April 14, 2022
#myvikingstory
After several intense excursion days in a row, we spent today lazing, chatting with staff, taking in the entertainment, going to lectures, and having dinner with friends.
We thoroughly enjoyed the pre-lunch talk by Dr. Kathy Stearne’s entitled “Crusaders: Heroes or Villains?” It made us wonder who Richard the Lion Hearted’s public relations firm was. He bankrupted England, attacked Christian Sicily to get even more money, and didn’t even actually make it to Jerusalem on his Crusade, yet he’s the hero and his younger brother King John, left behind to deal with the fiscal mess, was the “bad guy” in all the Robin Hood legends.
After lunch, Captain Olav generously gave interested folks a sneak peek at the log book he’s been keeping for this cruise. In addition to things like wind and weather, and even a few photos of engine oil testing blots, his log contains all our names, and pictures he has taken at every port of call. Sometimes they’re photos taken from the bridge; other times he has taken them from his bicycle, which he rides for an hour or two whenever he can get off the ship.

Mid afternoon we were treated to “Swing While You’re Sailing”, a wonderful selection of swing songs performed in the atrium by our entertainment team, all dressed in appropriate swing-era sparkles!

Top left: Beth, Poppy, and Cruise Director Kate. Bottom left: Assistant Cruise Director Sarah-Leanne. Right side top to bottom: Beth, Poppy, Kate.

We also took in Caroline Holmes’ lecture about imagery in Christian art, which made us realize why Dan Brown found it so easy to use hidden symbols as a basis for his novels.
Silly me. I then went upstairs for Cruise Director Kate’s Celtic Celidgh dance class, which confirmed that in or out of flipflops, I still can’t dance the Gay Gordon.

Dinner tonight with Allan and Karin was a brand new Chef’s Table menu centred on Indonesian cuisine, created by our very own Chef de Cuisine, Wayan. While we waited for our amuse bouche, we snacked on shrimp chips and a spicy dip similar in taste to a peanut satay sauce.

juice. Centre right: main dish Beef Rendang, 24 hour braised fork-tender short ribs in a traditional Indonesian curry sauce, served over sweet potato rice, garnished with crisp greens and radish slices, and paired with Anko Malbec from Salta Argentina. Bottom: trio of desserts, from left to right: chocolate chili mousse, coconut crème brûlée, and passion fruit ice cream in a sweet crisp sweet tuille cup, accompanied by a sweet dessert wine Domaine de Montgillet, Coteaux de l’Aubance, Loire, France.
Need I say it? Even when we’re just cruising, every day is wonderful.
You both look so happy and relaxed! So happy for you
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Just reread 248,249 and today!
Rose, if there are any history teachers out there, they really should invite you for a talk to just make history come alive ! Hope you would make time for them! You bring the age and the people real and current. Aaah Well
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“Ceilidh” – I can’t dance either but I do speak a bit of Scottish Gaelic.
I’m loving your posts!
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Loving your posts! We miss Olav and Wayan, really wonderful people.
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Just love reading your posts. Makes me want to expand my culinary skills 😁. FYI I used to dance the Gay Gordon with my dad ♥️
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Your culinary skills are pretty darn impressive already!
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