Category: Holidays

A few of Zaandam’s officers and staff members celebrated St. Patrick’s Day in true form by enjoying green beer and wine, green clothing and of course decorations! A good time was had by all!

Carsten Korch, Chief Editor and Founder of Peru this Week, recently sailed aboard Veendam’s 21-Day South America and Antarctica Holiday Voyage with his family. While aboard the ship he chronicled his cruising experience for us on the blog. Here is his final post … Enjoy! February 15, 2013: It has been about a month since…   read more of “Cruise Diary:…”

Thanks to Rotterdam’s Pinnacle Grill Manager Martijn van Winden for these photos from the restaurant’s special Valentine’s Day dinner.

Guest Sharon Johnson and her husband are cruising again with HAL, this time on Zaandam’s 21-Day Collectors’ Voyage to Mexico and Hawaii. Sharon will chronicle their cruising experience for us on the blog. Enjoy!

Here are photos from the ship’s Valentine’s Day celebration during the Grand World Voyage. Enjoy!

Enjoy another one of Rudi’s Recipes for Valentine’s Day. SWEETHEART SUGAR COOKIES To decorate these cookies, sprinkle them with confectioners’ sugar or drizzle them with chocolate sauce. YIELD: Two to three dozen INGREDIENTS: 14 tablespoons (1 ¾ sticks) unsalted butter, at room temperature ½ cup granulated sugar 1 large egg 2 drops vanilla extract 2…   read more of “Rudi’s…”

Here are some more photos of Volendam‘s Chinese New Year celebration. Thanks to Hotel Director René Tuinman for sharing these! February 10 was the Chinese Lunar New Year and Volendam rang in the year of the snake in style with a grand celebration in the Show Lounge and accompanying decorations throughout the ship. The Show…   read more of “Volendam Welcomes…”

RISOTTO WITH BUTTERNUT SQUASH AND ARUGULA YIELD: Four to six servings INGREDIENTS: Squash 2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes 1 tablespoon olive oil Salt and freshly ground black pepper Dressing 2 teaspoons fresh lime juice 1/2 teaspoon finely grated lime zest 1 1/2 tablespoons extra-virgin olive oil Salt and freshly…   read more of “Rudi’s…”