A tour of the kitchens on the CARIBBEAN PRINCESS:
First, we assembled in the theatre.
The head chefs then proceeded to entertain us with an absolutely hilarious cook-off!
The tour which followed, however,
gave us no inkling of how the ship's crew worked to provide us with our wonderful dinners.
Bryan and I, on the other hand, will keep no secrets from you.
Please enjoy our summery dessert:
BLACKBERRY APPLE PIE
From: FARM JOURNAL’S COMPLETE PIE COOKBOOK, c1965
3 cups blackberries (freshly picked by Bryan)
1 cup peeled, thinly sliced apples
3 tbsp quick-cooking tapioca
1 cup sugar
½ tsp cinnamon
Combine all filling ingredients. Turn into pastry-lined 9-inch pie pan.
Cover with crust. Bake at 425 degrees for 40 minutes.
Mary Stadnyk’s Pastry for a 2-crust pie: http://eleanorstadnyk.blogspot.com/2013/06/company-and-pie-crust.html