After a smooth sail last evening we arrived this morning in
Triluke Bay, Croatia. To get here
we sailed through some kind of Croatian National Park area. All around us are little islands which
look to be mostly uninhabited.
Around 8:30 AM we assumed our position and the ship began tender
operations. We’re not sure if
we’re anchored or just using thrusters to stay in position.
After breakfast we took a boat to the little town of
Sali. It’s Sunday and except for a
couple of cafes everything is closed.
It looks like this place is a little fishing village and perhaps a
summer vacation spot. There’s a
little harbor and leading from there is a pleasant walking path around the
coast. We walked about 3 miles
looking at the rugged shoreline
and the clear water below. There
wasn’t much else to see or do here so we headed back to the ship.
 |
| The little harbor of Sali |
 |
| The path around the point - a very pleasant walk |
 |
| The Odyssey - the opening at the stern is the marina |
Back on the Odyssey they had deployed the marina at the
stern of the ship. They have a
bunch of water toys available including
some kayaks and little zodiacs with souped-up engines. As I sit here there’s someone making
figure eights in a zodiac and three young women being towed on a banana
tube. Unfortunately my camera
battery decided to die so I can’t get photos.
Later this afternoon we have a private tour of the galley
(we need to see where all the wonderful food is coming from) , followed by the
Captain’s Welcome party and our first formal night.
Unfortunately it looks like some clouds have settled in
above us. Hopefully they won’t
bring us rain tomorrow when we’ll be in Dubrovnik.
It’s later and I put a new battery in the camera and managed
to get down to the marina and get a few photos. The next time they have one of these days we may have to try
taking a ride! It looked like fun.
 |
| The Marina and some of its toys |
The galley tour was very interesting. This chef was more informative than
previous ones. This ship has on
board 440 passengers and 325 crew members. In the first ten days of the cruise the galley will use 4000
pounds of oranges to make fresh-squeezed juice. The juicer handles 400 oranges at a time. The chef and galley staff work 4 months
and then take 2 months off. I can
understand why since they work 7 days per week and room service is available 24 hours a day so there’s always
somebody cooking. So far I can
report that the food has been great.
 |
| A beautiful sunset to end a beautiful day |
No comments:
Post a Comment