From New York City; On to Halifax and St. Johns

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Sailing Past the Statue of Liberty

Statue of Liberty; AMAZING!

Travel enthusiasts,

I’m J. A. Ireland. This is the second part of my articles about of our trip on the Carnival Triumph sailing from New York City to Halifax, Nova Scotia and St. Johns, New Brunswick, Canada.

I have so many fantastic memories of NYC; a city I could travel back to over and over again. Times Square, Broadway, Central Park…the list goes on and on. What a wonderful city; the people are so friendly and welcoming.

After an exciting time in NYC it was time to sail on the Triumph;  ALL ABOARD!

CARNIVAL CRUISE LINE

Carnival Triumph

After the muster drill; we were in awe as we sailed out of New York harbor past the Statue of Liberty monument on Ellis Island . We read about and saw pictures of the magnificent statue but never saw her in person; amazing!  This allowed a long look and goodbye to our new friend; NYC. This sail-out was a spectacular way to start the lovely northeastern shoreline cruise up the New England coastline.

While sailing on the amazing and beautiful cruise ship, we enjoyed many of the attractions; South Beach Club, The Capitol, Rome Main Lounge… There is so much to do, eat, and see. The food is yummy! The shows are wonderful.

Halifax Fishing Village

Halifax Fishing Village

Our first port of call—Halifax, Nova Scotia. We sailed on a small private flat bottom boat to a quaint fishing village outside the sea metropolis of Halifax, while whale watching. Here we spent time wandering through the small fishing town. We did some souvenir shopping, watched the anglers hauling in the boats laden with their catch, and enjoyed some of the local fresh catch of the day.

Bay of Fundy Lighthouse

Bay of Fundy Lighthouse

We had an enjoyable day watching for Minke whales; Minke whales are the native whales of that waterway.

In St. John, New Brunswick, Canada we enjoyed a bus ride to the Bay of Fundy. The Bay of Fundy is unique as the current runs both ways. During high tide, the current runs inward, and during low tide the current reverses and flows back into the Atlantic ocean. The Bay of Fundy is a beautiful waterway to view.

Also on this shore tour, a Royal Canadian Mounted Police officer rode up on horseback; he was dashing. The very nice officer gladly posed for photos.

Royal Canadian Mounted Police

We ended the fun day of sightseeing and Minke Whale watching with a return boat ride to the Triumph. ALL ABOARD!

Minke Whales in Halifax Bay

Minke Whales in Nova Scotia Bay

As we sailed into deeper ocean waters, in Nova Scotia Bay, we saw Minke whales frolicking in the waters edge. They were easy to recognize. They looked like logs floating on the surface until we saw the poofs! The watching soon ended as it became to dark to see in the setting sun silhouettes of the ocean caps.

Time for dinner and another fun evening as the Carnival Triumph began the speedy journey back to NYC.

We had so much fun on our Northeastern Atlantic Waterway vacation that began with an exciting visit to NYC—before sailing out of New York harbor on the Carnival Triumph. It was a fun vacation that we’ll always remember. “I Love New York!”

Thanks for tuning in. Check out my Maxx Zeqster Blog: https://detectivemaxxzeqsterscreepycrawlyamazingadventures.wordpress.com/

May good fortune guide your path. J. A. Ireland.

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Heart Healthy Sweet Hawaiian Barbecue Ribs

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My ribs are so delicious and tender they fall off the bone. You won’t be able to stop eating them.

Barbecue Sauce Ingredients:

One tablespoon extra-virgin olive oil

One large onion – finely chopped

Two large cloves garlic – finely chopped

Two cups tomato ketchup

One 10 floz bottle of Hawaiian Punch ( Fruit Juicy Red )

¼ cup Sweet Baby Rays Barbecue Sauce

½ cup Apple Cider Vinegar

Two tablespoons brown sugar

½ teaspoon pepper

One tablespoon onion powder

½ tablespoon ground mustard

½ tablespoon lemon juice

One tablespoon low sodium Worcestershire Sauce

Dry Rub Ingredients:

Two tablespoons brown sugar

Two tablespoons garlic powder

Two tablespoons onion powder

One teaspoon ground cumin

One teaspoon chili powder

One teaspoon black pepper

Two racks of lean pork spare ribs, 3 pounds each.

Night before preparation:

I make my Barbecue Sauce; In a medium sauce pan, I add chopped onions, extra-virgin olive oil, and two large cloves garlic finely chopped. Next I sauté until golden and tender. Now I’m adding all the rest of my remaining ingredients. I’m cooking on low heat for about an hour while stirring constantly. When my Q – Sauce is ready, I’ll put it in the fridge overnight. While it’s cooking, it’s time for my dry rub.

Dry Rub: I pour all the ingredients together in a medium mixing bowl. Next, I’m whisking them all together. Some of the brown sugar is being stubborn so I’m using a fork to break it up further. That should do it. Remembering to stir my sauce.

Next I’m removing my ribs from the fridge and cutting them out of the shrink wrapping. They require a very good rinsing with cold tap water. I pause to stir my sauce. I always remove the membrane; it peels off easily. This allows better penetration of the spices and makes the meat as tender as possible. I also remove any fat. I try to make my cooking as heart healthy as possible. I stir my sauce. I tear off two long sheets of cling wrap and lay on the counter. I stir my sauce. I’m placing the rib racks, bones side up on the sheets. I stir my sauce. Next I spoon my dry rub all over both ribs and rub it in. I carefully turn the ribs over and spoon on the remaining dry rub. I stir my sauce. I use it all and rub it in. Now I’m covering the ribs with the cling wrap. They will require several more sheets to cover them properly. I pause to stir my sauce. I’ll put the ribs in the same large, deep, baking pan that I’m going to use tomorrow. Now my ribs go in the fridge overnight. The sauce is also ready. When it’s cool, I’ll put it in a bowl and place in the fridge overnight.

Tomorrow Is Rib Day; I Can’t Wait

Tick Tock Tick Tock

It’s Tomorrow:

I’m pre-heating my oven to 275 degrees. I remove the baking pan from the fridge and take the ribs out of the pan. I’ll wash the pan for safety and spray it with extra-virgin olive oil non-stick. Next, I very carefully remove the cling wrap from my ribs and gently place them bone side UP in the baking pan. I remove my barbecue sauce from the fridge and gently spoon on both ribs, covering both; completely but not excessively. I’m careful not to disturb the dry rub. I place the ribs in the oven for 45 minutes on a higher rack and the sauce back in the fridge.

Heart Healthy Sweet Hawaiian Barbecue Ribs

Heart Healthy Sweet Hawaiian Barbecue Ribs

After 45 minutes, I remove the ribs from the oven and carefully turn my ribs over. For this job I’m using two sets of tongs. I’m very careful not to disturb the dry rub. I place the ribs meat side UP. I remove my sauce from the fridge. Now I’m generously covering the meaty side of the ribs with my Q – Sauce. I use every last drop. Now it’s back in the oven. I’ll bake my ribs for 3 more hours. Here’s a picture of what my ribs look like when they’re ready to eat.

Everyone loves my Heart Healthy Sweet Hawaiian Barbecue Ribs. I hope you do too. Thanks for stopping by.

J.A. Ireland.