Or
Is this Really the Wine We Ordered?
Another EARLY morning, watching the sun come up over a very
calm sea as we slipped into an anchorage off the island of Mykonos. After a
hurried room-service continental breakfast, WE4 met in the Broadway Melodies Theatre
to be escorted to our tenders for the short ride to the dock where our guide Dimitri outfitted
us with the Whisper Bluetooth earpieces and proceeded to lead us thorough the
alleys and passages that make up Mykonos Town.
Chucky Note:
Most of the island communities are designed in a maze like
street design to confuse the pirates that used to roam the area in the 17 &
1800’s making easy to get lost.
Cute little cafés and loads tchotchke shops lined the very
narrow alleys, with stops at various chapels while Dimitri droned on about dis ‘n’
dat. 
We climbed a steep slope to view up close the famous
windmills of Mykonos and then back through more tchotchke alleys, finally arriving
back at the central square for shopping, restroom breaks, picture taking and/or generally playing the gawking tourists.
Dimitri then led us to the bus stop where our little troop
watched with amusement as the driver struggled to turn the bus around with no
less than 9 reverse, forward, and so on moves only to wind up in the same spot
he would have been in the first two moves.
A non-eventful ride with Dimitri
droning on about the scenery and history of the island took us to Asimomitis Vioma Organic Farm for a mediocre wine tasting and mini-snacks.
Past wine tastings have had a
brief lecture about the vineyard or farm with an introduction to each wine.
In this case, they just walked around, poured a little wine dropped some
meats and cheeses on the table and went away. Dimitri attempted to answer a few questions
but this was obviously not his field of expertise.
A brief walk around to view the
immediate area and take pics with some antique items on display and it was back
to the bus for the trip back to town.
After we were dropped off back at
the pickup point it was a short walk along the seaside to find a nice spot for lunch, with stops for scenic pics
along the way.
We4 had a Great lunch at SALPARO Fish House, and fun waiter who promised to send
Chucky his resume for when he goes to New York to stay with relatives. {Good
luck kid!} 
WE4 walked off the again, over-ordered lunch with several
stops to shop, then back to the tender stop for a choppy ride back to the ship,
a little fresh up and change for dinner.
During cocktails in the Deck 11 Rarefied Air lounge we met a very delightful
and interesting multi cruised couple from the UK, Diane and Adam Fulcher; he in
Banking, she in HR & Business Analysis.
What caught We4’s attention was Adam’s little metal straw. Since the ships are keeping with an Eco Conscious
program, No plastic straws are available. Adam likes his cocktails through a
straw, so they found a metal one, along with an assortment of sizes and a cute
little skinny brush for cleaning online.
Then it was down to the My Time Dining room for a very choppy
dinner.
Lenny’ Baramundi fish was dry as the Sahara and very fishy,
but Dragon Chic’s NY Strip was cooked perfectly and soooo tender. Donna had the
chef do a small bowl of Bolognaise which was very tasty and then…
NOWAT vets may remember the Gnocchi debacle in NOWAT
Britannia. So when Gnocchi appeared on tonight’s
menu Flags went up but Chucky was sure they had to be good this time.
WRONG!
Hard as a rock and seared on one side, HE tells the waiter
to take the plate to the Head Chef Russel in my Time dining Kitchen, ask him to
taste them himself, and tell Chucky that this was the way he intended them to
be served.
We’ll spare you the poor waiters attempt to describe the
process, while he waited for the Chef Russel to appear with His version of what
happens with the pre-packaged, pre-blanched Gnocchi that they finish off in a
saute pan – SAY WHAT?!? – everyone, from the Head Waiter Manuel to the Maitre d’
were hovering around the table as this all went on.
Not wanting to prolong the agony, Chucky ordered a piece of
Prime Rib that quickly came out perfectly Medium Rare.
Desserts were well presented and tasty and the 4th
test of Crème Brulee proved that there is a qualified Pastry Chef in the
kitchen as it came out Firm, tasty and properly toasted.
After dinner cognac and cocktails in the Casino topped off
the night and while DL attempted to break the bank, $.25 at a time, by punching
the buttons on the Jack’s or better mechanical card game, Chucky went up the cabin
to knock out a NOWAT Post.
Tomorrow will be an interesting day as WE4 have a private tour
booked along with a party of 8 from Canada that they met on the Roll Call, to
see Argestoli and the island of Kefalonia via Caesars Limo of Kefalonia.
Ciao 4 Now
Uncle Chuck & The
Two-Fisted button punching,
Dragon Lady
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