We all had dinner together. I was in Coach, which is the Steerage, along with the tree planter and the other 2, had fine sleeping accommodation.
I chose to treat myself to one fine meal: keep in mind that the chefs on The Canadian have already established their place in the cullinary arts and are exceptionally good at what they do; choosing only quality cuts with flavor. Presentation is a must.
So, Voila. How does this sound?
Rack of Lamb with Mint-infused Balsamic Jus
coated with a blend of Dijon mustard and bread crumbs; topped with a velvety mint and balsamic vinegar sauce
Once, when Stephen and I were strapped for funds(as usual), my sons, Scott and Shane and their brothers in life(Jeoff and Rob) were skiiing at Tremblant, and suggested that we stay where they stayed, as the food and people were so great.
I recall Stephen’s brother and family staying at an exclusive condo and us staying in a place where I actually fell through the bed (two single beds pushed togather), yet I so remember being so happy. I recall loving the ambiance, clearly authenitic, Clearly not tourist or contrived.
So, somewhere enroute my sons learned that the quality of life was not a contrived Disney World…but rather a hands on world..like the Royal American Exhibiton was for me as a kid.
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