DAY-10: At Sea in the South Atlantic
DAY-10: At Sea in the South Atlantic
Day – 10: Thursday, February 27, 2020
Starting Location: At Sea Aboard the M.S. Marina
Ending Location: At Sea Aboard the M.S. Marina
Today is the first of many "sea days"; it takes a long time to go around South America, just ask Ferdinand Magellan or Francis Drake, it took them months and sometimes years.
For the day, in addition to more eating and walking to offset the eating we had two shipboard events.
Ending Location: At Sea Aboard the M.S. Marina
Today is the first of many "sea days"; it takes a long time to go around South America, just ask Ferdinand Magellan or Francis Drake, it took them months and sometimes years.
For the day, in addition to more eating and walking to offset the eating we had two shipboard events.
The first activity was a presentation by "Hall of Fame" sportscaster Verne Lundquist. In fact on the ride down to the auditorium Sheila and I met Verne and Nancy and had a nice chat as we descended to the 5th deck and into the auditorium. We mentioned to Verne that no sports program would be complete without some mention of the Army-Navy games that he had announced over the years,. He had done ten of the games ending in 2016; the record for the "Lundquist Years" was Navy 9 wins and 1 loss, the Army's record was not so good.
The presentation for today was primarily about his football experiences including many years with the Dallas Cowboys and long term commitments to the SEC. Verne moved through the networks like many sports personalities. As you would expect, he has hundreds of stories from his personal experiences, from meetings with Tom Landry, his first Lambeau Field interview with Vince Lombardi, Auburn/Alabama experiences with Joe Namath, just to name a few.
We were then given "loaner" aprons; of course for a small charge we could buy the aprons.
What followed was the slicing, dicing and cutting lesson, clearly I had never had such a lesson as my technique was far from proper, starting with the grip.
You may be wondering, did the "we" include Sheila, after all we're talking about cooking. Here's your answer.
Here's our first dish: Rooster Comb Empanadas.
Look who's cooking!
Having prepared the ingredients, chicken, onions, herbs and spices we wrapped the meat mixture with a puff pastry type dough, brushed on a bit of egg white and off they went to the oven.
Out of the oven came our Empanadas, have you ever seen anything so delectable?
Sheila is working with the fish filets (next course).
Meanwhile let's eat the Empanadas; we did just that, down to the last crumbs.
MYSTERY:
Did Sheila know that the secret ingredient was dark meat chicken?
Now for the drinking part of class, we'll have a "Fruity Sangria".
Fish and Sangria, not bad...
For our finale we made crepes and when done ate them with a scoop of ice cream to finish off our meal.
Here's the whole thing, all courses displayed.
Last but not least, let me not forget to mention that as we entered the cooking classroom, we met two people decked out in their New England finery, one with a Black Dog shirt and the other with a Patriots shirt (far left and right in photo) what I didn't realize was that in fact Sheila had surrounded herself with Massachusetts "peeps", here they are, five cooks from the center of the known culinary universe.
Verne Lundquist looked and sounded just as I remember him for so many years of broadcasting the big events. Next up sometime later on the cruise the topic will be golf including The Masters. This is a pretty good gig for people like the Lundquists, I suspect they are comped a nice stateroom for the cruise all for a few hours of his time as an entertainer.
On a lark we had signed up for (aka paid for) a cooking class, not a cooking demonstration but a cooking class where we would be the students.
The first order of business was to sign the disclaimers and waivers that would hold the cruise lines harmless should we be injured or die while participating in the class. Really , "die", how many people die from injuries suffered in a cooking class?
On a lark we had signed up for (aka paid for) a cooking class, not a cooking demonstration but a cooking class where we would be the students.
The first order of business was to sign the disclaimers and waivers that would hold the cruise lines harmless should we be injured or die while participating in the class. Really , "die", how many people die from injuries suffered in a cooking class?
We were then given "loaner" aprons; of course for a small charge we could buy the aprons.
What followed was the slicing, dicing and cutting lesson, clearly I had never had such a lesson as my technique was far from proper, starting with the grip.
You may be wondering, did the "we" include Sheila, after all we're talking about cooking. Here's your answer.
Our utensils and ingredients were properly laid out and our stove top was ready.
Look who's cooking!
The Boss!
The teaching chef could have been a linebacker.
Out of the oven came our Empanadas, have you ever seen anything so delectable?
Sheila is working with the fish filets (next course).
Meanwhile let's eat the Empanadas; we did just that, down to the last crumbs.
MYSTERY:
Did Sheila know that the secret ingredient was dark meat chicken?
Now for the drinking part of class, we'll have a "Fruity Sangria".
Back to the fish dish ...
So what could go better with a nice fish dish than QUINOA CAKES made to look like crab cakes.
"NO QUINOA ON MY PLATE PLEASE!"
Fish and Sangria, not bad...
By time we had finished eating the dishes we had prepared it was about 6 PM, class was out; just enough time to get ready for tonight's dinner reservation at The Polo Grill. Yep, we hadn't thought this out food on top of food.
No worries we can sleep in tomorrow and delay breakfast as it's another sea day.
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