August: Away from My Kitchen

The forbidden space of the kitchen on the National Geographic Explorer lies behind the window in the photo. Only the kitchen workers are allowed inside (though in the past I believe they used to give tours to the ship's passengers). As a passenger on the ship, I received almost all my meals from July 31 through August 15 from this kitchen -- so this was and was not “my kitchen” in August. And I found almost every meal just delightful and found that among the several choices at breakfast, lunch, and dinner there was always something that I really enjoyed. In addition, during the pre-dinner cocktail hour and presentation time, the waiters would come around with big trays of hors-d’oeuvres that were very enjoyable.

Breakfast

A selection of meat, fish, and vegetables was available daily at breakfast.
Other areas of the buffet included many types of bread and pastry,
several kinds of fruit, cereal and oatmeal, and several specials.

Omelets were made to order almost every day — once there were waffles instead.

Cocktail Hour

Although I mostly drank wine, I tried one or two
mixed drinks from the open bar. My Margarita 
was nice with an hors-d'oeuvre of brie and jam.

A "White Lady" for me, sherry for Len.

Dinner

Most evenings, we sat down to beautifully set tables with white tablecloths and dinner napkins, and were given a printed menu and a glass of red or white wine (if we wanted it). Usually there were three choices of starters, often including a salad. Then, three choices of main course: a vegetarian dish, a fish dish, and a meat dish. A few alternatives like a steak or spaghetti with red sauce were always available. Lunch was the same as dinner, with a very light soup-sandwich-salad buffet served in the observation lounge as an alternative.

We most often chose fish, as it’s really well-prepared and varied on the Explorer. The kitchen also provides special items for people with special needs such as gluten free or vegan. On two occasions, we enjoyed a themed buffet dinner — once, a Filipino buffet and once, an Argentine “Asado.” Here are a few highlights from the lunch and dinner choices:

“The perfect egg”

Veal osso bucco with vegetables.

The Filipino buffet was in honor the kitchen staff who
are almost all from the Philippines. A suckling pig was the piece de resistance.

At the table showing our plates filled at the “Asado” buffet,
which offered grilled foods with an Argentine theme.

A vegetarian timbale with crisped greens.

Rice-encrusted squid.

Desserts

One dessert choice at lunch and dinner was usual, with alternatives of a brownie or ice cream or sometimes cheesecake. Fortunately the dessert portions were small! I’m sure we could have asked for more than one though I never wanted to do so. Here are a few of the many desserts, which were mainly quite delicious.

Passion fruit mousse.

Just part of the vast dessert buffet on Filipino night.

Crème Brûlée. 

Rhubarb crumble.

The chef prepared this chocolate lava cake
during last year’s voyage too!

Back Home in My Own Kitchen

Iceland and Greenland magnets from this year and last year.
The boots are part of the traditional dress of the Inuit women of Greenland, still worn on special occasions.

Well, not much to say about the week or so that I’ve been home. Only one new thing — the usual magnets for the fridge! I’m sharing these kitchen thoughts with Sherry and her loyal bloggers who write a post each month on the theme “In My Kitchen.” 

We missed a lot of summer produce — but managed one plum cake.

Souvenir of Greenland: an Inuit Tupilaq bone carving.
Originally a tupilaq was a dangerous monster, but these creatures have
become the subject of traditional carvings that no longer have such significance.

Greenland was a beautiful place to visit!

Blog post and photos © 2022 mae sander