May 6th, 2916 - Day 34 - En route to Brisbane, Australia

We woke up to cloudy skies and cruising on the Coral Sea.  A major event that happened in World War II was the famous battle on the Coral Sea.  Jim knows these World War II facts as he is a history buff of World War II.

We had breakfast in the Grand Dining Room. Jim had oatmeal with bananas and nuts on it.  Pat had a pecan pancake that they delivered when Jim's meal was over.  We actually had to ask where my meal was and then they finally brought it out.  They said mine took longer to make but they should not have brought the oatmeal out until they could have been served both together they said.  I ate half my pancake and Jim enjoyed the rest.

We spent the morning and afternoon up on Deck 9 at the spa area. Pat finished her book that she had started, Marcia Clark's new novel, Blood Evidence.  It was entertaining and a fast read.

For lunch we ate in the Terrace Café. They had a Mexican buffet which we enjoyed. Yesterday Pat wondered why they did not have anything for Cinco de Mayo since it was May 5th but they wait until May 6th here and have it at the same time the US is having it.  We enjoyed chips and guacamole. Jim had a burrito with different fillings of his choice and Pat had a quesadilla.

We relaxed some more and Jim took a nap.  Pat did laundry.  Another exciting sea day for us.  Ha!

For dinner we ate in the Grand Dining Room.

We started out with a glass of champagne and then learned that they had lost Jim's open bottle of 401K white wine so they replaced it.

Jim had Soft Shell Crab Tempura with Roasted Cherry Tomato Aïoli for his appetizer.  For his main course he had Ravioloni di Fontina alla Crema di Tartufi:  Fontina Stuffed Ravioloni with Creamy Black Truffle Sauce.

Pat had Polenta Soufflé with Ragout of Forest Mushrooms and Tarragon for her appetizer.  For her main course she had Baked Coconut Miso Halibut in Banana Leaf with Steamed Jasmine Rice.

For dessert Jim picked the desert for us to share:  Baccarat  - Tahitian Vanilla Charlotte with Wild Berries Compote.  He did a great job. 

Good night!