dizneeat
DIS Legend
- Joined
- Apr 9, 2006
- Messages
- 20,843
Day 4, March 31
What the ship has to offer …… - Part 3
So we chatted for a while and he introduced us to his colleagues before we had to leave for the presentation.
Watching someone prepare strudel is so fun for us as strudel is something so common here and you can spot any mistakes right away. We sat and watched
and had a lot of fun and even enjoyed the sample we got to try.
The wine they offered with it was far too sweet for us,
even with dessert. After the presentation we wandered the ship a bit, looked at the artwork they had to offer before we headed back to our room to pick up our Fish Extender gifts and handed them out all over the ship.
When we were done we went back to our room and had a little downtime before we headed to the Walt Disney Theatre for this evening’s performance of “Twice Charmed: An Original Twist on the Cinderella Story, which we had already seen before and quite liked. We arrived a bit early and enjoyed the theatre and the hustle and bustle before the show.
The show itself was as cute as always and we really enjoyed it.
When it was over we went to visit Oksana for a while as there was no one in her little shop
and she had lots of time to chat. Soon it was time to get back to our room to get ready for dinner. Dinner was in Animators’ Palate today and we arrived shortly after they had opened the door, so no long wait for us. We were greeted at the door and taken to our table which was close to a serving station.
Our assistant server was quickly at hand with our Diet Cokes and asked if we wanted something else, but we did not find any speciality drink that tickled our fancy, so we declined.
He went then and got us a basket full of the bread, which had this days special bread, the
Garlic and Herb Foccacia, served with Rosemary Virgin Olive Oil. We had had quite a lot to eat over the day, so we only had one starter each. I knew which one I wanted to have, long before we even sat down, the
Black Truffle Pasta Purseittes, Pasta Purses filled with Truffle-Scented Cheese and coated with a Champagne Sauce. Tom chose another old favourite, the
Baked Potato and Cheddar Cheese Soup, with bacon bits and chives. Main courses arrived soon after we had finished our starters. Tom had the
Seared Red Snapper with Scallops, Crushed New Potatoes, Leeks and a Red Wine Sauce. My choice was the
Ginger Teriyaki dusted Angus Beef Tenderloin on Wasabi Mashed Potatoes with Bok Choy and a Tamarind Barbecue Reduction. Both did not disappoint and while we were still eating we found it quite cute to see the “older” show where the servers change their waist coats and watch the pictures on the screens come to life. Mickey leads a procession around the room and it was really fun to watch.
After that we were served our dessert, being some of the last people who had not had dessert before the show. Tom had ordered the
Cookies’n’Cream Sundae, Cookies’n’Cream Ice Cream with Chocolate Sauce and Chocolate Chip Cookies, while I had ordered the
Duo Chocolate Cake, Layers of Brownie and Truffle Mousse with Caramel Sauce. After finishing our desserts we said goodbye to our servers and went to chat with Oksana again, but since she was now more busy, we headed on to O’Gills to check in with Nuna. She was busy too, but found us a seat and we soon found ourselves ordering some drinks. Tom wanted to have an O’Gills, since they had been out of it during our summer cruise and Nuna told me that she had something special for me too. Soon she returned with the beer for Tom and glass of Moet Ice.
We all laughed, and she mentioned that since I had not been able to order it during the summer, she was sure that I needed to catch up with it again. It was such a cute thought of her and well appreciated. We sat for a while, with Nuna stopping in whenever she could but we were getting tired and left about half an hour later to return to our stateroom and fall into bed.
To be continued ..........
What the ship has to offer …… - Part 3
So we chatted for a while and he introduced us to his colleagues before we had to leave for the presentation.
Watching someone prepare strudel is so fun for us as strudel is something so common here and you can spot any mistakes right away. We sat and watched
and had a lot of fun and even enjoyed the sample we got to try.
The wine they offered with it was far too sweet for us,
even with dessert. After the presentation we wandered the ship a bit, looked at the artwork they had to offer before we headed back to our room to pick up our Fish Extender gifts and handed them out all over the ship.
When we were done we went back to our room and had a little downtime before we headed to the Walt Disney Theatre for this evening’s performance of “Twice Charmed: An Original Twist on the Cinderella Story, which we had already seen before and quite liked. We arrived a bit early and enjoyed the theatre and the hustle and bustle before the show.
The show itself was as cute as always and we really enjoyed it.
When it was over we went to visit Oksana for a while as there was no one in her little shop
and she had lots of time to chat. Soon it was time to get back to our room to get ready for dinner. Dinner was in Animators’ Palate today and we arrived shortly after they had opened the door, so no long wait for us. We were greeted at the door and taken to our table which was close to a serving station.
Our assistant server was quickly at hand with our Diet Cokes and asked if we wanted something else, but we did not find any speciality drink that tickled our fancy, so we declined.
He went then and got us a basket full of the bread, which had this days special bread, the
Garlic and Herb Foccacia, served with Rosemary Virgin Olive Oil. We had had quite a lot to eat over the day, so we only had one starter each. I knew which one I wanted to have, long before we even sat down, the
Black Truffle Pasta Purseittes, Pasta Purses filled with Truffle-Scented Cheese and coated with a Champagne Sauce. Tom chose another old favourite, the
Baked Potato and Cheddar Cheese Soup, with bacon bits and chives. Main courses arrived soon after we had finished our starters. Tom had the
Seared Red Snapper with Scallops, Crushed New Potatoes, Leeks and a Red Wine Sauce. My choice was the
Ginger Teriyaki dusted Angus Beef Tenderloin on Wasabi Mashed Potatoes with Bok Choy and a Tamarind Barbecue Reduction. Both did not disappoint and while we were still eating we found it quite cute to see the “older” show where the servers change their waist coats and watch the pictures on the screens come to life. Mickey leads a procession around the room and it was really fun to watch.
After that we were served our dessert, being some of the last people who had not had dessert before the show. Tom had ordered the
Cookies’n’Cream Sundae, Cookies’n’Cream Ice Cream with Chocolate Sauce and Chocolate Chip Cookies, while I had ordered the
Duo Chocolate Cake, Layers of Brownie and Truffle Mousse with Caramel Sauce. After finishing our desserts we said goodbye to our servers and went to chat with Oksana again, but since she was now more busy, we headed on to O’Gills to check in with Nuna. She was busy too, but found us a seat and we soon found ourselves ordering some drinks. Tom wanted to have an O’Gills, since they had been out of it during our summer cruise and Nuna told me that she had something special for me too. Soon she returned with the beer for Tom and glass of Moet Ice.
We all laughed, and she mentioned that since I had not been able to order it during the summer, she was sure that I needed to catch up with it again. It was such a cute thought of her and well appreciated. We sat for a while, with Nuna stopping in whenever she could but we were getting tired and left about half an hour later to return to our stateroom and fall into bed.
To be continued ..........
Just 2 weeks from tomorrow!
Most of the European CMs are missing their sweets/chocolate and some of them are hooked on Nutella. We always bring European sweets and chocolate and if we found out someone likes Nutella, we go and hunt it down in the ports as CMs are not allowed to bring it on board. Guess that makes it easy for them to remember us. 
