August 14, 2023

2:09 pm

I’m sitting by a window on Deck 7 forward near the Mareel Spa. My window seat overlooks the outdoor promenade, where there are several walkers all clad in jackets to protect them from the wind coming across the decks.

The three of us went outside this morning, around 9:30, to the open space on Deck 12. We were near the kennel and saw a cute little dog in the outside area.

The wind prompted me to buy a sweatshirt. Well, I was likely going to buy it anyway.

Today’s coordinates (7:57 am): 49°33.2N 034°7.0W. We were traveling at 19.5 knots, wind force 3 (slight), and air temperature 16°C/61°F.

I took advantage of a moment of strong WiFi to make some bookings: planetarium shows tomorrow and the next day and lunch at a specialty restaurant tomorrow.

I like making reservations online. It beats the old system of dropping off paper forms or, worse yet, calling on the phone.

[Note: Passengers could connect to the ship’s WiFi without an internet package to use MyVoyage, Cunard’s onboard digital planner.]

Dinners have been great. Last night I had rainbow trout and the night before (Gala Night) was sea bass fillet with buttered and roasted leeks, Lyonnaise potato, and shellfish bisque. Also for the Gala Dinner I had salmon gravadlax with classical garnish and brown bread, and for dessert carrot cake cheesecake. I forgot to photograph last night’s dinner menu but I remember French onion soup and a sticky toffee pudding cake.

Today I had my first lunch in the Britannia Restaurant—roasted pineapple with prosciutto, and steamed mussels in a saffron curry sauce. I went with Marty, who tried the pea and ham soup (several spoonfuls) and Vietnamese chicken and lettuce cup with spiced honey and soy dressing (devoured).

4:03 pm

Tea again—Queens Room. All three of us are here. There were no available seats for (a group of three), so we were asked to return at 4:00 and were seated promptly. [Note: tea is from 3:30 to 4:30.]

Postscript: Afterwards, Marty said, “This was the best dinner I ever had.” Then, “wait, this was a snack.”

11:00 pm

Dinner tonight was among the best. I started with mushroom pâté, which was wild seasonal mushrooms on artisan bread, which was pretty good. Then came shellfish bisque with aged cognac, which was superb with a nice kick. Next was the highlight—orange roughy with smoked bacon, with new potatoes, celeriac purée, sautéed runner beans, and red wine sauce. It was so tender and delicious. Dessert was lemon bread and butter pudding with crème anglaise.

We were joined by a terrific new table mate a couple of nights ago. She is a history teacher who has taught on the Semester at Sea ship and will be taking Amtrak to the western US.

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