been truly blessed to see so much of the world.  We have learned from all the experiences and have appreciated the history provided by the excursions we selected.  Bon Voyage to all who are heading for a fun filled trip. Send us a postcard!

I am reading "Just One Evil Act" by Elizabeth George and thoroughly enjoying it.

For almond lovers:
CHRISTMAS POUND CAKE
1/2 cup margarine
1/2 cup butter
1 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
8oz can almond paste
3 large eggs
1/4 cup sour cream
1 teaspoon baking powder
pinch of salt
2 1/2 cups flour
1/2 or 3/4 cup milk

Blend margarine, butter and sugar together, then add almond and vanilla extracts and almond paste.  Combine until thoroughly mixed. Add eggs and beat again, then add sour cream, baking powder and salt. Beat until smooth. Add flour and slowly add milk until mixture is thick yet smooth. Pour mixture into a greased and floured tube or bundt pan. Bake at 350 degrees for 50-60 minutes until the top springs back when lightly touched. Cool for one hour and transfer to a plate. This cake freezes well.

Remember the holidays are just around the corner because as we all know, "TIME FLIES".