April 24th, 2016 - Day 22 - Cruising the Karimata Strait

We woke up to see nothing but ocean and a beautiful sunrise.

We had breakfast in the Terrace Cafe.  Jim had his oatmeal and Pat had her grapefruit and kiwi.

We went to Deck 9 and laid in the balinese loungers by the spa and read.

We had lunch in the Terrace Cafe.  We both had a slice of margarita pizza fresh out of the oven.  We shared some desserts...a sliver of lemon pie and a apple dumpling with cherry sauce.   Pat had Cassis sorbet and Jim had milk chocolate with brownie pieces ice cream.  

At 1:00PM we crossed the Equator so we have ceremoniously transformed from Polliwog into the Secret Society of Shellbacks aboard the grand ship M/S Insignia.  And so possesses my blessing and protection to travel freely the Seven Seas and to pass the Equator un-accosted as long as ye shall remain on this earth!  Signed by Captain Maroje Brajcic and General Manager Yves Segers.

We went back to Deck 9 and spent the rest of the afternoon enjoying the shade and using the Balinese loungers and reading.  Jim finished his book and loved it.  "When Breath Becomes Air."  He was really moved by the book and you can read his review on Kindle.  The weather was nice about 85 degrees but a little humid but we enjoyed the jacuzzi. 

We had dinner in the Grand Dining Room.

Jim had for his appetizer Petit Salad of Sautéed Diver Scallops on a Bed of Sweet Potato Mousseline. Jim said this was one of the best appetizers he has had.  For his salad he had baby greens with grapes, walnuts and crumbled Danish bleu cheese with a tangy mustard vinaigrette.  His main course was Dover Sole Meuniere in Lemon Butter Sauce with Sweet Leek Puff Pastry and Mashed Potatoes.  They forgot to take out the bones so our waiter, Oka, did it for him.

Pat had for her appetizer Trilogy of Melon with Kirsch, Maraschino and a dash of Champagne.  For her salad she had baby greens with grapes, walnuts and crumbled Danish bleu cheese with a tangy mustard vinaigrette.  For her main course she had Vegetable Lasagne with Tomato Sauce and Genovese Pesto.  This was not her favorite dish.

For dessert we shared Vacherin:  Iced Meringue Cake with Vanilla Ice Cream and Raspberry Sorbet.  We enjoyed this dessert.

Good Night from the ocean!