Cruise Control … Except For The Weather

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(Oceania Marina)

When I wrote about the Oceania Marina yesterday (see blog below) I had no thought that the voyage would make the National News that night.

Perhaps a bit of interest about the *first* cruise of the season might make some local newscast. But, what caught the eye of the national network was the fact that the ship (and, of course, its passengers) landed in the middle of a snow storm.

Probably the possibility had been mentioned. After all, one does not set out on an Atlantic cruise without the chance of poor weather. And, the cruise ship, with its myriad of dining options, would be a nice place to hole up.

I know I would have no trouble saying that I would just get to a restaurant or two earlier than I had planned on the twenty-eight day trip. No problem.

And, the Oceania Marina’s next port of call was Newfoundland and Labrador, a rugged place in it’s own right; once a country in its own right; and currently well-known as the location of the hit play, Come From Away

But, most of the passengers interviewed seemed right happy to be where they were. One gentleman of solid years announced that he had “Moved to Florida twenty-five years ago so he would never have to shovel snow again.”

Which is newsworthy enough for me, who was out shovelling at 6:30 this morning.

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This cruise on the Oceania Marina caught my eye because 1) it actually comes to the Atlantic coast of Canada the second week of April (the earliest I have seen) and 2) it ends in Barcelona – a destination I would appreciate.

In between it goes to Ireland, France, England, France again, Spain, Portugal, Spain (again). It takes twenty-eight days out of New York.

Now, I don’t want to sound like a publicity writer for pricey cruises. If I ever did go on such a jaunt, I’d prefer a ship much smaller (the Marina can handle 1258 – 1447 passengers). And – in truth – I would rather go on a Freighter that only handles a dozen or so paying passengers. Oddly, the main character in my work-in-progress, Alison Alexandra, went on such a Freighter cruise and enjoyed herself immensely. But she’s that type of gal.

However, Alison Alexandra also enjoys the finer things in life (she also had a hearty jaunt on The Orient Express), and would not eschew the accommodations and offerings aboard The Marina.

In addition to the extensive voyage, and numerous ports of call, (and the complementary 24 hour room service) Alison Alexandra would enjoy a night or two in the twelve dining venues offered.

Alison Alexandra could dip into various menus to have :

Roasted veal rack: marsala sauce, mascarpone polenta, sautéed asparagus, tomato

Tournedos rossini: foie gras, truffle sauce, fried lorette potatoes

Roasted Beetroot and Garlic Goat Cheese Napoleon with Champagne and Truffle Vinaigrette

Pancetta Wrapped Filet of Veal with Bay Lobster Tail Oscar Style

Bone-In Milk-Fed Veal Chop prepared in your choice of style: Grilled to perfection and topped with Sautéed Piedmonte Wild Porcini Mushroom Sauce Pounded thin, lightly breaded and sautéed in Lemon-Infused Extra Virgin Olive Oil Vinaigrette, crowned with Trio of Diced Roma Tomatoes, Radicchio and ArugulaAged Marsala Wine Sauce

Gambas Sautées ProvençaleSautéed Jumbo Shrimp in Lessatini Extra Virgin Olive Oil with Garlic, Parsley and Tomatoes

And, from he Dom Pérignon Experience:

Curry jaune de homard bleu, nuage de coco: Brittany blue lobster, yellow curry broth, coco foam:

w/ Dom Pérignon 2006

Alison Alexandra is not (unlike her author) much for desserts.

All the menus, and other cruise details, can be found here: https://www.oceaniacruises.com/ships/marina/cuisine/

What Really Happened When The Alexandra Arrived In Port On Sea And Page

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Yesterday, I wrote the following blog, explaining my attempts to perhaps wed fiction and reality.

[I am four hundred pages into my new novel, There was A Time, Oh Pilgrim, When the Stones Were Not So Smooth. In the current chapter I am writing, my main character, Alison Alexandra, is getting a tour on the bridge of The Alexandra.

This is a real ship, and I have researched the ship over the course of a week. Alison Alexandra wanted to go aboard solely because of its name. However, her expectations of the visit are disappointing, in part to find that real life can not necessarily equal the fantasy about it.

I have just seen, in my daily News of the Port, that The Alexandra is arriving in Halifax this afternoon at 15:00. I will be down on the harbour with my binoculars to see her arrive. However, I could actually stay home and see the ship, as it passes through The Narrows at the bottom of my street, on its way to the Fairview Container Terminal.

Perhaps that is what I will do tomorrow, with a coffee in hand, and watch The Alexandra depart.]

TODAY, I’ll relate what really happened.

I did get down to a chill and cloudy harbour in time to see The Alexandra. In fact, I was in good early time, for the ways of the sea don’t always fit schedules.

I stayed an hour and a half, with no sight of the ship. I would have stayed longer on a more pleasant day, but I was reaching a degree of cold that it is best not to ignore. So I returned home.

I started to follow The Alexandra on three different Marine sites. I could not fix an exact location, but it was obvious by its speed that it was not coming into a harbour. I then came across an arrival time of 19:00, instead if the original 15:00. But, even following it at that time, it was obvious it was not in Halifax harbour.

So, I kept a periodic watch from my windows, the manuscript for my own Alison Alexandra literally at hand. perhaps that was in some way more of a connection of reality to my fictional world.

At 21:00, well after dark, I watched The Alexandra and its tug boats pass along the harbour. It was a good view, though not as good a view as from a pier. I’m sure Alison Alexandra was pleased. Or, as she sometimes says, “pleased enough”.

I made the assumption that a ship six hours late would leave around six hours late. And, although I awoke well before such an assumed departure time, I found it had already left. I was, however, able to see The Alexandra depart the mouth of Halifax via port web cams.

(image)https://photos.fleetmon.com/vessels/alexandra_9635676_1850863.570×1140.jpg

03/24/2019 0

“The Alexandra” Arrives In Port On Sea And On Page

I am four hundred pages into my new novel, There was A Time, Oh Pilgrim, When the Stones Were Not So Smooth. In the current chapter I am writing, my main character, Alison Alexandra, is getting a tour on the bridge of The Alexandra.

I have just seen, in my daily News of the Port, that The Alexandra is arriving in Halifax this afternoon at 15:00. I will be down on the harbour with my binoculars to see her arrive. However, I could actually stay home and see the ship, as it passes through The Narrows at the bottom of my street, on its way to the Fairview Container Terminal.

Perhaps that is what I will do tomorrow, with a coffee in hand, and watch The Alexandra depart.

(image)https://photos.fleetmon.com/vessels/msc-alexandra_9461374_75220.570×1140.jpg

03/23/2019 0

In Port, & Dry Land Ain’t All That Great

[image] https://i.cbc.ca/1.1595503.1380782523!/httpImage/image.jpg_gen/derivatives/16x9_620/li-saintjohnconventioncentr.jpg

It’s Thursday in the Port, and I’m walking in what some folk call the rougher part of the city. This always means “poorer”. Which always seems comparable to what the more genteel folk of a place class as, well, genteel. Go three streets over and one down. You’ll be walking where the genteel live and money talks up a storm. In a genteel way, of course.

But where I’m walking, money only whispers if it says anything at all, and there are bars and used furniture shops and tenement buildings. The cars are old, not vintage. As I walk along the sidewalk a van enters the driveway immediately ahead of me. Stops so its ass is on part of the sidewalk and I have to swerve.

The side doors slide open and out come a dozen or so men and women. Poorly dressed. Unkempt. Quiet if not sullen. They are intent, and follow the gestures of the driver. This way. This way. They are all headed to a tavern on the corner. I follow the group along the sidewalk, although not into the drinking establishment. As I pass I notice the marker-on-cardboard signs in the window. ‘Two Bucks a Drink Thursday’.

I continue up a hill and then down a hill. I’m aiming for the harbour because I like the water, and the boats, and the vistas. This part of the harbour is also genteel, because there is a large hotel and retirement homes along the genteel boardwalk. There are benches upon which to sit. I appreciate all this. I chose a bench and I sit.

I can sit literally for an hour and more. I am no where near my quota when a roughly, though neatly dressed, young man sits on a bench a couple away from me. He stares out to sea in silence for a number of minutes. Then he starts to talk loudly enough for me to hear. I am the only one present.

“Gotta storm coming down the coast.”

“I heard.” And I have.

“Going to be bad.”

“So they say.”

“Not good to go out on that.”

“I bet.”

“I gotta boat waiting for me.” He mentions the name of a fishing village. “Haven’t been out for awhile.”

“I wouldn’t start today.” And I wouldn’t, but I don’t fish.

“It’s a bugger.” He has not once looked at me. “Gotta go back sometime.”

“I’m sure you do.” And I am.

“Lost a man last time.” I’m not sure I hear him correctly. “Messy death. The sea’s like that.”

I feel I should say something, and I’m sure I should have. But what? I am not certain, truth be told, that he is even – really – talking to me. There is no emotion in his voice. He has yet to look at me. At best it’s a monologue and I’m the audience.

He then opens his outer windbreaker and takes a large bottle from an inner pocket. It looks like a bottle that commercial mouthwash is sold in. He screws off the cap and starts to drink. He does not gargle. He takes a number of drinks in quick succession, and I am convinced it is not mouthwash. But I do not know. He screws the cap back on and puts the bottle back in his pocket. He sits. He sits in silence.

“Sea’s getting rough.” He stands. “Lot of wind.” He starts toward the railing along the boardwalk. “I’ve got the Spring run, but I’m not going out after that.” He leans against the railing. “Time to stop. Yes, it is.”

He stands, looking out over the raising waves for a couple of minutes. Then he walks away.

(Jacques Brel’s “Port of Amsterdam” via David Bowie)

05/11/2018 0

Anniversary Of The Sinking Of The Titanic

Halifax is significant to the Titanic, and vice versa. It is the port where 209 of the victims from the Titanic were brought after being retrieved. 150 of these bodies were eventually buried in Halifax. I live a short city bus ride from one graveyard where many Titanic victims are buried. I am also a longer bus trip to another graveyard where more of the dead are buried. I usually visit each once a year.

When cruise ships come to Halifax, one of the ‘tours’ offered the passengers is a visit to the Titanic graveyard. I assume the irony of this is lost, but I do wonder about the ‘tempting fate’ aspect of such an excursion.

One year I went to a Titanic “parade” down on the waterfront. The event started one hour late. The horse-drawn “hearse” was really a waggon from a local farm. The candles were fake electric. Still, the team of Percheron horses was wonderful, and the folk in period costume were well done.

The ‘undertaker’ driving the team had a black frock coat and black top hat but – alas – no black riband around the hat. There was a plain, grey wooden box in the back.

Whatever the reason, a half dozen present-day undertakers from Snow’s Funeral Home (the funeral home which had tended to the actual Titanic victims) marched behind the waggon.

As a macabre aside (and I generally favour the macabre, but I found this creepy) there were meals to be had in some of the downtown restaurants which featured the menu of the last meal eaten on the Titanic.

One of these restaurants was The Five Fishermen. At the time The Titanic sank, Snow’s Funeral Home was in the building The Five Fishermen now occupies. So – literally – the coffins were once stacked in the same room where present day patrons were chowing down on The Titanic’s last meal.

I did learn one new thing. One of the people crowded around the ‘hearse’ opined there would have been no women undertakes in 1912. The group following the waggon did have one woman. A member of the real undertaker group said that was not true. Indeed, two women embalmers from the city of Saint John (a port city in the adjoining province of New Brunswick) were brought in by train to help with the vast numbers of dead.

04/15/2018 0

TRAVEL The Ocean: Atlantic Container Line’s North Atlantic Cargo-Passenger Service Opens This Week Between Hamburg, Antwerp and Liverpool and Halifax, New York and Baltimore With Return To Liverpool — The Cruise People Ltd

This is how i would like to cross the ocean.

The Cruise People Ltd is pleased to announce the opening this week of a new cargo-passenger service between Europe and North America with five new ACL vessels called the G4’s. Delivered over the past two years to Grimaldi Lines subsidiary ACL, these ships now offer a weekly year-round fixed day of the week passenger service […]

via Atlantic Container Line’s North Atlantic Cargo-Passenger Service Opens This Week Between Hamburg, Antwerp and Liverpool and Halifax, New York and Baltimore With Return To Liverpool — The Cruise People Ltd

04/04/2018 2

Ship’s Cat, Erik The Red, Leaves For Final Port of Call

I shall repost this repost, as the illustrous life of Erik The Red comes to its close. I was always on the outlook for him when I passed The CSS Acadia.

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Erik The Red, the mouser of The CSS Acadia, moored permanently in Halifax harbour as a museum ship, retires today. Even as I write this. So, I will repost my own encounter with Erik, one day during the winter.

Dark comes early these days, and will do so for months. My frequent walks along Halifax harbour now usually begin in the dusk and always end in the dark. The lights near and far are beautiful, and the lack of fellow travellers is pleasing. And any ships that pass in the night on their way to sea are well-lit sights to see.

On ship stays in port, however. It is The CSS Acadia. The CSS Acadia survived the Halifax Explosion and sailed for many a long year afterward. She served in both World Wars and retains her original steam engines and boilers. She even has her original crew quarters. The CSS Acadia is still afloat in Halifax Harbour and is a part of the Maritime Museum of the Atlantic. She is open to visitors and receives many. She also has a cat.

I met the cat the other night (not for the first time). He is an orange tabby called Erik, and is classed as the ship’s Junior Rodent Control Officer (Junior because there is a more senior cat aboard). He is not a “house cat”, but ranges the wharves at will. He is generally intent upon his business but deigns to be friendly. If he deems he has the time, he’ll give you a look over and allow some fraternizing. Perhaps the lack of human folk prompted him to trot toward me and encourage some human hand contact. At any rate he allowed himself to be patted a few minutes. He even walked with me (well . . . scooted around me as I walked) for a few ship lengths before he returned to his nocturnal endeavours. A sleek, gold arrow aimed into the dark.

(death notice)https://haligonia.ca/beloved-erik-the-red-passes-away-after-brief-illness-200456/?utm_source=dlvr.it&utm_medium=twitter&utm_campaign=haligonia

(image)https://haligonia.ca/wp-content/uploads/2017/08/FB_IMG_1501779912940.jpg

08/03/2017 0

Alison Alexandra and Harrison Ford Cast Off Lines To Get To Sea

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Alison Alexandra, the main character in my current Work in Progress, is about to set out on a sea cruise. She wishes nothing as boring as a Cruise Ship, so she is going on a freighter that has room for twelve passengers. She gets accommodations as comfortable as the ship’s officers, plus decent food and some entertainments. The drawback – which she does not consider a drawback – is that she goes where the freighter goes as it drops off and picks up cargo. Not necessarily fancy ports of call.

Alison Alexandra has just spent my week of writing watching the business on the dock as the freighter gets ready to cast off. For this scene I have stolen (and greatly altered) an incident that happened to me. I hear that’s what authors do, but it seems a rare situation for me.

I previously described what happened to me those many years ago, and do so again. Alison Alexandra is actually watching a crewman named Ellerton do what I did, when I stopped a submarine from running amok.

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Harrison Ford And Me

In 2001/02 the movie, WIDOWMAKER K-19, was made, much of it filmed in Halifax harbour and out on the nearby ocean. It deals with submarines and an in-ship disaster, staring Harrison Ford and Liam Neeson.

I was not aware of this when I visited Halifax. I went down to the waterfront and went along the boardwalk. It was very foggy on the water (which it can be without having much on land). I was exceedingly surprised to see, looming out of the fog, a submarine next to the wharf. There are submarines in Halifax, but they are berthed at the naval dockyard a couple of kilometers from where I was walking.

It took a couple of minutes to realize that it was not a naval submarine (no markings). What was happening was that the submarine was being turned by a couple of tugboats. I read later that each side of the same submarine was altered differently so, in close ups and aerial footage, it could appear to be two different submarines.

However, there quickly appeared to be a problem. From the shouts and gesticulations of a man on the wharf, I found out that one of the mooring lines had not been cast from the wharf. The submarine was being pulled away from the dock, but it was still attached. It was a gigantic and thick mooring line, and I do not know what damage would have been done to either ship or dock.

The man was yelling to another man on the deck of the sub, who had a bullhorn and in turn was bellowing to the crew of the tug boat. However, nothing was heard over the roar of the engines (tugboats have powerful engines). The man on the wharf was trying to lift the mooring line from its post before it got too taut to move. I ran over and helped him, and we managed to get it from the post just as it started to be pulled into the water.

Of course I watched the movie credits closely, but I was not mentioned.

No famous movie actors were involved in this incident.

(image)https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Mooring.jpg/200px-Mooring.jpg

12/21/2016 0

“Say Cheese!”

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(image) https://3wheeledcheese.files.wordpress.com/2012/09/the-wheel-ready-for-cracking.jpg

Thank you reality!

In my historical novel trilogy about onion farmers, which stretches from the 3rd Century to the present day, I have my main characters, the Cannara family from Italy, invent an “onion cheese”.

In the second part of the trilogy, I have the Cannaras take some of this cheese on a trading voyage to China. Theses voyages could last well over a year. I have them forget some of the rounds of their cheese, and they makes a return voyage. To their surprise, the Cannaras find that the length of travel and the motions of the ship have produced superior cheese. This they sell at a high profit.

Immediately following is a current news article about some cheese found on a ship that sank 340 years ago.

Below that is an excerpt from my novel, China Lily.

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Wednesday July 27, 2016

340-year-old cheese discovered at shipwreck site and, man, does it stink

A dairy product, believed to be cheese, has been discovered at the wreck site of The Kronan. The Swedish warship sank before a battle with the Danish/Dutch allied fleet in 1676. (Kalmar County Museum)

Listen 5:22

Divers exploring a sunken 17th-century gunship from Sweden say they have discovered what they believe to be cheese.

“The smell and the texture of the material really points in that direction,” Lars Einarsson tells As It Happens guest host Helen Mann.

“I don’t know if anyone is going to taste it.” – Lars Einarsson

Einarsson, the marine archeologist who heads up The Kronan Project, thinks that the cheese smells like a mix of yeast and Roquefort.

“When it was opened the first time, it was really overwhelming, in a positive way. It was smelling ‘live,’ as opposed to dead organic material, which doesn’t smell very nice. It seemed to be alive.”

Related: As It Happened: The Cheese Episode

The material was found in a tin at the wreck site of The Kronan, the largest ship of its time. It sank in 1676 in the Baltic Sea, which helped preserve the cheese all these years.

The Baltic Sea is a ideal for preservation of the cheese, according to Einarsson. The low salinity, along with the fact that the ship sank in clay, helped seal the pewter canister away like a time capsule waiting to be opened.

Lars Einarsson is a marine archeologist and director of The Kronan Project. (Lars Einarsson)

When asked if anyone would dare bite into the 340-year-old cheese, Einarsson paused.

“I don’t know if anyone is going to taste it. We are quite optimistic about getting an analysis of the chemical makeup of the product though.”

The cheese has been sent to a lab and Einarsson hopes to have the results of what exactly they have within a month. He adds that it may wind up on display some day.

“If it’s possible in terms of preservation, we’ll definitely [put it on display.] But first of all, we have to safeguard the material.”

http://www.cbc.ca/radio/asithappens/as-it-happens-thursday-edition-1.3699151/340-year-old-cheese-discovered-at-shipwreck-site-and-man-does-it-stink-1.3697365?cmp=rss

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Excerpt from China Lily:

Just as he did on his last two voyages, Cepa will also bring a few wheels of the onion cheese back to Europe. He has established an authentic pedigree, with the local bishop stamping a date on the sealing wax of the cheese. Assuming there has been no damage by seawater (which has happened to a few of the wheels); the “onion cheese” has such renown the Cannara’s joke that they can almost sell it for its weight in gold.

The “ocean cheese” came about through an accident. On the first voyage Cepa had taken, some of the wheels of onion cheese had been swamped by seawater. The storm was so rough their wax had gotten chipped and cracked. Cepa instructed that they just be thrown overboard. However, before that happened, other crew members shifted cargo and the cheese was shoved into a corner and hidden. Other goods, purchased at different ports, kept obscuring the cheese. When they returned to Europe the cheese wheels were revealed. In the process of throwing them into the harbor, Cepa discovered a half dozen wheels in the middle had not actually been damaged.

A couple of months later, when the Cannaras decided to cut open one of the wheels, they found the cheese had acquired a piquancy and an oddly smoother texture. Speculation was that the motion of the ship, the salt in the air, and the additional years of ageing made the essence of onion permeate the cheese more broadly.

Cepa tried half the wheel on the extended family. The other half he proportioned out to the three medicinal bathing lodges the Cannaras owned, scattered through the foothills of the Alps. He had thought of just using it in Cannara taverns, or even as a supplement to the mid-meal at some of their businesses. The response he received from both the family and patrons of the spas changed his mind.

Even though the onion cheese had been touted for its “medicinal properties” at the spas, and promoted as an “oriental delicacy” elsewhere, the enthusiasm with which it generated proved that everyone reveled it its taste. Cepa was well-aware that part of the family lore concerned an Enaiy of centuries ago who had tried making cheese under water. He wondered if there was any part of the process that might be similar to the sea voyage. Perhaps the amount of additional time was part of her attempt, or bring rocked by the waves. He had no idea if the Cannara’s current recipe for onion cheese had anything to do with her underwater process.

His “ocean cheese” had been so well received that the Cannara family put a small sample on display to taste. Then they began to auction it off. Because most of those who used their spas were wealthy, or nobles, or rulers of the church, members of this social strata had already heard of the cheese. It was as rare as spice. It only appeared in small quantities every few years. Having no way to calculate a production cos, the Cannaras started at the base price for their regular onion cheese. Those of wealth and appetite took care of the rest.

07/31/2016 0

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It is a whirlwind in here

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