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July 17-27, 2018 |
Our eighth cruise with American Cruise Lines is down the Ohio River from Pittsburgh to St. Louis.
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Thu, July 19, 2018
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At 0625, it’s 64 as we are docking in Maysville, KY, in a light fog. We went down for breakfast at 0730, but, again, decided to forgo the tours of this little town.
We went down for lunch at 1230 as the boat departed.
We both started with the Oyster chowder with Abita Beer which actually had a single oyster.
We both moved on to the Pan Seared Almond Trout, with dilled potato salad, sautéed green beans, creole lemon butter sauce and candied praline bacon, which was not very good.
In the afternoon, I attended, briefly, the digital photography class and then the American Experience, essentially a sales pitch for American Cruise Lines and the sister line, Pearl Mist.
I received an email from ACL asking me to respond to a mid-cruise survey and I explained how the lack of information on itinerary changes was causing discord among the passengers. Cocktails at 1730 was enjoyable, as always. Then, it’s on to dinner; We both started with the Creole Bean Soup with cornbread croutons followed by the Lobster and Local Mushroom Pasta Alfredo with Tomato Bruschetta, Penne Pasta (which I call elbows), Pecorino Romano Cheese and Sauteed Zucchini. Lew finished with the Apple Upside Down Cake and I had the Chocolate Fudge Cake. At 2220, it’s 79.
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| Ship-To-Shore |
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| Breakfast |
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| Oyster Chowder |
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| Trout |
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| American Experience |
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Creole Bean
Soup |
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Lobster
Pasta Alfredo |
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Chocolate
Fudge Cake |
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Apple Upside
Down Cake |
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