I’m not as energetic or ambitious as Ted in the mornings, but I did join him in the spa for 45 minutes for what will (hopefully) become a sea day routine: sauna, icy cold plunge pool, sauna, snow grotto (WAY less “shocking” than the plunge), steam room, snow grotto, and relax just long enough to air dry. In theory, that vaunted Nordic hot/cold rotation will help our immune systems stay strong.
On our previous New Year’s Days on Viking, there’s been a pretty incredible brunch.
It takes a large and talented culinary team to pull off an event like this.
Fresh seafood is always a highlight. On past cruises, the feature has been crab legs. This time it was spiny lobster tails, and a stunning presentation of sushi and sashimi.
There was a soup station with pumpkin soup and chicken ramen, a busy pasta station serving penne with fresh pesto, fettuccine carbonara, and seafood ravioli in marinara sauce. While we didn’t get a picture of the station, some of the pasta ended upon my plate.
Pasta requires bread and cheeses of course, as well as lots of kinds of olives.
But the stars of New Year’s Brunch are the desserts and fruits.
Bottom: they may look like “just” donuts, but they’re some of the best we’ve ever tasted.
Bottom: me, looking VERY happy with their endeavours!
We had an absolutely perfect sunny day, 24°C/75°F with just a slight breeze, that made brunch on the pool deck with the roof retracted a delight.
I have to admit, though, that the combination of good food and sun made the afternoon completely unproductive. I had a 2 hour nap, and gauging by the comments in our cruise Facebook group about how empty the ship felt in the afternoon, lots of other folks must have done the same.
But then it was time for more food!! We made dinner out of two appetizers each and a shared dessert. Ted claimed his beer was “medicine”, harkening back to our tour in Prague, where we were told that in the Czech Republic doctors recommend beer as a cure-all, even to sick children! Hopefully it staves off our annoying stuffiness and coughs.
Top right: a sumptuously delicious Timballo al Gorgonzola
double baked gorgonzola soufflé, garnished with crisp prosciutto, on a bed of parmigiano reggiano cream. Bottom left: an absolutely decadent Lemon Bar
with a sweet and crunchy coconut & almond base, and a silky-smooth tart lemon filling. Bottom right: Ted’s new beer discovery.
We decided to forego David Meyer’s second light and sound show in the theatre in favour of watching the port talk (on our stateroom TV) for our day in Cabo San Lucas tomorrow, and calling it an early night. My continued laryngitis is really knocking me flat.
Rose and Ted’s Excellent Adventure 
I sent this to Bret! He will be dazzled by the menu. Mind you unlikely to make any of it
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