Happy Mothers’ Day!
At 12 noon today, this ship’s clocks once again moved ahead another hour. This is the fourth hour we have gained since leaving Ft. Lauderdale. The first time change was the typical “move your clocks an hour ahead tonight” , while the last three have been at noon. This is supposed to be less stressful on your body and better for a restful nights sleep. On the days with these moves, the lunch schedule also moves back. We don’t notice the missing hour either way as there is plenty of time for napping while soaking up sunshine on deck.
Taking seven days at sea on this ship to cross the Atlantic beats a crammed seat on a transatlantic flight any day. If you have the time, the transatlantic sailing is the only way to get to Europe.
We slept in this morning after last nights’ activities: Ferdinand’s excellent Sommelier Dinner in the Pinnacle Grill, the Filipino Crew Show, and piano music by Buddy in the Crow’s Nest. The intimate nature of the ms Prinsendam makes it easy to get to know other guests and results in more socializing for us.
Five Pin bowling became a very different activity today. It involved 5 “pins” about 2 inches tall, that one attempt to knock down by putting a golf ball at them from a distance. What will this cruise staff think of next? Janis – who is not a golfer – made it to the finals and won the play-off, coming in 2nd over all. Perhaps she missed her sport?
Today was perfect for sunning, although our previous “hidden” sunning spot on deck 8 has now been discovered. Tonight is the Mariner Society Reception.
Below, the menu from the six-course Sommelier wine-pairing dinner on May 12. (We particularly enjoyed the Chenin Blanc from South Africa and the Sancerre and Scallop pairing):
Seared Quail breast with Foie Gras and port wine jus,
accompanied with Willamette Valley Pinot Noir, from Oregon
Roasted beet root and goat cheese gateaux,
complemented by Ken Forrester Petit Chenin Blanc, from South Africa
Clear Oxtail Consommé,
Along with Chateau St. Michelle Horse Heaven Sauvignon Blanc, from Washington
Pan Seared Sea Scallops with Cardamom Essence and Balsamic Glazed Strawberry, matched with Michel Redde Sancerre, from France
Orange spoom,
crafted with Domaine St. Michelle sparkling wine
Grilled Sterling Silver Fillet Mignon with Shallot marmalade and morel cream sauce, served with L’Ecole Merlot from Walla Walla, Washington
And
The Prinsendam Grand Finale dessert,
paired with a tawny port wine from Australia.