Usually our itineraries are very busy, so it’s rare that 23 July is a sea day, but this year that’s what happened. So Hubby’s birthday is even more special that it usually is, almost always in some exotic or exciting location, this year in the middle of a load of water! However it’s not where, it’s what, so there a plan!
Buck’s Fizz along with breakfast seems like sagood start, and champagne is already in the fridge. Soon after we head up to eleven as it’s the only place to get sun - we’re sailing due East so early morning the entire ship is it’s own shadow apart from the sun decks on the front facing forwards - on six and eleven. We reasoned that six might be a bit windy, although in fact we seem to be travelling with the wind as it’s eerily quiet. We chat with a lovely couple on their honeymoon, one thing they find difficult is that they don’t know all the Seabourn Secrets, so we initiate them into our special club sharing a few tips and tricks.
After an hour I sneak off to attend the cooking demonstration which is actually more like a carry-on film - Chef Guissepi is an extremely characterful individual who never stops talking, fortunately he’s brought along an assistant chef to actually do the work, and another to play guitar accompaniment - hilarious! After an hour of stories and ribald humour, not all entirely appropriate, we have three dishes to show, all variations on the same pasta dish, but we’re not really here for the cooking!
Back to find the Husband and we do some laps before descending to five, parking our stuff then doing more laps. We exercise for an hour or so then head down to the galley where it’s Market Kitchen, the entire galley has been turned into a food market with stalls for each possible culinary experience, and one helps oneself to the wares. Except we don’t, just taking a few photos, then wandering up to eight to get our usual style lunch from the Patio Grill instead.
The afternoon was spent whiling away time on deck five - swim, sunshine and walking plus I caught up with this blog.
We had to dress early for a six-thirty cocktail party, so walking past the pool in DJs and 33 degrees heat was quite a sight, but only lasted a few minutes, I know we could have gone an internal way but from our cabin on deck ten it’s the route we always take without thinking.
After the reception we decided to head for an earlier dinner, arriving at seven-thirty as it’s six courses tonight. It was an excellent dinner, tuna tartare, mushroom cappuccino, scallop and pea purée, mint and pineapple sorbet, slow-cooked fillet, white chocolate partfait - all perfect except the scallop was dull.
The showtime presentation was an Irish
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