March 3 - What is it like having lots of sea days?

Some people don’t like lots of sea days, but I love them.  For me the issue is not what to do to keep occupied.  Rather it’s how to choose from all the things going on every day.  For example, today there are three lectures, two art classes, a dance class, bridge for those people who want to play and both a pre- and post- dinner show.  Of course there is Trivia which can’t be missed (our team is ahead in the cumulative match!).  Sometimes I wish I could divide myself into a couple of people because there are multiple things I’d like to do.  The lectures will always be available later on the TV which helps in decision-making.  There are times when I think I need a vacation from the vacation.

My days have settled into a pattern.  On sea days I sleep until close to 9 AM because I do stay up late.  At some point I mentioned to the Maitre d’ and Chef that I like watermelon, blueberries and feta cheese together so every morning when I go to the Colonnade for breakfast a bowl of those three things appears along with juice and a cappuccino.  How spoiled I’m becoming.  After Trivia at noon friends and I generally go and get a salad.  There are lots of other things to choose from, but I am trying to be good most of the time. I have found that just walking around the ship and dancing in the Club at night I usually get pretty close to 10,000 steps every day.  I consider the dancing to be my daily exercise.  If I think about it, it’s a lot like doing aerobics used to be.

Today was an exception to the lunch rule because there was a special luncheon just for those of us here on the “Grand Voyage.”  It was an exquisite tasting menu served with paired wines.  I couldn't eat a meal like this every day but it was fun trying it. I don’t usually take pictures of food and post them but I did this time and I’m adding them because I don’t have any other photos today.  Because we had such a big lunch some of my friends and I decided to pass on dinner in the restaurant.  A girl has to know her limitations.

A citrus cured Hamachi tuna taco with marinated cucumber

Warm truffle custard with Gulf prawn salad and fresh black Australian truffles

Chicken liver terrine with red onion marmade and pickled blueberries

Marinated sole wellington with a lemon dill emulsion

Basque cheesecake with roasted pink peppercorn ice cream

I think I’ve rambled on enough.  Tonight’s pre-dinner show is one I don’t want to miss.  Amber, the wonderful singer with the band, has a one-woman show and I’m part of her fan club.  I got to know her last year on my cruise to Antarctica and besides being very talented she’s a genuinely nice person.  So, bye for now.