Dave’s Live from Maasdam 14-day Southern Caribbean, March 13-27, 2015

[dege]

Dave, thank you for taking the time out of your cruise to post this great recap. I am enjoying all of the information that you provide about the ship as I will be boarding her as you disembark next week. It's been awhile since I've been on a Holland ship, so I'm really looking forward to this. Have you ever tried either of the surcharge restaurants & if so, were they worthwhile? One last question. How formal do the men on board dress for formal nights? Looking forward to your next posts!

[Sue from Canada]

Dave and Kathy,

 

I wish I was in the Ocean Bar having a pre-dinner cocktail with you. You two are the best.

 

I'm following closely because I will be doing some of these ports on my Prinsendam Christmas cruise.

 

Dave & Kathy. I'm also following and loving Dave's posts as mum & I are also on the Prinsendam cruise. Thanks Dave for the report and photos.

Edited March 20, 2015 by Sue from Canada

[RetiredMustang]

Thursday, March 19, Barbados (Cont.)

 

I’ve gotten a little behind in my blog, but will continue to post in chronological order. We left the ship a bit before 9 a.m. and walked to and through the terminal building to the shore excursion assembly area. Barbados has this really well organized, with numbered gates where buses wait to load people for the tours:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Barbados%20terminal%20gates_zpsml6abs1c.jpg

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Barbados%20terminal%20buses_zpsyq27qfak.jpg

 

 

We drove out of the terminal and around the container port to a small harbor that contained many small boats, including several motorized catamarans of the Tiami Cruises company. We were only a few hundred yards from the ship, but could not have safely walked because of the container port. Here is a photo of a boat similar to the one we were aboard, which I took during the excursion:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Barbados%20catamaran_zpslgtqoktc.jpg

 

 

We got off the bus, filled out waivers agreeing that anything that happened was our fault, took off our shoes and went aboard. We motored out past the harbor, and the crew hoisted sail and we took off at a pretty good clip up the west coast of Barbados. After about 15-20 minutes, the captain pulled closer to shore and hooked to a mooring float, and we were able to snorkel a reef very close the beach:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Snorkeling%20Barbados_zps6vi10vod.jpg

 

 

The water was pretty clear, and we could see colors on the great many many fish down to about 20 feet before they grayed out. After about 35 minutes, we reboarded the boat and sailed a short distance to another place close to shore where the captain anchored.

 

A crewmember took some squid and started casting it in the water to tempt sea turtles near us. We put our gear back on and jumped in. I was able to see one turtle very close for several minutes. In fact, at one point, it surfaced for air just in front of me – I could easily have touched it, but we had been warned not to try. A great experience nonetheless!

 

We took this excursion a few years ago and saw about a half-dozen turtles. I spoke to a crewmember and asked if had seen fewer because of the large number of boats and people around, with other crews also luring the turtles with squid. Our crewmember said that may have been part of it, but that they had noticed that fewer turtles were coming to that portion of the coast. He said there were no unusual numbers of deaths among or stresses on the turtles, and they speculate that other boats further along the coast are also starting to feed the turtles, and the creatures are going where the food is.

 

After swimming with the turtles, we had a nice lunch of fried flying fish, baked jerk chicken, spiced rice with beans, a cheesy macaroni casserole, salad, spicy pickled cucumbers, and rolls. The flying fish was as good as always (you can get a flying fish sandwich, called a cutter, at many places on Barbados, including from the bar just outside the cruise terminal).

For dessert, there was lemon, chocolate or red velvet pound cake.

 

We next sailed up the coast a bit more to a less-fowded beach, and the captain anchored as close to shore as possible, for those who wanted to go walk along the beach, swim, or whatever. After about 40 minutes or so, we set sail back to the harbor. As we were coming in, I got a shot of all four ships in the harbor – From left to right are P&O Adonia, the motor and sailing yacht Sea Cloud, Maasdam, and Jewel of the Seas:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Ships%20inport%20Barbados_zpsnvrb8qb6.jpg

 

 

(P.S.: I have not forgotten those of you have asked questions, and will try to answer them later)

 

More later,

Dave

[RetiredMustang]

Thursday, March 19, Barbados (Cont.)

 

I forgot to mention that, on the catamaran, we were offered soft drinks, juices and water until after the swim with the turtles, at which point the bar was open. They offered rum punch, various hard liquors and mixers, and cold Banks lager from the keg. Banks goes very well with flying fish, I can attest.

 

More later,

Dave

[RetiredMustang]

Thursday, March 19, Barbados (Cont.)

 

We returned to the ship just in time to shower and change for happy hour. After happy hour, we went to dinner. Here is the dinner menu:

 

Starters * Soups * Salads

- Summer Fruit Salad with Sambuca – Sambuca-flavored dressing

- Goat Cheesecake with Red Onion Jam – puff pasty crust

- Lobster and Shrimp Calypso Dip – Lobster chunks, shrimp, chopped spinach, hot mustard-based Calypso sauce

- Farmers Vegetable Puree – garlic crouton

- Soto Ayam – Indonesian chicken and vegetable soup with turmeric and coconut milk

- French Onion Soup “Les Halles” – Gruyere cheese crouton

- Chilled Pineapple and Cucumber Soup – macadamia nuts, jalapeno, cilantro

- Belgian Endive and Baby Spinach – mandarin segments, avocado, strawberries

- Classic Caesar Salad – Parmesan cheese, garlic croutons, anchovies

 

Mains

- Penne with Crisp Pancetta – bell pepper, rosemary, tomato, Fontina cheese

- Barbeque Chicken Salad – avocado, tomato, corn, black beans, cucumber, romaine, barbeque Ranch dressing

- Pan-Seared Rainbow Trout – spaghetti, sautéed zucchini

- Grilled Salmon with Ginger-Cilantro Pesto – basmati rice, Swiss chard, garlic cherry tomatoes

- Prime Rib of Beef au Jus – baby corn medley, baked potato

- Broiled New York Strip Loin – cauliflower gratin, green peppercorn sauce

- Galumpki – Polish-style cabbage rolls, rice, ground meat, tomato sauce, root vegetables

- Grilled Pheasant Breast with Figs and Honey-Onion Compote – maple-infused sweet potatoes, green peas, roasted button onions, bacon lardons

- Oven-Roasted Chicken – quinoa pilaf, herb-roasted vegetables, jus

- Indian Jafrezi – curried vegetable stew, basmati rice

 

I had the endive and spinach salad to start, while DW tried to soto ayam, which she found delicious. Our waiter said it was less spicy than they make it at home in Indonesia. We both had the prime rib again for main dish.

 

Here is the dessert menu:

 

Desserts

- Peanut Butter Silk Pie – Graham cracker crust, chocolate sauce

- Raspberry Terrine – Raspberry mousse, raspberries, raspberry coulis

- Dutch Apple Cake – Apples, cinnamon, soaked raisins, a la mode on request

- Mango Mousse Feuillete no sugar added – Puff pastry, mango mousse, passion fruit, kiwi, strawberries

 

Frozen Treats

- Vanilla Ice Cream

- Macadamia Nut Ice Cream

- Mango Sorbet

- Strawberry Frozen Yogurt

- No Sugar Added Vanilla Ice Cream

- No Sugar Added Mint Chip Ice Cream

- Blackberry Sundae – French vanilla ice cream, blackberry compote, whipped cream

 

Available Daily

- Crème Brulee – Creamy, dreamy Grand Marnier-scented custard with a sheer layer of crisply caramelized sugar

- Fruit Crisp of the Day: Strawberry Crisp – Fresh out of the oven, served with a scoop of vanilla ice cream

- Sliced Fruit Plate – An assorted selection of fresh fruit

- Cheese Plate – Edam, Gorgonzola, Camembert, Old Amsterdam

 

Espresso Drinks

- Espresso - $1.25

- Cappuccino - $1.75

- Extra shot - $0.50

 

Recommended Cordial of the Day: Chocolate Cherry – Crème de Cacao Dark, Bailey’s Irish Cream, drop of Grenadine - $5.95

 

 

DW opted to have the Peanut Butter Silk Pie. She said it was very tasty with the peanut butter flavor, but if it had a lot more chocolate, it would be more like a Reese’s pie, just sayin’. I had the raspberry terrine, which was a delight to this raspberry lover.

 

More later,

Dave

Edited March 20, 2015 by RetiredMustang

[Folk Singer]

Thanks Dave for the report have a great weekend.:):)

[RetiredMustang]

Friday, March 20, Grenada

 

We pulled into St. George’s on time, and berthed across the pier from the AIDAluna which we had followed in. It is rainy and overcast, and the forecast is for scattered showers and sun breaks.

 

We are booked on the Island Drive, which is supposed to stop at a place where they process nutmeg. We have neve been to Grenada before, and chose this tour to learn more about where out spices come from.

 

Here are links to today’s On Location and the Explorer pages about Grenada:

 

http://pictures.cruisecritic.com/data/520/20Mar15_Program_1.JPG

 

http://pictures.cruisecritic.com/data/520/20Mar15_Prgram_2.JPG

 

http://pictures.cruisecritic.com/data/520/Grenada_1.JPG

 

http://pictures.cruisecritic.com/data/520/Grenada_21.JPG

 

 

More later,

Dave

[Mtn2Sea]

Looking forward to hearing about your impression of Grenada, which we've never visited. Hope the weather improves for your tour!

[RetiredMustang]

Friday, March 20, Grenada (Cont.)

 

We left the ship well in time for out 8:45 meeting at the head of the pier. I got a shot of the fort overlooking the cruise pier as we went:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/George%20Castle%20overlooking%20Grenada%20cruise%20pier_zpseqzfdgqm.jpg

 

We were a bit early for our excursion, but so were several other couples. A few minutes later, it started to rain, so they led the 18 of us to the first mini-bus for the tour. We just about filled the bus; it may have been able to hold 5 or 6 more, but that’s all.

 

We drove up and down and way round the capital of St. Georges and the many hills and valleys of the island. It rained now and then, and would be sunny for a while, and then cloudy – very changeable weather all day. I didn’t take any good photos from the back of the bumpy bus, but Grenada reminds me very much of St. Lucia, with little towns, houses built on high pilings over steep hills, little bars at odd places, vegetable and banana gardens, etc. Quite a pretty place.

 

We drove eventually, after more than an hour in the bus, to the town of Grenville, to the Nutmeg Cooperative for a tour. That’s what we came for. A guide took us through the factory and explained the process.

 

If I understood the explanation correctly, the pods grow on trees and are harvested when it is time. The pods are opened, and a red membrane surrounding the nut is removed. This membrane is called mace, and is itself dried and sold as a spice with, of course, similar flavor to nutmeg. It changes color from red to golden as it dries/ages.

 

The nutmeg nuts are dried and aged, and then the inner coating cracked, revealing the familiar nuts you can buy in spice stores. The nuts are bagged and then shipped around the world. There were many more details, including sorting out those with more oil and thus more value, etc., but that is the gist. It was a pretty low-tech operation, with human involvement most of the steps of the processing.

 

Here are photos from the cooperative:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Nutmeg%20processing_zpsbueglnyq.jpg

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Sacks%20of%20fresh%20mace_zpsdskzkvpr.jpg

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/racks%20of%20drying%20nutmeg_zpsuym4qu6c.jpg

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/sacks%20of%20nutmeg_zps3ov2lra1.jpg

 

 

(Note: there were no restrooms at the cooperative that I could see or that anyone mentioned. From the time we boarded the bus until we made a restroom stop was about 2-1/2 hours. So, if you take this excursion, some advice: Use the facilities just before you go. Bring water, but don’t drink too much. It’s a great tour, but plan ahead.)

 

More later,

Dave

[RetiredMustang]

Friday, March 20, Grenada (Cont.)

 

We re-boarded the mini-bus and took a shorter drive up a steep mountain (above 1900 feet) to the Grand Estang national park. There was an information center, a bar with an included free drink (bottled water, soft drinks, rum punch or beer), a couple of souvenir stores, and restrooms. There was also a viewpoint where we could see a lake inside the volcano’s crater. Here is a photo:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Vlocanic%20crater%20lake%20Grenada_zpscxj0kec9.jpg

 

 

We then got back on the bus and headed for the pier, a relatively short trip. All told, the tour was about four hours. Along the tour, we saw a lot of plants and trees, many involving edibles, such as avocado, cashew, breadfruit, mango, starfruit, bananas, ginger, cocoa, etc. Our guide pointed out a nutmeg tree, heavy with pods. Photo:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Nutmeg%20tree%20with%20pods_zps7yofudox.jpg

 

 

I also took some photos of a banana tree with a full load, and a beautiful tall, wide shrub with red leaves. Our guide said we probably were used to them in small pots instead of large wild shrubs: it was a poinsettia. Here are photos of the banana and poinsettia:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Banana_zps92o2bshx.jpg

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Poinsettia_zps96l11ib4.jpg

 

 

When we got back, we had to go through a shopping mall (!) to get to the ship. We bought postcards and stamps, and mailed some cards. When we got to the pier, I took a shot of the Maasdam and AIDAluna:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Maasdam%20and%20AIDAluna%20in%20Grenada_zpspdqr6zuc.jpg

 

 

The skies looked dark again, so we didn’t meander down the pier, and got aboard Maasdam just before the downpour.

 

More later,

Dave

[Susie51]

Continuing to follow your wonderful review with pictures.

[cruz chic]

Friday, March 20, Grenada (Cont.)

 

We left the ship well in time for out 8:45 meeting at the head of the pier. I got a shot of the fort overlooking the cruise pier as we went:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/George%20Castle%20overlooking%20Grenada%20cruise%20pier_zpseqzfdgqm.jpg

 

We were a bit early for our excursion, but so were several other couples. A few minutes later, it started to rain, so they led the 18 of us to the first mini-bus for the tour. We just about filled the bus; it may have been able to hold 5 or 6 more, but that’s all.

 

We drove up and down and way round the capital of St. Georges and the many hills and valleys of the island. It rained now and then, and would be sunny for a while, and then cloudy – very changeable weather all day. I didn’t take any good photos from the back of the bumpy bus, but Grenada reminds me very much of St. Lucia, with little towns, houses built on high pilings over steep hills, little bars at odd places, vegetable and banana gardens, etc. Quite a pretty place.

 

We drove eventually, after more than an hour in the bus, to the town of Grenville, to the Nutmeg Cooperative for a tour. That’s what we came for. A guide took us through the factory and explained the process.

 

If I understood the explanation correctly, the pods grow on trees and are harvested when it is time. The pods are opened, and a red membrane surrounding the nut is removed. This membrane is called mace, and is itself dried and sold as a spice with, of course, similar flavor to nutmeg. It changes color from red to golden as it dries/ages.

 

The nutmeg nuts are dried and aged, and then the inner coating cracked, revealing the familiar nuts you can buy in spice stores. The nuts are bagged and then shipped around the world. There were many more details, including sorting out those with more oil and thus more value, etc., but that is the gist. It was a pretty low-tech operation, with human involvement most of the steps of the processing.

 

Here are photos from the cooperative:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Nutmeg%20processing_zpsbueglnyq.jpg

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Sacks%20of%20fresh%20mace_zpsdskzkvpr.jpg

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/racks%20of%20drying%20nutmeg_zpsuym4qu6c.jpg

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/sacks%20of%20nutmeg_zps3ov2lra1.jpg

 

 

(Note: there were no restrooms at the cooperative that I could see or that anyone mentioned. From the time we boarded the bus until we made a restroom stop was about 2-1/2 hours. So, if you take this excursion, some advice: Use the facilities just before you go. Bring water, but don’t drink too much. It’s a great tour, but plan ahead.)

 

More later,

Dave

 

Note to self, don't take this excursion. That's just brutal to have to wait that long for a bathroom. Thx for that info. I've brought some of those nutmeg pods back a few times. I enjoy it.

[RetiredMustang]

Friday, March 20, Grenada (Cont.)

 

We showered and changed and got lazy until happy hour in the Ocean Bar. Afterwards, we went in to dinner. Here is the dinner menu:

 

Starters * Soups * Salads

- Watermelon Cocktail – orange sauce

- Crab and Shrimp Tower with Avocado Salsa – Alaska crab, tender bay shrimp, diced ripe avocado, fresh tomato, olive oil, cilantro

- Bruschetta di Parma – toasted focaccia, mascarpone, roasted red bell pepper, prosciutto, extra virgin olive oil

- Cream of Asparagus Soup – pesto croutons

- Bahamian Seafood Soup – white fish, shrimp, tomato, coconut milk, cilantro, spinach

- French Onion Soup “Les Halles” – Gruyere cheese crouton

- Chilled Strawberry Bisque – green peppercorn cream

- Date, Goat Cheese and Baby Greens – raspberry vinaigrette

- Classic Caesar Salad – Parmesan cheese, garlic croutons, anchovies

 

Mains

- Baked Ziti with Sausage and Sun-Dried Tomato – ricotta, spinach, mild Italian sausage, sun-dried tomatoes, marinara

- Santa Fe Salad – lime-marinated turkey, corn, black beans, cheese, tortilla strips, tomato, mixed lettuces, spicy peanut-cilantro vinaigrette

- Sesame-Coated Yellowfin Sole – watercress, caramelized mango, tarragon sauce, roasted red-skin potatoes, asparagus spears

- Grilled Salmon with Ginger-Cilantro Pesto – basmati rice, Swiss chard, garlic cherry tomatoes

- Jamaican-Style Oxtail – fried plantain, rice and beans

- Broiled New York Strip Loin – cauliflower gratin, green peppercorn sauce

- Grilled Five-Spice Lamb Chops – Five spice-infused demi-glace, sambal-style fried rice, grilled fennel, seared snow peas

- Grilled Ginger Chicken Breast with Mango-Lime Relish – roasted sweet potato, pesto-sauteed zucchini with red bell pepper

- Oven-Roasted Chicken – quinoa pilaf, herb-roasted vegetables, jus

- Southwestern-Style Manicotti – creamy tomato sauce, roasted corn, bell peppers, cilantro, basil, olives, green onions, jalapeno pepper, Fontina cheese

 

We both had the cream of asparagus soup to start. For main, DW had the baked ziti and I had the salmon for the first time.

 

Here is the dessert menu:

 

Desserts

- Warm Chocolate Cake with Blueberry Cream – Bittersweet chocolate cake, blueberries, bourbon-flavored whipped cream

- Coconut Rice Pudding – Raisin, ginger, lemon grass, vanilla bean, fried pineapple

- Esterel Cake – Almond sponge, chocolate ganache, raspberry preserves, white chocolate, raspberry sauce

- Raspberry Mousse Torte no sugar added – Vanilla sponge cake, sugar-free raspberry mousse

 

Frozen Treats

- Vanilla Ice Cream

- Banana Ice Cream

- Watermelon Sorbet

- Mixed Berry Frozen Yogurt

- No Sugar Added Vanilla Ice Cream

- No Sugar Added Amaretto Ice Cream

- Butterscotch Sundae – French vanilla ice cream, butterscotch sauce, whipped cream

 

Available Daily

- Crème Brulee – Creamy, dreamy Grand Marnier-scented custard with a sheer layer of crisply caramelized sugar

- Fruit Crisp of the Day:Banana Crisp – Fresh out of the oven, served with a scoop of vanilla ice cream

- Sliced Fruit Plate – An assorted selection of fresh fruit

- Cheese Plate – Fontina, Pecorino Romano, Gouda, Blue Cheese

 

Espresso Drinks

- Espresso - $1.25

- Cappuccino - $1.75

- Extra shot - $0.50

 

Recommended Cordial of the Day: B-52 – Kahlua, Grand Marnier, Bailey’s Irish Cream - $5.95

 

 

DW went for a memory from her yoot with the butterscotch sundae. To keep her company, I selected the warm chocolate cake.

 

More later,

Dave

[erewhon]

Thanks for your reports and photos, interesting to learn about Nutmeg.

[Tripper10]

Did you say "Yoot"? Haha keep the review coming. Thanks!

[RetiredMustang]

Saturday, March 21, at sea

 

And we begin another day on board the wonderful Maasdam. Today is a day at sea, with lots of scheduled shipboard activities. But, we may decide to get lazy and relax after five straight days in port. Here are links to today’s On Location:

 

http://pictures.cruisecritic.com/data/520/21Mar15_Program_1.JPG

 

http://pictures.cruisecritic.com/data/520/21Mar15_Program_2.JPG

 

 

More later,

Dave

[RetiredMustang]

Have a great cruise! I just booked the Maasdam yesterday for the April 7th sailing. Can you please list the senior staff if you get a chance? Thanks. Kathy

 

Who is the Beveridge Mgr and Event Mgr on this cruise?

 

Here are names of some of the senior staff:

 

Captain – Arno Jutten

Hotel Manager - Francois Girarda

Cruise Director – Jeremy Whited

Beverage Manager – Alphonse Xavier

Event Manager – Nichole Peatross

 

Dave

[RetiredMustang]

Dave and Kathy,

 

I wish I was in the Ocean Bar having a pre-dinner cocktail with you. You two are the best.

 

I'm following closely because I am doing some of the same ports on my Prinsendam Christmas cruise.

 

Elsie,

 

We would very much enjoy having you with us in the bar again! We’ve spent most of the time in the Ocean Bar, at the bar, for happy hour, unlike on Amsterdam, when you found us most often in the Crow’s Nest. There is a bartender at the Ocean Bar, Juvy, who is quite talented. A few days ago, he gave the ladies paper roses he had made, and on another day he made them origami eagles perched on wine corks, and Thursday he offered me a Grolschey-Davidson:

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Paper%20roses_zpsg4nhinct.jpg

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Booze%20Eagle_zpszmbybpuk.jpg

 

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Motorcycle_zpsfps3yzpq.jpg

 

 

Dave

[Mtn2Sea]

When you wrote Grolschey-Davidson, I didn't have a clue what you were talking about until I saw your photo! Juvy is certainly talented and I see why you gravitate towards the Ocean Bar. Hope you have a restful sea day after all those port days.

[woodworker&knitter]

Thank you for letting me know who the Staff is

 

Barbara

[Susie51]

Thank you for posting. I'm Waiting for saili away tomorrow. It's raining and foggy off shore I hope it is better tomorrow

[1ANGELCAT]

Here are names of some of the senior staff:

 

 

 

Captain – Arno Jutten

 

Hotel Manager - Francois Girarda

 

Cruise Director – Jeremy Whited

 

Beverage Manager – Alphonse Xavier

 

Event Manager – Nichole Peatross

 

 

 

Dave

 

 

Thank You. Counting down the days !

[Spinner2]

Dave, we're doing this cruise later this year so I've really enjoyed your reports. Might you be able to find out for me if Bagus Sugiantha will be back on board at the Dining Room Manager at the end of your cruise, as is planned?

 

Thanks!

[Folk Singer]

Thank you for the report. Have a great weekend.

[RetiredMustang]

Saturday, March 21, at sea (Cont.)

 

We did not do very much all day. We had breakfast in our room, and decided just to relax around the ship.

 

At one point in the morning, we were sitting in the Explorer’s Lounge, by the windows that have the railing bar about the height of a balcony top. I noticed some movement ahead and watched, and saw two or three dolphins jumping. We both got up and went to the window and watched as the dolphins jumped closer and closer to the ship. We leaned more and more to see them, and, in unison … bonked our heads on the window -- we had forgotten we were not on the balcony. D’oh!

 

The rest of the morning was not much more stimulating, the highlight being the opportunity to reject the items for offer on the sidewalk sale on the Lido.

 

Later, we saw a much larger pod of dolphins, about a dozen or so, off the port side while sitting on our balcony (we were the ones sitting, not the dolphins). A couple of them leapt completely out of the water, and the rest were obviously cresting and feeding on a large school of fish. But, they were 200 yards/meters or more away, and we could not coax them any closer with blandishments or flattery. We didn’t want to try to bribe them by saying we had herring, in case they found out we were lying and decided to wreak vengeance.

 

We also watched the gulls wheel and dive at high speed to fish with their faces. Doesn’t that hurt? Don’t they come up from the water with a Keanu Reeves expression, kind of like “whoa, dude”?

 

(… Clearly we had a pretty much non-productive afternoon as well, with most of it spent on deck chairs on the balcony …)

 

We eventually showered and put on formal gear for the second formal night of the cruise. As luck would have it, almost everybody else was in at least sorta formal. We enjoyed happy hour as usual before going into dinner.

 

Here is the dinner menu:

 

Starters * Soups * Salads

- Chilled Lychees with Kiwi Wedges – blueberries, mint, mango, raspberry sauce

- Carpaccio of Beef Tenderloin – olive oil, Parmigiano-Reggiano, whole grain mustard sauce

- Warm Apple-Smoked Salmon with Yogurt-Chive Dip – bread crisps, apple salad

- Curried Butternut Squash Soup – butternut squash, Granny Smith apple, curry power, cinnamon, allspice

- Dos Frijoles Soup – kidney and black beans, garlic, chili, cumin, orange zest

- French Onion Soup “Les Halles” – Gruyere cheese crouton

- Chilled Sour Cherry Soup – crème fraiche, ginger

- Crunchy Jicama and Mango Salad – butter lettuce, cucumber, chili-lime dressing

- Classic Caesar Salad – Parmesan cheese, garlic croutons, anchovies

 

Mains

- Rigatoni with Roasted Garlic – shallots, plum tomato, broccoli, mushrooms, Parmigiano-Reggiano cream

- Grilled Lamb Brochette with Marinated Vegetable Salad – romaine lettuce, diced tomato, cucumber, parsley, yogurt tahini dressing, toasted pita triangles

- Crispy Sweet-and-Sour Shrimp – steamed jasmine rice, sweet-and-sour vegetables

- Grilled Salmon with Ginger-Cilantro Pesto – basmati rice, Swiss chard, garlic cherry tomatoes

- Grilled Strip Loin Steak with Roasted Garlic Sauce – served with fluffy tomato-leek quinoa

- Broiled New York Strip Loin – cauliflower gratin, green peppercorn sauce

- Pork Buco – tomato sauce, lemon-garlic, mushroom risotto

- Crepinette of Roasted Chicken – vegetable Israeli couscous, tempura French green beans, chicken gravy

- Oven-Roasted Chicken – quinoa pilaf, herb-roasted vegetables, jus

- Baked Stuffed Eggplant – ragout of zucchini, onion, eggplant, tomato

 

I had the butternut squash soup and DW opted for the Dos Frijoles soup. Mine was dominated by the apple flavor, then the curry, then the squash in the background. Flavorful, different and interesting. DW reported her soup to have a hint of chili and cumin, but the spices were not overpowering, so she enjoyed it a lot. For main dish, DW had the rigatoni and I had the pork buco. Both were very good. The pork shank was fall-off-the-bone tender and the risotto was mushroomy and creamy.

 

Here is the dessert menu:

 

Desserts

- Caramel Chocolate Toffee – Almond short bread, toffee, chocolate ganache, whipped cream, caramel sauce

- Pina Coladaa Cake – Pineapple compote, creamy coconut custard, toasted coconut

- Strawberry Sphere – Strawberry mousse, basil marinated strawberries, sable’ cookie

- Linzer Torte no sugar added – Hazelnut pastry shell, raspberry jam, pastry lattice veil

 

Frozen Treats

- Vanilla Ice Cream

- Biscotti Ice Cream

- Blackberry Sorbet

- Coffee Frozen Yogurt

- No Sugar Added Vanilla Ice Cream

- No Sugar Added Chocolate Chip Ice Cream

- Strawberry Sundae – French vanilla ice cream, strawberry topping, whipped cream, nutty praline crunch

 

Available Daily

- Crème Brulee – Creamy, dreamy Grand Marnier-scented custard with a sheer layer of crisply caramelized sugar

- Fruit Crisp of the Day: Cherry Crisp – Fresh out of the oven, served with a scoop of vanilla ice cream

- Sliced Fruit Plate – An assorted selection of fresh fruit

- Cheese Plate – Brie, Cheddar Sharp Block, Beecher’s Flagship Reserve, Edam

 

Espresso Drinks

- Espresso - $1.25

- Cappuccino - $1.75

- Extra shot - $0.50

 

Recommended Cordial of the Day: Love Boat – Tia Maria, Crème de Banana, Bailey’s Irish Cream - $5.95

 

DW chose the cherry crisp, and I chose the blackberry sorbet.

 

More later,

Dave