***Live from the Sojourn, 20-day Iberian and Celtic Sojourn***

[KaraokeQueen]

[quote name='PaulaJK']June 29th

Unfortunately, I have too many weaknesses....among them, they lovely cheese w. port. This course is infrequently available in America & generally un or under appreciated, so it is a wonderful treat when on board.[/QUOTE]

Now I know why I like you so much!

[Seabourntraveller]

[B]Day 39 Arrival Into Geiranger, Norway;[/B]

Good very early morning from the Sojourn making our way very slowly thru the Fjords enroute for Geiranger, Norway. We are expected to arrive at 8:00am and today is a tender day for this port. I will give you all forwaring for Geiranger, that usually on every other ship we have never had any tv or internet for the whole day until we depart....so I am expecting this connection to go POOF! at any time.

Restaurant opens at 8:00am for breakfast and the Colonnade opens earlier at 7:30am today.

The current weather is 9C or 48F and under foggy/misty conditions.
I forgot to mention that on this cruise we have had 2 Code Alpha's. When the later one happened the other night and they came over the P.A. system in all areas, they announced that it was on deck 7 in the Specialty Restaurant which led to confusion but eventually people/crew figured it out that it was meant for Restaurant 2. Not a good situation IMHO.

More to come later today from the Sojourn making our way thru the Fjords enroute for Geiranger, Norway.:eek:

[Seabourntraveller]

[quote name='PaulaJK']June 29th

Unfortunately, I have too many weaknesses....among them, they lovely cheese w. port. This course is infrequently available in America & generally un or under appreciated, so it is a wonderful treat when on board.[/quote]

Paula JK, hopefully in 2 weeks time it warms up a little for you.
BTW, did you know there was a recent price drop on your cruise about 10 days ago? I love that cruise that you are going on to the Northern Cape.

BTW, Cheese and Port is overlooked in North America but I make up for it while on Seabourn as well.;)

[billichka]

[quote name='Seabourntraveller'][B][COLOR=black][FONT=Verdana]Dinner Options Tonight;[/FONT][/COLOR][/B]


[B][COLOR=black][FONT=Verdana]The Colonnade- TUSCANY MARKET[/FONT][/COLOR][/B]

[B][COLOR=black][FONT=Verdana]PATIO GRILL-[SIZE=5][COLOR=royalblue]AL FRESCO[/COLOR][/SIZE][/FONT][/COLOR][/B]

[B][COLOR=black][FONT=Verdana]APPETIZERS (FROM THE BUFFET)[/FONT][/COLOR][/B]

[COLOR=black][FONT=Verdana][/FONT][/COLOR]

[B][COLOR=black][FONT=Verdana]FROM THE GRILL[/FONT][/COLOR][/B]

[COLOR=black][FONT=Verdana]Garlic and Herb Roasted Pork Chop[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]Pancetta Wrapped Veal Tenderloin[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]Grilled Branzino[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]Lamb Rack Chops 10oz[/FONT][/COLOR]

[/quote]

Once again the suckling pig is conspicuous by it's abscence......

[CraftyEC]

[quote name='Seabourntraveller']BTW, Cheese and Port is overlooked in North America but I make up for it while on Seabourn as well.;)[/quote]
Another, slightly weird but wonderful, combination which we discovered on Cunard but is easily managed on SB, given the large dish at the entrance to the MDR, is port with crystallised ginger. Sounds odd, we thought it was when our port arrived with little pieces of the stuff on the side, but it is a brilliant match. Of course that is slightly different to port and cheese, but it's an excuse for another glass or two! Try it ...

[fairbourne]

Why pay to visit the ice hotel [e.g. in CPH] when you can freeze for free!

.

 

PaulaJK - layer, layer, layer! Take it from me if ST is telling you it's 6C, it's cold! And that's from she who lives in the NE Scotland! We're having unseasonally low temps here right now and that chilly north wind brrrrrr as ST says!

 

Even when the sun is shining its deceptive - lovely inside looking out, but step out and it's a different story. But we did have temps of 24C at the end of March, so there's no rhyme nor reason! I usually have my winter woollies firmly away by now, but this year still wearing them!

 

And we had crumpets by the fire yesterday afternoon, unheard of in June! Flamin June .... Now where have I heard that before???? ;):)

 

But your port with your cheese will of course give you inner warmth! LOL!

[fairbourne]

How are you today? Sounds like you've been " suffering " with the cold temps but still enjoying the beautiful Norwegian Fjords?

 

I did not miss the emphasis on a certain food item :p!

 

Talking about cheese - have you tried a whole baked Camembert? Perfect for dipping those wonderful SB breadsticks into! Delicious! Maybe something you will have to try at home! And with a glass or two of port!

 

So ST is this your last segment for a while, or have I missed some news???:D

[MARIANH]

Another, slightly weird but wonderful, combination which we discovered on Cunard but is easily managed on SB, given the large dish at the entrance to the MDR, is port with crystallised ginger. Sounds odd, we thought it was when our port arrived with little pieces of the stuff on the side, but it is a brilliant match. Of course that is slightly different to port and cheese, but it's an excuse for another glass or two! Try it ...

 

Not so unusual a match as port and ginger often accompany poached pears.

 

But of course ginger is provided on the ship for preventing sea sickness.

 

Hmm, I wonder if there is a double benefit if ginger is taken with port. Aah, maybe so - as the old saying has it " any port in a storm".

 

Anyhow it is an Offley good combination.

 

Delaforce be with you.

 

Saude:)

 

PS good to see Writer100 back on board. Welcome home!

[Seabourntraveller]

Not so unusual a match as port and ginger often accompany poached pears.

 

But of course ginger is provided on the ship for preventing sea sickness.

 

Hmm, I wonder if there is a double benefit if ginger is taken with port. Aah, maybe so - as the old saying has it " any port in a storm".

 

Anyhow it is an Offley good combination.

 

Delaforce be with you.

 

Saude:)

 

PS good to see Writer100 back on board. Welcome home!

 

They also have this "Communal Pot" of ginger in the Colonnade and other locations...just imagine how many people that don't use the tongs provided and go thru that bowl with there mitts?:eek::eek:

[Seabourntraveller]

How are you today? Sounds like you've been " suffering " with the cold temps but still enjoying the beautiful Norwegian Fjords?

 

I did not miss the emphasis on a certain food item :p!

 

Talking about cheese - have you tried a whole baked Camembert? Perfect for dipping those wonderful SB breadsticks into! Delicious! Maybe something you will have to try at home! And with a glass or two of port!

 

So ST is this your last segment for a while, or have I missed some news???:D

 

 

Yes still the Polar Express here onboard as it is currently 11C or 52F and under cloudy misty skies.....bbrbbrrrrr

Hmmm that whole Camenbert sounds delicious!

Yes this is my last cruise , although something is in the woorks but I can't announce it just yet....stay tuned!:eek:;)

[Seabourntraveller]

Once again the suckling pig is conspicuous by it's abscence......

 

They rotate it onboard every second Al Fresco gets a Suckling Pig on the Sojourn.:confused:

[Skeezics]

ST: I have gained 5 lbs by just reading your blog regarding the food and wine.

 

Also, remember Tuticorin, when we waited for 45 minutes for the couple in 400 something to show up! Guess there is one on almost every cruise who doesn't get the message.

 

Safe travels, when you finally decide to join the "real world". Will miss you and the others.

[Seabourntraveller]

ST: I have gained 5 lbs by just reading your blog regarding the food and wine.

 

Also, remember Tuticorin, when we waited for 45 minutes for the couple in 400 something to show up! Guess there is one on almost every cruise who doesn't get the message.

 

Safe travels, when you finally decide to join the "real world". Will miss you and the others.

 

Yes how could I forget having to stay in that "beautiful" port of Tuticorin 45 minutes longer that day waiting for that couple to finally show up! As you said there's always one on each cruise.

[MARIANH]

They rotate it onboard every second Al Fresco gets a Suckling Pig on the Sojourn.:confused:

 

As in "spit roasted" outside?

[Seabourntraveller]

Dinning Options Onboard;

 

The Restaurant

 

First Course

 

Sushi of Salmon, Seared Tuna & Poached Shrimp, wasabi and soy sauce

Maple Glazed Duck Breast, cucumber & potato salad, country mustard vinaigrette

Spring Chicken Cassoulet "En Croute", creamy forest mushrooms, truffle oil, fresh tarragon

Wild Mushroom Minestrone, mascarpone dumplings

Spinach Veloute, champagne cappuccino

Iceberg & Red Leaf Lettuce, crisp bacon, apple chipotle and buttermilk dresing

Asparagus Salad & Marinated Shaved Vegetables, tarragon mustard vinaigrette

 

Main Course

 

Seared Orange Roughie Filet, lyonnaise potatoes, vegetable fricassee and noily prat sauce

Butter Poached Jumbo Prawn, squash and mascarpone risotto cake, arugula saffron vanilla beurre blanc

Carved Veal Tenderloin, creamy parmesan polenta, fresh marinated vegetables, jus natural

Roasted Lamb Loin with Vegetable Gratin, rosemary jus

 

Vegatrian- Ratatouille Ravioli in Caramelized Onion Broth, crispy shallots

 

 

 

Restaurant 2:

 

Malossol Caviar, Potato Shallot Cake, Remoulade, Herb Salad

Foie Gras Torchon, Quince Confiture, Roasted Hazelnuts, Hazelnut Brioche

 

Puff Pastry Baked Parmesan & Prosciutto, Consomme Navy Beans

White Plum Tomato Cappuccino, Sun Blushed Tomatoes

 

Blood Orange and Campari Sorbet, Champagne

 

Broiled Lobster Tail, Lemon Risotto, Green Asparagus, Newburg Sauce

 

OR

 

Chateaubriand, Roast Filet of Beef Tenderloin, Pommes Neuf, Asparagus Ragout, Truffle Jus

 

Soft Centered Chocolate Ganache Cake, Fresh Berries and Vanilla Ice cream

Ice Pralines and Warm Amaretti

 

 

 

The Colonnade- SCANDINAVIAN

 

APPETIZERS

 

Local Cognac Cured Norwegian Salmon

honey mustard sauce, dark rye bread

 

Crisp Codfish Potato Brandade Cake

composed tomatoes, mustard cress, red wine vinaigrette

 

Duck Consomme

smoked duck salad, north lander bread croutons

 

 

MAIN COURSE

 

Golden Brioche Crusted Cod

shrimp butter sauce, sauteed leeks & spinach, forked potato

 

Carved Veal Rack Chop

braised red cabbage, roast potatoes, apple sauce, lingonberry jus

 

 

DESSERTS

 

Apple Almond Tarte

cinamon ice cream

 

 

PATIO GRILL- AMERICAN BBQ

 

APPETIZERS (FROM THE BUFFET)

 

California Rolls

Crab and Avocado Cocktail

Marinated Grilled Vegetables

Smoked Halibut, Honey Mustard

 

PIZZA (FROM THE BUFFET)

 

Chicken BBQ

BBQ Sauce, Chicken, Corn, Peppers, Mozzaerlla, Cheddar Cheese, Onions and Garlic

 

PASTA

 

Lobster Mac & Cheese

Lobster, Elbow Pasta, Bechamel, Cheddar Cheese

 

FROM THE GRILL

 

BBQ Beef Short Ribs

BBQ Glazed Corn Fed Chicken Breast

BBQ Glazed Salmon

Tamarind Glazed Jumbo Shrimps

 

SIDINGS

 

Corn on the Cob, Grilled Vegetables, Roasted Potato

 

SAUCES

 

Peppercorn, BBQ

 

DESSERTS

 

Assorted Cheeses

Mango Tartlets

Opera Cake

Fresh Fruits

Ice Cream & Sorbet

[Seabourntraveller]

I'm a little intrigued, did Ms Chang turn up? Had she failed to go back on board or was she, perhaps asleep?

 

Re the ginger, perhaps the alcohol in the port would kill the bugs :eek:

 

Miss Chang was getting "knackered" in the Club and couldn't be bothered in picking up the phone to call Guest Services!:rolleyes::eek::rolleyes:

[Seabourntraveller]

As in "spit roasted" outside?

 

That would be the one or the other Pig in the Carving Station in the Colonnade.:eek:

[Seabourntraveller]

Activities Onboard Today;

 

8:00am Arrival

8:30am Tender Service begins

10:30am Deck Sports, The Retreat Deck 11

12:00 noon the Colonnade Opens for Lunch until 2:00pm

12:30pm The Restaurant Opens for Lunch until1:30pm

12:30pm The Patio Grill Opens for Lunch until 3:30pm

2:00pm Informal Bridge Play, Card Room Deck 7

3:30pm Shuffleboard, The Retreat Deck 11

4:00pm Afternoon Tea Time & Melodies, Observation Bar Deck 10

4:30pm Last Tender

4:45pm Caviar Sail Away Social, Patio Bar, Sky Bar Deck 8 and 9

5:00pm Departure: Sojourn sails for Oslo

5:00pm Sojourn Team Trivia Challenge, The Club Deck 5

5:30pm Friends of Bill W. Meet, Conference Room#1, Deck 5

 

 

Evening Activities Onboard;

 

Tonight's Suggested Attire: Elegantly Casual

 

6:30pm Panoramic Piano Moods with Nick, Observation Bar Deck 10

6:30pm Club Cocktails, The Club Deck 5

6:45pm Pre-Dinner Showtime: Claire Gobin, Grand Salon Deck 6

9:00pm Brian Chartrand on Guitar, The Club Deck 5

9:30pm Smooth Melodies with Nick, Observation Bar Deck 10

9:45pm LIARS CLUB, Grand Salon, Deck 10

[MARIANH]

That would be the one or the other Pig in the Carving Station in the Colonnade.:eek:

 

Does this mean you have swine onboard as well as a crafty cat. Sounds like a menagerie or even a ZOO.:eek:

 

Time to stop casting pearls?

[Seabourntraveller]

Does this mean you have swine onboard as well as a crafty cat. Sounds like a menagerie or even a ZOO.:eek:

 

No we are now less 1 CAT...Cat has been dead for well over a week.:rolleyes:

[MARIANH]

No we are now less 1 CAT...Cat has been dead for well over a week.:rolleyes:

 

In which case watch out for the revenant:eek:

[Seabourntraveller]

This satelite is up and down like a YOYO...I give up!

 

Good Nite...more to come when I have a half decent satelite connection from the Sojourn!:eek::rolleyes::eek:

[Seabourntraveller]

Day 40: At Sea Enroute for Oslo, Norway

 

Good very early morning from the sleepy Sojourn on this Tuesday monring at sea. We are pitching and rolling today in the North sea and actually all last night as we currently have strong winds of 39 m.p.h. or force 8 on the beaufort scale and sea swells of 12-15ft coupled with our current cruising speed of 14.1 knots is making for a lot of movement today onboard.

 

We are just north of the city of Bergen again and have some 420 nautical miles to go until we reach Oslo, Norway tomorrow morning at 10:00am. The current temperature is 8C or 48F and under sunny skies.....bbbbrrrrrr!

 

The Colonnade and The Restaurant both open at 8:00am on this Sea Day and we also have the Galley Market Lunch today as well.

 

More to come later this morning as soon as Annie opens Seabourn Square from the Sojourn at Sea enroute for Oslo, Norway.:eek:

[Seabourntraveller]

Activities Onboard Today;

 

9:30am Absolute Beginners Bridge, Card Room Deck 7

10:00am Seabourn Speakers Series, Grand Salon Deck 6

10:30am Intermediate Bridge Lesson, Card Room Deck 7

10:30am ShuffleBoard, The Retreat Deck 11

11:00am Amber Lecture, Grand Salon Deck 6

11:00am Celebrity Chat, Grand Salon Deck 6

12:00pm Team Trivia Challenge, The Club Deck 5

12:00 noon Colonnade CLOSED

12:00 noon Restaurant Opens until 2:00pm, Galley Market Lunch

12:30pm Patio Grill Opens at 12:30pm until 3:30pm

2:00pm Pictionary-Prize Game, The Club Deck 5

2:00pm Duplicate Bridge, Card Room Deck 7

2:00pm Spa Seminar, The Spa Deck 9

2:00pm Navigational Bridge Visit,

3:00pm Seabourn Speakers Series, Grand Salon Deck 6

3:30pm Golf Putting-Prize Game, The Retreat Deck 11

4:00pm Dance Class, The Cha Cha, The Club Deck 5

4:00pm Afternoon Tea Time & Melodies, Observation Bar Deck 10

5:30pm Friends of Bill W. Meet, Conference Room #1, Deck 5

 

Evening Activities Onboard;

 

Tonight's Suggested Attire: FORMAL Optional

 

6:30pm Panoramic Piano Moods with Nick, Observation Bar Deck 10

6:30pm Club Cocktails, The Club Deck 5

6:45pm Captain's Reception, Grand Salon Deck 6

9:00pm Brian Chartrand on Guitar, The Club Deck 5

9:30pm Smooth Melodies with Nick, Observation Bar Deck 10

10:00pm SHOWTIME: Can't Stop The Music

[Seabourntraveller]

Wine Tasting Today;

 

The following wines from the USA West Coast will be available and a short history of the area and the making methods discussed at a price of $110.00 per person.

 

Tasting Selection:

 

Opulent, Jettlynn, Paso Robles NV

Opus One, Mondavi Rothschild, Napa Valley 2003

Silver Oak, Napa Valley 2006

Caymus Special Selection, Napa Valley 2008

Abacus, Napa Valley 12th Bottling