January 4, 2022. 79°F/27°C
There was a strong breeze today of 22-27 knots, creating a rough sea with up to 12 feet of waves and swell action. Apparently this is quite typical of Mexico’s gale-prone Gulf of Tehuantapec, where we’re now sailing, and should abate as we get closer to Cabo San Lucas, which at noon was still about 90l nautical miles away.
Despite a Gravol for “breakfast”, and the green apple Ted brought back from Mamsen’s for me, I was still prone at 2:00 p.m. with the Do Not Disturb sign hanging on our door. Captain Lars in his daily noon announcement reminded everyone to hang onto the hallway and stair handrails, be extra careful on any outer decks, and avoid the starboard decks altogether where the wind is most strongly felt. Ted, who isn’t bothered at all by the ship’s roll, ventured out for coffee, and again for lunch. I hope he heeded Cruise Director Aaron’s advice to walk “low and wide”!
The captain also let us know that one additional positive COVID19 lab test yesterday means a new total of 19 people in isolation and 2 in preventative quarantine.
We’re now 12 days put of Fort Lauderdale, so anyone boarding there who tested negative but was unknowingly incubating the virus should now have been detected. One can only hope that with prompt isolation protocols, we’re now done with new cases. I won’t say that the world cruisers on board aren’t feeling a bit of trepidation about the two weeks following taking on the rest of our cohort in Los Angeles, but I do think we’re all feeling confident that Viking’s protocols are working.
There’ll be no imminent change to masking at all times when outside one’s own cabin, except when actively eating or drinking. Nonetheless, folks are enjoying the food, the entertainment and enrichment options, and masked conversations with crew and other guests.
Related to masking: post-lunch hour or so in our cabin to get a break from “mask-breath” has become a bit of a routine. It’s a good time for Ted to catch up on news, or cull and crop photos, and for me to get started on each day’s blog. Think of it as a siesta.
By dinner time, after another green apple, a handful of candied ginger, and a second Gravol, I was famished. We don’t usually do the World Café for our evening meal, but the Chef was in the mood for a special Greek theme … and I was pretty sure I could manage hot tea and a generous portion of honey-drenched baklava. After getting there, though, I absolutely wolfed down some lovely rare roasted lamb with mint, a small portion of moussaka, a flaky spanakopita, a tomato kefte (battered and fried tomato and herbs, a process which makes the tomato “melt” and add its juices to the batter), and a portion of lemony roasted potatoes. Oh yes, plus the baklava and tea. Can you tell we’re in calmer seas?
This evening in the Star Theater we were treated to a guest performer: baritone Michael Washington, presenting the hits of famous baritones of every genre. As is the case for most guest performers brought on board, he’ll do a second – different – show in a couple of days before returning to the stage at Planet Hollywood in Las Vegas.
While the shows on a Viking ship are considerably less splashy than the big production numbers on the huge cruise ships, our smaller ensemble of musicians and vocalists is often supplemented by acts flown in just for a performance or two. When combined with the many combinations and permutations possible by regrouping our own crew, and highlighting soloists from among them, we’re always well entertained.
Hoping for smooth sailing tomorrow!