The Pinnacle Grill assistant manager was back today, which was nice to see. We did not ask about Covid, but we assume that was the case, and she admitted to feeling much better. At least we know that she was not the seriously ill staff member that needed to be med-evacuated today. Later in the day, we did hear Captain Frank say that the crew member was a thirty year HAL employee, and he had visited him in the medical center, finding him in good spirits despite his condition.
We did not attend the 11:30am Indonesian Luncheon today, but we did inform two of our breakfast waiters we would not be there. They would be working the upper dining room for the event. One of us decided that it was not worth the chance of an allergic reaction so close to going home. Instead we took our usual stroll, and did listen to the Captain's talk after 12pm. Once he finished the basics of weather and position, he went into great detail about the upcoming medical evacuation. By the way, the temperature was at least 15 degrees cooler today. Feels more and more like Southern California this time of year. Gone is that sticky humidity and intense hot sun.
Just before leaving our room to go walking, we noticed a small message in the veranda stateroom's mail slots. We did not read it fully, but we caught the message that the evacuation was planned about 1 to 2:30pm. It would involve two helicopters, as well as two aircraft. Captain Frank explained that the helicopters could not fly the distance needed for the round trip without being re-fueled. And that is why there were two airplanes to do the job. Now we assume the first helicopter was for the actual patient to be lifted, while the second one held a dive team in case there was an accidental drop in the water. Never knew this could become so involved.
In addition to the patient transfer, all of the outside decks were to be cleared, then closed off to guests. And for our safety, all of the guests in cabins with balconies were requested to stay inside after removing all loose belongings. Even a small towel or piece of clothing could be sucked into an engine causing it to crash. The promenade deck would be closed off in the aft section we believe. The actual pick-up would be done near the railing of the Sea View Pool.
We began hearing the helicopters around 2 :15pm when they began circling the ship at a distance. They were soon followed by the airplanes. This circling seemed to go on for a while before the first attempt at a pick-up was attempted. It happened to be four decks above our veranda. It must not have worked, because the helicopter took off, and circled back. The second attempt worked as they moved the pick-up to the port side of the pool decking. By then ½ hour had passed.
Captain Frank came on the speakers to announce the med-evac had been completed safely, and the patient was on his way to the hospital in San Diego. Not sure if we heard him correctly, but we thought he said it would take 5 hours of flying time to arrive there. We were sure we heard a sign of relief in his voice once this was done. This was our second med-evac this trip, since we also had one with Captain Friso while in Skagway, Alaska. That one was at nighttime in the dark, right after the ship left the port area and was enroute to the inside passage. Now that the need for speed is over, we think we will be going at a snail's pace back to California, or going in circles?
The internet began working better around noontime, so it is possible we are getting within range of another satellite footprint. Backed up emails arrived finally, and we were able to send several. It wasn't the fastest connection, but it is working. Just it case we lost the signal, we stayed inside and sent replies back to everyone. Also worked on sending the backed up reports for the last week or so. The photos will have to wait we are afraid. But they will be sent once we get home.
Thought we would include some basic info about Tahitian or Cook Island black pearls, just in case there are some folks that may be in the market for them. Black pearls are grown in the black-lipped oysters. The spectrum of colors range from purple to champagne and even peacock green. The Cook Islands claim to have the best due to the Manihiki lagoon where they are farmed. Supposedly, these pearls are second only to the Australian Golden pearls or South Seas Pearls.
"Cultured" means a nucleus such as a round bead is inserted into the water sac of the oysters. If the oyster cannot expel it because it is an irritant, a layer of nacre eventually coats the bead. This is the substance that give the pearls their color. Each pearl is judged by the number of layers, and there could be thousands of such layers. The sheen, luster, as well as the symmetry contribute to the value of the pearls. Also taken into account are the size, shape, and reflection as to their worth.
The same can be said for Tahitian pearls originating from French Polynesian remote lagoons mostly in the Tuamotu atolls. Did you know it would take opening 15,000 oysters to find a natural pearl? We did not know this. They are so rare, that they were reserved for royalty only.
The first pearl farms began in 1961 in the lagoon of Bora Bora, with the aid of Japanese technology. The first harvest was two years later, and was highly successful. These pearls range from pale gray to deep black. The government of French Polynesia regulations dictate that 80% of the pearl's surface cannot reveal the underlying nucleus. All those that do not qualify under these rules, are considered rejects and cannot be sold. Their quality is judged from A to D in value, and size and shape also play into their pricing. Expect a significant dent in the wallet when buying these undeniably beautiful treasures.
We suspect that the sidewalk tables outside the market in Papeete do not sell the best quality of pearls, although they look pretty nice. We have been told that these pearls will not hold up when drilled for making pendants or earrings. They crack easily. The best bet in making serious purchases are the guaranteed jewelry shops. And that's that.
Dinnertime arrived shortly after a minimal sunset. Guess they all cannot be spectacular. With too many clouds on the horizon, the sun peeked through briefly, then disappeared like it has been doing for days now. We are noticing that the sunsets are earlier every night as we sail in a north-easterly direction. We are going to miss sharing these sunsets with our buddies on deck four most every evening.
So what's for dinner? Starters were one smoked chicken with marinated papaya, and one crispy shrimp appetizer. Entrees were one barramundi on a bed of hot mashed potatoes, and linguine with chicken meatballs coated with a red tomato sauce and topped with parmesan cheese. Since there are only two nights of dinner left, we indulged with desserts of a whiskey torte and a scoop of pineapple sorbet. So much for another not-so-lazy day at sea.
Bill & Mary Ann
