June 26, in front of a "bruktbutikk", a second hand store, in Haugesund.

Scotland and Norway, 2025

June 20th - At Sea

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So we kept on chugging along, and, after perusing the formal dinner menu, we decided we'd once again eat in the formal dining room.

While we were getting ready to order dinner, some of the kitchen staff came by to make an appearance. Here's the Executive Chef Jackson Dias and one of his assistants talking to the diners at a nearby table. They didn't make it to our table.

At dinner, we started out with a simple Princess Shrimp Cocktail with "lettuce chiffonade, cocktail sauce", a Caesar salad, and a Vol-Au-Vent, le Grand Chef, a delicate puff pastry overflowing with luxuriant sherry-infused, tarragon-scented lobster and shrimp bisque." (With all these fancy names and descriptions appearing on the formal dinner menu, it was often hard to know exactly what you were getting.) My entrée was a Rack of Lamb with "gratin dauphinois, haricot verts, rosemary jus, mint sauce", while Mei-O had the Trout Fillet Almondine with "parsley potatoes, almond butter, and broccoli." Both were good choices.

By 7:30, we were seated in the Princess Theater waiting for the 8:00 show featuring Phillip Browne, which looked promising. A very dynamic performer with a wide vocal range (a really deep bass), he put on a great show, often telling stories about the ups and downs of his singing career, and often coming down off the stage and interacting with the audience. His performance was one of the better Showtime shows during the cruise.

And so, we sailed on, past beautiful islands which may or may not be inhabited, onward towards Honningsvåg where we'd be docking in the morning. From there, a shore excursion to North Cape, the northernmost point in Europe, high above the Arctic Circle, would be awaiting us. Next     Top