Episode 200 – Transatlantic Sea Day Logs: Day 3 of 9

February 17, 2022. 78.°F/26°C


We set our clocks an hour ahead overnight, meaning that it seemed as if I’d slept in even later than usual. Sadly, my time-change laziness meant that I missed the spectacle of the ship’s senior officers serving the waffles in the World Café at breakfast. (Breakfast? What’s that?)

Instead I headed straight to the launderette with a bag full of Ted’s socks. They’re the one item I wash separately, since everything else gets done on the gentle cycle. I don’t wear socks, which means I don’t keep track of how many days have passed since the last sock load so, unless Ted lets me know he’s down to his last pair, he could end up barefoot (or, as he pointed out, re-wearing a pair our of the laundry bag. EWW).

After yesterday’s pranking of our General Manager’s office, where all his furniture was replaced with toilet paper rolls, today it was time for revenge. As guests walked through the ship’s atrium this morning, the huge screen which usually shows the artwork of Edvard Munch displayed instead a photograph of our Finance Officer en pointe in a pink tutu. His employee profile picture on the main floor had also been “updated”. They were pretty decent photoshopping jobs too! Sadly, trying to take photos of screens with my phone resulted only in blurry images.

Now that we’re back in relatively hot weather, our room steward has starting leaving a filled ice bucket in our room each time our water jug is refilled. It’s a nice touch not needing to ask for ice when we want really cold drinks, since the well-stocked in-room refrigerators keep things cool as opposed to icy cold.

Yes, that’s a bottle of Viking’s own label sparkling wine tucked in there under the white chocolate (Ted’s fave) mini Toblerone bars. The Fresca was a surprise gift from new friends Lynn and Jim, picked up at the Walmart in Puerto Vallarta after we’d reminisced about how tasty a G&F (gin & Fresca) is, and how hard Fresca is to find. The Mexican version, unlike the Canadian one, is not sugar-free, but made with cane sugar. I just have to remember to take it down to the bar with me one evening.

Somehow, between laundry, reading, and generally lazing around, I missed both the wildlife and the history lectures today, but did later watch the video of Bill Simpson’s talk about his meeting with Nelson Mandela during his research for his book about a Middle eastern prince, and make it to the theatre for Greg Moreland’s REALLY FUN live magic class. He taught us how to do the “linking paper clips” trick using a tri-folded U.S. $1 bill (it’s a $5 trick in Canada, where that’s our smallest folding currency) and 2 ordinary paper clips, as well as an alternate fancier trick that incorporates a size 19 elastic. In each case, unlinked paper clips end up magically connected!

Greg also taught us a very cool card trick: The Royal Hotel. Using only the 16 high cards, it tells the story of 4 royal couples checking into four rooms, first the kings, then the queens. Each room is invaded by an ace trying to burgle them, and then by a rescuing jack. The cards are flipped over when the lights go out, and a melee ensues. When the lights come back on, each room is occupied again, but this time all the kings are together, all the queens, all the jacks, and all the aces. The best part of his “training” is his tips on “selling” each trick with fun comments intended to engage the audience.

I loved Greg’s credos: “Don’t practice a trick until you can do it right. Practice until you can’t do it wrong!” and “Have fun!”

Tonight’s dinner event was “Flavors of the Mediterranean “, presented on the Pool Deck. Crew members Maria and Joy have a lot of fun decorating for the various themes, and this was no exception. We’ve had perfect weather for alfresco dining every evening at sea so far, but tonight the skies started to look threatening, so the pool deck roof was closed. It was a beautiful setting nonetheless, and the rain held off. Chef Thomas and his team created tasty grilled kebabs of chicken, lamb, beef, and shrimp, and lots of delicious side dishes. Naturally the soundtrack to dinner was bouzouki music!

Top: the pool deck big screen announced the event.
Centre: Unbelievable. After the tables are set, a waiter visits each one, polishes the wine glasses, and then holds them up to the bright ceiling pot light to ensure there are absolutely no spots or streaks.
Bottom: Maria (on the chair) and Joy hard at work.
Top: Appetizers (per person!) Marinated octopus with fingerling potatoes, Mediterranean style gazpacho, bruschetta and Parma ham with Parmesan cheese over chopped tomatoes with garlic and olive oil.
Centre left: Ouzo and Blue Caraçao shots.
Centre right: Sharing platter (for 2) Greek salad, charred tomato and sweet red onion, pita breads, grilled shrimp & chicken (hiding underneath) skewers, roasted Greek style lemon potatoes, tatziki, hummus, and a grilled sweet banana pepper. Not shown were the hanging skewers of pork and lamb! Bottom: a dessert trio of egg & almond pudding with a cumin crisp, limoncello gelato, and crème brûlée with fresh fig. What a feast!

After dinner we were treated to yet another stellar guest entertainer: David Meyer, who plays the xylosynth (a combination xylophone and synthesizer) as well as a harp-like instrument made solely of laser light beams! His wife, dancer Dawn Meyer, added even more light to the show with her laser-lit dancing. The entire experience was high energy entertainment of the kind you’d expect on a Las Vegas stage.

What can I say? Another great day thanks to Viking!

One comment

  1. Sounds like you are managing the crossing well, and are able to enjoy all the fun stuff going on. Happy Sunday, my friend. XOXO

    And stop worrying about the socks, for heaven’s sake! LOL!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s