2019 World Cruise - Day 9


Friday 01.11.19 - Yet Another Day at Sea



We took advantage of another sea day by eating, sleeping, & generally being lazy. Starting off with a trip to the breakfast buffet, followed by another Destination Presentation with Deb Fraioli. Today's subject was about our next stop, Puerto Quepos, Costa Rica.
From the buffet: Omelette, Italian sausage, sausage links, cheese, toast & apricot jam.

Outside dining area (Photo credit Steve Rogers)



After the port talk, Shelly went to the casino to play slots, while I went back to the room. I just got comfortable, when our room steward came by to clean our cabin. I thought it was easier to get out of his way, so I went to the CSI Effect lecture hosted by Gary Koverman. Later I met Shelly for lunch in the main dining room.


I started with the chicken wings. It was 3 lonely wings & some type of fried vegetable or herb. Even with the help of the table next to us, we never really could figure out what it was. The description says “spicy” but they were not. I'm glad I decided to bring my own hot sauce. 

Bacardi & Coke Marinated Spicy Chicken Wings
drenched in Coca Cola, soy and hoisin glaze.
winning dish of the 2008 annual Bacardi bartender & chef
cruise competition awarded to Princess Cruises

For my entree, I chose the ribs. These were fall off the bone tender, succulent pork. We had a good chuckle at the “chili fries”, it was just standard French fries with a fried shishito pepper placed on top. The coleslaw worked perfectly against the richness of the sauce on the ribs. 
Honey-Garlic Pork Spareribs
with chili fries and coleslaw

Shelly also started off with the chicken wings. "I liked the wings with the small fried whatevers.  They are not spicy and I could pick up hints of coke flavor."
Bacardi & Coke Marinated Spicy Chicken Wings
drenched in Coca Cola, soy and hosin glaze.
winning dish of the 2008 annual Bacardi bartender & chef
cruise competition awarded to Princess Cruises

For her entree, she had the muffuletta sandwich. "The bread used was dry and crumbly, so I ate the filling by itself.  I do wish this had a true layer of olive tapenade instead of bits of olives here and there."
New Orleans Muffuletta Sandwich on Crusty Italian Bread
topped with mortadella, salami, cappocollo ham, provolone and olive salad, with chili fries

For dessert, we both had a slice of chocolate pecan pie. This was a thick layer of chocolate ganache on top of pecans mixed with chocolate. A few bits of the pie mixed in with the vanilla ice cream made for a great dessert. 
Chocolate Pecan Pie
à la mode

After lunch, we went back to the room to watch more TV & I finished writing day 3 of our 2018 road trip. Then we took a nap before going to Nibbles, where we enjoyed the shrimp fountain with American cocktail sauce. 


Before the cruise, Shelly had purchased the all inclusive photo package. In order for us to get our money's worth out of it, we figure we needed to attend EVERY photo shoot on the ship. Tonight was the "Casual Fun Photos".






As we were finishing up, our table mate Steve comes running over saying that they want to get a few shots of the whole group.
Back Row: Carl, HungryHeath, & Jim
Middle Row: Gail, Shelly, & Donna
Front Row: Betty & Steve


Then we all went to dinner.

I started with the ceviche. Oh my, what a sad presentation. It was 3 tiny pieces of avocado & a couple of small scallops. Again I'm glad I brought my own hot sauce to add some depth to this dish. 
Peruvian Scallop Ceviche with Avocado Fan
marinated with lime and lemon juice, cilantro, bell pepper, tomato and bermuda onion

Next was my fail proof app, the shrimp cocktail. 
Shrimp Cocktail
an American classic with horseradish-spiked cocktail sauce

For my entree I selected the Chateaubriand. This was a delicious steak. I it would have been better with some mashed potatoes.  
Chateaubriand of Beef Tenderloin
madeira essence, Béarnaise sauce, yellow squash, potatoes O'Brien

Shelly started with a goat cheese and vegetable antipasto. "I love this, grilled veggies served cold with a small dollop of goat cheese.  I requested double dollops because I love goat cheese."
Marinated Goat Cheese and Vegetable Antipasto with Basil Oil
grilled eggplant, zucchini, bell pepper and tomatoes

Followed by the old English lamb & barley soup. "This tasty soup had nice bits of tender lamb with a rich broth."
Old English Lamb & Barley Soup
rich broth enhanced with scallion and diced root vegetables

For her entree, she also chose the Chateaubriand. "My steak medallions were cooked perfectly and I got a side of horseradish. The Bearnaise sauce was creamy and great for the steak and veggies."
Chateaubriand of Beef Tenderloin
madeira essence, Béarnaise sauce, yellow squash, potatoes O'Brien


Next up was dessert. 

I had a wonderful orange pineapple ice cream that was a refreshingly good way to end dinner. 
Orange Pineapple Ice Cream

Shelly enjoyed one of her favorites, a lovely souffle. 
Orange Grand Marnier Souffle
vanilla bean sauce


We told the group good night, then went back to our cabin where we reset our clocks before going to sleep. Tomorrow is another stop, this time we are going to Puerto Quepos, Costa Rica.



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