It’s the Thanksgiving holiday here in the U.S., so the Holland America Blog team is slowing down today and tomorrow. On Monday, we’ll resume our full publishing schedule. For those who celebrate, enjoy the holiday!
Here’s a terrific variation on one of the most popular holiday pies. Be sure to cut small slices — it’s rich. — Rudi Sodamin Chocolate Pecan Pie Yield: 12 servings INGREDIENTS Pie Crust: 1.5 cups all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled and cut into pieces 3 tablespoons vegetable… read more of “Rudi’s…”
The cornbread stuffing is cooked in a separate pan, for convenience and to ensure a safe and fully cooked temperature. If you don’t like cornbread stuffing, this one will taste just as terrific made with cubes of dense white bread. Allow the bread to sit out overnight to go stale, or dry out the cubes… read more of “Rudi’s…”
On board the Amsterdam, we celebrated Thanksgiving as we passed the date line from Pago Pago, American Samoa on the way to Honolulu, Hawaii. Turkey was offered on the menus and displayed at the entrances of the dining room. The crew also dressed up in U.S. flag vests and jackets. Enjoy the photos!
The officers and crew from Statendam wish all the blog readers a Happy Thanksgiving. Bert van Mackelenbergh is Statendam’s hotel manager.
Monday we celebrated Canada’s Thanksgiving for our Canadian guests and Canadian crew members. Tom, our dining room manager, is one of them. We decorated the dining room in red and white and plenty of Canadian flags. Enjoy!
We were in port in Mahogany Bay on Roatan Island, Honduras, on Thanksgiving and found these cute birds on a tour. Since they were not turkeys, they had nothing to fear that day. Carnival Corp. built the new welcome center and docking faculties at Mahogany Bay.
Here are some scenes from Thanksgiving Day celebrations throughout the HAL fleet. Enjoy! Amsterdam’s Culinary Operations Manager Bart Groeneveld submitted these photos from the ship’s on board festivities: