This post is based primarily on Don's notes, occasionally supplemented with MT's notes from our cruise in November 2022. When information from other sources is added—for further explanation to readers or to satisfy our own curiosity—that is set off in a text box (as this one).
Most of the photos that accompany this post are from Don’s camera (with a caption indicating the time it was taken); those from MT’s iPhone are indicated by “MT” placed at the beginning of the photo caption. Photos from any other source (such as the public domain Wikimedia Commons), occasionally used for clarification, indicate that source in the caption.
Most of the photos that accompany this post are from Don’s camera (with a caption indicating the time it was taken); those from MT’s iPhone are indicated by “MT” placed at the beginning of the photo caption. Photos from any other source (such as the public domain Wikimedia Commons), occasionally used for clarification, indicate that source in the caption.
The Viking Daily newsletter showed today's weather forecast as "Clouds and sun with shower 75° F."
We woke at 7:00 am. At 8:00, we went to breakfast at the hotel (included).
After breakfast, we walked for 35 minutes, for exercise, around the hotel parking lot and nearby sidewalks.
Thursday, November 17, around 9 AM - Ft. Lauderdale: Le Méridien Dania Beach hotel.
At 11:00 am, we went to the hotel lobby for a bus pickup at 11:15. At 11:30, a bus came for our subgroup.
At 12:00 noon, the bus arrived at the Viking Star in Port Everglades.
When we checked in for the cruise, we received our stateroom key cards for stateroom 4019.
Don's Stateroom Key Card
After check-in, we immediately went to the Pool Grill on Deck 7, where we ordered our favorite from previous cruises: seared ahi tuna and red onion marmalade. We also partook of the generous salad bar.
While we were eating, we met a Canadian couple at the next table, who had done 35 cruises. They said they liked Oceania and Celebrity (as well as Viking).
When we got to our Deluxe Veranda stateroom, we found a bottle of champaign. The mini-refrigerator was stocked with snacks, soft drinks, and beer, which would be replenished each day as needed. We mentioned to the steward that we preferred wine to beer, she brought us a bottle of red wine. (Since we had free wine with our onboard meals anyway, we ended up saving both bottles and taking them home at the end of the cruise.)
MT Thursday, November 17 2:16 PM - Viking Star: MT with bottles of wine and champaign in our stateroom.
MT 2:18 PM - Viking Star: Don and MT with bottles of wine and champaign in our stateroom.
Then we went to the Chef's Table counter on Deck 1 to see about changing our dinner 8:30 pm reservation for November 29 to 6 pm, since that would be an "At Sea" day.
Then we went to the Explorers Desk on Deck 1 to clarify our shipboard credits and ask about excursions. We confirmed that we each had $450 in shipboard credits, for a total of $900.
At 6:00 pm, we went to the Chef's Table for today's reservation. We San Giovese red wine with caprese salad, marinated grilled swordfish with sides of fusilli pasta with arabiata sauce and side of fungi saltini (meaning little jumping mushrooms). For desert, we had gelato, with two limoncellos ($6 each, which we charged to our room with shipboard credits).
6:45 PM - Viking Star: Chef's Table - marinated grilled swordfish with sides of fusilli pasta with arabiata sauce.
We had thought about going to the movie "Death on the Nile" at 8:30 pm, but decided to pass on that and see the movie "Top Gun: Maverick" tomorrow afternoon.
Around 9:30 pm, the Viking Star set sail for our next stop, which would be in Cozumel. Mexico (554 nautical miles).
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