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July 17-27, 2018 |
Our eighth cruise with American Cruise Lines is down the Ohio River from Pittsburgh to St. Louis.
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Mon, July 23, 2018
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At 0600, it’s 66 in McAlpine Lock just below Louisville and we’re spending the day cruising.
Lunch started with a Strawberry Champagne Salad for Lew, with Red Onions, Goat Cheese and Pecans.
I had the Wisconsin Cheddar Cheese Soup.
Lew selected the Vegan Grilled Portabello Pesto Sandwich with Gluten Free Pasta, but it was also mushroom free.
I had the BBQ Beef Brisket with potato salad and cole slaw.
Dinner followed cocktails, as always.
We started with a cup of Creole Minestrone Soup, followed by a Coffee Brown Sugar Ribeye Steak with scalloped sweet potatoes, broccolini and bourbon sauce.
At 2045 (CDT) it’s 78.
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![STS](Images/23/20180723-STS_small.jpg) |
Ship-To-Shore |
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![Wisconsin_Cheddar_Cheese_soup](Images/23/20180723-1-1-Wisconsin_Cheddar_Cheese_soup_small.JPG) |
Wisconsin Cheddar Cheese Soup |
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![Strawberry_Champagne_Salad](Images/23/20180723-1-2-Strawberry_Champagne_Salad_small.JPG) |
Strawberry Champagne Salad |
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![Portobello_Pesto_Sandwich](Images/23/20180723-1-3-Portobello_Pesto_Sandwich_small.JPG) |
Portobello Pesto Sandwich |
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![BBQ_Beef_Brisket](Images/23/20180723-1-4-BBQ_Beef_Brisket_small.JPG) |
BBQ Beef Brisket |
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![Creole_Minestrone_Soup](Images/23/20180723-2-1-Creole_Minestrone_Soup_small.JPG) |
Creole Minestrone Soup |
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![Ribeye](Images/23/20180723-2-2-Ribeye_small.JPG) |
Ribeye |
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