Thursday at Sea

Today was the” Day of Indulgences.” We started off with breakfast in a restaurant reserved for suite passengers only. It is quiet and the service is very good. After breakfast Judi read and I worked on the computer.
I had an appointment for a massage at 12:45 and Judi had one for 2:00. We both got a lot of relief from them. Me for my back and Judi for her neck.
We have access to the Thermal Spa, which has 3 steam rooms, heated ceramic tile lounges, and a variety of showers—aroma and rainfall. The men’s and women’s dressing rooms have a dry sauna in them.
At 7:00 we were invited to the Chef Table. It consisted of meeting the head chef and then touring one of the 7 galleys on this ship. We started with a couple of glasses of champagne and many appetizers. The first was a Blue Crab Margarita with Avocado & Mango, Bistro Vol-Au-Vert Foresftiera with Truffle Oil and the next was Pizzette with Goat Cheese and Ricotta followed by Roasted New Potatoes with Sour Cream and caviar. Then to the dining room for Risotto with Porcini mushrooms and” Lip-Smakin” bloody Mary Sorbet.(with vodka over the top).
The main course was a trio of beef, veal, pork tenderloin on medieval spiked flambé, and Lobster. There were 4 sauces, many grilled vegetables including asparagus and charred cherry tomatoes. Mashed potatoes with corn and pine nuts was also served. Potted Stilton with Port Wine and Rosemary Biscotti followed next. The last course was a masterpiece of a soft centre fallen cake (chocolate lava cake) with whiskey soaked raisin chocolate ice cream. Coffee was served with the chef’s homemade biscotti. The food and wine were excellent and the company we dined with were a very well traveled group and very interesting. This dinner was served with a variety of wines, champagnes, ports and after dinner drinks.
We made our way back to our cabin and swore we would not eat for a couple of days. If you believe that I have some land in Arkansas to sell you.
Judi also received a long stem red rose and a Princess cookbook signed by the Head Chef.
The sea was very rough this afternoon and through the night but we are now in the Irish Sea and it is smoother. We have missed the port in France due to the “leftovers “of Hurricane Danny but we are dealing with Force 9 winds!!! A definite problem even in this big ship. The captain stated that he wasn’t going to take “his Princess” into La Harve and the 65 plus mile winds there. Judi agrees with him. This is rough enough for her.!!!!