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| Sunset from the Sea Cloud |
It was a pleasant day sailing around the southern tip of Greece. We didn't leave the ship which was relaxing and gave us a chance to start organizing to depart tomorrow in Athens.
I was so exhausted last night that I was asleep at 11:20 and slept until 9 this morning. I threw on some clothes and headed to the lounge for coffee and something to put in my stomach.
At 8 the crew had put up the sails for a long day of sailing. I missed that, but there were some interesting photos to be had. I managed to get photos of our room after Rey our Filipino room steward got it semi-decent.
We sat outside mostly and watched the shoreline of Greece go by. At 10:30, our two Greek guides gave a talk on "Modern History of Greece" was fairly interesting.
We went for the buffet lunch at noon: seafood cocktail, buffalo mozzarella with eggplant, rabbit with tramezini, red cabbage with vanilla, beans salad with bacon and onions, mushroom salad with chard, cauliflower soup with croutons, amazing spaghetti twirled in a huge parmesan ring and then fresh pesto, poached codfish with braised cucumber and barley. Dessert was an awesome mango ice cream!
Back outside we went to watch them put up the sails. I got several different video clips showing all of the many procedures finishing with all the crew climbing way up to roll up the sails. These crew members work their okoles off!
We all just hung out around the two decks chatting, taking photos. At 4 they set up a crepe table and made wonderful (and expertly made) crepes with a variety of fillings. Bill got nougat and I got chocolate but there was coconut and cherry, too. Along with that was either walnut or strawberry ice cream.
Everyone had a scheduled time to go to the lounge to settle their accounts. This was not too much for us since bar tabs and crew tips were covered. We also turned in our whisper equipment and watched the video of 100 plus photos that guests had submitted. That was kind of fun.
I finally went to the cabin to start packing. I just have a few items left to put in. We have to have our luggage in the hall by 7:30 in the morning and we transfer to our bus to Athens at 8:15.
The Captain's Farewell Cocktail Party was at 6:30, but I didn't get showered and up to the Lido Deck until 7. They had caviar and crackers, deep fried olive balls, and some olive tasting. I chatted with the few people that I truly found pleasant and interesting. I also got some good photos.
Dinner was at 7:30, a sit down and a little dressier affair: Duo of fois gras (foam form and a nice chunk of tasty fois gras) with onions braised in a port wine, grilled lobster tail with leek salad and caviar, beef filet with a smear of purple mashed potatoes and some root veggies. Dessert was "baked Alaska" minus the parade of wait staff.
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