DAY 14-AT SEA

 This is our position at noon today.  It is a cool 63 degrees outside.  The ocean looks to be smooth but there are long swells causing the ship to pitch some.  So far it is better than our Captain told us it would be yesterday.  We are doing 18 knots speed today.  Our suite is on the starboard (right) side of the ship and I can see the Mexican Baja out our balcony in the distance.

We will be docking in San Diego tomorrow around noon and be there over night.  The weather forecast for San Diego next couple of days is calling for rain, wind, and cool temperatures.  So much for sunny southern California!

WHAT WE DID LAST NIGHT:

       Channel 2 on our suite tv is view from the bridge looking ahead of the ship.  Yesterday evening as the sun set, this was the view on tv.  It made for an interesting illusion.
       As I mentioned yesterday we dined with Jamie and Dana Logan, our cruise directors.  We met them back in 2010 as they were cruise directors on that world cruise also.  They are such a wonderful couple and we really enjoyed visiting with them at the table.  Unfortunately, I did not get a photo of the table even though I had my camera.  Got too involved with our conversation I guess.

       Our waiter was Vishnu who is on the right.  His twin brother, Shambu, was working at the station next to ours so had to get photo of them.  They are from India and excellent waiters in Compass Rose.

       This is the ventriloquist, Don Bryan, and Noseworthy, his puppet.  Once again he kept us in stitches and is a very accomplished ventriloquist.  Best by far that we have seen on stage.

 WHAT WE DID TODAY:
       We both decided not to workout today.  We thought it was to get rougher today but so far not that bad.  At 11:00 we went to the theater for a cooking demonstration by our Executive Chef, Michael Meyepa, who is from Cape Town, South Africa.

                                Here he is sitting up for the demonstration.

    Today he is showing us some cooking methods for preparing fish.  He made it look easy!  He also explained four ways to tell if a fish in the market is really fresh or not.  #1 Smell  #2 Eyes-have to be clear  #3 Gills-look inside and they must be pink or reddish, not gray.  #4  Poke fish with your finger and it should spring back not leave a dent.

 These are the 4 fish and methods:  Bottom right is baked glazed miso sea bass.  Bottom left is poached amberjack filet with hollandaise sauce.  Top left is pan fried red snapper with meuniere sauce.  Top right is braised red grouper with white wine and basil.

                                                       Chef Michael
       The miso glazed sea bass has to marinade for at least 48 hours prior to cooking.  I have requested it for dinner tomorrow night.  This is probably our favorite entree that Regent has.

We have had fresh fish served on board ever since leaving Miami with the exception of the sea bass.  It comes from Chile and is frozen for shipment.  Chef Michael has been buying fresh fish at all the Pacific ports.  The fish come whole as pictured above and there is a fish chef who cleans them and cuts them into fillets for cooking.  For lunch today at the pool grill there was a "seafood extravaganza" with lots of fresh fish prepared in different ways.

 Under the lamp is salmon baked in puff pastry.  We love this.  Next to it is pastas with seafood prepared to order.

      On right is a seafood paella and on left is a seafood stew.  I had both!!

                                   They are grilling fresh fish here.

       Saturday in San Diego will be the end of the first segment of our world cruise.  Approximately 150 of the 490 passengers on board now will be disembarking and another 150 will be boarding.  So tonight is a formal optional dress night and at 6:00 pm there will be a farewell reception in the theater.  That will be followed by a show put on my some of our crew members.  This show is called "Krew Kapers".  There are some very talented crew members on board and the show is usually very good.  They practice and prepare for the show after their long work days on their own time.  Beef Wellington is on tonight's Compass Rose menu which we are both looking forward to.
       Tonight's headliner show after dinner is again featuring Shirley Dominguez and her electric harp. We plan on attending it.