Thanks, Carolyn - I needed that! When it's the day before a big trip, the AR in me kicks in. The back-to-front boarding sounds like what I thought it would be. I'll be up and on line as soon as they call my zone. Until I'm on that plane and my bags are stowed and ready for takeoff, I think I'm going...

Can't believe that tomorrow I'm going to be in St. John. First time ever, and we're so looking forward to it. We're set up to do 3 days of morning dives. May do more if it's really good... How long will you be there ChefCat? Alas, Lulu, only a week. Gotta make the most of every one of those days. T...

They board by 'zone' -- it will be printed on your boarding pass - it appeared to be front to back in sequence - since FLL-STT is direct it is 'less likely' that your luggage will go astray. Before the airline agents became humor free -- I used to just ask for" a ticket to where my bags were g...

loria wrote:is this the fll stt flight?
can you report on it when you get back?
i am on that flight on the 19th of december.......

Sure, loria, will be happy to post a report on how it went when I return.

Oh! So you have another week of anticipation. I'm certain this week will just flit by. We return on the 8th. Sorry we won't be flying together.

Yes, everything is frozen solid. I freeze them in gallon sized zip-locks or for grilling meat, just freeze them in their packages. The cooler works very well for a long time. They all work to insulate themselves. The only problem that could possibly happen is if they get lost for more than half a da...

I'll be on this flight tomorrow. Can someone tell me which ferry we should be taking, considering that we will be waiting for luggage? It looks like Red Hook might be the best option. Does anyone know how much the taxi ride is to Red Hook? Also can someone who has flown Spirit before tell me how boa...

Lulu, nice idea! It will make a dynamite Jack Daniels cake. Cass, it's so good, you actually could drink it straight! It would be excellent in an iced coffee, giving it a nice, rich mocha flavor. Just remember that if you want that alcholic kick to it, add a Tb or two of rum after the sauce has fini...

CAlifornia Girl, "Food Porn?" No, haven't seen that one, but sounds like something I gotta find. And I'm leaving tomorrow. Still have a million things to do! BTW, I'm glad you liked the tip about the glaze. It makes all the difference in the world, so I think you're gonna like it. The glaz...

Thank you for the warm welcome, California Girl! Sure - no problem. This is my very own: Hot Buttered Chocolate Rum Sauce 1 stick butter 1 cup sugar 1 cup whipping or heavy cream 1/3 cup unsweetened cocoa powder, strained to remove lumps (Dutch process works best, but if you don't have it or can't f...

BTW, regarding the rum sauce with the glaze, when you turn the hot cake out of the pan to cool, pour half of the glaze into the pan, then put the cake back into the pan. Poke holes in the bottom (which will be exposed) and pour the other half of the glaze onto the cake bottom. Cool completely in the...

Often use it to finish pan seared steaks with a quick deglaze. Sometimes with boneless chicken breasts, shallots, garlic, chicken stock and a touch of balsamic vinegar to make a sauce that goes over noodles. Also use as a sauce for a simple pork roast with fresh rosemary and sage leaves. I prefer th...

To everyone who has posted pictures within the last month, a big thank you. You've kept me going until today, the last day before we leave for our first trip to St. John. I will be on that Spirit Air flight, hoping that they don't make me check my roll-on, which is actually a cooler with all our mea...