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Thursday, Mar 7

We're sailing to and from New Orleans, aboard the "Queen of the Mississippi" on our 2nd cruise with American Cruise Lines.

We went down at 1730 for cocktails and met the head of training for ACL who boarded Tuesday. At dinner, Lyd started with the Jumbo Lump Crab Cake served with Old Bay Remoulade. She wasn’t impressed with either the crab cake or the remoulade. I had the Field Green Salad with Chevre Croustade, Red Onion Confit, and Champagne-Dijon Vinaigrette, which was largely apples. As agreed, Lyd selected the Braised Veal Osso Bucco with risotto and root vegetables. I had the Herb Crusted Sea Scallops served with sautéed green beans, and red beans and rice. As planned, we shared. As the good food keeps on coming, we’re touching satiation and had no room for dessert.

Crab Cake Field Green Salad Osso Buco Scallops