LAST EVENING
As I mentioned yesterday last night was the Grand Deck Barbeque. So they closed the pool deck at 1pm and started to transform it into a dining venue. This photo taken at 2pm before they started.
This photo taken at 4pm and you can see they are setting up the tables.
4pm again
This was at 6pm and tables set with plates and glasses.
These photos taken at 7pm after the deck dinner had begun. Raw shrimp & mussels.
The usual roasted pig.
Ribs
Pasta station
Small salad
Breads
Pool bar was very busy
Let the party begin!
Chefs Amit and Roshan
Ayca and Joyce
We never go to the deck BBQ. We were only ones down in the Mariner Lounge for cocktail hour.
This is Louis, bartender from Cape Town
Pilar is a bar waitress from Peru.
My favorite bartender, Ronnalyn from Philippines.
Mary Rose, seats people in Compass Rose during evenings. She is also a waitress.
Arthur, head sommelier, recommended this Sterling cabernet for my dinner.
L to R: Jason-Compass Rose maitr'd, Benji-a head waiter, and Arthur-head sommelier.
Jeanette, a waitress.
Maria always has this pretty smile for me. She is a bar waitress and works mornings in Coffee Connection.
This is the veal osso bucco over polenta we requested special for our entree tonight. It was delicious.
Cheesecake was so-so. Not New York cheesecake for sure.
TODAY
Up at 6:30 this morning as I had a 7:15 tour.
Statue of lady making a Panama hat. As I previously mentioned, the Panama hat actually came from here in Montecristi where I am going on this tour.
Lots of road side places for eating and small stands.
The drive to Montecristi was 45 minutes.
Our first stop was at this museum-like place where they demonstrated how the Panama hats are made.
It is stripped from the leaf. This lady is using her finger nail to do it.
They also boil it.
Here they are weaving the straw to make hats. To make the best quality hat it takes them a month.
This is the oldest lady still making the hats. Hat making is a family affair. I tipped her a dollar and she gave me one of the little baskets in lower left corner of this photo.
After the had is pretty much done they wash it.
Then they pound it. Pressure used has to be perfect or the hat may be ruined.
Then they steam iron the rim.
Our guide is showing us the three qualities of hats. Price varies with each. Price varies from $20 to $300 depending on quality. Best quality had can take over 2 months to make. Price in the US would be 5 times these prices.
Other things included this wire horse.
View looking over Montecristi.
There were several shops selling hats, scarves, and pasminas.
Not sure what this was.
This is Adrianna from Brazil who is one of our Destinations (tour) staff.
This plant looked dead but had blooms.
The next demonstration was how they make jewelry from the tagua nut. It comes from a 15 to 18 foot tall palm tree in the tropical rain forests on the coast and Amazon lowlands of Ecuador. The nuts were originally used as buttons because they have a color and the consistency similar to ivory and could be dyed. Buttons are still made but now skilled craftsmen make reasonably priced jewelry and souvenirs.
They demonstrated how this was done but I did not get many photos.
Back on the bus for ride to the next stop at a workshop where they make small rope/thread to make bags.
The bag our guide is showing me is for a cell phone.
We drove up a VERY bumpy road to get to the small village of Chorrillo.
Again this is a family operated business.
This straw is made from an agava silana leaf from a cabuya plant.
It is dried overnight before being cleaned and separated into fine threads.
Some of the bags and rope made from it.
Here they spin the straw into different sized threads/ropes.
This man is weaving by hand loom the threads into bags.
Heading back down the rough road and back to Manta for our last stop.
Tuna is king and biggest industry in Manta.
Last stop was at this museum of early history here.
Anyone know what these are???
Reproduction of early house here. This one was made from bamboo.
Early kitchen
City street
Parks
Back at the ship shortly after noon so washed hands and headed to Compass Rose for lunch. This is Joseph, one of our favorite waiters.
Janine is a sommelier and brings our iced teas.
I ordered this beef stroganoff but sent it back as was not good.
This Ceasar with salmon was excellent.
Big game tonight at 8:15. Dallas Cowboys playing Tampa Bay Buccaneers in NFL playoff game. Our plan will be cocktails at 5:45 to 6:30. Then will go up to Sette Mari for dinner. Yes, Chef Siegfred is preparing veal parmesan for me. We will be done with dinner and back to watch the game when it starts. Unfortunately, tonight's show is the second one of The Jersey Tenors. Really hate to miss that show.
We will be sailing (FINALLY) from Manta at 6pm for Guayaquil, Ecuador, arriving there by 8am tomorrow. I have a tour scheduled shortly after our arrival.
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