LAST DAYS OF THIS CRUISE

FINAL PORTS:   We docked in Belize at a private island owned by the cruise company.  Although the beach and pool area were very nice, the temperature was very hot, so I beat a hasty retreat back to the ship.

At our stop in Roatan, Honduras I took a tour of the island which included a sail over the coral reef in a semi-submersible boat.  Quite beautiful.

Our final port was to have been Costa Maya, Mexico.  However, the swells were larger than the Captain wanted in order to dock, so we skipped that stop.

DINNER COMPANIONS:   For our final meal at Polo Grill we were joined by two brothers (aged 24 and 33).  They were on their first cruise.  A client of the older brother, a real estate broker in Beverly Hills, had given them a penthouse suite in appreciation of what must have been a very large sale.

Near the end of the cruise we were invited to a dinner party hosted by Dominic, the ship's general manager.  The table included 3 of Dominic's senior officers and 5 passengers, including Betty and me.  As Dominic is from Brittany, France I expected that we would be served French wines.  However, he commented that French wines were too thin to serve to guests.  

The meal and table conversation were great.  However, one of the guests choked on a piece of veal.  Dominic's attempt at the Heinrich maneuver failed to dislodge the bit of meat.  Fortunately, the large and strong head of food and beverage services (also at our table) was quickly successful.  I expect the guy's ribs were a bit sore the next day.

The final picture shows Betty perusing the menu at Toscana, the ship's Italian restaurant.

WORKING OUR WAY HOME:    We disembarked this morning and found our way to a Miami Beach hotel, where we will spend the night.  Upon arrival I tripped and whapped my head on a marble table.  Lots and lots of blood, and despite my protests an ambulance was called.  However, Betty had managed to stop the bleeding by the time the emergency people arrived and I was left to my own medications.

Tomorrow we will fly back to Bangor.  I mentioned in an earlier blog that the exhaust system failed on my ancient car while driving down I-95.  Through the help of an old colleague from the StFX Board of Governors I have an appointment at at repair shop the next morning.  Hopefully, they can bandage up the car to the point we can drive back to Antigonish.

                                                    QUIET CRUISING

ROSEAU DOMINICA:  This small town was quite pleasant for a walking tour, with some decent local crafts.  However, as we had toured the island before, I returned to the ship after a bit of exercise.

ST JOHN'S ANTIGUA:  This was our last stop before returning to Miami for the first time; after which there is another 8 days of cruising before coming back to Miami for final departure. 

As there were four large ships in port the streets were busy.  Lots of high end shops for those so inclined.  My only purchase was a package of cough drops.

  

SHIPS IN PORT:  While in St. John's we were tightly docked between a Viking ship and one of Virgin Voyages new ships.  We had been on that Viking ship on an earlier cruise and remember fondly the "parking lot" for walkers and wheelchairs that was just outside the main dining room.

I think the clientele on the Viking ship is a little different from that on Virgin (appropriately named???).  Virgin Voyages is aimed at a younger crowd and reviews suggest that the entertainment is "raunchy".  Apparently after the evening show, but before the late night party, they hand out condoms.   For almost one-half hour I watched several hundred guests getting on and off the 2700 passenger ship.  It appears that on that particular cruise all of the passengers were men.

CRUISE BUSINESS:  During the pandemic the cruise business suffered greatly with some lines declaring bankruptcy.  Now, however, business is booming.   A couple of days ago I booked a cruise for March, 2027.  I managed to get the last cabin in the category that we prefer.  At a function that night an announcement was made for a 242 day world cruise on the ship on which we are currently sailing.  For the wealthy, who book "owner's suites" and "penthouse suites", they were told that it was expected that those suites would sell out on the first day of the offering.

SHIPBOARD CREDITS:  Passengers are awarded shipboard credits that can be used for onboard purchases.  The amount of credits one is given depends on several factors.  As a platinum member of Oceania Cruises I get quite a bit of spendable money.  As I own a few shares in the cruiseline I get more credits.  The downside of this system is that the credits must be spent before disembarking.  We have trouble using our credits as we don't use the casino, our wine is already included, and the clothes in the boutiques are several sizes smaller than either of us.

However, we signed up for a Cellar Master's Classic Lunch which cost $ 500. had it been paid for rather than using credits.   The Luncheon was limited to 30 people and it sold out very quickly.

We started with a glass of Kir Royale, and then our first course was Cavier & Sour Cream on Toast.  This was paired with a Krug Brut Champagne from Reims.

The second course was Burrata with Black Truffle.  This was accompanied by a Louis Latour, Meursault from Burgundy.

The third course was a Twice-Baked Lobster Souffle paired with a Silver Trident "Benevolent Dictator" Pinot Noir from the Russian River Valley, California.

I guess one would call the next course the main.  It was Roasted Chateaubriand paired with Ornellaia Bolgheri DOC Superiore, a Super Tuscan.

The cheese course was paired with Chateau Mont-Redon Chateauneuf-du-Pape.  Sorry, no picture!

Finally, for dessert we had Raspberry Caramelized Mille-feuille with Madagascan vanilla cream.  The accompanying wine was a Far Niente Dolce from Napa Valley.

After I got back to the room I priced some of these wines at LCBO.  You don't even want to know.

I'm guessing that dinner may be skipped this evening.