Welcome aboard the MSC Orchestra cruise ship! Get ready for an unforgettable virtual tour as we explore every corner of this magnificent vessel. Join us as we take you through a luxurious cabin, state-of-the-art facilities, and exciting entertainment options that await you on this cruise experience. Whether you're a seasoned cruiser or a first-timer, this video will give you a comprehensive overview of everything the MSC Orchestra has to offer. From its dining options to its thrilling onboard activities, get ready to be amazed by the endless possibilities for relaxation and adventure. So sit back, relax, and let us transport you to a world of luxury and excitement on the MSC Orchestra cruise ship!

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I recently returned from a 10-day cruise aboard the MSC Orchestra. In this video, I'm sharing with you my balcony cabin tour.

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Ingredients Needed

bananas – this is the base of our snickers and what gives it that creamy, ice cream texture once frozen. Use semi-ripe bananas as too ripe bananas will be too soft.

peanut butter – can’t have snickers bars without the peanut butter! Look for a natural creamy peanut butter that’s made with only 1 or 2 ingredients (peanuts and salt). Feel free to swap the peanut butter with another nut or seed butter of choice like almond butter or sunflower seed butter.

chocolate chips with a little coconut oil to thin it out and help the chocolate to drizzle over the bars easier.

How to Make

Slice a banana at an angle (for smaller treats) or you could cut banana in half then slice in half.

Place bananas on a baking tray or plate lined with parchment paper. Spread a layer of  peanut butter on the banana pieces. Sprinkle with chopped peanuts (optional).

Melt chocolate: Melt chocolate chips with 1/2 teaspoon of coconut oil in a microwave-safe bowl in 15-second increments until melted. Drizzle melted chocolate over banana slices.

​Place in freezer for 1-2 hours or overnight to harden. Enjoy!

How to Store
Store these frozen banana snickers in an airtight container or a sealed zip-top bag in the freezer. They should last a least 1-2 months in the freezer.

​Take them out the freezer and let them thaw for about 5 minutes before eating.

I just returned from my birthday cruise aboard the MSC Orchestra and I'm sharing some of the entertainment performances on board.

On the night we left Malaga, Roberto Sinogoga performed.  He sang beautifully in different languages. Here's one in Portuguese as scenes of Portugal played in the background.

Here's a montage of the rest of the songs (or at least most of them) that he sang during the show.

I wasn't familiar with him, so I had to look him up when I got home. He's an Italian singer and actor.  He played Gringoire in the Italian version of Notre Dame de Paris between 2004 and 2005.  He also has a YouTube channel in case you want to check out more of his music.

This spicy watermelon soup recipe is so refreshing for hot summer days! Easy to make, this chilled soup is a delicious blend of watermelon, cucumbers and radishes.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

This soup is perfect as an appetizer, a side with a sandwich or even a main course if you are wanting a light meal.

Video Transcript

​Hi, I'm Linda from www.LivingLinda.com and today I'm going to make spicy watermelon soup. 
00:10
So come along with me. 
00:12
OK, I have 1/4  of a watermelon that I got from my local store called Continente. 
00:18
It was about €1.24 for this. 
00:21
I'm only gonna use about half of it for the watermelon soup, and then I'm going to use the other half to make watermelon juice. 
00:48
So I'm just going to cut this watermelon and then cut it into cubes. 
00:53
This watermelon actually has some seeds in it. 
00:57
I haven't found seedless watermelon here in Lisbon yet. 
01:07
I'll be picking out the seeds as I chop along. 
01:48
OK, to the bowl of cubed watermelon, I'm going to add the watermelon juice. 
01:55
And that was about the third of the watermelon that I put into the blender. 
02:03
Going to add about a tablespoon of lime juice. 
02:10
Then to make it spicy, I'm going to be using jalapeno. 
02:13
I don't have a fresh jalapeno, so I'm going to just use the dried jalapeno that I have. 
02:19
And I'm using about 1/4 of a teaspoon. 
02:22
You can use more or less depending on how spicy you like things, and then I'm going to add a dash of pepper. 
02:30
And then to this I'm also going to add some crunch, so I'm going to use cucumber and radishes today. 
02:38
You could also use jicama. 
02:41
So I'm just going to thinly slice this cucumber. 
02:47
I mean, sorry, this radish. 
02:51
And then chop it into quarters. 
02:56
And add it to my bowl. 
03:00
And the same thing for this cucumber. 
03:04
I'm only going to use about half. 
03:08
And I'm going to save the peels cause I'll make either cucumber juice or some sort of facial mask with honey and cucumber. 
03:35
Again, I'm just going to dice this. 
04:05
Now that everything is in the bowl, I'm just going to give it a good stir to mix everything up. 
04:22
And this is so nice to have on a hot summer's day. 
04:26
I've been craving this lately. 
04:28
So I have to go and get the watermelon so I could make it here today. 
04:36
OK, so I'm going to put it, excuse me, I'm going to put it in the refrigerator to set for a couple of hours so that all of the juices and flavors can meld together. 
04:47
And it's so delicious on a hot summer's day. 
04:50
I hope you try it and let me know if you do.