Mareblu

Another erudite post, thank you Hank. We are sailing with you, and I concur with just about all your observations, with the exception, of course, of your shore exploits. We have travelled through and stayed in many of the lovely spots in this itinerary (DH is originally from Friuli, in north-eastern Italy) so have been quite relaxed about exploring ashore. So far, since embarking in Civitavecchia, we have been pleased that Oceania’s cuisine is up to the standard we have enjoyed for many voyages. I simply wanted to note that last evening’s Toscana experience was exceptional. The culinary team had sourced local Ligurian mussels, which are smaller and more intensively flavoured than most other varieties. The chefs presented these beauties in an exquisite pasta (made in house of course) dish. So lovely that fresh, local ingredients were presented for our enjoyment. I’m not usually a “foodie pic person” unless a dish is exceptional. I felt on this occasion, an image was warranted.

We may also choose to remain aboard, and the festivities and ceremony will be broadcast live throughout QA. That may be my option, as I would be unable to stand from 2.30 until 6.00pm. We will wait and see.

Little wonder you’re exhausted. Healing wishes to your family. Our DD and DSIL also spend their days in DOHA. We’re currently enjoying the Med with our Canberran friends on beautiful Oceania Vista.

Grazie, Hank, for your marvellous and comprehensive bulletins. We are waiting in our comfortable hotel for our taxi to arrive for transfer to Vista. What a terrible time for a strike! Many passengers from other vessels docked here in Civitavecchia will also have their plans disrupted. Hope all is resolved very quickly. We usually partake of a martini in Martinis before dinner, so hope we run into you. Enjoy your day here in Civitavecchia.

New Orleans? I’m not in Australia😂

Then how come you knew that blowhole was on a coast between rocks?

Okay, whose turn is it?

Then that defeats the whole point.

Currently enjoying onboard wifi flying over Oz. My how things have changed. Don't go. Love your posts, and I’ve never used that link. Google sometimes for a little help after lots of tries, but not that link. I’m sure most of us on here don’t, either. Stay with us.

Canberra?

Kiama?

Mr Bates from Bateman’s Bay? 😂

Jervis Bay?

Jeeves?

I read the occupants described as “two passengers”, oddly. It seemed they were the only occupants.

What an eventful day. Firstly, hope your son escapes Covid, and glad to read (thanks for link) that the two passengers escaped injury. Just as well you weren’t in the water.

Exactly. Good advice.

Bringing me closer to trying skippy…

😉 Shhhhhhh!!!!!

As long as we don't return to the Great Tablecloth Debate🥱

One for the Dire Emergency Cupboard😂

So funny how we stray on CC. Always foodie driven 😂

Speck is also terrific for carbonara. Available in delis snd some supermarkets. Buy in a small block, slice then dice, or better still, cut in matchstick fine pieces. Delicious also in boef bourguignon and coq au vin.

Julie, I’m drooling. Thanks for the mental imagery. Cunard serves pheasant in QG, or it did last year I made kingfish ceviche two weeks ago, served with fennel and shredded red radicchio. Great minds😂. BTW, I’ve packed my Camillas for the Cunard cruise in May. I might even shake them out for the Oceania cruise we board next week.

Yes I've read it dries out very quickly, and must be cooked very rare. I'll pluck up the courage to try kangaroo one day. I've tried venison, but I find it very gamey. Strangely enough, I absolutely love game birds, such as pheasant, quail, squab, guinea fowl, etc. Very difficult and expensive to source in Australia, except for quail. I can't wait to be in the UK in a few weeks, where game birds are really plentiful. I prefer meat, with the exception of chicken, cooked rare, and I just love sushi, ceviche, salmon and tuna tartare.