Tired of cooking dinner for the spouse, hubby, grandma and neighborhood dog that gives you that face at the screen that you swear you'll ignore but get sucked into anyway?

Here's your chance! Enter your name in the form of a written out email (ex: LifeHappins at Gmail Dot Com) and we will promise you two things:

1. Not to sell your address to the Spawn of Satan known as Spammers.

2. Pick at least 3 (maybe 5) names by Friday, May 22, 2009.

Here's BabyCenter Kristina Sauerwein's fabulous review of this great new seafood company - Sea Cuisine - that provides gourmet heat up meals better than fish sticks!

You'll find another review at Andrea's Good Housekeeping site on Monday.

Have we hooked you? Are you waiting by baited breath? Are we pulling your strings or just dropping corny fishing lines?

Okay, we're done.

Oh, wait... one more... are we floating your boat?

Okay, now we're done.

Go leave your email.

Oh stop being cynical. You just might win.

Yeah, really.

* Photo of Sea Cusine's Tilapia. Mmmm. It was good. We tried it and didn't even vomit once!



Debbie Pauler

debbie pauler at yahoo dot com


Okay, so I SUCK and never sent out the fish. I'm going to do it next week.

Unless the business went under.

In which case, the fish was not really that great and I saved you food poisoning.

But really, the fish is super. I am sorry bout the delay.

Kari Reilly

I would like to try the Sea Cusine for free please....


Decide whether you will be bringing your children along. Shore excursions offer an excellent opportunity to show your children new places and expose them to new cultures and experiences. However, some excursions have an age limit so if you have younger children, you might decide to leave them on the ship. For kids who are age three and up and potty trained, you can leave them in the kids' clubs at no cost. For younger kids, you'll need to make arrangements with the Flounders Reef nursery, which costs extra and has limited space. Thanks.


Wohh exactly what I was looking for, regards for posting .


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