Alaska wasn’t a place I expected to get to travel to in 2014, but I’m pretty thrilled that it happened. Having a twin who works as a dance captain has its perks. While our cruise certainly left much of Alaska to see, we explored the south east part of the state and sailed through the Tracey Arm Fjord, Juneau, Ketchikan, Icy Strait Point and Skagway. On land we hiked, whale watched and kayaked through the beautiful northern state; at sea we cruised through fjords, past colourful fishing towns, and woke up to misty mountain views. There was a lot of eating, drinking, and cheering Thomas on from the audience. It was a great family trip. And now Thomas is home! I’m in Halifax this weekend, but it’s exciting to know that my twin will be in Ottawa when I return. Welcome back, T!!! (A better twin would have been at the airport to meet you, but I’ll make it up to you in baked goods — or cucumber soup. See you soon! xox)

The food on the cruise ship can be quite decadent, but they also do lovely simple, healthy dishes — like this chilled cucumber soup. Until the weather gets colder, I want to enjoy cool, frothy soups like these.

Chilled Cucumber Yogurt Soup (from the Celebrity Cruise Ships Cookbook)
serves 6

1/2 tsp garlic
6 European cucumbers (peeled, seeded and grated)
2 tbsp fresh lemon juice
1 bunch fresh basil leaves
2 tbsp fresh dill weed
3 cups plain yogurt
2 tbsp olive oil
2 tsp kosher salt

Mix all the ingredients in a blender on high speed until smooth. Serve immediately or chill in the refrigerator until ready to serve.