we sleep in, have a lovely healthy breakfast and then while Gerry checks emails, I go on the kitchen tour. Amazing how they put out 12000 meals with 173 staff and about 1900 guests. They use 11830 lbs of beef each week, 137,500 lbs of vegs, 7750 lbs of potatoes, 23,040 eggs, 362 cses of soda, 1636 bottles of wine, etc. including 3500 lbs of rice for the crew who are mostly from Indonesia. Lots of recycling and incinerating and crushing happens onboard, so that is good to hear.
On my walk around the track on level 3, I run into Jara both days, we met at the hotel in Ft Lauderdale, she is from Seattle and is very outdoorsy. We discuss plans for port days and she wants to come with us to do some active activities, she says: as long as you aren’t honeymoony and want to hold hands…no problem, we’ll try to keep our hands off of each other …!
This afternoon we sit in the sun for awhile and relax, about 80 degrees, but with a nice breeze, and then spend about 2 hours in the “Spa” on a day pass – sauna, steam room, heated ceramic lounge chairs and a hydropool with many jets.
Dinner on Sat night is at the Italian restaurant, so we have pasta and wine from Italy. For dessert everyone gets lemon cotton candy, just for a joke, along with anything you order. The food is all pretty amazing, lots of very tasty and healthy items, although I am searching for healthy bread at times. The bread is all baked onboard, and desserts are all made here also.
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