Saturday, March 31, 2018

Tuesday, Day 80 - Mar 27 - Cruising the Indian Ocean

We were rocked to sleep all last night and we have a bouncy ship this morning. That is alright. We have had a dead calm sea now for several days.

It is the usual sea day routine with a couple of extras. Dick has his lectures: Terry Bishop’s “The Making of Mauritius - Rule Britannia -Britannia Rules the Waves” and Michael Scott’s “Meet the Masceranes - Mauritius and Reunion”

There is the mid cruise safety talk (walk through the life boat drill over the PA) at 11 followed by a Pastry Demonstration and Class on how to make Sicilian Cannoli. Since this is not something we will make at home and Carolyn wants to go to her card class, she skips it. The cooking classes are really good but this is often a problem...two good events at the same time, which to do!? Truly a first world problem.

Carolyn has her two card making classes, except Sarah’s class is on haw to make origami paper flowers. Now you might ask what about the cards? Well, since Easter is Sunday the ship is having an Easter Hat Parade. So Sarah is teaching us haw to make some different flowers to decorate our hats. She is also passing out all kind of supplies to make the hats and for the third door decorating contest. This time the door theme is Islands of the Indian Ocean. In the afternoon.

Julie gives us an Easter card to make. There are several people missing from the classes due to the ship’s movement. They shouldn’t plan an Atlantic or a Pacific crossing, they would be miserable!

At the noon announcement, the Captain tells us what we already know, we have rough seas and that they will last the rest of the day. There is about 14,000 feet of water below us also.

Dick spends the rest of the day on the computer or reading and Carolyn starts making flowers and designing her hat.

There is a pre-dinner show with Brett Cave, a piano and comedy showman. We pass as it doesn’t appeal to us.

We go to the Compass Rose for dinner and have lamb chops and a baked potato. The meat has been great so far and it is amazing how they can cook it perfectly to your desired temperature in a kitchen serving hundreds of meals a night! 

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