Friday April 21, 2023
One of our final sea days prior to Southampton. The first lecture was the Astronomer – Paul Fellows – talking about the search for planet Vulcan. For many years, based on certain calculations, it was hypothesized that in order for the elliptical trajectory of the planets to work, there must be a planet circulating around the sun in an orbit closer than Mercury. As the astronomer said, in 50 years of work viewing the skies, I have only seen Mercury 5 times as it usually is blocked by the sun. So Vulcan if it exists, must be even closer and thus not visible. In reality, once Einstein and his “Theory of Relativity” were found, the calculations were corrected and Vulcan disappeared from the “to do” list.
Next, Gloria Barnett spoke about Sharks and other dangerous sea creatures. There are something like 350 species of sharks and only 3 are carnivorous and thus affect humans, the Tiger and Great White are the most known. As black seals are their favorite food and humans diving in black wet suits resemble a seal, they are drawn to their meal. Wearing non-black wet suits makes it much safer. All other sharks, even the largest at 18 meters long, the whale shark only eats plankton and krill and avoids anything larger. However certain sea snakes, anemones and some fish do have barbs with venom that can kill a human in 30-60 seconds.
It was time for another “Lunch and Learn” this time it was wines from South Africa – Chief Sommelier Dinesh Vijay and Executive Chef of the Verandah – James Abilash presented:-
Amuse Bouche – Cheese soufflé
- Sauvignon Blanc Reserve, Vergelege, Stellenbosch
London Cured Gin and Tonic Smoked Salmon
- Charcoal Reserve Vergelege, Stellenbosch
- Wild Yeast Chardonnay. Springfield Estate, Robertson
Louisiana Short Rib with shallot juice anew mashed potatoes
- Merlot Meerlust Stellenbosch
- Cabernet Sauvignon Springfield Estate Whole Berry
Artisan Cheese with fruit cheese & quince jelly
- Bush Vine Chenin Blanc, Swartland (white wine)
- Klein Kloof Pinotage Paarl (red wine)
Apple Pie wit vanilla ice cream
- Muscat vin de Constance Natural Sweet Wine Klein Constantia
The wines were very good but the food – meat in particular, was not as good as usual. As we were into the meat dish and thus only part of the way through the wines, the Captain had warned us, but all went out on the deck just outside the Verandah and watched as we passed by Queen Victoria in open sea. An exciting and not often experienced, where two of the currently 3 Cunard ships are together in the same place at the same time. Both ships are ending their World Voyage on the same day and we started together some 3 1/2 months ago. Cunard arranges it so one can change ships in Southampton and Sydney depending on the itinerary. After all the wines, a siesta was in order.
Tonight’s show – Alfred Boe – Tony Award winner, UK’s favorite tenor, a truly sensational act. From the moment he took the stage, he owned it for 1 1/2 hours and had the usually stuffy, complacent audience in the palm of his hands and got them all to participate. It was truly a massive event to bring to the end a spectacular voyage. Many get off in 24 hours in Southampton which is the “official” end of the World Cruise, however there are 350 of us that started and will end in New York. Amongst other things he lives in Las Vegas at the Westgate, which used to be the Hilton where he is a resident performer and uses the same dressing room as Elvis and does Elvis shows with the famous jump suit.
The reason we passed the Queen Victoria was that we were going at 22+ knots and they were going at 16 so that Queen Mary 2 could arrive in Southampton at midnight / early morning of the 23rd April and leaving 24 hours later as there are a lot of mechanical issues to take care of before the ship can continue. An interesting thing happened, at the theatre. Alfie Boe was so popular that his shows at 8pm and 10:15pm were simulcast through the TV system of the ship. We watched it again and at the end of the second show, the camera was left on, so we watched the striking of that set and the dressing of the stage for tomorrow’s show. After an hour and a half, we turned it off as all that was left to do was the final wiring. Lots of fun.
Roger & Anne Travels 