Sunday, 6 April 2025

At Sea:  Ft Lauderdale to King's Wharf, Bermuda

This morning begins happily with a personal note from the dining room manager confirming my solo table at dinner for the complete cruise. In the past I was always able to make and confirm my dining preference on-line; now passengers can do this only after boarding. Just another  way HAL seems to enjoy inconveniencing repeat cruisers.

My POV Shot from the Second Floor Mezzanine

At around 8:00am I walk up one flight of stairs to enjoy a leisurely meal in the Lido Marketplace. My breakfast today consists of fresh fruit, coffee, orange juice, one egg Benedict (you must now specify if you want two), one everything bagel with lox and cream cheese, and the usual orange juice and coffee.

The weather is clear and pleasant and the seas are calm as we head to our first port on Tuesday, King's Wharf, Bermuda. I previously visited King's Wharf in March 2017. In July 2018 Will and I spent time at the very other (eastern) end of the islands--Bermuda is not one large island shown on most maps; it is comprised of several hundred islets tied together by bridges--when our Oceania ship docked in St George in July 2018. As we sail eastward tonight, passengers are advised that the clock moves ahead one hour. 

There isn’t much going on today except for relaxing and eating. When I head out for lunch at 1:00pm I discover that I am much too late to find an empty table outside by the pool. Yesterday’s quiet and calm has today turned into massive and messy crowds. I finally find a free table on the mezzanine above the Lido pool, where deli sandwiches and pizza are available to order. I opt for a mediocre pastrami sandwich with potato chips.

When I return to my stateroom after lunch I find the laundry I sent out yesterday afternoon elegantly returned and folded. Very quick service indeed--especially since it's free!

Since my stateroom has just been tidied, I will add a few photos:

Dinner turns out to be much improved, even though there seems to be a shortage of waiters and an increase in waiting times. I enjoy escargot served en croute, Caesar salad with anchovies, a very tender large strip loin steak, slathered in butter, and served with perfectly-prepared carrots and green beans and French fries. I manage to finish off two glasses of a California Cabernet Sauvignon before a large chunk of Black Forest cherry torte is delivered for dessert.

Escargot en Croute

Caesar Salad with Anchovies

Hot Buttered Strip Loin Steak with Vegetables

Black Forest Cherry Cake