Jose Fettuccine tour guide overeats on Mexican porcelain

As noted in last week’s edition, Nazy and I are aboard the Crown Princess, an enormous cruise ship where we’re celebrating our first cruise — a Christmas present from Melika and Tom. Nazy and I quickly collected our ‘sea legs’. (I can sway in the shower with the best of them.) We also noticed that the higher you are on the ship, the more the deck moves up and down and left to right.

BTW: “Deck” is sailor talk for “floor”.

Before we left, several people mentioned the endless food availability on a cruise ship. These comments were combined with subtle warnings about potential weight gain:

“Bring sweatpants,” Jon recommended.

“Sweatpants?”

“Wear only pants with an elastic waist. You’re sure to gain w
eight.”

There was, if you’ll pardon the expression, ample opportunity to overeat. For example, since food was included, there was nothing to stop people from having six meals a day with three desserts per meal. However, the main restaurants had very high quality food with European (e.g. reasonable) sized portions.

Flashback
Business Trip to Minneapolis

I had flown from London for a meeting in Minnesota. Arriving early evening, I checked directly into the hotel and decided to order from the room service menu: a personal pizza and a coke. A short time later, a forklift delivered my “16” Deep Dish Pizza. (It was Sicilian-sytle and the same size as Sicily.) It came with a 2 liter bottle of coca cola with enough ice to replenish the Eiger glacier. After our time in Europe, I notice the very large portion sizes in the USA.

End Flashback


So, if you conformed to reasonable portion sizes, you didn’t overeat. Moreover, the ship had ample opportunity for exercise — including exercise machines and lots of steps. There was also a wide variety of things to do on-board including daily shows and talks. We saw magic, song, dance, comedy, ventriloquism, epicurean discourse… the opportunity to see and do things was enormous.

One of the first things we noticed was the very international nature of the crew. More than 1200 people were employed on the ship and, we were told, these people represented 72 different nationalities. Interestingly, the ship’s employees have, for the most part, short term contracts (6-8 months) and, because of visa restrictions, are unable to visit the USA while in port.

During the cruise, we visited three ports in Mexico: Puerto Vallarta, Mazatlán and Cabo.

church (better) PV
The first stop, Puerto Vallarta, was the farthest from Los Angeles, about 1200 miles. Since the top speed of the ship (downhill, wind at the back and all six engines going full bore) is about 24 miles an hour, you can imagine that it took a while to get there. Demonstrating our status (total novice), we booked the city tour and fully deploying the luck that always fails at lottery purchase time, we were assigned to a tour guide namedJose, the most inept on the planet. And, although “Puerto Vallarta has a tropical savanna climate with dry winters”, it rained during our winter visit.

Our tour was supposed to begin with a walk along the famous Malecon Boardwalk. Instead, Jose took us to the Opal Store on the Boardwalk explaining that:

“Mexico is the only place you can get Opals and Puerto Vallarta is the home of Mexican Opal-dom.”

Opal-dom?” I thought. “The only dumb thing I see around here is you,”

“I didn’t know that Mexico was the only place you can get opals,” Nazy said.

“It’s not.You can find them in Australia too.” I replied.

We could see, from afar, a few of the famous statues on the Boardwalk as Jose walked us 30 meters to Church of our Lady of Guadalupe. The church was beautiful, but after living in Europe, we’ve seen a lot of beautiful churches. Jose was supposed to take us from there on a short walk to see Richard Burton and Elizabeth Taylor’s house but when Nazy asked him about that he feigned ignorance.

Veracity update: i think the word ‘exuded’ would be better than the word ‘feigned’ the previous sentence.

After this, he put us all on the bus for a 45 minute drive to see, from afar, the location where “Night of the Iguana” was filmed. There we had the opportunity to have our photo taken with a real iguana.

Then we went back to the ship. As we made our way to our stateroom, I noticed that Nazy was on a first name basis with almost everyone in the crew.

We were better prepared for the next stop:
Mazatlán. We chose the “Hop-on/Hop-off” tour that allowed us to decide how long we wanted to spend at each stop. It is centrally mandated that every Mexican city have a town square with a Catholic church. Mazatlán was no exception. Thus, our first stop was the Plaza Revolución featuring the Cathedral Basilica. The Plaza was pretty and the church was also very nice. But, in general, there wasn’t much there there.

The next stop was in the Golden Zone — a mix of shops and restaurants where we spent a lot of time. Nazy, recalling a previous visit to Tijuana, wanted to buy..

mazatlan churh

“… some Mexican porcelain, Dan. You broke the stuff we bought the last time we were in Mexico.”

United Airlines broke the stuff, Nazy.” I replied. “Packing it in checked baggage was my dumb idea,” I thought.

“Packing it in checked baggage was
your dumb idea,” Nazy retorted. Clairvoyantly.

Nazy found a few serving dishes, negotiated the price (way) down, made friends with the owner, found out about an antique beaded panther knick knack that was available in the ‘main shop’, arranged an introduction to the guy’s wife, located a nice place for lunch, discovered a seashell shop, located ‘the best’ jewelry store and bought a hand-carved model Rolls Royce for Tiger.

“Dan!” Nazy interrupts, “You forgot..”

“I’ve only mentioned what you did in the morning.”
cliff divers

Bargaining was a bit tricky. The prices were generally marked in Pesos, but the Peso exchange rate was one of variables — ranging from 16.75 Peso/dollar to (sometimes) 20 Pesos/dollar.

We stopped to see the Cliff Diver on the way back to the ship. There, we dressed for a formal dinner. We also had time to enjoy a talk with the head chef (from India) and the chief Maitre De (from Italy.)

The Maitre De demonstrated his method of determining when pasta is done: the “stick to the wall” method. He threw the cooked fettuccine at the wall and noticed that some of it stuck.

“So it’s done.” He claimed.

The Indian Chef described an alternate method for those “who don’t have 100 assistants to clean pasta off the walls.”

I’ll describe the final stop,
Cabo, in the next letter.

For last week's letter click here



Some photos from that part of the trip.

matzalan collage

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