Rogers' chocolates in Victoria, BC, Canada.
One of David's desserts on the ship. The right one is mocha mousse with something else inside it, the middle is chocolate hazelnut cake, and the left was a dark chocolate ganache with pistachio mousse filling.
Swan towel origami by our room steward.
Our team of breakfast waiters. The guy in the middle reminded me of Uncle George because of his smile and mannerisms.
Cooking show with the cruise director and the head chef.
More cooking show. These guys were a hoot. The two on the left are Italian, and the guy on the right is Portugese. The middle guy kept tasting the "sauce" (basically each kind of booze that was going into the dishes).
They made ratatouille, and the assistant head chef had a little stuffed rat under his chef hat.
The pastry chef made tiramisu.
David holds our entry for the egg drop contest.
Assembling for the egg drop contest.
Amy submits our egg drop vessel. A stuffed bear with a parachute made out of a handkerchief. The egg was placed inside the back seam of the bear and then duct taped shut.
Penny whistle class
Our penny whistle teacher was the music manager on the ship.
Spoons in all sizes tonight.
The Golden Princess in San Francisco, Pier 27. Embarkation day.
Our stateroom suite was pretty sweet.
View from our stateroom window.
Part of our free minibar.
Bloody Mary on our first evening on the ship.
Chilling out in one of the lounges.
Cheese plate dessert.
Dinner our first night.