Well, this is proving difficult. Days are pretty much filled with seeing things, so publishing things takes time. Mostly our itinerary includes a morning tour, lunch, then an afternoon tour leading up to cocktail hour. So spending a couple of hours sharing our experience is hard. Stop complaining Feeder! Okay….
A short note about..... food!
we do have pretty good fare on board:
(by the way, i did NOT drink any of those, a good Dry Manhattan story eventually)
But we did also get to sample stuff ashore, like
the famous Belgian Frites (and a local Belgian from the Haacht brewery), as sampled at a little corner café in the Market Square in Ghent. And yes, that is mayonnaise, and yes, that IS ketchup hiding back there, as served in a place that somewhat catered to tourists, mostly Americans. While I enjoyed the fries, MFO also tried some ice cream. They do nothing by halves
While the above were good, the ketchup kind of threw me off a bit. Fortunately one of the side excursions was a “tasting tour” of Antwerp, with a stop at a "local" place
This was in a “local” place and you will note there is none of the red stuff.
A side note about the “frites”. Mostly I ask, and yes they are AWAYS double fried. For the “local” ones above, I also inquired about the fat used. As you know, in our country, Duck Fat is very trendy. Anyway the answer came back from the kitchen: Ox Fat!! Oh, my! Most of the ones I have sampled have been good despite looking like something we see fairly often in the states. They have better flavor, and are more crunchy. As for they Mayo, I think that will take a bit of getting used to
Well, in the interest of time, I am going to pause here.
We have seen a lot. And there will be more reports to come. For those of you who dabble in Facebook, I do try to post more pictures there..
we will cover more ship board food in the future, and also a comment on some of the fellow traveler’s habits of