Fun time sunning on our veranda, painting my toenails (they are going public today with my sandals. Did not stay in the sun long, heat and humidity in small batches is the best. After 15 minutes, my feet were well on their way to become tan.
A whole day at sea! I have been dreaming of this moment for months. Now that it was here, I could not decide what I wanted to do. Sun by the pool? Read in the library? Knit?
We met cool people at every meal. We explored the ship and took photos. So the morning I spent goofing off and not writing or reading. I took some notes, nothing really exciting. Until…
My phone got an alert that my handbag had been left in Cuba, and I was nowhere to be found. We were sailing close to Cuba at the time. I finally was able to figure out that my “air tag” sent out an alert because it no longer knew where I was. I had changed purses and did not have the tag with me anymore. I forgot I even had one, it was so buried in the lining of my purse. Obviously, it was tracking me. Not only that, but telling on me to my phone. A conspiracy going on between my handbags and myself. None of us were on Cuban soil, but it was the only landmass the tag could register. The ship is approaching Jamaica now. I’m guessing that if I leave it in the stateroom, I will get another alert. I’m curious now.
The sunset over Cuba
For dinner night two, we had reservations at “The Chef’s Table”. A very high-end restaurant. I wanted to share this dinner with my readers, so I took photos of each course and attempted to describe what the heck it was…
A pallet preparer dish, “Amuse Bouche”, was our beginning dish. It was a Goan Potato Chop: semolina-crusted potato, surrounding vegetable cheese cake over a sambal spinach base. It tasted strange, but sweet. The neatest thing about it was how cute it was. It looked like a mini tangerine.
First Course: Chili Soft Shell Crab
A crispy crab in a tomato-chili gravy. It was delightful. The dumpling thing on the left of the plate was also good. I have no idea what it is.
This palette refresher is called Red Lotus. It is lychee & guava, cranberry juice & lychee liquor, all blended up and then soft frozen. I thought it was the best part of the meal!
Main Course: Thai Spiced Rack of Lamb.
The gals had the alternate dish – roasted salmon. Forgot to take a photo – sorry!
Dessert was Yuzu Cheesecake. This cheesecake was enhanced by Japanese flavors of green tea, plum, and sake, and exotic citrus yuzu (a lemon alternative)
As small as the portions were, we were surprised at how full we all felt. We went back to our cabins and got p.j.’s on. I would love to report that we danced the night away at a rock ‘n roll club. Even I did not have the energy to dance, which is unheard of!
TTFN
Jodi Lea's Place 