At Sea 11: On Board Queen Mary 2

On Board QM2 - April 20, 2010

We went to the breakfast at Lotus when it opened at 7:30 and sat at a table by a window. It was a clear sunny morning and the ocean looked beautiful. Such a lovely way to start the day. Then at 7:45 Jerry saw a seagull flying over the water and soon after a few more arrived. We knew land was not far away when we saw them.



After breakfast we went back to the stateroom. Today was our last day on board and so our packing had to be done. All passengers are told to place their luggage outside their doors after 6:00 this evening. I started packing at 8:30.

I finished all of our packing by 10:30 and we began our last day tasks. We went to the library to return our books. I took a final ride on the scenic elevator that stops at the library. (A video clip of the elevator is at the end of this posting.)

From there we went to the Commodore Club with thank you envelopes for Dani and Sorin and then to the Chart Room with thank you envelopes for Jason and Cranwell. While sitting at the bar, a couple sat down on the stools next to us. That is how we met the most annoying windbag (a PhD from the U of St Paul) and his quiet wife. When they finally left, the bartender rewarded us with a complimentary round of drinks for our patience and suffering.

We ate a satisfying meal at the La Piazza buffet and after that we returned to our stateroom. Jerry decided he would like a Guiness to drink so I went back out and to the Golden Lion Pub. I carried it carefully to the elevator and back to our room. It was as attractive as always and greatly enjoyed.



At 8:15 pm, as we watched from our balcony window, we saw a flashing light. It was from the Lizard lighthouse at St Keverne on the Lizard Peninsula, England’s most southerly point on the mainland. Exciting to see England that close.

Click here for Scenic Elevator video.

At Sea 10: On Board Queen Mary 2

On Board QM2 - April 20, 2010


Breakfast in the Brittania at a table for two. It was hard to decide what to eat with so much to choose from. See the daily menu below.
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BRITANNIA RESTAURANT BREAKFAST


CHILLED JUICES
Choice of Orange, Grapefruit, Cranberry, Apple, Prune, Pineapple, Tomato, V8
FRESH FRUIT, COMPOTE & YOGHURTS
Half Sectioned Grapefruit
Fresh Melon Platter
Fresh Fruit Salad 65/0/2
Compote of Stewed Fruits
Choice of Plain or Mixed Fruit Yoghurts available as Regular, Low-Fat or Non-Fat

HOT & COLD CEREALS
Choice of Oatmeal, Cream of Wheat,
Choice of Corn Flakes, All Bran, Raisin Bran, Special K, Rice Crispies, Total, Shredded Wheat, Swiss Muesli, Alpen, Weetabix

FRESH FROM THE BAKERY
Freshly Baked Danish Pastries & Croissants Served at your Table
Toasted Bagels, White & Whole Wheat Toast, Rye Bread, Pumpernickel, White Rolls, Banana Bread
Fruit Crisp 160/3/3

PRESERVES & SPREADS
Orange Marmalade, Strawberry, Blackberry, Apricot, Cherry, Honey, Peanut Butter

FROM THE HOT GRIDDLE & IRON
PANCAKES & WAFFLES
Fresh Pancakes Buttermilk or Blueberry
Served with Maple Syrup or Honey
Golden Waffles with Fresh Fruit
French Toast with Whipped Butter & Maple Syrup or Honey

BREAKFAST ENTREES
Fried Eggs to order
Scrambled Eggs
Omelette with Ham, Cheese & Mushrooms
Egg White Omelette with Onions, Peppers, Tomato & Cheese 140/7/1
Eggs Benedict on English Muffin & Canadian Bacon with Hollandaise Sauce
Toasted Bagel with Smoked Salmon, Crème Cheese, Red Onion & Capers
Grilled Scottish Kippers with Sautéed Potatoes
Smoked Finnian Haddock with Melted Butter
(Please ask your server for low cholesterol egg alternatives)

SIDE ORDERS
English Bacon, American Bacon, Corned Beef Hash,
Link Sausages, Wiltshire Sausage, Mushrooms, Baked Beans, Grilled Tomato, Sautéed Potatoes, Hash Browns

ASSORTED COLD CUTS & CHEESE
Black Forest Ham, Smoked Turkey, Roast Beef, Italian Salami, Liver Pâté,
Cheese – Emmentaler, Camembert, Cottage, Cream, Blue
Indicates dishes created & recommended by Canyon Ranch SpaClub Nutrition Key : Calories / Fat Grams / Fiber Grams
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Jerry had the hot Cream of Wheat cereal and I had the blueberry pancakes.

After eating breakfast we had a task. It was to exchange American dollars for British Pounds. For many years this was done personally at the Purser's Desk but in recent years it has become automated. We went to the currency converter machine on Deck 2. At the present rate of exchange we received £290 for our $500.

Every day at noon the Captain makes an announcement to all on board. He usually tells of the ship’s location, speed, nautical miles traveled thus far, weather conditions and often mentions something of interest such as sea life observed. Today he spoke about the volcanic ash problem. He said there was still no definite word on what was happening regarding air travel but Cunard was doing all it could do. We are traveling by car from Southampton to London so the closure of the British and European airports is not a concern to us.

Jerry kept me company as I ate a lunch from the Carvery of cottage pie and scalloped potatoes. We sat at a table by a window looking out at Deck 7 and the ocean. We sat in the Winter Garden area for a change. The Winter Garden is a large, relaxing room –a wall of a waterfall on one side. Comfortable cushioned chairs, potted plants, a quiet bar on one side. On this crossing, half of the room was reserved as a special area for World Cruise guests only.


From there we went to the Commodore Club. Alicia, one of the usual staff, told us about being asked by a woman guest for "fresh milk". The woman insisted it could not be bottled or from a container. We asked Alicia how she had handled the request. She responded to the woman that there was not a cow on board.

Around six o'clock the Captain made another announcement concerning the airport closings due to the volcanic ash problem. He said that those passengers who have Cunard air travel plans but whose flights have been canceled may be bussed to Paris or Madrid from the ship. He also told us that 240 crew members who were to get off of QM2 at Southampton have had their leaves cancelled as their replacements are not able to get to the ship.