Day 8 \u2013 Cozumel<\/h2>\n
As our 10-day voyage on Windstar Star Legend hits the house stretch, we’re making our approach to our final port, Cozumel. Maybe.<\/p>\n
\u201cMaybe\u201d as a result of Captain Nick has suggested excessive winds and stormy climate have mixed to make our arrival unsure in the meanwhile. We study all of the snorkel and recreation boats on the favored Mexican island have been grounded, and the bars within the terminal have closed as nicely.<\/p>\n
It\u2019s not arduous to see why \u2014 simply look out the window. Heavy seas are rolling our yacht proper and left as winds strategy gale-force ranges. We might have escaped the chilly, however Mother Nature had one thing else in retailer for us.<\/p>\n
That being the case, we\u2019ll search refuge in our favourite hangout, the Yacht Club on Deck 8, the place lots of different visitors have the identical thought. Pam orders a espresso, whereas Nanda, the barista, has my drink already ready \u2014 a Coke Zero. I had ordered the identical drink the day past and he or she remembered. That\u2019s what I name service.<\/p>\n
Other visitors are studying, chatting, engaged on the group puzzle or simply listening to the Christmas music enjoying within the background. It\u2019s Christmas Eve at sea, and regardless of the climate, we\u2019re nonetheless within the vacation spirit.<\/p>\n
Later within the day, they’ve scheduled considered one of Pam\u2019s favourite actions: Afternoon Tea. The Windstar workers serves us Earl Grey in Compass Rose whereas we partake of scones, finger sandwiches and desserts. The duo D\u2019Harmony is there to entertain with Christmas music as nicely.<\/p>\n
Just after, Captain Nick is again with an replace. As we feared, the climate has compelled cancellation of our port name to Cozumel. The already excessive winds are forecast to be even greater over the following 24 hours, and he explains a yacht our measurement wouldn’t fare nicely in these situations. A Viking ship has additionally canceled, and the big cruise ships already docked in Cozumel are pulling up anchor and heading for calmer waters.<\/p>\n
Bottom line: We\u2019ll keep forward of the worst of it and make our manner towards Miami over the following two-and-a-half days. Guests are dissatisfied, however admire that Captain Nick is assembly with us on the Reception Desk to reply questions and present on a chart precisely what\u2019s taking place. As they are saying, it’s what it’s. And security first, all the time.<\/p>\n
The dangerous climate doesn\u2019t dampen the temper as some visitors arrive for dinner in Amphora sporting Santa hats, strings of lights and festive clothes. Pam and I each order the Lobster Ravioli, a feast of creamy goodness, adopted by souffl\u00e9 for dessert.<\/p>\n
The crew has organized a particular deal with for Christmas Eve. We assemble within the Lounge the place Captain Nick takes centerstage to learn \u201cThe Night Before Christmas\u201d whereas choose crew members sing Christmas carols. Even although all of us, crew and visitors alike, are far-off from our houses, it felt like a household gathering.<\/p>\n
Afterwards, Back on Traxx is internet hosting a dance celebration in Compass Rose, however with the ship swaying back and forth in tough seas, we\u2019re doing good to face and stroll. Besides, everyone knows Santa\u2019s not going to go to except we get to sleep.<\/p>\n
Photos by Gerry Barker<\/p>\n
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- Afternoon Tea in Compass Rose<\/li>\n
- The Star Legend crew singing Christmas carols<\/li>\n<\/ul>\n
Day 9 \u2013 Off the coast of Cuba, headed again to Miami<\/h2>\n
It was a darkish and stormy night time. No, actually.<\/p>\n
Christmas day finds us simply off the coast of Cuba, some 370 nautical miles from our last vacation spot, Miami, which is 2 days away. Captain Nick is navigating storm-tossed seas, with two-to-three-meter swells in opposition to a stiff wind.<\/p>\n
Despite the frustration of lacking our port name in Cozumel, each crew and visitors are in a cheerful temper, with a lot of \u201cMerry Christmas\u201d greetings as we navigate decks that simply don\u2019t need to stand nonetheless towards breakfast at Veranda. While we search for rails to hold onto, the servers go about their duties as simply one other day on the workplace. Impressive.<\/p>\n
This morning, Executive Chef Stefan Vasilev is doing one other cooking demonstration within the Lounge. Today he\u2019s getting ready Citrus Cured Atlantic Salmon and Tomato Parsley Compote. As the dish comes collectively \u2014 the aroma of the shallots and tomatoes is intoxicating \u2014 Pam leans over and says, \u201cWe\u2019re making this.\u201d As his assistant passes round samples, I agree. We are making this \u2014 the tomato compote alone would go nice with pasta.<\/p>\n
The theme for right this moment\u2019s lunch in Veranda is Morocco, and the star of the present is Chef Vipon\u2019s Toasted Orzo Pasta with Garlic Parmesan and Sundried Tomato. He\u2019ll customise it to be spicy or non-spicy, no matter your style. We go along with the latter, and it\u2019s excellent.<\/p>\n
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