***Live from the Legend Athens-Mumbai***

[Caroldoll]

At the risk of sounding stupid. This is fascinating.

[Seabourntraveller]

At the risk of sounding stupid. This is fascinating.

 

Ghurkas are people from the Gorkha District in Nepal. They have served in the British Army for some almost 200 years. Ours onboard are a private security firm from England that has been hired to escort us all the way to Oman.

 

Further Update to our Nightly Travels in the Gulf of Aden:

 

We have our Special Forces out and about on the upper decks tonights with there weaponry in full view. The lights again outside the ship's exterior are all turned off again. We are allowed this evening to go up on the outter decks.

The sea swells and winds are pretty strong tonight as we are still moving a lot.

 

More to follow later this evening on the Legend making our way thru the final leg of "Pirate Alley".

[Seabourntraveller]

Tonight's Entertainment

 

6:30pm Cocktails in the Club with music "Claudia & Oliver"

9:30pm After Dinner with "Claudia & Oliver" in the Club

9:45pm Guitarist Adam Green in the Midnight Sun Lounge

9:45pm Showtime: Penny Mathisen in the King Olav Lounge

[Flamin_June]

You can read all bout the Gurkhas here

http://en.wikipedia.org/wiki/Brigade_of_Gurkhas

[Caroldoll]

good for Seabourn for having them. I am impressed. Do they come in uniform?

[Martita B.]

Carol

The Gurka Boy's usually are a'round the Bridge ~they wear the Seabourn "Deck" uniforms ~ Guests really don't know who a Gurka is and who is not.:rolleyes: But we all know we are very safe with these highly respected warriors aboard our ships. Of course, they keep a low profile.

I would like to read a book as to Nepal Gurka's!

Happy Holidays!

Martita B

[Seabourntraveller]

Day 15: At Sea Enroute to Salalah, Oman

 

Good morning from the Legend as we continue to make our way thru the RTC Zone off the coast of Yemen currently. We currently have partly sunny skies and 25C or 78F and moderate sea swells ...nothing like we had yesterday.

 

We have a Pastry Demonstration at 11:00am with our Pastry Chef Ngo Van Chia and Martin the Executive Chef for "Seabourn Breadsticks 101" in the King Olav Lounge. Lunch in the Verandah Cafe today is an American Lunch from 12 noon until 2:00pm and the Sky Grill is also open from 1:30pm-3:00pm.

 

We have no special forces out on deck this morning thus far...maybe they are sleeping in after putting in those extra long hours a couple of nights before.;)

 

We also have Team Trivia Challenge at 12pm in the Midnight Sun Lounge and a Special Interest Lecture: "Amulets and Tailsmans in Middle Eastern Jewelry" at 2:30pm in the King Olav Lounge. Also at 3:00pm we have Gold Putting with Adam at the Sky Bar and at 3:15pm a Blackjack Tournament in the Casino followed by Afternoon Tea with Belgian Waffles in the Midnight Sun Lounge at 4:00pm....yummy yum!:D

 

More to follow later today from our "Floating Castle" the Legend on it's home stretch thru "Pirate Alley" today.

[Seabourntraveller]

Further Update;

 

Captain made his daily 12 noon announcement from the bridge stating that we were soon about to leave the Gulf of Aden and enter into the Arabian Sea later this afternoon. We also have had the Indian frigette "Shivarah" shadowing along side us for several miles since this morning. We also have currently 35 knot per hour winds hitting the bow of the ship coupled with the swells makes for some more "Rock and Roll" onboard this afternoon. Our current temperature is 26C or 80F and mostly sunny skies with some clouds.

On my way back from lunch from the Verandah Cafe, I noticed our Special Forces guys up and baout again on the outter decks patrolling back and forth with their guns in hand.

 

Will be heading out in the sun and catch some rays while the sun is still out. Our clocks are scheduled again to go forward one hour tonight or so I read in the Herald at 2:00am.

 

More to come later from the Legend enroute for Salalah, Oman.

[fairbourne]

We have a Pastry Demonstration at 11:00am with our Pastry Chef Ngo Van Chia and Martin the Executive Chef for "Seabourn Breadsticks 101"

 

Just wondered if you got the recipe for these amazing breadsticks - we certainly munched our way through our fair share on the Quest TA last month;):D!

 

If you did would you mind posting it - I know I couldn't ever reach the quality (or quantity:D) of the fab bakers on board but I wouldn't mind trying.

 

Love your posts and update the DH on your progress and as he travels extensively to the Middle East and Africa he's finding it very interesting. Interesting also re your former Gurkha on board as security. As part of the British Army, these men have given the UK brave and amazing service over all those years. So respect to them and you know you're in safe hands.

[Seabourntraveller]

Restaurant Dinner Menu

 

First Course:

 

Chilled Foie Gras "Charlotte", apricot mustard, toasted walnuts

Homemade Salmon Gravalax with Miche Crouton, crisp onions, yuzu creme fraiche, dill foam

Seared Tuna Tataki, crisp potato scallion cake, corn puree, arugula

Clear Oxtail Bouillon, braised oxtail pancake, broccoli and green peas

Celeray Root & Black Truffle Volute, slow braised veal "vol au vent"

Arugula & ****ake Mushroom Salad, white peach dressing

Fingerling Potato Salad, horseradish, quail, double smoked bacon

 

Main Course:

 

Sauteed Orange Roughy, truffled spaghetti squash, butternut squash and greens

Crisp Crab Cake, celery root slaw, avocado creme

Slow Roasted Spring Chicken, creamy cabbage roll, fondant potatoes, poultry jus

Carved Veal Tenderloin & Crispy Sweetbreads, citron potato gratin, mushroom and pea fricassee, veal jus

 

Vegetarian-Truffle Risotto with Warm Asparagus Salad, sauce burro fusso

 

 

Restaurant 2: theme "Trattoria"

 

Starters

Seared Beef Carpaccio, Pickled Artichokes, Pesto, Citrus Dressing

Warm Ricotta & Potato Ravioli, Truffle Butter

 

Soup/Salad

Classic Minestrone, Prosciutto, Tiny Pasta, Tapenade Crostini

Arugula Lettuce, Crisp Shallots, Balsamic Vinaigrette

 

Mains

Swordfish Steak Sicilian Style with Chili, Capers & Olives, Basil & Lobster Gnocchi

Slow Roasted Osso Bucco, Porcini Risotto, Red Wine Sauce

 

Desserts

Tiramisu, Raspeberries, Almond Brittle

Roasted Pineapple Mascarpone Ice Cream, Orange Biscotti

[Seabourntraveller]

We have a Pastry Demonstration at 11:00am with our Pastry Chef Ngo Van Chia and Martin the Executive Chef for "Seabourn Breadsticks 101"

 

 

Just wondered if you got the recipe for these amazing breadsticks - we certainly munched our way through our fair share on the Quest TA last month;):D!

 

If you did would you mind posting it - I know I couldn't ever reach the quality (or quantity:D) of the fab bakers on board but I wouldn't mind trying.

 

Love your posts and update the DH on your progress and as he travels extensively to the Middle East and Africa he's finding it very interesting. Interesting also re your former Gurkha on board as security. As part of the British Army, these men have given the UK brave and amazing service over all those years. So respect to them and you know you're in safe hands.

 

fairbourne...sorry but I didn't go to the Cooking Demonstration today:(

I will try and get the recipe if I can while onboard for you and post it back on here. I have to agree that the breadsticks are ADDICTIVE!:D

[Seabourntraveller]

Tonight's Entertainment

 

6:30pm Destination Lecture: "Oman and the Arabian Peninsula" in the King Olav Lounge

6:30pm Cocktails with Claudia and Oliver in the Club

9:30pm After Dinner "Claudia and Oliver" in the Club

9:45pm Guitarist Adam Green in the Midnight Sun Lounge

9:45pm Showtime: "Fascinating World Sounds of Violin" Virtuoso Violinist Michael Bacala in the King Olav Lounge

 

Further update, we have all of our exterior lights off again tonight and Special Forces out again on the upper decks. I believe they are leaving us tomorrow morning in Salalah, Oman.

We have moderate swells and strong winds tonight making for some "Rock and Roll" again. We are currently 180 miles from Salalah, Oman.

 

More to come from the "Floating Castle" making our way to Salalah, Oman.

[turtlemichael]

You may have mentioned it and I might have missed it, but who is the Destination lecturer, Seabourntraveller ?

[Seabourntraveller]

You may have mentioned it and I might have missed it, but who is the Destination lecturer, Seabourntraveller ?

 

We have Dr. Firooz Zadeh that is doing most of Destination Lectures.

[dwelsh]

Really enjoying your postings. Did you ever run into Fred & Lianne Rosenberg?

[Seabourntraveller]

Day 16: Salalah, Oman

 

Good morning from the desert port of Salalah, Oman. We took on our pilot shortly after 9:00am and we are now tied up alongside our pier here in the port of Salalah. The weather is very dry and warm 27C and it's only 10:00am. I can imagine how warm it will be at 1:00pm. The ship is running a complimentary shuttle bus and there are taxis as well alongside the pier.

We plan on going ashore later this morning and taking advantage of being on terra firma for the first time in 5 days.

 

While at breakfast, the Maitre'd Michael came by our table and handed me the Breadstick recipe. Obviously someone onboard read our posting regarding trying to get the breadstick recipe. I will post it later today for those of you that asked.

 

We had breakfast in the Verandah Cafe, later than our usual time and it was packed! I guess everyone has the same plan about getting off the ship as quickly as possible.

 

From our Suite window I can see the front gates to enter the port and there doesn't really seem to be much activity going on here this morning. We have been to Oman before (Muscat) but never Salalah.

We will have to see if we can get some outfits for later tonight when they are having "1001 Arabian Nights" up on deck here on the Legend.

 

All aboard today is at 3:30pm and we set sail at 4:00pm for Dubai, U.A.E.

 

More to come from the Legend in Salalah, Oman.

[Seabourntraveller]

Really enjoying your postings. Did you ever run into Fred & Lianne Rosenberg?

 

 

Yes I believe we did...very nice people from California.

[Seabourntraveller]

We have a Pastry Demonstration at 11:00am with our Pastry Chef Ngo Van Chia and Martin the Executive Chef for "Seabourn Breadsticks 101"

 

 

Just wondered if you got the recipe for these amazing breadsticks - we certainly munched our way through our fair share on the Quest TA last month;):D!

 

If you did would you mind posting it - I know I couldn't ever reach the quality (or quantity:D) of the fab bakers on board but I wouldn't mind trying.

 

Love your posts and update the DH on your progress and as he travels extensively to the Middle East and Africa he's finding it very interesting. Interesting also re your former Gurkha on board as security. As part of the British Army, these men have given the UK brave and amazing service over all those years. So respect to them and you know you're in safe hands.

 

As I said someone onboard was reading this blog (Hotel Manager and others) and the Maitre'd Michael Simon handed me the recipe for Chef Martin's Bread Stick Recipe while I was at breakfast this morning.:D

 

Bread Stick Recipe:

 

4 Kilograms flour

120 gm fresh yeast

20gm salt

100gm sugar

10gm improver

1500gm butter

1200 mililitres ice cold water

 

1. Mix all of the ingredients in the mixing bowl for 10 min and rest it for 1 hour.

 

2. Roll the dough in the dough sheeter machine, and cut in the pasta machine using fettucini cutter.

In a baking sheet pan arrange strait individually. Make sure there is enough gap between each.

Brush with egg wash. Sprinkle with Kosher salt or sea salt (any other flavouring or topping)

 

3. Put inside the proving cabinet for 10 minutes. Pre-heat the oven at 220 Degree. Bake for 10 minutes till crispy and golden brown.

 

Many thanks to Chef Martin for sharing this recipe with us all.

[Seabourntraveller]

Further Update Leaving Salalah, Oman

 

Captain just came over the PA and we have another Arabian Flare viewing opportunity at 7:25pm tonight. Salalah is one of the most busy container ports in the area. We have alongside us the South Korean warship #976, Munmu the Great one of the ships patrolling the coalition forces in the RTC zone with over 300 sailors onboard.

We have 633 nm to reach Dubai on Dec 20th. We will be sailing 12 miles off the coast of Oman this evening.

 

Had our usual mid afternoon "Cheeseburger Snack Attack"...god those Filet Mignon Burgers and Crispy Fries are ADDICTIVE!

 

One note to those that would like to go into Salalah independantly, taxi drivers at the gate wanted $40.00 per person one way into town.

 

More to follow later today from the "Floating Castle" enroute now for Dubai!

[fairbourne]

As I said someone onboard was reading this blog (Hotel Manager and others) and the Maitre'd Michael Simon handed me the recipe for Chef Martin's Bread Stick Recipe while I was at breakfast this morning.:D

 

Bread Stick Recipe:

 

4 Kilograms flour

120 gm fresh yeast

20gm salt

100gm sugar

10gm improver

1500gm butter

1200 mililitres ice cold water

 

1. Mix all of the ingredients in the mixing bowl for 10 min and rest it for 1 hour.

 

2. Roll the dough in the dough sheeter machine, and cut in the pasta machine using fettucini cutter.

In a baking sheet pan arrange strait individually. Make sure there is enough gap between each.

Brush with egg wash. Sprinkle with Kosher salt or sea salt (any other flavouring or topping)

 

3. Put inside the proving cabinet for 10 minutes. Pre-heat the oven at 220 Degree. Bake for 10 minutes till crispy and golden brown.

 

Many thanks to Chef Martin for sharing this recipe with us all.

 

Thank you very much Seabourntraveller and Chef Martin for sharing. Now I will try this out (but I guess this quantity makes a huge number!!) as I have just made some Beetroot and Orange Chutney for our feasts for our Scottish Hogmanay and with some wonderful Scottish cheese it will all be decidedly yummy - I would be delighted to share the recipe with you Chef! LOL! Only kidding! :D

Have you guys beaten the Quest Maiden TA record of 4 miles of breadsticks yet???:p:D

[Seabourntraveller]

Restaurant Dinner Menu

 

First Course:

 

Rare Seared Ahi Tuna in Fennel Crust, nicoise salad, basil pesto

Cured & Roasted Lam Loin, mango coulis, thai chilies, spicy mint oil

Crispy Corn Crusted Prawn, fennel slaw and romanesco sauce

Double Beef Consomme, tiny duck confit canneloni, roasted shallot petals

Chilled Sweet Pea Soup, maine crab meat, rosemary brioche croutons

Marinated Young Vegetables with Green Leaves, salsa verde

Fennel & Cucumber, balsamic dressing

 

Main Course:

 

Pan Roasted Salmon, arugula scented basmati rice, ratatouille, yellow tomato coulis

Grilled Jumbo Shrimp with Tamarind Glaze, warm vegetable julienne and glass noodle salad

Duck Breast & Heirloom Apples, red cabbage, soft rosemary gnocchi

Roast Prime Rib of Beef, melted leeks, potato crisp onion rings, bordelaise sauce

 

Vegetarian-Roasted Asparagus Vole au Vent, goat cheese, chive pan sauce

 

 

Restaurant 2: Theme "Spanish"

 

Starters

Poached Lobster Ceviche, Avocado Tartar, Cilantro and Lime Dressing

Roasted Bell Pepper and Eggplant Salad with Xeres Vinaigrette

 

Soup/Salad

Zarzuela, Rich seafood Soup with Saffron and Toasted Country Bread

Manchego Cheese and Fig Empenada, Mesclun Salad and Serrano Ham

 

Mains

Castilian-Style Bone in Beef Rib-Eye Steak, Roasted Potatoes, Piquillos and Jus

Spanish Grilled Gamba's, Chorizo Saffron Risotto, Tomato Marmalade

 

Desserts

Caramelized Guava Cheesecake, Dulce de Leche Sauce

Creme Catalan, Caramel Sauce, Fresh Berries

[Seabourntraveller]

Tonight's Entertainment Onboard the Legend

 

6:30pm Cocktails at the Club with "Claudia & Oliver"

9:30pm After Dinner , "Claudia & Oliver" in the Club

9:30pm Popcorn Movie: "Crazy Stupid Love"

9:45pm 1001 Arabian Nights Under the Stars, accompanied by Seabreeze Open Decks 7 & 8

 

It's quite windy tonight while make our way towards Dubai. I also noticed that we do not have our extirior lights on this evening again.

We have regained some TV channels such as CNN, TCM and others....Thank God...I was about to go crazy listening to FOX for the past 12 continuous days.

 

More to follow later today/tonight from the Legend making our way towards Dubai, U.A.E.

[jagi]

Last year in Salaleh we bargained with the taxi drivers. When they were all together they refused to bargain, but when we walked away one of them followed and let us hire him for $25 for the day. We wanted to see Job's Tomb. That was uninteresting, but the trip to get there was wonderful. We rode through the countryside seeing the Bedouin camps and watching the camels and other animals wandering everywhere. As we alit from the taxi and walked around, baby camels were coming up to us to be petted. Finally, he took us to the market and waited while we shopped, before returning us to the port.

[stamfordian]

Tonight's Entertainment Onboard the Legend

 

6:30pm Cocktails at the Club with "Claudia & Oliver"

9:30pm After Dinner , "Claudia & Oliver" in the Club

9:30pm Popcorn Movie: "Crazy Stupid Love"

9:45pm 1001 Arabian Nights Under the Stars, accompanied by Seabreeze Open Decks 7 & 8

 

 

Hi Seabourntraveller. Don't know from your posts if you have made it to the Club for evenings. Before you get to Dubai would you just pop in, if you get the chance, and say a warm Hi to Claudia and Oliver from their English friends - they will know who when you mention Neil Diamond and the Odyssey trip in April. Wish them Happy Christmas from us. Thank you.

[Seabourntraveller]

Hi Seabourntraveller. Don't know from your posts if you have made it to the Club for evenings. Before you get to Dubai would you just pop in, if you get the chance, and say a warm Hi to Claudia and Oliver from their English friends - they will know who when you mention Neil Diamond and the Odyssey trip in April. Wish them Happy Christmas from us. Thank you.

 

Will do stamfordian!;)