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Jaime Deitsch, assistant cruise director for the Carnival Pride, gives great insight into all the "funtastic" family happenings on board.
Read more . . .
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What a deal . . . open day and night, our "Fun Ship®" casinos are filled with exhilarating fun, popular games and cash prizes. Beat that.
Read more . . .
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Carnival’s themed cruises welcome great entertainment aboard and let you rock on all the way to your destination.
More on themed cruises . . .
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Check out the buzz over the Carnival Dream’s live inaugural festivities. View comments, chatter and pictures of this fun-filled event.
Watch the celebration and more . . .
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Get on board! It’s our new cruise-savvy
and "funtastic" community. |
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"Dancing Dad" got his moves from doing a karate chop dance for two hours to "c&c music factory's Everybody Dance Now." |
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The "daughter" blew over 35 bubbles to get her shot. |
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We used a Phantom slo-mo camera, which shoots 500 frames per second, while a typical movie camera shoots 24 frames per second. Read More... |
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Secret recipe revealed — start cookin’!
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1/2 cup half and half |
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1/2 cup heavy cream |
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4 cloves fresh garlic (peeled) |
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1/2 cup leeks (chopped) |
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1/2 cup onions (chopped) |
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1 cup pumpkin purée |
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3 tbsp. olive oil |
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1 quart chicken stock |
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Salt and pepper to taste |
Directions: Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes; remove and purée. Bring the chicken stock, pumpkin purée and puréed vegetables to a boil. Simmer for 45 minutes.
Add half and half and
simmer for 30 more minutes;
season with salt
and pepper. Finish with
heavy cream. |
Yields 5 servings
or 1 quart. |
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When it comes to cruising with Carnival,
More=Merrier!
That’s because when you add 3rd and 4th guests to your stateroom, you can save even more.
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