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Saturday, July 26, 2014
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At 0426, it’s 54, but light and drizzling in Juneau.
The large cruise ships are gone and the red-shirted deck hands from the American Spirit are out preparing disembarking passengers for the trip to the airport and that 0600 flight on which we will be next Saturday.
We went down for a breakfast buffet in the hotel dining room.
Shortly after 8, we took our luggage to the lobby and joined the rest of the passengers.
We boarded two busses and headed for the Mendenhall Glacier.
Following the glacier tour, we were deposited at the gangway for The American Spirit.
After being checked in, we discovered our cabin, 305, was not ready and adjourned to the Chesapeake Lounge.
There, we were greeted by the hotel manager who informed us that they had upgraded us to the Owner’s Cabin, 301.
Following the safety briefing, lunch was a weak Roasted Pepper Bisque and Poached Pacific Seafood Salad.
We attended an orientation briefing on Southeastern Alaska, while getting under way at 1500 for Skagway, and, then, unpacked.
There is no internet connection.
At 1730, cocktails were served in the Chesapeake Lounge.
Dinner was an excellent Pacific Shrimp Bisque followed by Oregon Mushroom Pasta Sautee for Lyd and Line-caught Black Cod for me.
We skipped dessert and returned to the room only to be surprised, moments later, by the hospitality officers with champagne and chocolate strawberries for our approaching 40th anniversary.
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| The American Spirit is at the dock. |
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| The past week's passengers disembark. |
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| Everyone's bags are ready to board. |
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| The passengers are ready to tour. |
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| In a light rain, we're headed for Mendenhall. |
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| Our first look at Mendenhall Glacier. video |
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| These rocks were polished long ago by glacial activity. |
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| Lyd and the ice in Mendenhall Lake. |
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| Tom is in the Visitor Center |
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| The view from the Visitor Center. video |
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| The are ice floes in Mendenhall Lake |
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| Terns are nesting in the area. |
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| The Visitor Center |
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| This is where the glacier was 20 years ago. |
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| They are VERY serious about not feeding the bears! |
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Ship to Shore
Guide |
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Lunch started with
Roasted Pepper Bisque. |
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With a Poached Pacific
Seafood Salad for the entree. |
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Dinner started with
Pacific Shrimp Bisque |
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| Tom's Black Cod |
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Lyd's Oregon Mushroom
Pasta Sautee |
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Anniversary
Surprise |
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