This is our position at noon today. We should be anchoring at Easter Island around 9am tomorrow and the tendering operations should begin by 10am. For my new to blog folks, tendering is taking folks to the shore in our life boats because there is not a dock for the ship. Hopefully the sea conditions at the island will allow for safe tendering. There are some long swells of the ocean today even though the ocean appears calm.
The skies are clear today and the temperature is a little warmer at 77 degrees. Winds near calm.
YESTERDAY EVENING
I wore this t-shirt yesterday. It's one of my favorites as I am doing my best during cocktail hour to do this.
This is Wenty, a cleaner.
We all enjoyed some pig-in-a-blanket during cocktail hour.
Great time at dinner with Eddie & Lyn Zito and Marcia Rector.
I gave the chicken satay with peanut sauce for a appetizer. Not so good.
Rebecca chose the safe choice, shrimp cocktail.
We both had this roasted chicken breast with ricotta-spinach filling and truffle polenta. It was ok but won't do it again. Very dry.
Eddie and Lyn had dover sole. Pedro is removing the bone here. Marcia had the roasted rack of lamb.
Executive chef, John Pugh, and the pastry chef stopped by to say hi.
Marcia and I went to the production show, "Broadway in Concert". Rebecca decided to head back to the suite.
Marcia and I thought the three female singers were "screechy". The guys were good.
TODAY
I went to the fitness center at 9am and did 50 minutes on the treadmill. Rebecca has not worked out the past few days as she is fighting an upper respiratory thing and coughing. (Not covid as tested negative yesterday as you will recall) She is taking a z-pac to try and get rid of it. Seems she gets this upper respiratory thing on every cruise.
Usually they have this brunch on Sundays but this one today is on a Tuesday. After working out I ran down to take these photos before people started devouring it. Photos just do not do justice to seeing the spread in person. Here are the menus.
Here are some photos of the people responsible for this wonderful brunch. Here is our Executive Chef, John Pugh, with our General Manager, Nickie Sheils.
Beverage Manager, Isadora, with our Food & Beverage Director, Nino.
L to R: Jason, Compass Rose maitre'd; Budi, sommelier; and Arthur, head sommelier.
Wendy, bar waitress.
Honey roasted ham and roast striploin of beef carving station.
Seafood station
Seafoods and Sushi
Seafoods
Desserts
Breads display
Breakfast bakery items
Desserts
Daniela came on board back in Lima and is the new maitre'd in Chartreuse (French restaurant).
We went down to the brunch at noon. I did not want to eat much so had this: green lip mussels, anchovies, boiled eggs, prosciutto, sauteed garlic shrimp, lasagna, and ham. Just a little of each.
Then we ran up to La Veranda. The Todd's were on the elevator so I told them I had just had brunch and now I was going up for lunch. Actually, I wanted to ask Donald, maitre'd in evenings at Sette Mari, if he could have chef Seigfred prepare a veal parmesan for us this evening. We will split one as it is always huge.
This afternoon I watched the taping of James Grant-Peterkin's lecture, "Easter Island Today". Rebecca took a little nap. Internet is not allowing the streaming yesterday or today of her soaps.
So this evening we will have our cocktail hour in the Mariner Lounge then go up to Sette Mari for our dinner. Tonight's show at 9:30 if featuring Ritch Shynder's second comedy show. Doubt Rebecca will be going but I may.
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