This morning I got up and watched the sun rise. Then at 6:30 a.m. went to eat my next to last
plate of salmon and herring. I swear it
is the best herring I have eaten since living in Sweden and eating it in the smörgöstbord
on the overnight ferry from Stockholm, Sweden to Torku/Helsinki, Finland in
1970. After breakfast of a toasted bagel
and lox and cream cheese and capers and sliced tomato and onion and salad and
herring, we went out on deck 7 (the Promenade Deck, but no calls it that any more)
and took two deck chairs. I read The
Vikings by Ferguson for several hours, while Suzette swam. We saw a pod of porpoises swim by at around
10 a.m.
Then around noon we walked up to the deck 12 to the
Boardwalk Café for lunch. The Boardwalk
Café doesn’t really cook much of anything except hamburgers and hot dogs. The rest of the food comes from the kitchens
down stairs. There was a hot plate line with large containers filled with hamburgers
and frankfurters, sautéed onions and mushrooms.
On a different line were cold items and at the end of the line were
desserts and fruit. I took some
radicchio and lettuce salad and sliced tomatoes with a hamburger and sautéed onions
and mushrooms with a cup of lemonade and some fried onion rings with catsup; a
welcome back to the U. S. sort of lunch.
Suzette took the same except for fresh French fries and a beer.
After lunch we went to an abbreviated performance of Richard
III by Shakespeare presented by the 6 on- board performers. It was only 1 ½ hours long and bloody but
satisfying, because the bad guy, the Duke of Gloucester, got it in the
end.
Then we went back to the room and packed up our suit cases
and then went to our last dinner on the ship.
I was still stuffed from lunch so had a light dinner of caesar salad,
chicken consommé, and a Canyon ranch entrée of steamed monkfish wrapped in a
cabbage leaf. Suzette took crab salad
with avocado instead of the soup. There
is something strange about avocado on the QM2, there isn’t any. The only thing like an avocado that is served
is guacamole salad. So Suzette’s crab
and avocado salad was a scoop of crab salad and a scoop of guacamole on a
lettuce leaf. I don’t know if this is
because it is faster to serve by scooping from a bucket of guacamole or if it
is due to the fact that it is easier to keep guacamole fresh by keeping it
frozen until it is needed and then to thaw it.
Either way, I never saw a slice of avocado.
Visions of Mexico. We
had Banana Foster for dessert. Michael one
of our dinner table mates, who taught mathematics, was celebrating his 71st
birthday, so we also had a birthday cake after dessert and sang Happy Birthday
to him.
We went to the Purser’s Office and got tags for an earlier
departure. Then we went back to the
cabin to sleep so we could get up at 4:40 a.m. to see our arrival in New York.
Bon Voyage
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