The day was mostly cloudy, though the temperatures were still in the 80s. It is interesting to watch the color of the sea change from turquoise to royal blue to steel gray, depending on the depth of the water and the clear or cloudy sky.
04.24.2013 - 04.24.2013
Today is the first of a two-day stint at sea. We left Fakarava last night and we won’t arrive off of Pitcairn Island until the day after tomorrow.
The sea today was a bit more active than it has been previously. According to the weather information posted by the ship’s crew, the waves were running a little over 8 feet—not enough to cause dinner ware to slide off of the table, but enough to throw us a little off-balance from time to time. The water in the swimming pool on Deck 12 was sloshing out as the ship bobs up and down.
We began the day with breakfast and then went about to follow our own interests. Susie returned to the 9:30 a.m. needle work group while John found a quiet table above the pool to write some more newsletters.
We met back at the Grand Dining Room for lunch. Susie had a salad and John ordered the lamb patty in pita bread. Although we planned to eat light in order to save ourselves room for dinner in one of the specialty restaurants, we couldn’t resist ordering desserts!
At 2:00, we went to the Marina auditorium for a lecture on Captain Bligh presented by “Paula”, a very nice lady from England who is talking about various topics during the cruise. Her talks are quite interesting. The first one we attended was on Captain Cook, who sailed and explored the Pacific Ocean several times in the 1700’s. Today, she spoke about Captain Bligh, who sailed the HMS Bounty to Tahiti and was eventually cast off the ship by mutineers protesting his cruel behavior toward them. Jerry humorously referred to both lectures as “canonizations”, since Paula’s viewpoint is basically that both men were extraordinary sea captains, despite what we have heard about their shortcomings and cruelty.
After the lecture, we returned to our stateroom for a nice nap. As we sail back eastward, we have lost an hour a day for two days in a row. Between the time changes and the anti-sea sick patches stuck behind our ears and the constant rocking of the ship, we seem to be sleepy as often as not!
Dinner reservations were for 6:30 p.m. in Jacques French restaurant. Once again, the four of us settled in for a long meal. Everything (and there were a lot to choose from) was delicious. Although we ordered too many things to remember, some of the dishes were crispy ravioli, French onion soup, frog legs, salads, whole lobster in cream sauce, steak, sole, lavender crème brule, puff pastry with vanilla cream, and crepes.
After our long, leisurely dinner, we returned to our state rooms to be rocked to sleep by the constantly rolling ship.