Today we are at sea, well we are tracking eastwards along the St Lawrence river into the Gulf of St Lawrence and tracking towards Newfoundland. About 36 hours.
We relax for the morning as we hit 16knots. It remains cold and windy.
When we do get going, we head up for some trivia. Again tough questions, we scored 8 out of 15.
After trivia we head to the main dining room for lunch. We are seated next to a window and enjoy lunch watching the sea and distant land. Anyicosti Island is in the distance as we wrap around it to the north.
We have chicken and Salmon for lunch. Really nice.
After lunch we head to the walking track on deck 10. It’s not a large track, it takes 90 seconds to do one lap. We hunker down and do 18 laps. Just enough time before we head off to a seminar/talk about our next four stops.
Our speaker is very engaging and knowledgeable. He discussed Cornerbrook, Sydney, Halifax and The Bay of Funder. each port is small with unique characteristics, from the paper mill in Cornerbrook to the titanic cemetery in Halifax.
After lunch we head up to the insignia lounge and read and relax for a couple of hours. The sea in front of us, we watch the ever changing sky scape. Clouds rolling across the bow, bringing with them showers. The sea gets increasingly rough the more we get beyond the protection of the island and into the gulf.
We stay in the lounge for some refreshing afternoon tea.
We spend a relaxing after at Barristas before getting ready for some specialty dining later that night I also grab an afternoon nap, while Mardi reads.
For dinner we go to Polo Grill. One of two speciality restaurants on board. We go to the other in a few nights.
It’s a formal fine dining venue, so we dress up a bit and make our way to deck 10 at the stern of the ship. We are seated at a table overlooking the stern. It’s dark and we can’t see much, but still a nice location.
We enjoy oysters, lobster bisque and bread for entree. For mains Mardi has surf and turf. A delicious piece of rib eye topped with lobster. I enjoy a king’s cut. A bone in fillet. It’s a little under done when it arrives, but still okay. We share done truffle mash and spinach. Desert is crème brûlée and apple crumble.
After dinner we wander to The insignia lounge. It’s Halloween and our cruise director, Carson, is hosting a mash up party – ABBA and Halloween. It’s pretty packed when we arrive and the vocalists are murdering ABBA, so we only stay got a few minutes. It’s pretty late, so we head to our room for the night.
