WHITE BEAN & ARTICHOKE CASSOULET

WHITE BEAN & ARTICHOKE CASSOULET
2-3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon
1 pound mild Italian sausage, cut into bite sized pieces
3 tablespoons butter
2 shallots, diced
4 garlic cloves, minced
1/4 cup fresh minced Italian flat leaf parsley
14-ounce can petit diced tomatoes, basil, garlic & oregano, drained well
14-ounce can white beans, drained and rinsed
14-ounce can small artichoke hearts, drained and halved
2 tablespoons chopped fresh thyme
1 cup Moscato white wine
1 +/- cups chicken stock
2 cups seasoned bread crumbs (fresh are best)
1 cup shredded Parmesan cheese
salt and ground black pepper

  • Preheat oven to 325 degrees.
  • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausages and brown on all sides. Add salt and pepper to taste. Remove from fat and set aside. 
  • Add the onions and garlic and cook 3-4 minutes until softened. 
  • Add white wine and chicken stock, bringing to a boil. Turn off heat.
  • Add tomatoes, beans and artichoke hearts. 

  • Add meat back in.
  • Mix together crumbs, Parmesan cheese, parsley, thyme and 1 tablespoon melted butter together until well blended.
  • Spread crumb mixture over the top and cook covered for 45 minutes until browned.

GARLIC CIDER CHICKEN

Hubby keeps telling me that he wants more greens in his dinner.Unfortunately he didn’t see the humor in this recipe.  All kidding aside, the flavor was awesome.

GARLIC CIDER CHICKEN
4 skinless, boneless chicken breasts
3 tablespoons avocado oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
2 cloves garlic
1/2 cup (packed) fresh Italian parsley (no stems)
coconut oil
Wondra
fresh ground salt and pepper

  • Place chicken breast between pieces of saran or in a ziploc bag.  Using a rolling pin flatten chicken pieces to even sizes.
  • Generously salt and pepper each chicken breast.
  • Lightly dredge chicken pieces in Wondra.
  • In a large skillet melt coconut oil over medium high heat.
  • Add chicken pieces and saute’ each side until brown.
  • In a small food processor combine garlic, green onions, avocado oil, lemon juice, parsley and apple cider vinegar and process until smooth.
  • Transfer sauce to microwaveable measuring cup.
  • Microwave 30-45 seconds until warm.
  • Plate chicken.
  • Cover with sauce.
  • Enjoy.

DURANGO CHICKEN & I LOVE MY BAKING BANDS

DURANGO CHICKEN
4-6 boneless, skinless chicken breasts
1 can diced green chiles, drained REALLY well
1 green onion per chicken breast, minced
1 1/2 slices thin swiss or jack cheese
8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
salt and pepper to taste
1 tablespoon butter per chicken breast, melted and cooled slightly
1/4 cup shredded Parmesan cheese
1/2 cup fresh fine bread crumbs
1/2 tablespoon chili powder
1/2 teaspoon garlic salt

  • Preheat oven to 400 degrees.
  • Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
  • Add Parmesan cheese and blend well.  Set aside.
  • Pour sauce into bottom of baking dish.
  • Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
  • Season with salt and pepper.
  • Add a single layer of cheese on chicken breasts.
  • Top with green onions and green chiles.
  • Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.
  • Roll each breast in butter and then the crumb mixture.
  • Place on top of sauce.
  • Bake uncovered 20-25 minutes until chicken is cooked through.
  • Plate chicken.
  • Ladle sauce over chicken.
  • Enjoy.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Here we are at another Monday and at the end of March already.  2015 is 1/4 over already – where does the time go?  Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

WEATHER OUTSIDE
TODAY
A little foggy and partly cloudy, but with an afternoon of sun.

WEEK
By Tuesday we’re supposed to drop 20 degrees and get rain.

TO DO FOR THE WEEK

  • Digging out the warm weather clothes (just in case)
  • Laundry
  • Spring Cleaning

CURRENTLY READING

  • Give a Little (Summerhill #7) by Kate Perry
  • Where the Heart is (Ribbon Ridge) by Darcy Burke

TELEVISION/DVR

  • NCIS 
  • NCIS Los Angeles
  • Castle
  • Dancing with the Stars

CRAFTS & PROJECTS
I’m re-working a decorative birdhouse for my mom that was recently found to house thousands of wasps. It had completely faded to a gray.  I blocked the hole so no more wasps can take up residence and then added a little fresh color.

I tried an interesting egg color kit called 24K Eggs by RJ Rabbit.  They had a beautiful picture on the front that made the eggs appear to be a deep gold leafed color. After 2 coats of the “gold leaf” mixture and only a thin opaque layer I decided to get creative.  There wasn’t enough “gold leaf” provided in the package to actually have coated 12 eggs so I put on some rubber gloves and started mixing and matching by hand the “gold leaf” with the 3  basic colors (yellow, red and blue) provided and ended up with some pretty eggs at least.  The kit though was an epic fail if you solely follow their directions.

Tried to polish the brass porch lights, but the brass is too far gone,  so went with a matching paint job to the house trim.

With all the winter rain, the slope of the yard and the spongy soil the blocks around the front yard planter always sink each year.  I spent a few hours leveling the blocks and ridding the area of moss and weeds before adding a spring touch.

MENU PLANS FOR THE WEEK

BREAKFAST
DINNER
DESSERT
MONDAY
Cereal and Fruit
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
THURSDAY
Scrambled Eggs with cheese & Toast
FRIDAY
Yogurt with Blueberries & Granola
SATURDAY
SUNDAY
Easter Ham and all the trimmings

RECENT SUCCESSFUL RECIPES

RECIPE FAILS or DISLIKES

  • Lemon Souffle Pancakes – Flavor was great, but just not worth the work.
  • Couch Potato Bars – Hubs likes it, but honestly it didn’t have enough flavor for all the work.  I much prefer my Chunky Monkeys.

RECIPE FINDS TO TRY AT A LATER DATE

  • Pumpkin Empanadas
  • Strawberry Coconut Cake 
  • Pumpkin Brulee’ Tart

HOMEMAKING TIP

 A few definitions this week to help clarify:

  • BASTE – Using the drippings to coat the food as it bakes to keep it moist.
  • BEAT – Whisk briskly and vigorously with a beater until mixture is stiff.
  • BLEND – Mashing or mixing 2 or more ingredients together until blended well.
  • BRAISE – Simmering seared meat in a covered dish with only a small amount of moisture.
  • DREDGE – To coat thoroughly with flour.
  • FOLD – Add delicate ingredients gently with a spoon or spatula to a thicker mixture.
  • FRICASSEE – Cooking meat by stewing in a gravy.
  • MINCE – Chopping ingredients very fine.
  • SAUTE’ – Frying in a small amount of fat.
  • SIMMER – cooking over VERY low heat.

ON MY MIND LATELY
Why are we so able to accept computers and/or automation to run our lives?  When did it become acceptable to ignore the needs of people because some script on a computer dictates the flow chart of a conversation?

You can’t call a doctor’s office, store, or business for the most part without first encountering an automated menu.  Many times these menus do not even have the option you need on it.  It allows you to ask for a human, but first you MUST answer their questions and if you don’t answer them correctly 9 times out of 10 the person you do reach will need to transfer you to someone else.  And don’t even get me started on having to press 1 or 2 for English.

Long story short I want to thank Sade’ for being a human that still cares and went the extra mile to help me fix a serious issue for my step dad.  It took me 2 calls and an hour and a half to get to her and then another half hour working with her, but she personified the attitude we should ALL have to help others in need.

FAVORITE PHOTO FROM THE CAMERA
I finally wrote my post about the Queen Mary and Aquarium of the Pacific this past week and as I edited pictures to post I have to say this was my favorite not only for the week, but I think for the year.

INSPIRATION

GARLIC BROWN SUGAR CHICKEN

Today I was using up some wingettes, but I prefer to make this recipe with the boneless and skinless thighs.

GARLIC BROWN SUGAR CHICKEN adapted from Damn Delicious
8 skin-on boneless chicken thighs
Sea salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/4 cup brown sugar, packed
1 tablespoon honey
1 teaspoon Italian seasoning
2 tablespoons chopped fresh flat leaf parsley, garnish

  • Preheat oven to 400 degrees.
  • Season chicken thighs with salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet over medium high heat. 
  • Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Place chicken pieces in baking dish.
  • Melt remaining tablespoon butter in the skillet. 
  • Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 
  • Remove from heat.
  • Stir in brown sugar, honey, oregano, thyme and basil until well combined. 
  • Pour over the chicken in the baking dish..
  • Bake about 25-30 minutes or until cooked through.
  • Garnish and serve chicken immediately.

Prep Time:   10 minutes
Cook Time:   40 minutes
Total Time:  50 minutes
Yield:            8 servings

VANILLA LATTE MEATBALLS with COFFEE GRAVY

Anyone can make a meatloaf or fried chicken.  When I search for recipes for recipe experiment night I look for the unusual. I found this recipe loose in my file. Heaven only knows where it came from.  It was a xerox of a xerox called Norwegian Meatballs. I changed it enough to utilize what I had on hand and we really liked it so I’ll make it the same way again, but I changed up the directions a bit.  I’ll give you the original ingredients in red with my changes in black.

VANILLA LATTE MEATBALLS with COFFEE GRAVY
1 1/2 cups ‘nilla wafer crumbs 1 1/2 cups bread crumbs
1/2 cup heavy cream 1/2 cup half and half
1/4 cup espresso 1/4 cup strong coffee

2 eggs, lightly beaten
1 medium onion, finely chopped (I used a small Vidalia)
1/4 cup fresh chopped Italian leaf parsley
1 teaspoon fresh ground Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon fresh ground nutmeg
1/4 cup organic butter
3/4 pound ground chuck 1 pound ground beef
3/4 pound ground country pork 1/2 pound ground turkey or ground pork

  • In a large mixing bowl combine ‘nilla wafers, heavy cream and espresso until evenly moist.
  • Add eggs, onion, parsley, nutmeg, salt and pepper, mixing again by hand until well blended.
  • Add meat and blend again until evenly mixed.
  • Cover and chill for several hours.
  • With gloves or moist hands form golf ball sized meatballs.
  • Chill again for 30 minutes or so.
  • In a large skillet melt 2 tablespoons of the butter over a medium-high heat.
  • Cook meatballs, turning as necessary until cooked through, about 10 minutes. As meatballs finish remove them with a slotted spoon to drain on paper towels as you cook the rest of the meatballs.  Add remaining butter as necessary until it is all in the skillet.

1/4 cup flour
1 KNORR beef gel bouillon 1 cup beef broth
1 cup boiling water
1 cup espresso 1 cup strong coffee
1 teaspoon fresh ground nutmeg
1/2 teaspoon  Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper

  • After meatballs are all cooked, whisk flour into skillet, scraping all the bits from the bottom.
  • Whisk together KNORR gel, coffee, water and seasoning.
  • When flour is golden and smooth, gradually add coffee mixture, whisking until smooth.
  • Cook over medium heat until thickened and bubbly.
  • Return meatballs to gravy, lower heat, and simmer a few minutes until meatballs are hated through.

COUCH POTATO BARS

I got this recipe from Tablespoon because it sounded intriguing.  Hubs likes it, but honestly it didn’t have enough flavor for all the work.  I much prefer my Chunky Monkeys.

COUCH POTATO BARS
4 cups pretzel sticks, ground fine
1/4 cup butter, melted
3 tablespoons sugar
8 slices bacon, cooked and crumbled
1 cup semi-sweet chocolate chips
1 cup potato chips, crumbled
1 can sweetened condensed milk
1 cup peanut butter

  • Preheat oven to 350 degrees.
  • Line 9×9 baking dish with foil.
  • Combine pretzel crumbs, sugar and butter.
  • Press into pan.
  • Sprinkle bacon and chocolate chips over pretzel crust.
  • Sprinkle potato chips over bacon and chocolate chips.
  • Drizzle condensed milk evenly over the top.
  • Bake 20 minutes.
  • Let cool for 20 minutes on the counter and then chill in refrigerator for an hour.
  • Once bars are completely cooled, melt peanut butter in microwave for 30 seconds.  Drizzle peanut butter over top.
  • Remove foil from pan and cut into bars.
  • Keep refrigerated.

GOAT CHEESE SALAD

Hubby used to have this wonderful goat cheese salad at a local little haunt.  We specifically went a few days back so he could have that salad and found they had removed it from the menu.  So I decided to be bold and ask for the recipe so I could re-create it for him and guess what? They gave me the recipe!

When I went to the grocery store yesterday I had trouble finding plain goat cheese so I used a lemon infused one instead.  I also used my Sweet Honey Catalina for dressing instead of bleu cheese this time since I had some on hand that needed used up.

GOAT CHEESE SALAD
Lettuce greens
1 tomato per person
Juice of 1 lemon
pickled beets
small sweet onion, sliced
Fresh ground salt and pepper to taste
3-4 slices goat cheese per person
Panko Crumbs
1 large egg , beaten well
1-2 tablespoons coconut oil
Fresh ground hazelnuts
sliced olives (optional)
bleu cheese dressing 

  • In a shallow bowl place the sliced onions on the bottom.
  • Pour the can of pickled beet slices over the onions. Set aside.
  • Slice goat cheese and place on a plate in a single layer.  Cover and freeze for 15 minutes.  This makes the soft cheese easier to work with.
  • While the cheese is in the freezer prepare the lettuce and tomatoes.
  • Sprinkle the lemon juice, salt and pepper over the lettuce and tomatoes. Set Aside.
  • In a small food processor grind together the Panko crumbs and hazelnuts in equal proportions until you have enough to evenly coat your cheese slices.
  • Dredge the goat cheese in the egg first and then the nut crumbs.
  • Over a fairly high heat melt the coconut oil.
  • Quickly sear the cheese slices on both sides.  The goal here is to brown the crumbs and protect the cheese inside so don’t linger.
  • Drain onions and beets of juice and add to the sides of your salad.
  • Top with dressing and goat cheese slices.
  • Enjoy.

NOTE: Goat cheese is REALLY soft.  The best way to slice it to get even slices is with dental floss.

HAPPY HOMEMAKER & MENU PLAN MONDAY

I can’t believe it’s Monday again already! I had a cyber/virtual productive weekend cleaning up photo files and ridding my computer of unnecessary “space holders”.  But now it’s time to link up with Sandra over at Diary of a Stay at home mom and Laurie at I’m an Organizing Junkie for Happy Homemaker and Menu Plan Monday.

THE WEATHER OUTSIDE
THIS MORNING:
Just in time for spring, it’s cold and rainy here again.  I hate those false nice days that fool you into short sleeves and sunny days.

FOR THE WEEK:
Pretty much the same, but less and less promise of sun and more and more promise of dreary skies as the week progresses.

TO DO LIST
TODAY:

  • Dr. appt. and hospital prep for hubby’s upcoming surgery
  • errands
  • groceries

THIS WEEK:

  • Laundry
  • EBAY
  • Cleaning

CURRENTLY READING

TELEVISION & DVR

  • Perception
  • Vikings on the history channel (hubby has a thing for Norway)

but I’m still working off the DVR from last week.

  • Castle
  • Scandal
  • Justified

PLAY TIME (If I can find any)

LMBO at that possibility.

A few recipes from last week never got made so they are on this week’s menu again.
 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


BREAKFAST
DINNER
DESSERT
MONDAY
Oatmeal with Fruit
C.O.R.N. or Y.O.Y.O.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
Chicken Fricassee

THURSDAY
Scrambled Eggs with cheese & Toast
Moroccan Roast Chicken

FRIDAY
Yogurt with Blueberries & Granola
White Bean Gratin
Couch Potato Bars
SATURDAY
Bacon & Eggs
Coffee Meatballs & Noodles
SUNDAY
Pancakes French Quarter Pork & Beans


LAST WEEK’S RECIPE LINKS

NEW RECIPES I FOUND THIS WEEK TO TRY IN THE NEAR FUTURE

  • Pineapple Skirt Steak

MY FAVORITE PHOTO FROM LAST WEEK

Whiskey knows she’s not allowed in the kitchen while I’m cooking and tried to hide out under the table.

BLOGS TO CHECK OUT

I keep looking for new and inspiring blogs, but honestly so many have huge ad sections or pop ups nowadays that just annoy me!

HOMEMAKING TIP

A few hints for successful slow cooking in your crock pot:

  • Don’t stir unless a recipe specifically tells you to.  Removing the lid lets a significant amount of heat and moisture out which can change your cooking time.
  • Add dairy, seafood and fresh herbs at the end of your cooking time,  
  • Dairy products will break down and/or curdle if cooked too long.
  • Fresh herbs will turn black and lose their crispness if cooked too long.
  • Seafood is something you want to only cook until done or it will fall apart.
    • For best results browning beef before cooking in the crock pot makes for more even cooking.


    ON MY MIND LATELY

    WAY TOO MUCH!


    PRAYING FOR & INSPIRATION

    APPLE CINNAMON PORK CHOPS

    APPLE CINNAMON PORK CHOPS
    4 boneless pork chops
    1 KNORR chicken gel bouillon
    1 large frozen apple juice
    1 cup water
    1/4 teaspoon celery seed
    1 teaspoon + 1 teaspoon cinnamon
    1/4 cup + 1/4 cup brown sugar
    1 apple, cored and sliced
    Fresh ground pepper and salt to taste

    • Arrange pork chops in a single layer in the bottom of the crock pot.
    • Whisk together the bouillon, apple juice, water, 1/4 cup brown sugar and 1 teaspoon cinnamon.
    • Pour over pork chops.
    • Cook on low 4-5 hours.
    • Add sliced apple and sprinkle with remaining brown sugar and cinnamon.
    • Cook another hours.

    THE GREY GHOST, A BIRTHDAY TRIP

    Every year hubs and I would schedule small trips for our birthday months since they are 6 months apart.  For the last decade though something always came up when it came time for the trip near my birthday.

    Finally, this year, we made it!  We were leaving the area for the last time and decided it was time to visit a southern California ICON, the Queen Mary during it’s 80th anniversary. It was a fantastic trip!  LOL that was almost 6 months ago and I’m just now getting this posted.

    • 1929-1935 Queen Mary became a groundbreaking event.  Cunard was undeterred by the Great Depression and was designing a pair of technologically advanced new ships to replace their 3 current ships; Mauretania, Aquitania and Berengaria.
    • The Queen Mary (named after wife of King George V) was originally launched on September 26, 1934.
    • 1936-1939 It was during the Queen Mary’s glamour years that they raised the bar for luxury travel and that forward thinking technology made the ship popular with British Royalty, Hollywood celebrities and dignitaries to become the grandest ocean liner ever.  Also known as the most haunted ship on earth.
    • 1939-1946 As England and France declared war on Germany, the Queen Mary began her war years.  Passenger travel was suspended, the ship was retrofitted, camouflage painted and dubbed the “Grey Ghost” to serve as a troopship.  The Queen Mary hauled as many as 15,000 men and with her record-breaking speed and size became a pivotal role in guiding our allies to a victory.
    • The Queen Mary became a bi-national family transport in 1946-47.
    • 1947-1960’s It took 10 months to re-retrofit the Queen Mary to it’s original splendor.  After that she returned place as a world class luxury liner.  During the 1960’s air travel was becoming more and more popular and ocean liners were becoming obsolete. The modern world was winning and the Queen Mary was quickly becoming outdated.
    • 1967 The Queen Mary was officially retired but almost didn’t make it to the hotel she is today.  When the decision to sell her came about, most of the bidders were from scrap metal outfits.  Fortunately Long Beach was looking for an attraction to draw in tourism and The Queen Mary was just the ticket. The Queen Mary was moved to sunny Long Beach California to become a living historical landmark, hotel and popular attraction education a new generation to the by gone ways of a grand era.
     The galleys were in perpetual motion and still had trouble keeping up with just basic meals in order to keep the troops fed.
     Troop accommodations were EXTREMELY basic by comparison to any class of of the luxury liner’s normal passengers.
     They did add bedspreads for the time spent toting war brides and families – nice touch. War brides often made the trip both directions as they were refused/returned once they arrived here.

    For the 75th anniversary, a contest was held and thousands of letters were submitted with their experiences while aboard the Queen Mary.  Here are just a few that I found interesting.

    Next door to the Queen Mary is the dome that used to house Howard Hughes’ Spruce Goose.  In 1993 the Spruce Goose was shipped by barge up the west coast to Oregon where it now resides at the Evergreen Aviation and Space Museum in McMinnville, Oregon. The dome was purchased by Warner Bros. Studio and used as a sound stage for many years for Batman movies in particular because of the cave like qualities.  I understand the dome was purchased by Carnival Cruises and is now using it as a Customs and luggage facility.
    We had a harbor view room which was especially spectacular at night.

    Here are a few of the cabin photos to show you just how little has changed in all these years though the large screen TV in the sitting room looks really out of place. Originally the Queen Mary was truly a luxury liner.  One of the things I found the most interesting was that if you didn’t like the color scheme of your room they would change it within 24 hours!  Originally there was no carpeting, sprinkler system or fire detectors.

     1st Class Bedroom and sitting room.

    Notice the bakelite knob and keyhole. The Queen Mary was one of the first to use this “plastic” throughout their ship as it was warmer to the touch than metal.  Even the light switches were bakelite.  Below are the water choices on the tub.

    Each bathroom has four faucets, two for salt water and two for fresh as well red (male) button and green (female) buttons to call stewards to wash your back or attend you as necessary. By the way the tubs are NOT flat, but rounded to help prevent falls while at sea – something I had a bit of an issue with.

    There was no air conditioning as we know if today originally. This fan and vent as well as the functioning portholes (if you were luck enough to have one) served as the only was to get cool.

    We took several of the tours (I highly recommend the Behind the Scenes Tour) and we learned sooooooooooooo many things.

    Above is the first class pool and then the gate between class levels. During “tea time” third class passengers were allowed to use the 1st class pool for 1 hour.  After that time, the pool was drained, scrubbed and refilled with “fresh” salt water ready again for 1st class passengers. The different classes were afforded different levels of comfort, food and entertainment.  Liberace once gave a concert for the 3rd class passengers that really ticked off the 1st class passengers as they were refused entrance.
    The emergency Signals were posted throughout the ship and this is what the lifeboats looked like.  By my count though I think it was a bit like the Titanic in that there would have been more people than lifeboat seats.

    Much, if not most of the ship still has the original art work and superior craftsmanship, most of it well ahead of its time and very well preserved despite the time the ship spent as a troop ship.

    These pictures above do not do any justice to the murals and artwork or the beauty of the captains doors below the mural. The captain liked to make a “Grand” entrance to the Grand Salon.  All the artwork was covered during the “grey ghost” years.  The fireplaces were electric to avoid fires though ironically they allowed smoking.

    This beautiful navigational piece is a functional work of art with crystal ships on a pulley sytem.  It is hard to see, but there are two ships that follow those tracks through the center that would allow the passengers to know not only where they were at any given time, but also where the Queen Mary’s sister ship was in their route.  A little trivia fact: the ship would get 13 feet to a gallon. Also the original linoleum has been replaced everywhere except inside 1 phone booth where the small little holes left from women’s stiletto’s can be seen.

    This shot reminds me of the shining for some reason!  It appears to be sloped AND IT IS!  When the ship was built they took into account the pitch, roll and sway and built the ship to absorb as much of the sea movement as possible. The Queen Mary is considered the most haunted ship in the world ever.  I had one of those WTH? moments when there was an ethereal flash in the middle of the night in the dark of our room.  Long story short, it turned out to be my cell phone finishing its charge. LMBO still.

    While we were there the Queen Mary was hosting a fabulous Bob Hope exhibit. It is impossible to show all the wonderful displays that were donated for this exhibit. Suffice it to say that Mr. Hope was a one of a kind man that was cherished by the world as an entertainer and great humanitarian.

    One of my most favorite places on the entire ship was the Observation Deck Bar.  The bright red enamel art deco look was beautiful with the original wood work and a very inviting area to sit and watch the water and birds.  Plus the drinks and food was excellent.

    Across the way is the Long Beach Aquarium of the Pacific.  We love the beach and aquariums so this was a perfect combo trip for us.  Here are a few of the favorite aquarium pictures.

    The Aquarium was a fantastic way to spend a day and we topped it off with a birthday meal at Bubba Gumps.  I just adore their Shrimp Shack Mac & Cheese and it was my birthday after all!  I did find a copy cat recipe that sound worth trying.

    The on board restaurants have fantastic menus, but also had fantastic prices to go along with the menus.  So we spent a good deal of time checking out and enjoying the surrounding restaurants at Shoreline Village like:

    I have at least 2 dozen more pictures I planned on adding to this post, but as you can see I’m already running quite long and really enjoyed the trip A LOT!  The majority of the ship has been set up as a floating museum and hotel.  They have done a fantastic job at keeping the integrity of the ship while allowing you to tour the engine room, bridge, radio room, captain’s quarters and so much more and keeping the history interesting too.  If you are in the are it is well worth planning as part of your trip.  The Queen Mary has a Halloween Dark Harbor event, a winter ice festival, Sunday Brunch and a 4th of July party that all look fun.  They are also near the Long Beach Grand Prix and rotating historical exhibits like Bob Hope or Princess Diana.

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