Some guy who simply goes by his initials, J.T., rudely awaked me with an early morning announcement that we’ve arrived in Grand Turk. I wasn’t quite sure if I should jump out of bed, skip changing my underwear and scurry off the Eurodam with the rest of the people or wait until his babbling was over and go back to sleep for another two hours.
Needless to say, I chose the later and waited for the Filipino boy to bring me more scrambled eggs, bacon and yogurt. I even opted for some rye toast. I should have skipped it because it was colder than the look I have a certain cruise director later in the day for that early morning wake-up announcement.
Side note: It’s 11:10am and I’m sitting in the sun near my cabana where the cabana boy just asked what I wanted for lunch. Considering I just finished breakfast about 30 minutes ago, I’m not quite ready. He had this deep look of disappointment on his face as I said, “not now.” I did however make my first stop (well actually the second – my first stop was to the toilet) of the day at the gift shop where I purchased the hat I was in desperate need of yesterday.
Back to yesterday…. Those who have been to Grand Turk before know there isn’t much to see or do other than lay out on a beach, buy junk to bring home as gifts only to have the receiver flash you a fake smile, vocalize an obligatory “thank you,” and then toss the damn thing in the trash before you’re even off their threshold.
The weather cooperated and a good number of people left the ship to do exactly what I described above. It should be no surprise I stayed on board and enjoyed an afternoon with my friend San Pellegrino who goes best with lime rather than lemon.
We departed the Turks in rough water. The weekend snowstorm in the Northeast has created some very strong winds that have been creating swells. These swells make the ship bob and weave and create high surf conditions on land. Upon departure from Grand Turk, we hit those swells head on. It also happened to be the time I was doing my three miles around the promenade deck. Walkers, like myself, got some extra cardio points because there were plenty of times we were walking uphill, but I’m sure any benefit was negated because what goes up must come down. And when it came down, well let’s just say we’re all lucky there were handrails. Including the one that was freshly painted. That’s the one I had to grab on to.
The Indonesian guy looked at me, laughed and pointed to the sign he put up that said “Wet Paint.” For the record, the marine paint they use on these ships isn’t the normal stuff you slather on your house. It’s very think, probably contains copious amounts of lead and is a son-of-a-bitch to get off your hands. He offered me a rag that stunk worse than a three-dollar hooker who just finished her shift. I politely declined thinking my skin should remain attached to my body rather than burned off by whatever he had on that rag.
After what turned out to be a vigorous walk, I went back to my cabana where some chocolate covered strawberries and a glass of champagne was waiting. For a brief moment I imagined I was sharing them with John Stamos until the butler from Bali asked if I wanted a refill. I took him up on his offer and any benefit of the past hour of walking disappeared faster than a bunch of illegal immigrants when someone shouts, “I.N.S.!”
Having enough sun for the day, I decided it was time to go back to my suite, strip naked in front of the mirror and see just how bad I burned myself. I tend to use my lily white ass as a guide. Now that you have the visual, think candy apple read Cadillac Fleetwood Brougham (convertible of course) with white leather.
I hear some of the shops on these island stops have tan-through bathing suits. I can’t imagine any man or woman would want their, um… privates, burned. But maybe there is some secret website out there that caters to this kind of fetish. I just don’t want to be a member of the “Sunburned Penis Club” today or anytime in the future.
As I was getting dressed and tucking things back into place, the captain came over the loudspeaker with a “very important announcement that required everyone’s attention.” He went on to say that the local health authorities in Grand Turk advised him that several cruise ships who called on the island over the past few days have come down with cases of the dreaded Norovirus after their visit. While he mentioned that there have been no reported cases on the ship so far, they were instituting several procedures to ensure that if the virus was brought on board it would be promptly eradicated.
For the next 48 hours, there will be no self-service buffets, condiments like salt and pepper shakers on tables will be removed, and everywhere you go – whether it be a shop, bar, casino or restaurant – crew members will be stationed at the entrance sanitizing your hands before you will be allowed to enter. They greet you with a polite, “be wise, sanitize” welcome before squirting your hands full of industrial strength Purell.
I posted a note about this on my Facebook page and one of my friends asked why they didn’t announce this prior to landing in Grand Turk. I assume the health officials didn’t notify the captain ahead of time fearing he would skip the port-of-call causing harm to the local economy. Whatever the reason, we will continue to be wise and sanitize.
Tonight I went to the ship’s Italian restaurant, another pay-to-eat-here venue, Canaletto. It’s not gourmet Italian, but it was very good none the less. Much better than the much hyped Italian joint on Royal Caribbean’s Oasis class ships which I thought was just god-awful.
Dinner started off with an assortment of appetizers that waiters walked around with. The selections included kalamata olives, roasted eggplant, prosciutto, dried beef, mozzarella, marinated peppers and more. I could have made a meal out of those alone they were so delicious. As was the several different types of breads that were presented along with olive oil and a thick (not as thick as the white paint mentioned earlier) balsamic vinegar that was nearly plate-licking-good.
For the salad course I chose sliced red and yellow tomatoes with fresh mozzarella drizzled with balsamic and olive oil. I followed that up by Italian sausage and white beans – a recipe designed by the folks at Le Cirque in New York City. The sausage was great, although I like my sausage hot and spicy.
Keep your comments to yourself on that one.
My main course was perhaps one of the best versions of Veal Osso Bucco I’ve had in a long time. There was plenty of fork-tender, braised veal that melted in your mouth with a rich red sauce that put the finishing touch on the dish itself.
I broke away from my diet for and ordered dessert. Homemade strawberry gelato served with what else? Cotton candy. I don’t get the connection, but I guess someone does and that’s why it’s done in that way.
The night’s entertainment was the band from the B.B. King Blues Club onboard, and they were phenomenal. This group is a huge hit with the crowd as the energy they create when they sing and play is palpable. There is no doubt that this is the best entertainment on the ship. Their show, Memphis Sound, featured blues as well as hits from Aretha Franklin, B.B. King himself, and other legends.
One more mile around the deck and it was off for another Jack and Dramamine cocktail as I bid the lobster on my bed a good night and tucked him safely away on the nightstand waiting to see what creature would adorn my boudoir the next night. A part of me wants to think one night I’ll walk into the room with rose petals covering the bed and Samantha Fox laying there, while the other part of me will be thinking, “what the hell do I do now?”
My “dam ships” hat is firmly planted on my head, and we’re about to enter the channel that will lead us into San Juan, Puerto Rico. The captain just announced that the doors to the bow of the ship will be opened so those, like me, who want to venture out there can do so to take advantage of the great views as we enter the channel, see the fort that guards the old city and say “oooh” and “ahhh” a couple of times and correct the one person who loudly proclaims there’s the Bacardi Rum factory, when it’s actually El Morro.
We are now docked in San Juan, about two hours early of our 3pm scheduled arrival time. We pull out tonight at 11pm so many will be enjoying the nightlife Old San Juan provides. My fear of being killed in a foreign land remains, so I’ll be tucked safely onboard enjoying dinner once again in the Pinnacle Grill, where a nice filet mignon sounds like the perfect meal. Of course, I may change my mind…. toss my fear of murder to the wind and venture out to play with the thousands of feral cats that inhabit the island.
Wishing you were here so I wouldn’t have to keep all this excitement to myself!
Personal Day-By-Day Eurodam Cruise Review:
Photo Tour of the Eurodam:
Preserving memories through photography is an essential part of any vacation, and this cruise was no exception. I captured a plethora of images showcasing various aspects of the ship, such as its interior design, outdoor pool areas, and my own stateroom. These photos can be viewed in the Eurodam Photo Tour and in the daily review of the cruise, which can be accessed through the links provided above.