Monday, 5/2. Rhodes, Greece. Arrival wasn’t scheduled until about noon, so I mostly slept in. We had a light lunch as our excursion was to show us how to cook Greek-style food, then serve it to us. Originally schedule for 10AM, the actual start time was 2PM. Our “lunch” was at about 4:30. 

First we had a little drive to the favorite viewing point, which was sadly not so good. Low, dense clouds. We stopped to look at the coliseum, which was reportedly the longest in Greek times due to the fact that the constructed distance was measured by the best runner. The Rhodes runner was apparently the tallest man in Greece used to determine the distance.

We then did a walk. The fort and its defenses were very well preserved. For once I was impressed by the fortifications. Triple walls and double moats. The guide told some great stories about its history.

Dinner could have been disappointing if we had not taken seats immediately in front of the cooking station. The two tables were 12 seats deep perpendicular to the cook, so those sitting farthest away probably weren’t as satisfied as the two of us. It was a fast demonstration, but the passenger-cooks in attendance seemed to get the gist. Two complex sauces for bread, a form of lasagna, and a salad. After the meal each couple was given a sheet with the recipes. There were nice shops in the town and getting back to the ship was only a 10 minute walk.

We planned to have a light dinner on board, but we discovered that on the side opposite from the sushi station was a king crab/shrimp station. Heaven.