I'll be honest. I'm feeling like a slug as I sit here on a longue chair poolside sipping my latte watching the runners and walkers doing circuits on the deck above. Oh well. To each their own. I am still working on getting my sea legs so I envision myself looking like a drunk staggering back and forth if I joined them. And this is even after two cups of latte.
Views from my secluded corner
My favorite spot so far is the coffee shop in the Seabourn Square. It is a mini Starbucks where everything is free. Goodness have to love all inclusive! Fresh pastries. Desserts. Sandwiches. Yummy! It is located in the stern and I can sit for hours reading overlooking the fantail.
View from fantail
I started eight days of bridge lessons this morning. I am easily the youngest in the room by 15 years, but still enjoyed. I have a sweet partner, Rich from Santa Fe. We may never win a game, but at least we can lose while having fun. Today's bit of bridge history: in the early days, a Hungarian coined the vocabulary used today - trick, dummy, rubber, etc. He chose words with double meanings in an attempt to attract more players. This tidbit had the room snickering.
Card Room
In the afternoon I took a watercolor class. I was grateful for the company of other complete novices. Alice, a retired middle school language arts teacher from Durango, Co and myself were perfectly paired with our OCD personalities. There is an art show at the end of the cruise. I'm taking bets on how many inquire where were the toddlers. Snort. I will give our teacher Ann credit for breaking the process down into steps we could easily understand and follow. Hopefully I will have more than stick figures to show after seven more lessons.
Last event for the day was a semi-private tour of the galley with Chef Eric. One would have a difficult time not enjoying a tour started by serving champagne and caviar. He could have said anything and I would have been happy. As farmers, we know first hand the care, work, and knowledge required to grow quality ingredients so I have the utmost respect for those who use our product to create such delicacies. Though indirectly he insulted Grandma Howell and Kansas wheat. Evidently it isn't up to his standard for bread making. I'll forgive him this one indiscretion.
Main Galley
Chef Eric oversees fifty-five chefs & cooks plus one meat and one fish butcher. The galley is open 24 hours a day cooking. Impressive operation.
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