SD2 Fall '10 Transatlantic Crossing

[Jim Avery]

Got it right here for you' date=' Jim...with a Red Stripe to wash it down:D[/quote']

 

That almost sounds like the start of a new SD reunion/roadtrip!:eek:

[DisneyJen]

Tuesday, November 16

 

Morning dawned and I opened the curtains by our bed to peek out at the weather conditions. The sun was trying to break through the clouds and the seas looked to be lumpy although the view and the ride in our stateroom was just fine.

 

I headed to the gym while DJ’s DH tried to connect to the internet to check on some work issues. While I completed my task, DJ’s DH became frustrated with the lack of internet and headed up to Deck 6 for breakfast. He met up with AirSea and FT at the table by the rail until the Office became available. Even Enes, our wonderful waiter, joked with us about securing the Office.

 

After our usual breakfasts, which included “hockey pucks” aka hash brown potatoes for AirSea and of course Grand Mimosas all around, our group settled in at the Office as the day was looking like it was going to be a rainy one. Ever the optimists, FT and I headed to the Bali Beds in hope that we would be rewarded with some sun!

 

 

The Charity Walkers logged another three miles or 48 laps around Deck 6. Their total to date equaled 19 miles. Daniel had to excuse himself from leading the walk as he had to participate in the Crew Emergency Drill.

 

The Spa offered the Exotic Foot Treatment Special – 30 minutes for $60.

 

The title of the morning lecture with Dr. Fred Chernow was “Brain Food: Eating Smart for Better Retention.”

 

Noon arrived and so did the daily pass around … Mini Quiche Lorraine and Mini Sausage Rolls. I passed as I knew lunch would soon be served.

 

 

Luncheon at the Topside Restaurant

 

From the Cold Buffet:

Smoked Eel

Roasted Duck in Oyster Sauce

Peppered Salami with Marinated Olives

 

Healthy Tossed Salad Prepared a la Minute:

Fresh Broccoli with Roasted Almonds and Ranch Dressing

 

Bell Pepper Salad

Marinated Tuna Salad

 

Create Your Own Salad with a Wide Variety of Condiments and a Selection of Dressings

 

Soup of the Day:

Cream of Kohlrabi

 

From the Grill:

Hamburger or Cheeseburger

Hot Dog Served with Relish

 

Side Dishes:

Basmati Rice, Roasted Red Bliss Potatoes, French Fried Potatoes

 

Summer Bistro:

Grilled Ham and Cheese Sandwich

Pappardelle Pasta Carbonara

 

Chef’s Favorite:

Chili Con Carne with Condiments

 

SeaDream Wellness Selection:

Chicken Pot au Feu

 

Vegetarian Dish of Today:

Bell Pepper Stuffed with Couscous, served with Tomato Basil Sauce

 

Oriental Choice:

Pork Szechuan

 

Prepared a la Minute:

Sardines a la Provencale with Mixed Lettuce

Lamb Skewers served with Roasted Red Bliss Potatoes and Rosemary Jus

 

Wines:

Fume Blanc Robert Mondavi, Napa Valley, 2003, $32

Pinot Gris Reserve, Trimbach, 2003, $38

 

Wines by Glass:

Cabernet Sauvignon, Saint Francis, Sonoma, USA, 2002, $10

Merlot, Swanson, Napa Valley, 2004, $15

 

The sun made an appearance during lunch which meant a move to the Bali Bed for some of us while others stayed in the Office. Even though the wind treated us to some white caps the ride was soothing. In reality, the ride was what I was expecting while crossing the Atlantic … and very enjoyable!

 

The afternoon activities included shopping in the Boutique with Zandra, Wii Sports Nintendo Gaming Completion in the Main Salon and the Closest to the Pin golf competition in the Golf Simulator. We of course opted to stay in the Office or and enjoy our Kindles and naps.

 

A major rain squall forced us out of the Office around 3:30 p.m. No worries as Zoltan sprung into action and created a new “Office” for us. He moved the little table that is between the dual staircase near the TOY Bar and some chairs so we could continue our work. About the same time Jeff made an announcement and then a tour of the outside decks to invite people to the 4 p.m. presentation by Chef Erwin Unterberger on the “Art of Tea Living with Tea Forte.”

 

Our group of course passed as we were quite busy and comfortable. FT attended the event as said it was quite interesting.

 

Earlier in the day, ctbjr invited FT, AirSea, DJ’s DH and me to join him and his DW for dinner with Club Director Jeff Fithian. We of course graciously accepted as it is always interesting to dine with the staff.

 

The “Steps for Charity” Cocktail Trail was postponed at 5 p.m. because of weather. This was the first and only time that the walkers missed their posted mileage.

 

Soon it was time to head back to the stateroom to prepare for dinner. Zoltan made us our drinks to go. While munching on our cheese tray I suggested to DJ’s DH that we head outside by the pool to see if the clouds would let the sun poke through for yet another Atlantic sunset. Instead we found this …

 

 

Looks like we might get some sort of view of the setting sun from this angle

 

 

 

Then looking in the other direction we had gray almost fog like views.

 

 

 

No filter used on this photo ... just the natural lighting and conditions.

 

 

The skies then opened yet again and we retreated to the TOY Bar where we talked with some other passenger about the beauty of the clouds and rain. Ever the minder of time, DJ’s DH insisted that we head back to the stateroom to shower and change for our dinner date in the Dining Salon.

 

Dinner Menu

Starters:

Smoked Norwegian Salmon on New Potato Salad with Herbs Crème

Vitello Tonnato – Roasted Veal Loin with Tuna Crème, Mixed Lettuce and Parmesan Shavings

 

Middle Courses:

Aubergine and Rosemary Soup

Chilled Strawberry Soup

Boston Lettuce with Cherry Tomatoes, Toasted Pine Nuts and Ranch Dressing

 

A Healthy Signature Dish:

Marinated Grilled Vegetables with Whole Wheat Pasta, Tomato-Basil Sauce

 

Chef’s Main Dishes:

Grilled Sea Bream Fillet on Fennel-Leek Julienne with Crushed Olive Potatoes, Grilled Green Asparagus and Sturgeon Caviar

Veal Saltimbocca served with Herb and Vegetable Linguini and Masala Sauce

Vegetable Fajitas with Salsa Ranchero and Guacamole

 

SeaDream Indian Cuisine

Tandoori Chicken Tikka with Kachumbar Salad and Sambal Chutney – Tandoor Spiced Chicken Breast Skewer with Tomato-Onion Salad and Chili-Cilantro Dip

 

Tamatar Shorba – Spicy Tomato and Coriander Soup

 

Aloo Chana Salad – Chick Peas, Green Peas, Red Onion, Tomato and Potato Salad

 

Zhinga Masala – Coconut Prawns Curry, Raita, Cumin Rice, Mango Chutney, Poppadum and Naan Bread

 

Shaki Tukra – Imperial Style 24 Carat Gold Covered Bread and Butter Pudding with Vanilla-Cinnamon Sauce

 

Chai – Indian Ginger Spiced Tea

 

Daily available A la Carte Selection:

Caviar Classic – 1 ounce Caviar with Classic Condiments and Melba Toast - $44

Caviar Deluxe Duo – 3 ounces Caviar with Egg, Crème Fraiche, Lemon, Onion, Blinis and Melba Toast - $132

Consommé Double with Batonnet au Fromage

Caesar Salad served with Croutons and Grated Parmesan Cheese

Linguini al Pesto or with Chunky Tomato Sauce

Broiled Fillet of Organic Salmon with Caper Butter

Chicken Breast with Herbs, Lemon and Virgin Olive Oil

Grilled NY Cut Strip-Loin Steak, Madagascar Sauce

Rosemary Marinated Lamb Chops with Natural Gravy

 

All dishes may be ordered with your choice of French Fries, Baked Potato, Rice and Vegetable of the Day.

 

Desserts:

Pastry Chef Jose Del Rosario Signature Dessert – Flourless Chocolate Cake with Chantilly Cream

Shaki Tukra – Imperial Style 24 Carat Gold Covered Bread and Butter Pudding with Vanilla-

Mango and Pineapple Compote with Apricot Sorbet

 

Selection of Homemade Ice Cream, Sorbet and Frozen Yogurt – Rum Raisin, Vanilla and Coffee Ice Cream, Apricot Sorbet and Mango Frozen Yogurt

 

Assorted International Cheeses Served with Home Made Cheese Bread

 

White Wines:

Chablis Grand Cru, Les Blanchots, Burgundy, 2006, $92

Meursault, Labouri Roi, Burgundy, 2004, $52

Sancerre, Pascal Jolivet, Loire Valley, 2009, $48

 

Red Wines:

Vosne Romanee, 1er, Cru, Louis Jadot, Burgundy, 2001, $104

Chateau Chasse-Spleen, Moulis en Medoc, Medoc, 2004, $ 74

Hollywood 2480, Napa Valley, 2006, $107

 

Wine by the Glass:

Pinot Grigio, Santa Margherita, Italy, 2008, $8

Sancerre, Pascal Jolivet, France, 2008, $12

St. Francis Cabernet Sauvignon, Sonoma, USA, 2002, $10

Swanson, Napa Valley, USA, 2004, $15

 

After a delightful dinner and conversation with Jeff, our gang passed on the Dinner Drinks in the Piano Bar and the DVD Concert – “Tom Jones Live at Cardiff Castle,” which was supposed to be under the stars but moved to the Main Salon because of weather. We headed up to the TOY Bar to find that the skies had cleared up.

 

AirSea and I decided to stroll up to the deck in front of the bridge to check out the situation. We enjoyed watching the bow as it plowed through the seas and occasionally casting sea spray up to where we were standing on Deck 5. We were soon joined by the Captain, resplendent in his dress white uniform. He told us that he didn’t want to get sprayed with salt water as it would rust the brass buttons on his jacket. We enjoyed talking with the captain about the sea state and navigating by starlight.

 

We headed back to the Office to say our goodnights before retiring for the night.

[DisneyJen]

Wednesday, November 17

 

Lumpy seas greeted us this morning after a good night’s sleep. Both DJ’s DH and I have commented that the motion of the ship in the late evenings is quite conducive for sleeping. The extra hour we picked up last night helped as well.

 

The pitching and swaying of the ship, which was relatively pleasant and served as a reminder that we are at sea, made working out on the treadmill an adventure. I completely understand why some people, who are prone to seasickness or vertigo, would be a bit uncomfortable while trying to walk/run on the treadmills in the gym. Watching the changing sea, wave condition and winds, along with a good play list on my iPod, made the workout go quickly.

 

I found DJ’s DH in the Office where he was waiting for me to join him for our usual breakfast. The seas seemed to smooth out although the sky remained a bit overcast.

 

The Charity Walkers added another three miles for a total of 22 miles. The lecture series continued this morning with a talk by John Bowermaster entitled “SOLA: Everyone in Southern Louisiana has a water story… or two … or three …”

 

Some of our group attended the lecture while others kept their Office hours. The sun made an appearance so I read and socialized on my Bali Bed. Before we knew it, noon had arrived as did the daily pass around of Asian Spring Rolls and Sate with Dips. I passed once again as I knew that come 12:30 our group would be ready for a working lunch in the Office. Little did the men in our group realize that working meant dancing for our lunch. Two female British passengers shared their iPod with those of gathered on Deck 6. Lady Gaga’s “Bad Romance” soon gave way to the Weather Girls “It’s Raining Men” which had all the women in our group on their feet. We even had a guest appearance in our impromptu disco as Werner pirouetted his way to the bar as he picked up some beverages for guests dining in the Topside Restaurant.

 

Having worked up quite an appetite between the dancing and laughing we settled in for a much deserved lunch!

 

Luncheon at the Topside Restaurant

 

From the Cold Buffet:

Smoked Mackerel with Apple Red Beet Chutney

Chilled Jumbo Prawns with American Cocktail Sauce

Roast Turkey Breast with Lingonberries

 

Healthy Tossed Salad Prepared a la Minute:

Fresh Grilled Marlin with Bell Pepper Vinaigrette and Garlic Croutons

 

Salami and Pickle Salad

Summer Pasta Salad

 

Create Your Own Salad with a Wide Variety of Condiments and a Selection of Dressings

 

Soup of the Day:

Cream of Spinach

 

From the Grill:

Hamburger or Cheeseburger

Hot Dog Served with Relish

 

Side Dishes:

Pignolia Rice, Roasted Potatoes, French Fried Potatoes

 

Summer Bistro:

Rigatoni Pasta with Cherry Tomato, Roasted Garlic and Olive Oil

Croissant Sandwich with Ham, Cheese and Cucumber

 

Chef’s Favorite:

Pizza with Salami, Chorizo, Onions, Black Olives and Cheese

 

Vegetarian Dish of Today:

Baigan Bharta – Indian Spiced Aubergine Mash with Basmati Rice

 

SeaDream Wellness Selection:

Steamed Whole Camus Artichoke with Herbs Vinaigrette

 

Oriental Choice:

Thai Style Beef with Green Curry and Pignolia Rice

 

Prepared a la Minute:

Grilled Burger Topped with Fontina Cheese on Walnut Bun served with Fries

Deep Fried Calamari on Boston Lettuce with Garlic Mayonnaise

 

Wines:

Fume Blanc Robert Mondavi, Napa Valley, 2003, $32

Pinot Gris Reserve, Trimbach, 2003, $38

 

Wines by Glass:

Cabernet Sauvignon, Saint Francis, Sonoma, USA, 2002, $10

Merlot, Swanson, Napa Valley, 2004, $15

 

The afternoon activities included shopping in the Boutique with Zandra who was offering a 40-percent discount on Raymond Weil Watches and Judith Ripka pieces. The theme of Team Trivia in the Main Salon was Movies and Film. The guests have shut out the crew twice in team trivia to date.

 

I opted for soaking in the warm sun from the comfort of my Bali bed. As we steamed on a more westerly course my Bali bed was soon in the shade. I made my way to another one of my favorite vantage points … the portside aft captain’s chair on Deck 6.

 

View from one of by favorite blue chairs ...

 

View of the wake from my blue chair ...

 

The moon rising over the Atlantic.

 

Life certainly does not get any better than listening to Kenny Chesney on my iPod, relaxing in the chair with a tall Bombay Sapphire and Diet Tonic, courtesy of Zoltan who made sure I had enough ice at all times, rocking gently on Mother Ocean and watching the sheer beauty of Mother Nature.

 

Photos and words cannot convey the peace and serenity of those minutes which turned into hours as I watched the sun drop lower as we made our way west toward the Caribbean. The sunset was promising to be incredible

 

 

This photo and the memories that surround it instantly slows my breathing and lowers my heart rate.

[DisneyJen]

I cheered on the Cocktail Trail Walkers from my blue chair as they logged another two miles and then met DJ’s DH in the Office.

 

As we chatted with our gang we were in agreement that we should move the party to the deck in front of the Bridge since the conditions were right for seeing the elusive green flash.

 

 

The view from right outside the Office.

 

 

Another quick shot before running down to the Bridge to see if we could experience the Green Flash

 

I was so busy taking photos that I missed the actual moment of the flash. I told DJ’s DH it was all the more reason to book another SD cruise!

 

 

Sunset from the Bridge

 

We headed back to the stateroom to prepare for the SeaDream Fashion Show, hosted by Activities Manager Daniel Bester. Passengers modeled clothing and accessories as Edgarado provided the soundtrack.

 

The group of usual suspects headed to Deck 4 where we were shown to a lovely table with a wonderful view of the sky and ocean.

 

Dinner Menu

Starters:

Green Asparagus and Spinach Bavaroise with Organic Smoked Salmon Tartar and Caviar Crème

Larp of Chiang Main – Chicken Salad from the Northeast of Thailand with Grilled Calamari

Tart Fin – Topped with Goat Cheese and Cherry Tomatoes

 

Soups:

Cream of White Asparagus

Corn and Crab

Chilled Raspberries

 

Salads:

Mixed Greens with Asparagus Tips, Olive Oil Dressing and Mini Pizza

Marinated Red Beet Salad with Fresh Horseradish Cream

 

World Flavor:

Farfalle Pasta and Shrimps served with a confluence of Pimento, Basil, Cilantro and Cognac Sauce

 

Chef’s Main Dishes:

Grilled Fillet of Corvina, Mediterranean Topping, Garlic Croutons, Served on Mixed Lettuce

Herbs de Provence Crusted Lab Rack with Ratatouille, Served with Gratin Potato and Rosemary Red Wine Reduction

Duck a l’Orange on Braised Red Cabbage, Pommes William and Grand Marnier Infused Demi Glace

Tempura Fried Vegetables with Tofu Steak and Soy Ginger Sauce

 

Daily available A la Carte Selection:

Caviar Classic – 1 ounce Caviar with Classic Condiments and Melba Toast - $44

Caviar Deluxe Duo – 3 ounces Caviar with Egg, Crème Fraiche, Lemon, Onion, Blinis and Melba Toast - $132

Consommé Double with Batonnet au Fromage

Caesar Salad served with Croutons and Grated Parmesan Cheese

Linguini al Pesto or with Chunky Tomato Sauce

Broiled Fillet of Organic Salmon with Caper Butter

Chicken Breast with Herbs, Lemon and Virgin Olive Oil

Grilled NY Cut Strip-Loin Steak, Madagascar Sauce

Rosemary Marinated Lamb Chops with Natural Gravy

 

All dishes may be ordered with your choice of French Fries, Baked Potato, Rice and Vegetable of the Day.

 

Desserts:

Pastry Chef Jose Del Rosario Signature Dessert – Raspberry Crème Brulee with Almond Madeline

Treacle Pudding with Chocolate Chip Ice Cream

Cherries Jubilee

 

Selection of Homemade Ice Cream, Sorbet and Frozen Yogurt – Chocolate Chip, Vanilla and Pistachio Ice Cream, Williams Pear Sorbet and Mandarin Frozen Yogurt

 

Assorted International Cheeses Served with Home Made Cheese Bread

 

White Wines:

Pinot Grigio, Santa Margherita, Italy, 2007, $28

Riesling, Reserve Trimbach, Alsace, 2005, $38

Pouilly Fuisse, Louis Jadot, Burgundy, 2008, $45

 

Red Wines:

Pasanau, Finca La Planeta Sierra De Montsant’s, Spain, 2002, $64

Chianti Classico, Felsina, Italy, 2005, $63

Ornellaia, Tuscany, Italy, 2006, $176

 

Wine by the Glass:

Pinot Grigio, Santa Margherita, Italy, 2008, $8

Sancerre, Pascal Jolivet, France, 2008, $12

St. Francis Cabernet Sauvignon, Sonoma, USA, 2002, $10

Swanson, Napa Valley, USA, 2004, $15

 

DJ’s DH and I took a stroll to the bow/ bridge area to watch the skies and seas. We were reward with a shooting star … the second of the trip. We commented that the moonlight on the water as the bow plowed through the gentle seas looked like something from a movie. Of course, DJ’s DH’s comment was “Sure does look that movie … you know the one with the iceberg!” He of course then collapsed in a fit of laughter or maybe it was from the power of the punch I delivered to his arm.:rolleyes:

 

Having had enough alone time, we headed to the Piano Bar where there was a pretty good crowd for a Wednesday night. Elena was busy in the Casino where ctbjr walked away from the table once he was ahead.

 

Zoltan was taking such excellent care of us that we never did make it up to the TOY Bar for Disco Under the Stars with DJ Rey. Several of our disco dancing fellow passengers did try to recruit us but we begged off saying that we were all discoed out from lunch.

 

Our lovely bed was calling to us so we headed back to our stateroom. This evening’s gift at turn down was a pocket-sized tin of SeaDream mints.

 

We were rocked to sleep on the ever so gentle seas.

[jbcjtc]

Remember the "It's Raining Men" from years past? What a fun night. So enjoying your posts! JoJo

[DisneyJen]

Remember the "It's Raining Men" from years past? What a fun night. So enjoying your posts! JoJo

 

Of course I remember JoJo!! As a matter of fact I turned to DJ's DH and said how I wished that you and the good doctor were with us on this trip!! I know you were with us in spirit!

 

Glad you are enjoying my musings!

[Jim Avery]

Beautiful job DJ. In all my years at sea, I saw the Green Flash one time. It is unforgettable when you do see it. Ready for the next day.:D

[DisneyJen]

Beautiful job DJ. In all my years at sea, I saw the Green Flash one time. It is unforgettable when you do see it. Ready for the next day.:D

 

Thanks Jim! All I can say is that there truly are no words to capture how beautiful the seas and skies were during this crossing.

 

I tell DJ's DH that we need to keep cruising until we see that elusive Green Flash. I told him covering a flashlight with green material and turning it on and off does not count.:eek:

 

Halfway through writing Thursday ...

[DJ's DH]

Beautiful job DJ. In all my years at sea, I saw the Green Flash one time. It is unforgettable when you do see it. Ready for the next day.:D

 

The happy/sad part of it was, most of the people on the bridge actually saw the green flash. DJ and I looked away momentarily to discuss (I have no clue what) and missed it...

 

It was so exciting to see people who saw the green flash!

[DisneyJen]

The happy/sad part of it was' date=' most of the people on the bridge actually saw the green flash. DJ and I looked away momentarily to discuss (I have no clue what) and missed it...

 

It was so exciting to see people who saw the green flash![/quote']

 

It wasn't sad that we missed it! Just another reason (like we need one) to sail on our beloved SD!:p

[DJ's DH]

It wasn't sad that we missed it! Just another reason (like we need one) to sail on our beloved SD!:p

 

Getting flashlight with green fabric as we speak:D

[DisneyJen]

Getting flashlight with green fabric as we speak:D

 

Doesn't count and just served as a distraction from my writing up Thursday's report.

 

I suspect the rest of the story will be posted tomorrow ...

[DisneyJen]

Thursday, November 18

 

Beautiful blue skies and azure seas greeted us this morning.

 

Not ones to break with routine or tradition, DJ’s DH headed up to Deck 6 for his morning coffee and perusal of the newspaper while I logged my three miles on the treadmill. I then joined our happy band of travelers in the Office for breakfast. Enes continued to take excellent care of us …even tracking down the special key so he could access the secret ingredient for our Grand Mimosas.

 

I wasn’t quick enough to grab my usual Bali Bed but it was all good as it meant that I basked in the sun a little longer on my new Bali Bed. The air and sun are warmer and the Caribbean vibe is definitely in the air as Clint played some Jimmy Buffet while setting up the TOY Bar.

 

I consulted with Jamie after breakfast to arrange cocktails en suite and then dinner in the Dining Salon for the group. His response, as usual, was “But of course.” One of the perks that suite guests have is the ability to host a cocktail party in their suite. (Honestly if you ask me what the other perks are for suite versus stateroom guests I would not be able to come up with another!). In the past, hotel services would send our printed invitation to our guests and then escort them to our suite. This time we personally invited our guests … ctbjr and his DW, AirSea, FT, Oli and Lena. I wrote a quick note on my SeaDream stationery to Captain Terje inviting him to join us and left it with Elena at the Concierge Desk.

 

I must say that every time I would see Zandra, Elena and Chela at the Concierge Desk they were smiling and helpful … even with my multiple shirt exchanges from the Boutique and endless inquiries about the status of the internet connection in our room.

 

With all of my social organizing complete I repaired to my new Bali bed location to enjoy a glorious day of sunshine.

 

The “Steps for Charity Walkers” added another three miles which brought the total mileage to date to 27 nautical miles. The morning lecture was “Brain Food: Eating Smart for Better Retention” by Dr. Fred Chernow. The Spa offered a 60-minute Thai Massage with free Thai Pajamas for $138.

 

DJ’s DH and I opted to stay in our respective spots … the Office and a Bali Bed … and to indulge in the Daily Pass Around … Italian Club Sandwiches.

 

The gang gathered in the Office and it was time for lunch.

 

Luncheon at the Topside Restaurant

 

From the Cold Buffet:

Tomato Stuffed with Baby Shrimps

Parma Ham with Melon

Smoked Duck Breast

 

Healthy Tossed Salad Prepared a la Minute:

Fresh Snow Peas and Baby Spinach with Sweet and Tangy Dressing

 

Chick Pea Salad

Herring and Potato Salad

 

Create Your Own Salad with a Wide Variety of Condiments and a Selection of Dressings

 

Soup of the Day:

Cream of Cauliflower

 

From the Grill:

Hamburger or Cheeseburger

Hot Dog Served with Relish

 

Side Dishes:

Jasmine Rice, Conchiglie Pasta, French Fried Potatoes

 

Summer Bistro:

Cheese Ravioli with Creamy Tomato-Basil Sauce

Open Face Sandwich with Cucumber, Chives, Cream Cheese and Lemon Marinated Norwegian Salmon

 

Chef’s Favorite:

SeaDream Steak Sandwich on Corn Baguette, Pesto Mayonnaise and Sautéed Onions

 

Vegetarian Dish of Today:

Egg White Omelet with Green Asparagus

 

SeaDream Wellness Selection:

Tuna Flakes with Lettuce, Cherry Tomato, Olives, Capers, Red Onion Rings and Lemon Olive Oil Dressing

 

Oriental Choice:

Tom Yum Goong – Spicy Shrimp Soup

 

Prepared a la Minute:

Turkey Piccata Served with Herbed Conchiglie Pasta and Tomato Coulis

Grilled Fillet of Barramundi on Mixed Green Lettuce, Wakame Croutons and Grilled Zucchini

 

Wines:

Fume Blanc Robert Mondavi, Napa Valley, 2003, $32

Pinot Gris Reserve, Trimbach, 2003, $38

 

Wines by Glass:

Cabernet Sauvignon, Saint Francis, Sonoma, USA, 2002, $10

Merlot, Swanson, Napa Valley, 2004, $15

 

One of the things that always amazes me when we are on SeaDream is the level of personal service. FT ordered lunch and then realized the time … she needed to get back to the cabin for a conference call. We told her to head back to her cabin and that we would ask for her steak sandwich to be delivered to her.

 

When Enes brought our main courses we explained the situation. He asked us if we knew what condiments FT would like with her sandwich and fries. Having spent several lunches on sea and land with her I knew her affinity for mixing ketchup and mayo together for her fries. The always smiling June was dispatched with the sandwich and fixings to FT’s cabin where she was able to enjoy a working lunch.

 

The afternoon activities included shopping in the Boutique with Zandra who was offering a 40-percent discount on Raymond Weil Watches and Judith Ripka pieces as well as 10-percent discount on sunglasses. There was another Closest to the Pin Golf Competition and a Wii Sports Nintendo Gaming Competition that we passed on as well. A couple members of our group headed to the Main Salon to hear Captain Terje present “Hiking Kilimanjaro – Not Once but Twice.”

 

When the Cocktail Trail Walkers hit Deck 6, DJ’s DH and I headed to our stateroom to shower and prepare for our guests.

 

Maitre d’ Jamie arrived promptly at 6 p.m. to set up for our party. He did a lovely job of arranging the champagne and canapés. Hotel Manager Peter stopped by to make sure that everything was to our satisfaction. The always smiling Zoltan was on hand to provide beverage service for those guests who wanted something other than the Mumm’s champagne that was on ice.

 

Champagne on ice awaits our guests

 

Delightful delicacies await our guests

 

Maitre d'Hotel Jamie Macgregor, left, and Hotel Manager Peter Rima with their creations for our cocktail party.

 

Zoltan at the ready! (Zoltie wanted to know where you were jbcjtc:D)

 

Our guests arrived and we toasted our good fortune to be sailing together. Captain Terje, still suffering with a sore mouth and tooth, joined us for a sparkling water. He sat with us for quite a while and talked about the ship, life at sea and his family. We were quite honored that Captain Terje made time to spend with our little band of happy travelers. I believe it was a very social and enjoyable visit for all.

 

Before leaving our gathering, Captain Terje told us that since we were making such good time (averaging speeds of 15 knots and taking advantage of the currents) that around midnight we would start to steam on just one engine.

 

After the Captain left we headed to the Dining Salon for dinner.

 

Dinner Menu

Starters:

Crabmeat Salad with Crispy Vegetables, Papaya, Lettuce and Pineapple Vinaigrette served with Tequila-Avocado Mousse

Cajun Chicken Croquettes with Watermelon, Red Onion, Sweet Corn Salad and Ocho Rios Dip

Spiced Fish Cakes flavored with Red Curry and served with Honey-Chili Sauce

 

Soups:

Antillean Sopito – A light Coconut and Shrimp Soup

Cuban Vegetable Pot

Chilled Cantaloupe Melon

 

Salads:

Calypso Salad – The Freshness of Mango and Papaya combined with Seafood and Asparagus on Pineapple Carpaccio

Virgin Islands Salad – Tossed Mixed Greens Topped with Sweet Corn, Palm Hearts, Peppers and Maracuja-Cilantro Dressing

 

Chef’s Main Dishes:

Grilled Fillet of Mahi-Mahi marinated with Lime, Rum and Spices, served with Citrus Rice and Chili-Coconut Sauce

Grilled Jumbo Tiger Prawn ‘Creole Style’ on Bitter Lettuce with Garlic and Herb Vinaigrette

Whole Roasted Blackened Striploin Steak with Sautéed Cumin Potatoes and Habanero Sauce

Jerked Chicken Breast with Grilled Tomato, Mashed Sweet Potato and Bermuda Onion

 

Caribbean Vegetarian Alternative

Virgin Islands Salad – Tossed Mixed Greens Topped with Sweet Corn, Palm Hearts, Peppers and Maracuja-Cilantro Dressing

Chilled Cantaloupe Melon

Spicy Vegetable Stew with Corn Rice

 

Daily available A la Carte Selection:

Caviar Classic – 1 ounce Caviar with Classic Condiments and Melba Toast - $44

Caviar Deluxe Duo – 3 ounces Caviar with Egg, Crème Fraiche, Lemon, Onion, Blinis and Melba Toast - $132

Consommé Double with Batonnet au Fromage

Caesar Salad served with Croutons and Grated Parmesan Cheese

Linguini al Pesto or with Chunky Tomato Sauce

Broiled Fillet of Organic Salmon with Caper Butter

Chicken Breast with Herbs, Lemon and Virgin Olive Oil

Grilled NY Cut Strip-Loin Steak, Madagascar Sauce

Rosemary Marinated Lamb Chops with Natural Gravy

 

All dishes may be ordered with your choice of French Fries, Baked Potato, Rice and Vegetable of the Day.

 

Desserts:

Pastry Chef Jose Del Rosario Signature Dessert – Milk Chocolate and Mango Pudding with Calamanzi Frozen Yogurt

Orange Tart with Pina Colada Sorbet

Pear and Chocolate Strudel with Vanilla Rum Sauce

 

Selection of Homemade Ice Cream, Sorbet and Frozen Yogurt – Strawberry, Vanilla and Cookies and Cream Ice Cream, Pina Colada Sorbet and Calamanzi Frozen Yogurt

 

Assorted International Cheeses Served with Home Made Cheese Bread

 

White Wines:

Chardonnay, Grgich Hills, Napa Valley, 2006, $69

Meursault, Olivier Leflaive, Burgundy, 2007, $85

Clos Saint-Michel, Chateau-Neuf-Du-Pape, Rhone, 2008, $58

 

Red Wines:

Corton-Pougets Grand Cru, Louis Jadot, Burgundy, 2001, $112

Cabernet Sauvignon Zinfandel, Paraduxx, Napa Valley, 2006, $109

Clos Fourter 1er Grand Cru Classe, St. Emlion, 2007, $114

 

Wine by the Glass:

Pinot Grigio, Santa Margherita, Italy, 2008, $8

Sancerre, Pascal Jolivet, France, 2008, $12

St. Francis Cabernet Sauvignon, Sonoma, USA, 2002, $10

Swanson, Napa Valley, USA, 2004, $15

 

The Dining Salon was sparsely full as it looked as though many passengers had requested to dine al fresco. Hotel Manager Peter escorted us to a lovely table where Peter the waiter took most excellent care of us. Our dinner was filled with wonderful food, outstanding conversation and lots of laughter!

 

After a delightful dinner our gang passed on the Dinner Drinks in the Piano Bar and Karaoke in the Main Salon. We headed up to the Office at the TOY Bar where Clint and Roland were waiting for us. I have to say that Clint took such outstanding care of DJ’s DH and me during our voyage. He always had sliced limes ready for my never empty glass of Pellegrino, blue cheese stuffed olives for my Ketel One, diet tonic to go with my Bombay Sapphire and, most importantly, a ready snifter of Grand Marnier for DJ’s DH. He always seemed to know what beverage we were thinking of ordering before the thought even entered our head.

 

The warm Caribbean breeze, an almost full moon and a comfy Bali Bed made the conditions outstanding for star gazing. One of DJ’s DH’s and my favorite postprandial activities is identifying the stars and constellations. For the third time this trip we were rewarded with a shooting star streaking through the inky blue sky.

 

A little before midnight, just as Captain Terje said, we felt the yacht’s speed drop as we eased from two engines to one as we steamed even further toward the Caribbean.

 

As we made our way from Deck 6 to our home on Deck 3 we could faintly smell bleach as we observed all hands giving an extra special cleaning in preparation for inspection before starting the Caribbean season.

[cruisingchef]

Hello DJ.

 

First of all, thanks so much for the excellent reviews and your reflections from the SD II crossing. I wish I could been there. The office, bali beds and menus sound as good as I remember, maybe better with your descriptions.

 

Please say hello to DJ"sDH for us.

 

just a question as to which house wines were being served on the crossing?

 

Thanks a lot and hello again.

 

Taylor

[vandrefalk]

Your reports, and pictures, have been wonderful, DJ!! Looking forward to the rest of them -- I may be getting closer and closer to doing a crossing!

Vandrefalk

[mimito4]

Lovely! How very tres chic of you to entertain the captain in your stateroom. Color me impressed.

 

I'd been hoping to get the call for an upgrade offer, but as of now, sitting in the friggin' airport, no offers. Please tell me they will at least give me a hug and tell me all will be ok. . .oh, and give us a BIG cocktail when we do get there. :(

[DisneyJen]

Hello DJ.

 

First of all, thanks so much for the excellent reviews and your reflections from the SD II crossing. I wish I could been there. The office, bali beds and menus sound as good as I remember, maybe better with your descriptions.

 

Please say hello to DJ"sDH for us.

 

just a question as to which house wines were being served on the crossing?

 

Thanks a lot and hello again.

 

Taylor

 

Hi Taylor! Yes, SD is as wonderful as it was when we sailed with you:D DJ's DH sends his regards.

 

Sad to report that I didn't take note or notes on the house wines. They wines did change every night and if memory serves they were mostly European wines (Spain, Portugal for example). Let's just say that there weren't any that we didn't drink. Sorry I couldn't be of more help!

 

Your reports, and pictures, have been wonderful, DJ!! Looking forward to the rest of them -- I may be getting closer and closer to doing a crossing!

Vandrefalk

 

Glad that you are enjoying the reports and photos. Sadly, I am working on the last few days of the cruise.

 

I would highly recommend a crossing! As DJ's DH says it was a once in a lifetime experience that we will repeat again and again:p I definitely would suggest the Fall Crossing as the days are longer!

 

Lovely! How very tres chic of you to entertain the captain in your stateroom. Color me impressed.

 

I'd been hoping to get the call for an upgrade offer, but as of now, sitting in the friggin' airport, no offers. Please tell me they will at least give me a hug and tell me all will be ok. . .oh, and give us a BIG cocktail when we do get there. :(

 

Everything will be more than okay ... trust me!! And as for the BIG cocktail ... no worries! Somehow the glass is never empty:eek:

 

No reason to be impressed ... everyone gets to know everyone on SD! I think the reason the Captain accepted the invite is that I promised not to talk about the lousy internet connection! Seriously, we were very honored that the Captain joined us as this was our first time sailing with him.

 

We had the honor of Captain Tysse join us for cocktails in our Commodore Suite on SD2 in March '09. We got to know Captain Tysse quite well during our travels on SD2. As a matter of fact he performed our vow renewal in March'09 on SD2.

 

Color me green with envy (with some icicles since it is freezing here in NC) that you will soon be boarding our beloved SD2! Please give my regards!!

[DisneyJen]

Friday, November 19

 

Up early and off to the gym where I found the usual suspects who were treated to the sight of a breaching whale.

 

The temperature in the gym has been a comfortable 62 to 65F this trip. This is the most time I have ever spent in the gym on either yacht. I have passed the gym many times on our other voyages and I have never seen it as busy as I have seen it on the crossing. Now mind you there was never a wait for equipment.

 

The requisite mileage logged on the treadmill and then off to join DJ’s DH, AirSea and FT for breakfast at a port side table on Deck 6. There was a bit of a delay in our traditional morning toast with Grand Mimosas as Jamie and HotMan Peter were running through the first round of mock inspections. No worries as the sun was shining, seas were smooth and the coffee was hot.

 

Today I decided to mix things up and ordered the breakfast special – an egg white omelet with zucchini and Boursin cheese. It was absolutely delicious!

 

A little birdie told me that the goal for tomorrow is for everyone on board to dine al fresco at dinner and perhaps to be anchored off the coast of somewhere beautiful for the scheduled Champagne and Caviar Splash. One can only dream ... and SeaDream style dreaming is done from the comfort of my Bali Bed.

 

It’s become pretty apparent that we are nearing land as we spotted some birds playing off the starboard side of the ship as we steadily steam toward San Juan.

 

The “Steps for Charity Walkers” added another three miles which brought the total mileage to date to 32 nautical miles. Another Crew Emergency Drill at 10:30 meant that Club Director Jeff led the walk instead of Activities Director Daniel.

 

The morning lecture by John Bowermaster was “Croatia to Tasmania by Kayak.” The Spa offered any 60-minute massage with a free haircut or shampoo and blow dry for $138. Both FT and ctbjr’s DW took advantage of this offer.

 

The highlight of today was the BBQ lunch, which is traditionally part of the Champagne and Caviar Splash on a perfect beach in the Caribbean. Knowing what wonderful offerings would be awaiting us, DJ’s DH and I passed on the noon pass around of Spicy Chicken Wings and Tempura Prawns with Tropical Fruit Salsa. At least I think DJ’s DH passed as he was in the Office and I was on a Bali Bed when the rounds were made.

 

I joined the gang gathered in the Office for lunch.

 

Luncheon at the Topside Restaurant

 

Pasta and Grilled Vegetable Salad

Cole Slaw

Mixed Greens

Marinated Tomato Salad

Slice Cucumber Salad

Club Sandwich

Selection of Homemade Breads

Marinated King Prawn Skewer

Whole Roasted Rib-Eye

BBQ Spare Ribs

Marinated Oriental Chicken

Hamburger

Cheeseburger

Hot Dog Served with Relish

Corn on the Cob

Baked Potato

Oriental Friend Rice

Assorted Cookies and Cakes

Fresh Fruit Skewers

 

Wines:

Fume Blanc Robert Mondavi, Napa Valley, 2003, $32

Pinot Gris Reserve, Trimbach, 2003, $38

 

Wines by Glass:

Cabernet Sauvignon, Saint Francis, Sonoma, USA, 2002, $10

Merlot, Swanson, Napa Valley, 2004, $15

 

The chefs manned food stations on Deck 5 as passengers filled their plates which were then carried by the wait staff to tables.

 

In my opinion the only way to do a baked potato justice is to accompany it with sour cream and chives. I was somewhat surprised when I requested the requisite condiments from Enes to learn that they would have to dispatch someone to the Galley on Deck 2 to procure it for me. I assured Enes it wasn’t a big deal as there were plenty of other delicious options for lunch.

 

Imagine my speechlessness and delight when Jamie appeared a few minutes later with a large fresh piping hot baked potato with just prepared sour cream and fresh chives. Just when I think that the service can’t possibly get any better the crew and staff once again surprise me with such thoughtfulness and attentiveness.

 

After completing lunch it was time to rest up for this evening’s dual main events … the Menu Degustation and the Crew Show.

 

The Caribbean sun had finally worked its magic so it was time for several dips in the pool. Just the thought of the activity evidently caused ctbjr such stress that he had to ask Zoltan for a pain killer. We all chuckled and guffawed as a totally straight faced Zoltan delivered a bottle of ibuprofen that was labeled “Pain Killer” to ctbjr. Of course the frozen variety that ctbjr really wanted was delivered in short order by a smiling elfish Zoltan.

 

The afternoon activities included a special lecture and video by fellow passenger Paul Le Coultre on the Dutch merchant trading ship Batavia that ran aground in 1628 off Australia.

 

Shopping in the Boutique and a Wii Sports Nintendo Gaming Competition were also offered.

 

Earlier in the day I had asked Jamie if it would be possible for DJ’s DH and me to dine al fresco. His answer was … “But of course.”

 

During my back and forth between the stateroom and the Bali bed I gave Sommelier Ferenc a special bottle of champagne that the ctbjers sent to our stateroom on the first day of the voyage. I asked Ferenc to have it waiting for us at our special table.

 

The Cocktail Trail Walkers logged another two miles as we cheered them on from the Office before heading to the bridge to watch one more sunset.

 

Sunset from the deck in front of the Bridge.

 

Moon rising during sunset from Deck 5, just below the Office.

 

Looking to be a beautiful night!

 

All freshened up after a full day of SeaDreaming, DJ’s DH and I met Enes on Deck 4 where he showed us to a perfect table for two for dinner. Clint arrived in short order and uncorked our bottle of bubbly for us to enjoy with dinner.

 

Enes presented us with our menu which included the following note on the cover:

 

“Dear Guest,

 

This evening’s menu is in the form of a ‘Menu Degustation.’ The portions of this Menu are elegantly sized, enabling you to enjoy each course.

 

As your Chef de Cuisine, I have put these dishes together because of their variety and flavors.

 

I hope you will enjoy the Dinner as well as find it interesting.”

 

Signed

 

Erwin L. Unterberger

Executive Chef de Cuisine

 

Menu Degustation:

L’Oeuf Poule au Caviar Surprise

Seared Yellow Tuna Loin with Grilled Scallop, Carrot Tagliatelle, Hazlenut Dressing and Duck Liver Emulsion

Veloute of Butternut Squash, Tarragon and Roasted Pumpkin Seeds

Rainbow and Champagne Sorbet

Pan-fried Sea Bass on Aubergine Caviar with Saffron, Fresh Herbs and Chanterelles Risotto, Bell Pepper Coulis with Basil Oil

or

Three Ways of Lamb – Roasted Lamb Loin, Grilled Lamb Chop and Braised Lamb Shoulder with Rosemary Beans and Sautéed Forrest Mushrooms

Warmed Morbier Cheese on Dried Fruits and Nut Bread Enhanced with Truffle Flavored Honey

Light Tea Forte Earl Grey Soufflé with Crème Fraiche Ice Cream

Homemade Petits-Fours and Chocolate Truffles

 

Vegetarian Menu Degustation:

Salad of Green Asparagus and Tomato Tartar

Artichoke with Guacamole, Mixed Herb Lettuce, Antiboise, Parmesan Shavings and Mache

Veloute of Butternut Squash, Tarragon and Roasted Pumpkin Seeds

Rainbow and Champagne Sorbet

Crispy White Asparagus with Poached Egg

Warmed Morbier Cheese on Dried Fruits and Nut Bread Enhanced with Truffle Flavored Honey

Poached Pear in Crusted Gold Served with Mango Sorbet

Homemade Petits-Fours and Chocolate Truffles

 

Daily available A la Carte Selection:

Caviar Classic – 1 ounce Caviar with Classic Condiments and Melba Toast - $44

Caviar Deluxe Duo – 3 ounces Caviar with Egg, Crème Fraiche, Lemon, Onion, Blinis and Melba Toast - $132

Consommé Double with Batonnet au Fromage

Caesar Salad served with Croutons and Grated Parmesan Cheese

Linguini al Pesto or with Chunky Tomato Sauce

Broiled Fillet of Organic Salmon with Caper Butter

Chicken Breast with Herbs, Lemon and Virgin Olive Oil

Grilled NY Cut Strip-Loin Steak, Madagascar Sauce

Rosemary Marinated Lamb Chops with Natural Gravy

 

All dishes may be ordered with your choice of French Fries, Baked Potato, Rice and Vegetable of the Day.

 

With Tonight’s Menu Degustation We Would Like to Recommend the Following Wines:

 

Champagne Brut, Royal, $90

Meursault, Les Gouttes D’Or, Louis Jadot, 2000, $137

Insignia, Napa Valley, 2004, $213

Iniskillin Gold Ice Wine, VQA Niagara Canada, 2006 (375 ml), $92

 

After dinner we headed to the Main Salon for the Crew Show. Having seen photos and read descriptions about this show from past crossing I was expecting to be entertained. DJ’s DH and I were absolutely blown away by the incredibly talented men and women who work so hard every day to care for and pamper us.

 

First up were the delightful Thai women from the Spa who performed a beautiful native dance translated as “Little Girls Taking a Shower in the River.” James, the Sous Chef, who had been creating delicious food and incredible soups for us all week, performed two songs. On one number he was accompanied by guitarist Rey.

 

Roland treated us to some of his flair bartending which involved juggling bottles and creating special drinks.

 

The wait staff treated us to what I can best surmise as a special interpretation of the classic ballet “Swan Lake.” Werner, who played the role of the black swan, was credited with the choreography. I think the crew had as much fun performing as we did watching these characters!

 

The show ended with an energetic belly dance by Sonya and the Housekeeping Team. At the end of the dance the performers had passengers join them in a last dance. DJ’s DH and I opted to watch from the comfort of our seats.

 

 

Some of the wonderful staff and performers from the Crew Show.

 

On the way from the Main Salon to the TOY Bar I stopped to chat with HotMan Peter to tell him how impressed and entertained I was with the show. He said he was proud of him team although he wasn’t sure what was going to happen during the ballet!

 

We visited with Clint in the TOY Bar before heading back to the stateroom for a good night’s sleep. As per our evening routine, Clint made sure I have a tall glass of Pellegrino with a straw and no fruit in case I was thirsty during the night.

 

Sleep came easily as it does when SeaDreaming!

[frequent traveler]

at the beginning of the crossing - we stayed in lisbon overnight due to weather and rough seas. ZQ Vol and our grown children are on a mass market line right now. Left from Tampa on saturday and I got this e-mail from them this morning -- "Horrible night last night. 25ft + waves, and 50 mph winds from the side. We bounced all over the place. This was the worst night that I have ever had on any ship. Makes the worst SD look smooth. Glad that the ship is big. None of us are sick but lots are." On SD, the Captain has the flexibibility to avoid that kind of weather. On the big ships - they just go through it.:eek: I just can't bring myself to set foot on a big ship.

 

FT

[mimito4]

DJ, loving' this thread.

 

FT, your entry makes me feel good about tomorrow's boarding, although my Don did write the rx for the "badge of courage" so we're god to go either way.

[DisneyJen]

DJ, loving' this thread.

 

FT, your entry makes me feel good about tomorrow's boarding, although my Don did write the rx for the "badge of courage" so we're god to go either way.

 

Glad you are enjoying the thread Teresa ... especially since very soon you will be LIVING it:D

 

My sources on yachts/ships in the Caribbean are telling me that the water is "smooth as glass" in the STT/STJ area so you should be just fine. Nonetheless, the "badge of courage" is a good thing!

 

The Microsoft Word Document where I write the report is currently at 48 pages ... and I have two days left. Hopefully tomorrow I will have time to write since the bulk of my Christmas shopping is now finished!

[frequent traveler]

DJ, loving' this thread.

 

FT, your entry makes me feel good about tomorrow's boarding, although my Don did write the rx for the "badge of courage" so we're god to go either way.

 

my family headed in the other direction - Grand Cayman, belize, Ithink maybe Cozumel . . I'm not sure Honduras . . . so their rough seas shouldn't be taken as near you and they are supposed to be in better waters tomorrow.

 

I'm sure you will have a great time. I"m jealous. It was 25 when I left work today and My GPS chirped out a wind chill warning! Jeez, if I wanted to live in Canada I would work in our Toronto office.

[Ragnar Danneskjold]

Yesterday here in Orange County, CA it was 90 deg down by the beach...

 

Beautiful blue skies, we could see Catalina, San Clemente island, Palos Verdes, and the Santa Monica mountains from our nice warm backyard pool.

 

But we have earthquakes, brush fires, and crazy politicians out here, so you do NOT want to move here :D

[frequent traveler]

at the beginning of the crossing - we stayed in lisbon overnight due to weather and rough seas. ZQ Vol and our grown children are on a mass market line right now. Left from Tampa on saturday and I got this e-mail from them this morning -- "Horrible night last night. 25ft + waves, and 50 mph winds from the side. We bounced all over the place. This was the worst night that I have ever had on any ship. Makes the worst SD look smooth. Glad that the ship is big. None of us are sick but lots are." On SD, the Captain has the flexibibility to avoid that kind of weather. On the big ships - they just go through it.:eek: I just can't bring myself to set foot on a big ship.

 

FT

 

 

ZQ Vol told me that on the mass market ship - the Captain gave no warning of the rough night the guests were about to experience. Not like SD where the Captain always advises whether its a 1 pill or 2 pill night . . . if there's even a pill recommended (rarely).

[DisneyJen]

Saturday, November 20

 

Up and in the gym by 7:15 a.m. … a sure sign that I wanted to enjoy every last minute of our last full day on board our beloved SD2.

 

After logging the last of my miles this trip on the treadmill I headed up to Deck 6. Imagine my surprise when I found DJ’s DH, AirSea and FT gathered for breakfast in the Office on the starboard side instead of the port side. I suspect the Norwegians, who had occupied the starboard side Office for 10 out of the 11 days, were ensconced poolside.

 

Enes quickly appeared to fill my coffee cup and to prepare our breakfast of champions’ starter … Grand Mimosas. While sipping on piping hot coffee I spotted land at 8:30 a.m. (I of course had my journal with me so I marked the official time!). Off in the distance was Sombrero Island, also known as Hat Island, the northernmost island of the Lesser Antilles.

 

The birds seemed to point toward land ... Sombrero Island

 

A better photo of the uninhabited island

 

The reason I know all about Sombrero is that the wonderful Officer on Duty patiently answered my questions and showed me the island on the paper map, GPS and the very cool computerized maps.

 

Armed with the requisite navigational information I headed back to the Office to impress my breakfast companions. Just to keep everyone on their toes, I ordered two poached eggs, multigrain toast and the corned beef hash. The eggs were, of course, perfectly prepared.

 

The “Steps for Charity” Walkers were tackling a major task today … 100 laps or 6.25 miles. Representing the Office was our very own AirSea! We cheered on our representative from the Office and the Bali Beds!

 

The spa special for today was a 30-minute back massage for $50.

 

We all applauded and cheered loudly as the walkers celebrated by jumping into the pool!

A well deserved dip!

 

As veteran Caribbean SeaDreamers, DJ’s DH and I were very interested in seeing what the onboard version of the Champagne and Caviar Splash which was listed as the “Champagne and Caviar Service” on the Daily Program.

 

High noon arrived and DJ’s DH opted to stay on Deck 6. Ctbjr, his DW and I headed down to the pool but first we stopped on Deck 5 Aft where we found Captain Terje safe, secure and dry.

Captain Terje patiently answers questions from ctbjr's DW, right, and me, center.

 

While chatting with the Captain, Jamie spied us and signaled us to stay in place. Before we knew it, he was presenting a lovely array of special created tray of salmon, tuna and herring appetizers prepared just for me since I have a severe allergy to caviar.

The Captain watches a very subdued Champagne and Caviar Splash.

 

Zandra snaps a photo of some of our gang during the Champagne and Caviar Service for the Crossing website.