This N That

Saturday, May 9

This ‘n’ that from the entire trip.
I’ll be posting this in Dubrovnik tomorrow, so HAPPY MOTHER’S DAY tomorrow, to all my friends.

I forgot to mention a sighting that I witnessed in the square in Como the second day. Vendors were selling various types of art and a lady was making balloon animals for children. Between these areas was a young person in an unusual costume. It seemed to me she was pretending to be a statue. But she wasn’t being very still; she waved and talked to the children passing by. People would give her a coin as they passed by and would take photos with her.





On the cruise ship we have two different styles of dining. The sit down dining room which is very structured (7 courses for supper) and the buffet which can became a “free for all” if everyone hits there at once. The buffet is very unstructured, serve your self, find your own table, and leave when you are ready.
Every night we have been on the ship we sit with the same group and have the very formal service and too much food—although’ I have cut down from 7 courses to 4. The food is fussily presented and usually looks really pretty.
Up to today (5 evening meals on board) we have been offered and accepted veal, beef, chicken, meatloaf (veal), swordfish, shrimp, duck, quail, lamb, and octopus. These were either in the entrée, the salad, or the soup. N had a lobster soup that was not bisque, but a thin soup, which he enjoyed. Some of the best soups I’ve had are the cold fruit or melon soups. It is hard for me to realize that something made with oranges and is served cold is a soup. I’d like to just drink it from a cup or glass, but I’m being good and using my spoon. We did mention that N had calamari at the restaurant in Mykonos. He said it was very good, not rubbery at all. Desserts have not been as decadent as I remember the ones on the Alaskan cruise ship. Sorbets and gelato abound and a time or two we’ve been served a good cake.
Last night’s pasta that N. ordered was ravioli which everyone at our table said was really wonderful. (Not Chef Boy-R- Dee at all)

We’ve been off the ship for most lunches, either going without (like that is going to hurt us), or getting something ashore. We ate in the fancy dining room today and were seated with a group of French people. Their eating style is very different. They went at it two-handed w/ fork in the left hand and knife in the right. They pushed their food onto the fork w/ the knife and turned the fork so the tines pointed directly at their mouth. The two women at the table made designs with the crumbs/ items left on their plates. They were pleasant enough, but didn’t try to communicate at all. I think they were a little miffed that we were placed at their table. I could be wrong.

The service in this dining room is not slow, but controlled and involved, so we almost missed our meeting at 2.

We’ve had all our breakfasts in the buffet and have become very familiar with where things are and the way to proceed. Two things N has really enjoyed for breakfast are the “blood orange” juice--tastes a little like Mango to me. And he raves about the coffee. He was thinking it would be dark and strong like European coffee is sometimes. Instead, he has found it to be very smooth and “non-bitter”. I have even found some decaf tea and these folks do believe in lemon in hot tea. A huge assortment of breakfast breads is available along with eggs, specially made omelets, meat, cheeses and cereals of all kinds. Also available are hot and cold milk for different uses.

Tonight is our formal dinner, so no telling what will be served this evening.

I mentioned sitting w/ the French people. We were told that announcements are made on board ship in 5 languages. Their order depends on the percentage of people speaking that language. So far we hear Italian first, French second, German third, Spanish fourth and English fifth. All of our local guides speak English, obviously, but their facility with the language varies. The young woman in the Olympic village seemed to be working very hard to speak English, while for the gentleman in Rhodes it seemed to be effortless. I just admire all who can and will converse in another language.

I think that is all the miscellaneous information that I forgot to include in the other posts.

We’ll be home soon—Early morning of the 13th. See ya’
Hope to post one last time in Milan.