Jaiin Day 3

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Sunday, Nov. 1st Sea Day

 

Galveston seems to be an old gulf harbor town that is a little worn, a bit gritty but surprising likeable for its attempt to be like New Orleans.

 

Yesterday when we sailed out, it struck me that leaving Galveston is not what anyone would call beautiful. You start off surrounded by a massive cruise terminal, endless parking lots, warehouses, and every piece of port machinery known to mankind — very industrial, not scenic.

 

But once the ship makes a long, slow turn toward the Gulf, everything shifts. The channel stretch is so much nicer than the dock: more coastal, more open, and full of wildlife. Pelicans were literally flying right alongside us like they were our personal escort team.  And then, the moment you clear the channel, it becomes a completely different world — wide blue water, warm Gulf breeze, and yesterday we lucked into a golden sunset. We watched it from the Observation Lounge, panoramic windows glowing, sitting in a comfy chair with an equally comfy glass of wine.

 

Today is a sea day we will be cruising through the Gulf of America to Mexico some 600 miles to reach our first port, Cozumel. As I have probably said a zillion times, I like sea days they are relaxing, you pick and choose when and where you go and door chose to do nothing and read that $20.00 book you picked up at the thrift store for a buck. It is the sea days where you really begin to appreciate the cruise ship and an important part of the cruise, the food.

 

We’ve been cruising for about 20 years, and it really feels like cruise‑ship dining — and even nice restaurant dining — just isn’t what it used to be. Back on our first cruise, the waiters would march in at the end of dinner with baked Alaska under silver lids, parade through the dining room, stop at each table, lift the lid, and Wa-la — flames, drama, the whole show. It felt special. It felt memorable.

 

Now? Prices are up, quality is down, and that “wow” factor has faded. Everyone’s dealing with the same problems: rising costs, staffing shortages, and menus built around safe, cheap crowd‑pleasers. So, everything ends up tasting… fine. Not bad. Not great. Just okay. Both cruises and restaurants aim for “no complaints” instead of excellence, which is why the food feels mild, predictable, and a little boring.

Excellence is expensive. Mediocrity is profitable.

 

So, what did we have for dinner last night? The popular dishes everyone else probably ordered too. shrimp cocktail, the lamb chop for Jay, steak for me. These days lobster or ‘surf and turf’ is not offered every night on a cruise; it is only available at the specialty restaurants you pay extra for.

 

This morning Jay ordered Eggs Benedict — very fancy — and it arrived beautifully plated. He loved it. But honestly, when you break it down, it’s an English muffin, an under‑cooked egg, a slice of ham, and a sauce someone had to whip into existence. The only truly “fancy” part is the hollandaise, which is basically warm butter beaten into submission.

And that’s the magic: we would never make this at home. Whipping up hollandaise on a Wednesday morning? Or a Sunday? Absolutely not. That’s never happening in our kitchen.

 

Maybe that’s exactly why cruising feels indulgent. We get to eat things we’d never bother making ourselves. Too much work, too much fuss — and that’s what makes meals fun out at sea. Someone else is waiting on you, pampering you, reminding you that you’re on vacation and your only job is to enjoy it.

 

So tonight, after dinner were off to the show Motor City Moves supposably a high energy tribute to Detroit iconic sound.

 

Tell you about it tomorrow.