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Saturday, August 1, 2015
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At 0545, it’s 62 with bright sunlight here at the Holiday Inn By The Bay in Portland.
Just before 1000, we packed up and headed for the lobby.
Randy took us down to the docks and we boarded ACL American Glory.
Following the safety briefing, lunch was served by BethAnn of Roast Red Pepper Bisque with a goat cheese crouton followed by Poached Atlantic Seafood Salad with crab, shrimp, lobster and scallops with mixed greens, tomatoes and a cheddar crisp.
Dessert was Maine Blueberry Pie.
At 1430, we had an orientation to the ship and it’s routines, conducted by the hospitality officers: Maddie Alonso, Hotel Manager; Logan Barney, her assistant; and Kevin Snyders, Cruise Director.
At 1700, we anchored in
Booth Bay Harbor.
1730 opened the daily cocktail hour, a favorite part of the cruise.
Most of the passengers gathered in the Nantucket Lounge, forward on Deck 2, for complimentary cocktails and passed hors d’oeuvres.
At 1830, Cat rang the dinner bell.
With BethAnn serving again, we were joined by Bud and Bonnie Doty from Edisto Island, South Carolina.
Lyd and I both had the Seared Maine Diver Scallops.
At lunch, we had ordered, for our dinner entrée, the New England Boiled Seafood, not knowing it was a whole Maine Lobster, with shrimp, clams, boiled red potatoes, carrots, corn on the cob and drawn butter --- a feast.
Lyd selected chocolate fudge cake for dessert while I picked cheesecake with sour cherry compote.
Though there was a 2030 program to give more details on the rest of our ports, we elected to skip it.
Lyd was already in bed when Kevin knocked on our door to bring an anniversary celebration.
We asked him to postpone that until Monday.
By 2100, with the window open and the A/C turned off, we were both in bed.
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| Ship-To-Shore |
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Sailing
Instructions |
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| Crew List |
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| Wine Delivery |
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| Bisque |
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Seafood
Salad |
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Blueberry
Pie |
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| Scallop |
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| Lobster |
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Chocolate
Fudge Cake |
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| Cheesecake |
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| Beth Ann |
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Bud, Beth Ann
& Bonnie |
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