Cruising Cuisine

After a rest in our room, while I wrote up our morning doings, we meandered down to the dining room for lunch. https://drive.google.com/uc?export=view&id=1EU-_Hfc_docCQIb2FDzvIZTjSISfqebG
Having ordered ahead last night, I was able to sit down and visit with the two other couples at our table without trying to decide what to order. 
My pasta salad was colorful and tasty. Bryan had soup to start. Then came teriyaki chicken and rice for him, and beef with gravy and potatoes for me. Yum! 
We are grateful that we are well traveled, as it seems to be the main topic of conversation among our table mates so far. It makes sense to me that the Australians on the cruise ship during one of its first voyages opening back up after closing for COVID would be avid travelers. 
The conversation was interesting and I heard of places I’d never been, as well as some detailed accounts of the turtle population restoration work going on in Australia. 
I asked for a lactose free dessert and was pleasantly surprised to be served up a beautiful meringue with some sort of whipped topping and fruits. It was sweet and delicious. https://drive.google.com/uc?export=view&id=1V7S076Lvhi8EuHu3ZOtPLxk1vVv6yL3PBryan tried the chocolate cookie dough ice cream, which was not as decorative but appeared to have been good. On our way back to the stateroom, we cased the International Café once more and came up with another tasty treat which Bryan enjoyed on the balcony. https://drive.google.com/uc?export=view&id=1aofv-7fLu8Ec1MviVR-RHiAuk-jfnmsBWe are enjoying ourselves immensely! https://drive.google.com/uc?export=view&id=1OE5Jh_n9mRhK97CoYbYnAcFL8YWUg0bjThis is just the relaxing break I have needed, and I am so grateful to the Giver of all good gifts. 💕

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