WhatsWattsDoin

Wow, what a ride! After a bus terminal fiasco in New York that led to us spending six extra hours at the JFK Etihad air terminal instead sharing a farewell drink with Deb & Damian at Times Square, plus 30 hours in the air (broken by just a two-hour stint in Abu Dhabi) and then hitting the ground running (with photography bookings) before we'd even arrived back in the 'Borough, I can now start thinking about updating this blog. But it'll have to wait until tonight though - I've still got two meetings to attend this afternoon. Talk soon.... read more

After Cove, Ireland, my next favourite place in the world now is Halifax, Nova Scotia, Canada. Deb described Canada as being: “Just like USA without the steroids”. The Canadian “natives” are friendly; the place is relaxed, it’s easy to get around and feels safe. Halifax is an industrial city and not what you’d call picturesque, that is except for the port itself where our ship, Balmoral, docked from Monday 6pm to Tuesday 6pm. Keen to stand on firm ground again asap, Debbie & Damian, Ian & Jenny (from Canberra), Don & I couldn’t wait to disembark as soon as we docked. We took a brisk walk along the boardwalk to a steakhouse, where we sat down and tucked into huge, fresh, steaks. While on the subject of “fresh”, I’ll add here that with Halifax being a ... read more

Our next stop is tomorrow night (Monday) at Halifax, Nova Scotia, Canada. We spend a full day there on Tuesday then do the final leg of the journey to New York. Pictured: The blue pin marks the Titanic wreck site where last night’s memorial service was held.... read more

Last night a sample of the steerage class “tea” menu was on offer. I had Ragout of Beef with Potatoes and Pickles – Hearty beef stew with carrots and thickened with potatoes; served with a red cabbage salad.... read more

... and here's a photo for our 3-yer-old grandson Bradley. His mum was having trouble describing to him what an iceberg was; the only thing she had to relate it to was an icecube. So for Bradly, this is the closest we've seen to an iceberg on this trip so far.... read more

My selections from last night’s Titanic Dinner Menu, which was our chef’s interpretation of the Titanic’s dinner 100 years on: First Course: Salmon with Mousseline Sauce. Lightly poached salmon, with classic Hollandaise sauce and whipped cream. Second Course: Cream of Barley. Barley simmered with vegetable stock and a dollop of whisky cream. Third Course: Asparagus Salad. Blanched green and white asparagus, drizzled with champagne saffron vinaigrette. Fourth Course: Punch Romaine. A real palate cleanser. A punch with crushed ice, fresh orange and lemon juice, white wine and drizzled with Bacardi rum. Fifth Course: Filet Mignon Lili. Grilled to your liking, on sliced fried potatoes, served with roasted cherry tomatoes, baby carrots and Madeira sauce. Sixth Course: Waldorff Pudding. Sautéed apple, raisins and ginger, baked with custard and sprinkled with caramelize... read more