In This Issue

Hello, 

Summer is officially here and it is time to beat the heat!  If you have not planned your vacation, it is not too late.   We've included some FANTASTIC offers for Summer and Fall in this issue as well as a few reports from our own travels.

Wherever your travels take you, we are ready to help!  
 
Celece, Lauren, Mary, Christi, and Ashley


 A REVIEW FROM PERU & A SPECIAL PRESENTATION
Lauren and Mary have just returned back from their adventure in Peru and have first-hand knowledge to share! Click HERE to read their latest blog post about their adventures. They will be hosting an event so you can learn more about this beautiful country for yourself.  

Please Join Us for the Peru Presentation!
Tuesday, June 28, 2016 
6:00 PM at the Marriott Courtyard in St. George.   

You can view our special Peru tour offer for March 2017  HERE.

A REPORT FROM THE MEDITERRANEAN


Celece Seegmiller finally returned to back to the country after almost three weeks in Spain, France, Italy, Turkey, and Greece. She sailed  with her mother on a Mediterranean cruise aboard the beautiful Celebrity Equinox.  Of course, she could not pick a favorite port of call but said 2016 is the year to travel to Europe!  She felt very safe and had a wonderful experience. 
  
In three short weeks, she will be packing her bags again for a cruise to the British Open with Azamara Cruises.  2016 is the year to travel to Europe and take advantage of the unheard of offers on ocean and river cruises.
    
RESERVE YOUR NEXT CELEBRITY CRUISE FOR ONLY $25!


SUMMER SOLSTICE SALE!
Celebrity Cruise is now offering departures that require only a $25 deposit! Click HERE to learn more. 
Book by June 20, 2016  to receive this amazing offer 
Call us for dates and pricing. 
435-628-3636

 INCREDIBLE SAVINGS ON AZAMARA CLUB CRUISES

With some departures as low as $1299, now is the time to book your Azamara Club Cruise! See the departure dates   HERE  and call for details.  With just 694 passengers and almost everything included, this is a fantastic offer!

LOW FARES AND FREE GRATUITIES WITH PRINCESS CRUISES
Fares starting at $89 per person, per day AND free gratuities! This is a great, last minute offer that you don't want to pass up.



Click HERE to view the offer or give us a call at 435-628-3636

CRYSTAL CRUISES NOW OFFERING FREE CATEGORY UPGRADE

Click HERE to learn how you can get a window price with verandah views! Upgrade savings are valued at $1,470 per person! 

FREE FLIGHTS OFFERED ON AVALON WATERWAYS

Is airfare holding you back from checking places off of your bucket list? 
Don't let that stop you! Avalon Waterways is now offering FREE FLIGHTS from select cities on some European river cruises, plus other amazing offers. 
Click HERE to learn more. 


RECIPE CORNER: FLOURLESS CHOCOLATE CAKE
Courtesy of Viking River Cruises
 

This dense moist cake is like a giant chocolate truffle - crunchy on top with a deliciously fudgy center. This extremely rich treat is so simple to make that it's popular all year round. And you can serve it to your gluten-free friends without any apologies. You can make it in advance, then take it out of the refrigerator an hour or two before serving because it tastes even better the day after you make it.

Ingredients

6 T unsalted butter, room temperature 
2/3 C walnut pieces 
3/4 C & 1 T walnuts, chopped 
8 oz dark chocolate, chopped 
3 T unsweetened cocoa powder 
1/4 tsp baking powder 
1/4 tsp salt 
1 C granulated sugar 
4 lg eggs 
1 1/2 tsp vanilla extract 

Garnish

Chocolate shavings 
Raspberries with sauce 

Directions

Preheat oven to 350°F (177°C). Grease an 8-inch springform pan with a small amount of butter and set aside. Place 2/3 C of walnuts in work bowl of a food processor and pulse until coarsely ground. Set aside. Place chocolate in a microwave-safe bowl and heat on high in a microwave at 30-second intervals, stirring between intervals, until chocolate has melted and is smooth. Set aside. In a medium bowl stir together cocoa powder, baking powder and salt. In a separate bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Continue beating until mixture has turned pale and creamy, about 5 minutes. Spoon in chocolate and vanilla and beat until just blended. Fold in ground walnuts, chopped walnuts, and cocoa powder mixture. Pour into prepared springform pan and bake until cooked through, about 35 minutes. Let cool completely on a wire rack. Run a small knife around edge before releasing sides of springform pan. Serve at room temperature and garnish with chocolate shavings and raspberries in raspberry sauce.
Makes 8-10 servings.
COURTESY OF VIKING RIVER CRUISES