October 12, 2016

The clocks were turned back one hour overnight, so there was an extra hour to sleep for the day at sea en route to Valetta, Malta. At 7:30 a.m., the temperature was 22, there were some clouds in the sky, it was windy and there were tiny white caps on the gently rolling water, when we were walking on Decks 14 and 15.  We walked about 3 miles before going for breakfast in the dining room.  At 9, the sea swells had deepened to about two meters, the white caps were more numerous and the clouds were getting grayer and more of them.

The first lecture of the day was about Malta’s history.  It is in a strategic place in the Mediterranean Sea, exactly half way between Alexandria, Egypt and Gibraltar.  We got take out cappuccinos between presentations.  The second presentation was about the Knights of St. John of Jerusalem and how these crusader monks were part of Malta’s history.

After noon, the sky was darker, the swells were a bit deeper and a fine mist engulfed the ship for some minutes, then we sailed into calmer seas and the sun started to find breaks in the clouds.  In the early afternoon we were invited to a wine and cheese for continuing passengers in the Tuscan Grille. There were over a dozen ship’s officers including the captain, however, there were less passengers.  All six continuing passengers from our Canadian group attended.  The rest of the afternoon was relaxing, stopping for coffees or strolling Deck 14 or spending time in the casino or the shops on Deck 4.  By 5 the seas had no more white caps and there were only a few clouds in the sky.

Tonight our Canadian group of 16 gathered in the Tuscan Grille for dinner.  There were two tables of eight.  We sat with Flo, Carol, Reiner, Ursula, Suzanne and Sue.  The menu was the same as last cruise.  First small individual saucers were filled with olive and then balsamic vinegar for dipping the Italian bread.  Next served was a platter of cheeses, crackers and prosciutto; followed by soups, if ordered. Then the starters were brought for everyone to sample:  Tomato & fresh mozzarella, broccoli in narrow strips, and crab cake.  The entrées were also ordered mainly filet mignon and fish.  The sides were brought for everyone to sample the mashed potatoes, baked mozzarella cheese sticks, and steamed spinach.  Finally the dessert was ordered – tiramisu, lemoncello cheesecake and spumoni donuts.  Everyone was quite full, when the waiter brought complimentary shots of lemoncello to complete the meal.

After dinner the orchestra was playing ballroom dance music in the Grand Foyer on Deck 3 and an added plus – there was not a photographer taking photos in the same space.  We danced a tango and rumba as well as swing and waltz.

Tonight’s final production show is Topper, performed by the dancers and singers and aerial artists.

We made another stop at the Café al Bacio for cappuccinos before calling it a day.

Total distance walked today was 5.72 miles.