Today marks day number 7 at sea, with a little over 700 nautical miles to go to our next port of Guam. That will take one more day and we will be docking on Sunday. It will be good to be on land after that many days on the rolling ship. We'll all be lucky to be able to walk a straight line by then.
It turned out to be a fairly nice day with scattered clouds, warm temps, and a nice breeze. We have all agreed that this pleasant and comfortable weather will not last too much longer once the ship heads north. It will be time to dig up those long sleeve shirts, jeans, and jackets.
There was a "Brunch Sampler" in the dining room at 11 to 1pm. The guests had to make reservations for this special meal, or just show up. We still noticed a large number of people diving into the food in the Lido Market. It appears to be the popular spot on this cruise so far.
Lectures on the sharks of Japan delivered by Justine Nadeau and another talk about Guam and Saipan by Joel Fleischer took place in the World Stage. We wish these talks could be televised and repeated later in the day. Years ago all of the lectures were on TV, but not anymore. Many sales were happening in the Shops. We seldom walk through that area of the ship, such as the Casino, Gallery Bar, or the Rolling Stone Lounge. Except for the Pinnacle Grill breakfast, most of our visits are on deck three where the promenade deck is located.
The dinner menu had some good things tonight. It was one arancini and one shrimp cocktail for appetizers. Caesar salad and a mostly spinach/tomato salad were our other firsts. Then one of us ordered the chili rellenos with the poblano pepper stuffed with cheese with rice and sauce. Really good, and not as spicy as our waiter had warned. The other entrée was the honey mustard breaded chicken breast. Also moist and tasty. Hazel, our head waitress, came by as always and asked how our meals were. We said fine, but the dinner rolls were so hard and dried up, we could not even cut them in half with a knife. She agreed and said she would inform the chef. Our waiters have been serving the rolls hot, but tonight they were cold and hard as rocks. We doubt that anything can be changed with the rolls unless the recipe is tweaked to make them softer. And at times, the bakers add different grains to the bread such as bulgar. It tends to have small, hard fibrous particles that could break a tooth. Like gravel sometimes. One of us would love to talk to a baker about when and how they make their breads for the day. Anyway, desserts were one chocolate torte and a plate of fresh pineapple.
Entertainment this evening was another performance by the Bird Dogs with more Everly Brothers tunes.
One more relaxing day at sea, and we will be in a port……..finally.
Bill & Mary Ann
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