The ABCs of a Very Merry Christmastime Land and Sea Adventure-E is for: Eggs-eptional Brunch with Exceptional Service! (1/21)

[Malia78]

I’m usually referred to as “His royal eminence, Lord pkondz” so it would be a bit of a letdown

At least now you can manage expectations...your, ahem, royal eminence

 

[pkondz]

At least now you can manage expectations...your, ahem, royal eminence

You may kiss my ring.

Wait... I'm not wearing one. A genuflect will suffice.

 

[Steppesister]

The downside of making moolah...

Always trade-offs...

I guess?
I just know most people take a bit longer than that.

And normally I do too. But that day required a Speedy Gonzales Approach.

Here I was all "Well, I know the RN is for Registered Nurse..."

LOL! I had no idea either. I mean I (obviously) know the concept, but had no idea what it actually stood for.

I just build that time in.
Guess I'm just cheap that way.

We all have a cost-cutting strategies that can be used now and then.

Liesa piddled in the atrium!

Nooooo, that would be silly.

 

[Steppesister]

So, just a little update on the Job Hunting Progress...

I have had the two interviews that were lined up- both on Tuesday. They both went very well and verbal offers came back. I have not received any written offers or contracts to review, but the Urgent Care position came back with a low number after I'd counter-offered. I am a bit more attracted to the Primary Care Provider Position in general, all other aspects considered, anyway so am hoping they can either meet or beat the Urgent Care offer. Both have told me that I should have something in writing by tomorrow or Monday. I'm NOT going to count my chickens, so to speak, so will not put in any notice at my "Gotta-have-something-job" until I've signed something, but things are looking very hopeful that I'd be starting at my new position as a PCP the 2nd week of February or so.

 

[Paulaparm]

Great news! Keeping the good thoughts coming your way!

 

[pkondz]

So, just a little update on the Job Hunting Progress...

I have had the two interviews that were lined up- both on Tuesday. They both went very well and verbal offers came back. I have not received any written offers or contracts to review, but the Urgent Care position came back with a low number after I'd counter-offered. I am a bit more attracted to the Primary Care Provider Position in general, all other aspects considered, anyway so am hoping they can either meet or beat the Urgent Care offer. Both have told me that I should have something in writing by tomorrow or Monday. I'm NOT going to count my chickens, so to speak, so will not put in any notice at my "Gotta-have-something-job" until I've signed something, but things are looking very hopeful that I'd be starting at my new position as a PCP the 2nd week of February or so.

I will optimistically say "Great news!"... and keep my fingers crossed.

 

[Steppesister]

…

 

[missjackiemcg]

Creative license with "family name" is a thing of the past. They used to let people give all kinds of cutesy and silly names but not anymore. A couple years ago, sailed with a friend and two daughters (3 different last names) and couldn't use Princess Rhonwen and her entourage. So Wilson-Scott-Arjona family it was.

Such a bummer, isn't it?! When my Mom and I sailed last year, she wanted them to announce us as Princess Jackie and the Queen Mum, LOL. They just looked at her and said again, "Last name?" Not so magical, DCL!!

Pre-congrats on the new job to be! I hope the job you prefer gives you an offer that works great for you! Looking forward to the update!

 

[luvpoohandcompany]

Congratulations and sending good luck that the numbers are what you want/need them to be to accept your preferred job

 

[Steppesister]

Such a bummer, isn't it?! When my Mom and I sailed last year, she wanted them to announce us as Princess Jackie and the Queen Mum, LOL. They just looked at her and said again, "Last name?" Not so magical, DCL!!

Pre-congrats on the new job to be! I hope the job you prefer gives you an offer that works great for you! Looking forward to the update!

Oh that is a bummer! I can see how it could get out of hand with people thinking they're being funny, but honestly, it's ok to have a little fun with it!

And thanks!

 

[Steppesister]

Great news! Keeping the good thoughts coming your way!

I will optimistically say "Great news!"... and keep my fingers crossed.

Congratulations and sending good luck that the numbers are what you want/need them to be to accept your preferred job

Thanks to each of you! They called me yesterday, but unfortunately I was in the middle of a VERY busy, stressful, frankly horrible 14-hour work shift and didn't even see the call until this morning. She left a VM saying to call her on Monday.

 

[Steppesister]

D is for: Dinner Disaster Followed by a Dip into the Tipsy​

With a fancy, “Dreamy” Departure the ship was underway to points south and now it was time to start enjoying all things Merrytime Cruise!

I know most of you are probably well-versed in all things DCL, but for those who are less familiar here is a quick run-down on how the dinner process works: First, unless you want to order room service, you are locked into an assigned dinner venue at either 5:45 or 8:15. This location changes each evening as you rotate through the Royal Palace, The Enchanted Garden, and The Animator’s Palette with your assigned tablemates. Of course, you can always pay loads of extra money and head to Palo or Remy’s. To my knowledge, and @Malia78, can correct me if I’m wrong, the Flo’s fast-food option might also be available for a few items on the limited menu at dinner but there is no buffet open. (?)

Kari has the wonderful talent of being able to find unique and sometimes-hard-to-get opportunities and was successful at booking not one, but two, really amazing extras for us- the first being the Prima Notte at Palo for our first night. Oddly, that means "first night". This event starts at 6:45. Our assigned dinner seating was for 5:45 and, knowing that the Prima Notte was not a full dinner, but rather small bites (and a LOT of wine), we wanted to try and get a couple courses of real dinner at the Royal Palace first.

The only photos of TRP this evening:

​

We were assigned to a table of 8 and I gotta say, that first night was a bit awkward. English was not the first language of any of our tablemates and only 5/6 could speak English. By the third night it was fine, and we talked with each other a little bit more, but it was somewhat hmmm, quiet, at first. Unfortunately, the hour that we had to get some substantial food did not turn out how we’d hoped. Our staff seemed really flustered and it was a full 20 minutes before we even put our drink orders in. It was then a bit more than that to get our bread and drinks and put our orders in. Kari’s favorite appetizer on board at any venue is the Breaded and Deep-Fried Brie and I had ordered the Red Wine and Bosc Pear Salad. I will always wonder how that might have tasted. 55-minutes into our “meal” we simply had to give up and head to the 12th deck for our Prima Notte at Palo. A full hour and we had not even gotten our first course!

(Typical Disney attention to detail. )
​

I didn't bother to take any photos of The Royal Palace dining room on this evening as we'd be back in a day or so. Stay tuned...

Recall that I hadn’t eaten since 12:30 or 1:00 and had only had a salad. Take note…

Arriving at the podium that serves both Remy and Palo, we were welcomed and escorted to the Meridian Lounge until we were called for seating.

​

I really liked the vibe of the Meridian a lot. It is themed with all things Golden Era luxury shipping and navigation and features a large compass rose inlay on the floor as a centerpiece. The seats themselves are designed to resemble travel valises used in that era complete with the leather straps used to secure them. Scattered throughout in display cases are books about navigation and fictional works of sailing adventure. I loved the antique sextants, compasses, spyglasses.

​

At some point, I had to use the restroom and loved the special touches of the fleur de lis towel folds to keep with the French cuisine theme at Remy. It’s the little things. This was probably the fanciest potty onboard- if you’ve read my TRs for very long, you know I’m kind of a Disney bathroom critique.

(A mirror selfie because, 1) It's a fancy place and I put on something fancier, and 2) It's a fancy bathroom with a fancy mirror. ​

We were called to be seated in no time and were taken to a lovely booth. Within 10 or so minutes the area of the restaurant that was dedicated to the Prima Notte event was full; I think only one table was cleared that had been set up. It’s a very popular event that gets good reviews online and is only available on embarkation night. The general premise is you are taken on a culinary tour of Italy with pairings chosen for each taste.

(The Sommelier and Svetlana)

​

This event is serviced by dedicated waitstaff, the Maitre d’, and the Head Sommelier and elegant in every way. We were welcomed and seated by the Maitre d’ himself and immediately served a small glass of Italian sparkling wine, Vintage Tunina, from a winery in Dolegna del Collio, in the Friuli-Venezia Giulia region of Italy. While others were being shown to their tables I enjoyed my glasses of wine. Yes, glasses. Oh! Did I mention that Kari doesn’t drink alcohol or at least much? I knew I was going to need to pace myself given that I was drinking for 2. I liked this starter sparkly quite a lot but knew I dare not drink all of both glasses. Please recall, I was going into this event pretty hungry, and we all know that champagne (call it what you will, the reputation is for champagne) can hit rather quickly.

​

The sommelier began his presentation about this bubbly after everyone was seated then explained some of the differences between champagne and Italian sparkling wine, most of which went over my head while my wine went TO my head. I remember snippets of the size and amount of the bubbles and that it’s the fermentation and aging process that produces that. The bubble content actually can, and does, change the taste of the wine because of how and how much hits your palate. The talk was quite technical, but I enjoyed it nonetheless.

After the first short lecture on sparkling wine, our 2nd wine was poured. This was from the Planeta Winery in Sicily. It was light and nice with a fruity profile. I enjoyed this too and I think Kari tried a sip before passing it over my way. I may have finished both glasses; things were getting fuzzy… hiccup. This tasty glass was paired with a small piece of seared ahi with a little savory biscotti and candied orange peel. Maybe. I think. It was orange and sweet. I loved it and it came in 2nd on the Palo Food O’Meter. Anyway, it stands to reason that the starter was from the sea as Sicily is as well. I’m pretty sure Kari was a bit reticent about raw fish. I think she may have eaten the seared part then passed the last tiny bit to me. I was hungry and my head was getting swimmy.

​

The pacing was impeccable and Svetlana, our main server, was sweet and friendly throughout. Next, she brought out the little dish of what ended up being my favorite tasting of the evening- the gnocchi with pine nuts and a basil pesto Prosecco wine sauce. It was absolutely outstanding, and I could have eaten a large bowl of it. We got exactly one teensy gnocchi. With nearly 4 (smaller) glasses of wine down the hatch, why not have more?!

​

The gnocchi was paired with our first of two reds for the evening. This was a nice red wine made in Montalcino, Siena, Italy. The wine is produced in the Chianti Classico region of Tuscany, between the cities of Florence and Siena. I loved the label of the Banfi Chianti Classico Riserva 2020 mostly because of the story of why there is a black rooster on the back (from the internet). The sommelier shared in his own words: “The black rooster on a bottle of Banfi Chianti Classico Riserva 2020 signifies that the wine is from the Chianti Classico region and is a symbol of the "Consorzio del Vino Chianti Classico" (Chianti Classico Wine Consortium), which uses the black rooster as its emblem; this symbol stems from a historic legend where the boundaries between Florence and Siena were decided by a race between knights, with the starting signal being the crow of a rooster, and the Florentines chose a black rooster to gain an advantage by making it crow earlier.” Interestingly, “Seeing a black rooster on a bottle indicates that the wine is a true Chianti Classico, considered a higher quality designation within the Chianti category.” I love how the Sommelier threw in some of the more human interest and historical stories into the evening. By now I’m sure I was giggling at pretty much everything and sending back more wine with each pouring. I hoped Svetlana understood. This did not deter her however from giving both of us full pours each time.

(The black rooster!)​

Giggle, <probably something inappropriate said>, where are we again…? Our next course was served as Svetlana poured our 4th wine of glass… er, our foursch glash of wine. By now, my photography became more artsy-fartsy and less focused on the mechanics of the evening.

(I may have made some silly jokes about my wine's legs)​

Nevertheless, I did remember to take a photo of the “Wagyu Beef” dish we had brought out to us next. This made sense as this wine was also from the Tuscany region where hearty meals of beef are the regional food of choice. Some info: “Tenuta Luce is a winery in Montalcino, Italy, that produces a Super Tuscan wine. The Frescobaldi family has owned the estate since 2004, and Marchese Lamberto Frescobaldi leads the Luce project. The wine is made with a Sangiovese base, which anchors it in Tuscany, and Merlot, which gives it a luxurious texture and depth of fruit.”

At this point, my feisty side made an appearance, and I called BS on the meat (no not to anyone but Kari) This was 1,000% not wagyu. At least it did not even closely resemble any of the 4 or so wagyus I’ve ever tried. This was a super lean cut with not a lot of flavor, IMHO. Even the leaner American wagyu I’ve enjoyed has been far more marbled than what we got. It was fine, just not wagyu, and we both ate most if not all of our small portion.

(Maybe 3" or so in diameter?)​

This beautiful evening was capped off with our 5th and last pour. For this dessert wine we traveled back to Sicily for a taste of Ben Ryé 2022 Passito di Pantelleria Doc. A Moscato, this wine was served with a really yummy blood orange chocolate mooosh <giggle>, er, mounste, er... mousse! Hiccup…. Jish is GREAT! Mmmm, nom, nom, nom…

​

I loved that the final classy, finishing touch was an exclusive pin that I've added to my little pin collection board. It's so preeeeeety and has a slide-y boat!

​

After our really nice event at Palo we headed to that evening's show in the big theater: The Golden Mickeys. Broadway shows are pretty high up on my list of favorite things and in true Disney-style this one was really well done. I was able to grab a couple of photos before I realized that that is a no-no. I had misunderstood that it was not just video that's not allowed but still photos as well. I dutifully put the phone away and just enjoyed the show. (Yes, they station staff to shut you down if you try!)

(Some officer introducing the show?)

​

The 10 glasses of small pours, some of which I actually finished off, made my head swim and I can remember very little of getting back to the room, although I do remember laughing at my quips about whether I was weaving from the wine or the ship rocking. I don’t think we’d hit the rough seas quite yet at this point, which leaves me to believe that the wine had been yummy, the food delicious, and the company as sweet as it could get!

The towel animal was a super cute crab and our stockings had been pixie-dusted too!!! My bed was all set with a lovely turndown and was super cozy as I turned my own drunk self in for the night.

​

 

[Malia78]

To my knowledge, and @Malia78, can correct me if I’m wrong, but Flo’s fast-food option might also be available for a few items on the limited menu at dinner. (?)

The pizza place on the pool deck is typically open for dinner.

Kari’s favorite appetizer on board at any venue is the Breaded and Deep-Fried Brie

It is my favorite of the standard dining room menus which, after several sailings, seem to have been around since the beginning of time

Spoiler...there will be a future chance to correct the first night's missed opportunity

hat Kari doesn’t drink alcohol or at least much?

Nope not a drinker. Must be one of those enzyme things--I've taken a sip from time to time to test this for science, but each time, my taste buds just recoil at the bitter alcohol flavor. Just a no go for me....so Liesa was definitely well supplied tonight.

I’m pretty sure Kari was a bit reticent about raw fish. I think she may have eaten the seared part then passed the last tiny bit to me.

I don't like raw proteins...nope, nope, nope. I nibbled around the seared edges and passed it on. I don't like to be obviously rude about it though and I have been known on past occasions to disguise unexpected seared fish under the accompanying side of mashed potatoes.

It was absolutely outstanding

This was the winner and I do wish I could have had a full entree of this. As you may have detected, I've not ingested much at this point.

 

[Malia78]

It was fine, just not wagyu, and we both ate most if not all of our small portion.

My cow protein in particular must be brown--no red, no pink, so stringy bits just nice well done brown. Again I nibbled the edible edges....

The last component was dessert. It was a cute little pillow of dark chocolate mousse. I am not big on chocolate, especially dark chocolate, but considering I was starving, I did clean my plate on this one...

 

[Steppesister]

The pizza place on the pool deck is typically open for dinner.

I thought that might be the case. I even tried their wares later in the trip.

It is my favorite of the standard dining room menus which, after several sailings, seem to have been around since the beginning of time

Spoiler...there will be a future chance to correct the first night's missed opportunity

A tale menu as old as time....

Yes, favors were called in....

Nope not a drinker. Must be one of those enzyme things--I've taken a sip from time to time to test this for science, but each time, my taste buds just recoil at the bitter alcohol flavor. Just a no go for me....so Liesa was definitely well supplied tonight.

Overly supplied. OY...

I think it's a taste buds thing. I dunno, my mom hates the taste of alcohol too.

I don't like raw proteins...nope, nope, nope. I nibbled around the seared edges and passed it on. I don't like to be obviously rude about it though and I have been known on past occasions to disguise unexpected seared fish under the accompanying side of mashed potatoes.

A perfectly discreet solution!

This was the winner and I do wish I could have had a full entree of this. As you may have detected, I've not ingested much at this point.

It was soooooooooo good! I pulled up a regular Palo menu and that particular gnocchi isn't on there- only one with sausage. So maybe it's only for this event?

My cow protein in particular must be brown--no red, no pink, so stringy bits just nice well done brown. Again I nibbled the edible edges....

Nope! Med-rare for this girl!

The last component was dessert. It was a cute little pillow of dark chocolate mousse. I am not big on chocolate, especially dark chocolate, but considering I was starving, I did clean my plate on this one...

I'm not a huge choccy fan either. But this was tasty and I was still quite hungry. So down it went!

 

[Malia78]

So maybe it's only for this event?

I would think so.

 

[Wood Nymph]

55-minutes into our “meal” we simply had to give up and head to the 12th deck for our Prima Notte at Palo. A full hour and we had not even gotten our first course!

There is no excuse for the lack of service for your first meal. It isn't as if this is a maiden voyage.

I really liked the vibe of the Meridian a lot.

The Meridian is gorgeous.

This beautiful evening was capped off with our 5th and last pour.

That's a lot of wine!

Nope not a drinker. Must be one of those enzyme things--I've taken a sip from time to time to test this for science, but each time, my taste buds just recoil at the bitter alcohol flavor. Just a no go for me....so Liesa was definitely well supplied tonight.

I think it is an enzyme thing, or something like that. I'm not a drinker either. When I do have a drink, it is a one drink limit, and it often goes to my head.

 

[Steppesister]

There is no excuse for the lack of service for your first meal. It isn't as if this is a maiden voyage.

He/They made up for it the next couple of nights. But yeah, I still have no idea what the issues were there. ????

The Meridian is gorgeous.

I really loved that space. If I were to do another DCL trip, I might very well seek out some time to read in there.

That's a lot of wine!

Too much of a good thing!

I think it is an enzyme thing, or something like that. I'm not a drinker either. When I do have a drink, it is a one drink limit, and it often goes to my head.

I've heard that too.

 

[missjackiemcg]

55-minutes into our “meal” we simply had to give up and head to the 12th deck for our Prima Notte at Palo. A full hour and we had not even gotten our first course!

That is wildly bad service!! I'm so surprised! Maybe because it was such a large group seated at your table?? I haven't sat at a table more than 4, so I'm not sure, but this definitely seems out of the ordinary. Poor Kari--that baked bree is totally delicious. I would've been sad to miss it, LOL!

Such a lovely picture of you ladies!! Glad you got to enjoy the extra drinkables, as well. My Mom isn't a drinker either, so on our cruise, I got to have doubles at the mixology class and chocolate/liquor tastings. Lucky us!

 

[pkondz]

I know most of you are probably well-versed in all things DCL,

Ummm...

but for those who are less familiar

There ya go!

you are locked into an assigned dinner venue at either 5:45 or 8:15.

I think that's fairly common?

This location changes each evening as you rotate through the Royal Palace, The Enchanted Garden, and The Animator’s Palette with your assigned tablemates.

Really! So not always in a main dining room. That makes it better... I think?

but there is no buffet open.

Interesting. I wonder if that's the industry norm.

Kari has the wonderful talent of being able to find unique and sometimes-hard-to-get opportunities

How does one go about having a Kari-led vacation?


Asking for a friend.

the first being the Prima Notte at Palo for our first night. Oddly, that means "first night".

I've seen those napkins before. Such a nice touch.

We were assigned to a table of 8 and I gotta say, that first night was a bit awkward. English was not the first language of any of our tablemates and only 5/6 could speak English.

Yikes. I don't know if I'm naive, but this thought never occurred to me.

Our staff seemed really flustered and it was a full 20 minutes before we even put our drink orders in.

I had ordered the Red Wine and Bosc Pear Salad. I will always wonder how that might have tasted. 55-minutes into our “meal” we simply had to give up

Almost an hour wait to not get a salad...

(Typical Disney attention to detail. )

It took me an embarrassingly long time to figure out what I was looking at.

Recall that I hadn’t eaten since 12:30 or 1:00 and had only had a salad. Take note…

Ominous foreshadowing...

I really liked the vibe of the Meridian a lot. It is themed with all things Golden Era luxury shipping and navigation and features a large compass rose inlay on the floor as a centerpiece. The seats themselves are designed to resemble travel valises used in that era complete with the leather straps used to secure them. Scattered throughout in display cases are books about navigation and fictional works of sailing adventure. I loved the antique sextants, compasses, spyglasses.

Place sounds great!

Love this!

Even in the original language.
Interesting that the title is slightly different.

(A mirror selfie because, 1) It's a fancy place and I put on something fancier, and 2) It's a fancy bathroom with a fancy mirror.

It’s a very popular event that gets good reviews online and is only available on embarkation night.

A first night event, only on the first night? How odd!

Oh! Did I mention that Kari doesn’t drink alcohol or at least much?

I'm confused why she wanted to attend this, then?

we all know that champagne (call it what you will, the reputation is for champagne) can hit rather quickly.

Lovely shot of you both.

(And nice of Kari to hold your glass for you. )

my wine went TO my head.

The bubble content actually can, and does, change the taste of the wine because of how and how much hits your palate.

Huh. Had no idea. Now need to try them side by side.

I may have finished both glasses; things were getting fuzzy… hiccup.

I’m pretty sure Kari was a bit reticent about raw fish. I think she may have eaten the seared part then passed the last tiny bit to me.

Good thing. You need all the food you can put in your stomach right now.

my head was getting swimmy.

Looks good!

The pacing was impeccable

A far cry from your last foray into trying to eat.

With nearly 4 (smaller) glasses of wine down the hatch, why not have more?!

By now I’m sure I was giggling at pretty much everything

Giggle, <probably something inappropriate said>, where are we again…?

Svetlana poured our 4th wine of glass… er, our foursch glash of wine.

By now, my photography became more artsy-fartsy and less focused on the mechanics of the evening.

(I may have made some silly jokes about my wine's legs)

Took me a while to see what you were referring to.

This was 1,000% not wagyu. At least it did not even closely resemble any of the 4 or so wagyus I’ve ever tried.

Yeah... It's apparently quite common to pass off inferior cuts as wagyu to justify a price increase.

This beautiful evening was capped off with our 5th and last pour.

this wine was served with a really yummy blood orange chocolate mooosh <giggle>, er, mounste, er... mousse! Hiccup…. Jish is GREAT! Mmmm, nom, nom, nom…

I loved that the final classy, finishing touch was an exclusive pin that I've added to my little pin collection board.

Well. Score!

Broadway shows are pretty high up on my list of favorite things

Really! Then again, I'm not all that surprised.

I dutifully put the phone away and just enjoyed the show. (Yes, they station staff to shut you down if you try!)

Did they shut you down???

The 10 glasses of small pours, some of which I actually finished off, made my head swim and I can remember very little of getting back to the room,

I do remember laughing at my quips about whether I was weaving from the wine or the ship rocking.

If the ship's a rockin'
It's because Liesa's been a knockin'
(them back with wild abandon)