I Love to Travel: Cruise Tips

So, we did it. Our first cruise is in the books. It was a short four day venture and, all in all, it was pretty great. We went from South Florida, to further in South Florida in Key West, then to Cozumel, Mexico, a day on the ship and back.

I had never been on a cruise before but there were some things I brought and I was SO GLAD! Want to know what they were? Here you go=)

Sun HatIMG_20180210_233132

I bought said sun hat in Panama. It’s literally the first (and only) sun hat I have ever bought. It’s big and purple and I love it. Plus, it worked great for the cruise. The last day we spent on the back of the ship, tanning, reading and drinking and without that hat I would have left the cruise with a sunburned face. Instead, I left golden brown face.

Scarf

I have the most beautiful, soft, Persian scarf and this, too, was perfect for the trip. Not only is it gorgeous, cashmere, and an amazing accessory. It’s also huge, warm and doubled as a great extra but also a sometimes needed (warm) shoulder cover up.

Rope or Necklace (Holder) for Your Ship Card

Little did I know we would have to have a card to do everything on the ship. Order food? Need your card. Drinks Where’s your card? Want to leave the ship or get back on? Card. Get a shoelace necklace, rope or chain to wear your card. So much easier and then you always have it with you.

Ginger or Peppermint Oil Peppermintoil

Even if you think your tummy is good, if you’ve never been on a cruise, bring something to tame your tum! I always have peppermint oil on me (or at least in some form because the allergy oil blend I use has peppermint in it) so that is good. I also have been eating crystallized ginger since I was a child..it was my Grams go to for anything tummy.

Sunscreen

Make SURE you have sunscreen. I mean, you can spend 3 times as much on board to buy some if you want, but you WILL need it. On the ship, on excursions, and any time your outside slather it on. The ship gives you ample opportunity to get in your Vitamin D, but if you’re not careful, you’ll get a lot more than that.

Literally having these things (minus anything for my card) helped so much. I was really thankful I thought to bring these items and I know they helped me to enjoy myself to the fullest.

Anything I missed? I hope you are taking the time to enjoy this life, too, and get out and do new things when you can! XOXO

 

How To Make Pumpkin at Home for All Your Fall Favorites (Starting with Pumpkin Seeds)

Pumpkin Spice or Apple Cinnamon, forever the Fall debate. Our house is both, I’m #teamapple and Nick, #teampumpkin.

But just because I don’t love (or really even like pumpkin) doesn’t mean I don’t enjoy the season. In fact, I love Fall. But here in South Florida, we’re lucky if it “feels” like fall by January. So anyhow, we do fall things while overheated and sweating instead of in flannel. Such is life.

Back to it. Let’s make pumpkin! It’s easy to do and eating fresh pumpkin is beyond healthful. Here’s how and a recipe for those seeds:

How to Make (Bake) Pumpkin at Home

  1. First, cut out the stem and discard. IMG_20171007_082515 (1)
  2. Next cut it in half. (If you have a problem cutting all the way through it, you can pull the pieces apart at the end.)
  3. Next, take out the guts. Yes, this is the gross part. But you can roast the seeds and yum, you should.
  4. In a glass pan, place the pumpkin halves and 1/4″ water, flesh
    IMG_20171007_085239
    Ready for the oven

    side down, and bake for 1 1/2 hours at 375 degrees. You know when it’s done because the skin is a little burnt and the you can easily pierce the inside with a fork. (It should be a mashable texture.) Let cool.

  5. From here, you scoop out the insides, separating flesh from skin and mash it. (Use a food processor or a masher for this.) Prepared pumpkin lasts 6-8 months in the fridge and can be frozen too, for the off season.

Homemade Baked Pumpkin Seeds

You know those nasty guts you just pulled out of the pumpkin? Well those seeds, those seeds are yummy. Here’s how to clean them up and prep them for the oven:
IMG_20171007_083223

  1. First, rinse them in a strainer. Try to get most of the orange pumpkin slime off, but honestly, a little is good IMG_20171007_090855for flavor.
  2. Next, lay them out on a baking sheet that’s covered in parchment paper. (Pumpkin seeds are very sticky.)
  3. Let dry for several hours, overnight if you can.

 

Sweet Pumpkin SeedsIMG_20171008_094646

  • 1 cup pumpkin seeds
  • 1 tablespoon coconut oil
  • 1/2 tablespoon coconut sugar (or vegan preference)
  • 1/2 teaspoon cinnamon

For baking, again line a piece of parchment paper to the bottom of the pan. In a bowl, combine the pumpkin seeds, oil, and seasonings. Add the pumpkin seeds to the lined pan and cook at 300 for about 30 minutes.

For Pumpkin Pie-Spiced Pumpkin Seeds, click the link. Yay, Fall!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!