Sea Day

Sea day #4 to Bermuda. The ocean is rough again today. We had a bunch of good lectures today. There was one on the Bermuda triangle. I have been following this subject for many years and I can tell you, this guy knew less then nothing. It was like he put this subject in to sell himself onto the ship. He said he had never even been in the Bermuda triangle. His big claim to fame was that he helped develop Bold and something else for Proctor and Gamble before he retired and did lousy speaking. All he had was a list of some ships that went down under mysterious circumstances. He never even read any of the good books on the subject. However: There may be something to this Bermuda Triangle stuff. Cousteau is getting off in Bermuda so he will not have to go through the Triangle.

Tonight we had dinner in the crew’s galley. The Kapels had too much to eat for in room appetizers and did not come. It was just for the world cruisers. We had to bring place mats they had delivered to our rooms to gain entrance. There are crew members from over 50 countries on the ship so we had to come dressed with something we had picked up in one of the countries we visited. The only thing we had that hadn’t been packed and removed from out suite was the two hats we bought in Madeira. If you remember, they were the ones with the long hard tassel sticking straight up.

We went into a couple of crew’s quarters on the way to dinner. They were a little bigger then the first cabin we had ever cruised in, but now I couldn’t spend a night in them even on a bet. One did have a port hole. Our first did not. They were less then one quarter the size of our present suite.

Food was buffet style. One line had German and Philippine. Another had French with a chef making Fois Grau , or however you spell it, to order. There was a counter with a sign that said Chicago Hot Dogs. However, They were not. There were various kinds of sandwiches. Captain Dag was manning the smoked salmon bar. He was slicing up different kinds of the salmon. Of course there was a desert line with fruits and pastries. There was the Italian line. They had three chefs cooking pastas and sauce. Good sauce needs some good wine. I guess good chefs must need good wine also. They were sure sampling it often enough. That must have been, to make sure it hadn’t gone bad or something, I’m sure. Whenever it got slow, they were making each other bowls of pasta and eating it with plenty of wine to wash it down. They seemed to be having a good time. It was a lot of fun and the food was very good.

Madeira Hat Sherm Out.