Atlantic crossing, day 6. 4/5/19

This is the worst day of our trip, mostly because I cannot imagine a worse one for me. After a night of almost no sleep due to, once again, a lot of pitching and yawing, and shuddering of the ship. We get up bleary-eyed to have breakfast.

Good morning, Atlantic Ocean. You look so benign but I know you are not.
Huzzah, land now appears on the tracking screen

I have decided to have corn flakes because I have been having a lot of eggs. Now I know that I am somewhat lactose intolerant but I figure that the amount of milk that I will put in the cereal will not be a big deal. I was so wrong. By the time I am only part way through breakfast I tell John that I am not feeling well and need to lie down. I am having severe pains in my stomach which ultimately leads to a breakfast explosion. This was followed later in the day by a good deal of intestinal distress. Like I said this has to be the worst day of our trip.

(Aren’t you glad there are no pictures of this part!)

Needless to say I miss the 10 AM lecture and the Trivia contest where my team takes uncontested first place by answering 15 out of 15  questions correctly. Go team!

At 4:30 PM I pull myself out of bed to go to our special invitation-only tour of the kitchens. We see everything that the culinary team does and the Head Chef is our tour guide. But by the end of the tour I am having a hard time paying attention since the lower half of me is now experiencing lactose intolerance big time. I manage to get to the bathroom in time but just.

Head Chef Gary leads our tour
The kitchen is staffed 24 hours a day. Chef says that they work 4 hours and then have 4 hours off and then work another 4 hours. This is The Restaurant hot foods kitchen.

After napping again I feel better and we go to dinner at the Chef’s Table where the menu is Mexico. It pretty much is not Mexico at all but is tasty nonetheless.

Our amuse bouche is tostados de pulpo.(octopus) It is fairly tasty but does not taste even remotely Mexican. It has a bunch of fennel on it and no lime or salt. We ask for lime and salt.
First course is at tamalito de pollo. John says the masa in the tamale is UGH. And it is dressed with watercress instead of cilantro and has feta cheese on top. I am less judgmental.
Our palate cleanser is nopales con limon. It is really good.
The main course is a piece of short rib in a mole-esque sauce and also sweet potato purée. It is really, really good even if the sauce does not taste like mole.
For dessert we have a chocolate presentation which is pretty good. That is high praise from someone who does not like chocolate.

I am hoping tonight we will sleep. Since I am writing this the next day I know the answer to this hope is no hope. The seas are really rolling and even our furniture is moving around.

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