Home AMERICAN CRUISE LINES
Historic South and Golden Isles
2017
|≤ <<< Sun, Dec 10, 2017 >>> ≥|
At 0629, itís 39 at sea off the coast of South Carolina, having departed Beaufort at 0300. Lew didnít go down for breakfast, so I paid our ship fees which included only our transfer to the airport tomorrow. At 10, a taste of the south was featured in the Sky Lounge with a variety of goodies, including fuzzy navel. Lunch was early as we docked in Charleston. I started with the Sweet Potato Bisque while Lew had the Field Greens Salad. She moved on to the BLT and I had the Turkey Cobb Salad. After lunch, I printed our Monday boarding passes and then went on the excursion out to Fort Sumpter. We returned to the boat just in time for evening cocktails, which we enjoyed with our friends, Marty and Nancy Brown, and John and Dottie Hanson. From there it was on to dinner. The last nightís dinner, as we have come to expect, was surf and turf. Lew started with Old Bay Poached Shrimp while I had French Onion Soup. We both enjoyed the surf and turf. Our group of six, in disregard of cruise line policy, had prepared an additional gratuity for our constant server Miris. We said our collective goodbyes and returned to the room. At 2127, with our large bags in the hallway for pickup, it was 43 degrees when we went to bed.
STS
Ship To Shore
SouthernDrinks
Southern
Drinks
SouthernTastes
Southern
Tastes
Salad
Salad
SweetPotatoBisque
Sweet Potato
Bisque
BLT
BLT
TurkeyCobb
Turkey
Cobb
LibertySquareDock
Liberty Square
Dock
VolunteerDocent
Volunteer
Docent
FtSumpter
Ft Sumpter
Sumpter1865 SumpterToday
1865 & Today
CVHornet
CV Hornet
-
-
-
- -
Weeks_Doug
Doug Weeks
Hanson_John-Dottie
John & Dottie
Hanson
Brown_Marty-Kathy
Marty & Kathy
Brown
Miris-John
Miris &
John Hanson
Shrimp
Shrimp
FrenchOnionSoup
French Onion
Soup
Surf-n-Turf
Surf-n-Turf