Re: What to eat while on a cruise?

[Guest guest]

>

> Hi,

> In a couple of months we are all taking a short cruise for our

> anniversary and my . . . ahem . . . 40th birthday. Hubby is worried

> about going now because, well, what will we eat? I know we can

> probably ask for specially prepared stuff, but how do you *really*

> know what you're getting unless you cook it yourself? Any suggestions?

> Thanks,

> Terri

>

Salad, eggs, broiled meat and fish without seasoning. maybe you can bring your

own. Jodi

Bager brings her own mayo, yogurt and salad dressing squeeze bottles. Ask for

fresh

orange juice, fresh fruit. perhaps the litchen can bake pears or apples for you.

Can you

bring along some dried fuit?

Carol F.

[Guest guest]

Hi Terri,

> In a couple of months we are all taking a short cruise for our

> anniversary and my . . . ahem . . . 40th birthday. Hubby is worried

> about going now because, well, what will we eat? I know we can

> probably ask for specially prepared stuff, but how do you *really*

> know what you're getting unless you cook it yourself? Any

suggestions?

A good idea is to speak to the chef ahead of time. You " ll have to be

very specific about what you can't have and more importantly exactly

what is okay to eat. For example, you can't just say eggs are okay.

You have to say fresh eggs, no " fake eggs " (commercial egg

substitutes) from a carton . Boiled eggs are a safe choice. Eggs

over easy are also okay - but check that they are done in legal oil or

butter - no margarine etc..

Also be careful about salads. Some people are sensitive to rinses

used to clean salad greens. Pregrated cheeses usuallly have SCD

illegal anticaking agents (potato starch etc.)

What looks like legal vegetables may be from a can - I found that out

the hard way getting sick from canned green peas in a restaurant years

ago.

If you are using homemade mayo, ketchup, salad dressing etc. the chef

may allow you to bring your own to store in the kitchen (well

labeleled).

You'll have to go over the menu for the cruise very carefully but a

little extra work will make for a wonderful, memorable trip.

Sheila

[Guest guest]

Hi Terri,

> In a couple of months we are all taking a short cruise for our

> anniversary and my . . . ahem . . . 40th birthday. Hubby is worried

> about going now because, well, what will we eat? I know we can

> probably ask for specially prepared stuff, but how do you *really*

> know what you're getting unless you cook it yourself? Any

suggestions?

A good idea is to speak to the chef ahead of time. You " ll have to be

very specific about what you can't have and more importantly exactly

what is okay to eat. For example, you can't just say eggs are okay.

You have to say fresh eggs, no " fake eggs " (commercial egg

substitutes) from a carton . Boiled eggs are a safe choice. Eggs

over easy are also okay - but check that they are done in legal oil or

butter - no margarine etc..

Also be careful about salads. Some people are sensitive to rinses

used to clean salad greens. Pregrated cheeses usuallly have SCD

illegal anticaking agents (potato starch etc.)

What looks like legal vegetables may be from a can - I found that out

the hard way getting sick from canned green peas in a restaurant years

ago.

If you are using homemade mayo, ketchup, salad dressing etc. the chef

may allow you to bring your own to store in the kitchen (well

labeleled).

You'll have to go over the menu for the cruise very carefully but a

little extra work will make for a wonderful, memorable trip.

Sheila

[Guest guest]

Hi Terri,

> In a couple of months we are all taking a short cruise for our

> anniversary and my . . . ahem . . . 40th birthday. Hubby is worried

> about going now because, well, what will we eat? I know we can

> probably ask for specially prepared stuff, but how do you *really*

> know what you're getting unless you cook it yourself? Any

suggestions?

A good idea is to speak to the chef ahead of time. You " ll have to be

very specific about what you can't have and more importantly exactly

what is okay to eat. For example, you can't just say eggs are okay.

You have to say fresh eggs, no " fake eggs " (commercial egg

substitutes) from a carton . Boiled eggs are a safe choice. Eggs

over easy are also okay - but check that they are done in legal oil or

butter - no margarine etc..

Also be careful about salads. Some people are sensitive to rinses

used to clean salad greens. Pregrated cheeses usuallly have SCD

illegal anticaking agents (potato starch etc.)

What looks like legal vegetables may be from a can - I found that out

the hard way getting sick from canned green peas in a restaurant years

ago.

If you are using homemade mayo, ketchup, salad dressing etc. the chef

may allow you to bring your own to store in the kitchen (well

labeleled).

You'll have to go over the menu for the cruise very carefully but a

little extra work will make for a wonderful, memorable trip.

Sheila