Dinner in Grand Dining Room

After watching our ship leave from our cabana and enjoying the lovely view we went for dinner in the Grand Dining Room. Jim had blue corn tortilla crusted duck breast and poblano chili sauce and his entree was bow tie pasta with wild mushroom and gorgonzola sauce. Pat had Canyon Ranch vegetable caponata on roasted bell pepper purée and her entree was Latin sliced crusted Alaskan halibut fillet with roasted sweet potatoes and radish slaw. We both enjoyed our meals and cleaned our plates...it was that good. For dessert we enjoyed key lime pie and petit fours.

In the dining room we talked with Wilson and he told us that the ship stopped at this port instead of having another day at sea so that we could clear immigration and public health in Brazil and not have to bother with it at a better port as there was the least things to do at this port. He said they didn't have to change the potable water like our guide had told us.

Wilson also told us that the large ships we saw this morning carry liquid gas LNG and not oil as we had originally thought. As an engineer Jim was fascinated with the details of those ships.

Transient
Transient