Just a few notes to add to Anne's excellent and thorough posts.

The ship is beautful and seems to be maintained marvelously.

Food has been a bit of a roller coaster, with some excellent items and some that nearly defy description. The mussel dish to which Anne referred was notable for the total absense of mussels!! The shells were there - a bit of connective tissue was there - the sauce was there - but, alas, the little meaty mussels were AWOL. Yesterday morning, in the main restaurant, we were served the worst Eggs Benedict either of us has ever experienced. The muffins were burnt black, the ham leathery, the eggs cooked until they were rubbery with a totally hard yolk, and the hollandaise sauce odd and lumpy. And the whole mess was completely cold. Yummy. Those eggs benedict definitely needed a benediction (or the last rites). When I sent it back the head waiter and maitre d' were quite apologetic and assured us that they would talk to "someone" in the kitchen. Well, boys & girls, it appears that the mysterious "someone" in the kitchen got the message (and maybe a copy of the Joy of Cooking) - our E.B. this morning were perfectly prepared and served hot. It was a bit disconcerting taking the first bite or two with the head waiter and maitre d' hovering nearby to see whether we would give a thumbs up. They smiled broadly when we did so.

On a minor note (but what are posting for is not to dither about in matters of little importance), there is a very funny page in the passenger info booklet in the cabin. It has a remarkably long list of the items for which the passenger will be charged if they come up missing upon departure, including (in addition to the usual items hotels mention, such at bathrobes) the cottonball container, wooden hangers, makeup mirror, shoe shine bag, and even the leather stand the little passenger info booklet stands on. Lordie, how much theft of those things could Silversea experience??


Enough stream of semi-consciousness for now. Time to go get a pisco sour and attend the cooking demo.

Cheers, Fred