LAZY AND HAZY
At
Sea and then Port of Fort Lauderdale
Wednesday,
October 22 and Thursday, October 23, 2014
Scattered
showers, hazy, 80s F
WEDNESDAY
was a very lazy day---I finished Cold Fire and started Liberty
by Stephen Coonts (good old intrigue with a few nuclear warheads thrown in, a Rear
Admiral Jake Grafton novel). No beach for us. I enjoy sitting in a well-lit,
comfortable lounge overlooking the sea while reading. Sometimes I hear interesting
conversations too.
We
had this interesting information from the Galley:
There
are two main galleys on this ship, as well as three dining rooms, an Italian restaurant
(Sabatini’s), a steak restaurant (Crown Grill), an International Café (for
complimentary coffee, pastries, sandwiches, and other desserts), two buffet
courts, a burger/hot dog/sausage grill (poolside), a pizzeria (poolside), and even
an ice cream bar. There are 7 bars/lounges on this ship.
Shopping List:
Food
purchased from all over the world—
Fish: average 17,000 fish per day (fresh catch)—3 butchers
aboard for this
Meat/daily average: 1400 pounds poultry; 1700 lbs. beef; 1400 lbs. pork/pork
products; 300 lbs. veal; 200 lbs. lamb-----five butchers, 3 assistants.
Garde Manger (cold kitchen): average amount
served daily: salads—1600 lbs; shrimps---400 lbs.; mayonnaise---1300
gallons; sandwiches made---1500 each kind.
Eleven
crew members work in this area.
Soups, Pastas, Vegetables/Daily: pasta---500
lbs; potatoes cooked---2700 pounds; vegetables cooked—2500 lbs; soups---550
gallons.
Thirteen
members of the galley crew work in this area.
Pastry Shop/Bakery/made from scratch
daily:
sweet rolls, croissants, bread rolls, puff pastry, bread sticks, biscuits,
pizza. 1500 pounds of flour used daily!!
Thirteen
bakers work during the day, and four at night to prepare the sweets and
pastries.
Average
amount of pastries prepared daily: 6000; average amount of cakes and pies
served daily: 300.
Fruit and Cheese pantry: average amount
of butter used daily: 400 lbs; average amount of fresh fruits served daily:
6000 lbs.
Six
members of the galley crew wash, slice, prepare, and arrange the fruit and
cheese daily.
Coffee pantry: average amount
of coffee consumed daily—470 gallons; average amount of coffee cream used daily---62
gallons; average amount of sugar used daily---400 lbs.
A
team of three keeps the coffee and espresso machines working.
Dishwashing: A total of fifty-seen people work
continuously prewashing, sorting, and feeding the items in a constant stream
into the dishwashing machines. Silverware is cleaned and polished throughout
the night for a fine finish for the next day.
Average
daily dishes washed: 70,000
Average
daily glasses washed: 21,500
All
of that information does not include the work that is done to feed the crew!!
Around 1200 more people!!!
Those
are amazing facts from material provided by the ship personnel.
CARIBBEAN PRINCESS FACTS:
Captain
Giorgio Pomata
Cruise
Director: Lee Childers
Length:
950 ft.
Beam:
118 ft.
Ship
Delivered: 2004
Max
Pax: 3740
Max
Crew: 1160
Registry:
Bermuda
Gross
Tonnage: 112,894 tons
After
turkey dinner and Baked Alaska on Wednesday, Tim and I went to the Movies Under
the Stars—Tom Cruise in Edge of Tomorrow. Despite the rain,
we were cozy and dry and warm under an overhang. Princess provides warm blankets
and popcorn for watching the movies. The movie was a startling concept with
spider-like aliens and one master alien. Science fiction is good, but this
would not be my favorite.
Thursday--
We
had breakfast in the buffet and then proceeded to the dining room at 10 a.m.
for the quickest “passenger in transit” turnaround yet. All we had to do was
walk off the ship, sit for about 15 minutes, and then walk back on the ship.
Tim
is noticing a huge difference between the calm older passengers on the five day
cruise and the somewhat younger “wilder” bunch walking onto the ship now. Oh
boy….
Tim
made a reservation for dinner at the Crown Grill steakhouse---as an anniversary
treat—30 years in August 2014. The first course
was black prawns on a bed of chopped shrimp salad with an aioli/mayonnaise
sauce—Excellent! For second course Tim had French onion soup and I enjoyed cauliflower
soup. Our main course was ribeye steak with special salts, Himalayan (pink) and
Hawaiian (black). I liked the pink the best, although the black salt had a
delicate smoky flavor. The steak was
served with a baked potato. Tim also had asparagus, too. To help us celebrate the staff served us a
chocolate mousse which I tasted, but I really had a lemon meringue cheesecake
almost as good as the Cheesecake Factory. Tim had a chocolate volcano cake.
Ordinarily
we do not go to the specialty restaurants because there is a cost and there is
no need to do that, but Tim has all this onboard credit so he was looking for
ways to spend it. Another Tommy Bahama silk shirt was also on his agenda.
We
really did not do anything special this evening—just walked around for people
watching.
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