It was an incredible hike; we went through a ton of river
streams, and lush areas. Eventually we made our way to by far the hardest part
of the hike, which was an optional piece that everyone did. We went up a forty-degree
incline that had you pulling on to ropes to get up to the top of the hill. It
was a pretty intense climb and much of the group had a ton of trouble making
it.
But eventually we all made it and had a nice descent from a
small perch in the rain forest back to the start of the tour. It was an incredible
hike, one that was a bit tougher then we originally thought but was so worth
doing. I know both Jenn and I are so stoked we did it.
After we got dropped off back at the pier we made our way
back on board. We ordered some room service and took some showers to clean off
from the day. For lunch I tried the chicken wings and a cobb salad, while Jenn
once again got her pasta bolognase.
After we got finished with lunch we headed back down to Wine
Cellars. One of our favorite things to do is get a few ¼ pours of new wine to
try. I went with a white and blush and Jenn went with red. It’s just a really
relaxing place to hang out and the prices for wines aren’t too bad. After we
spent a bit of time at Wine Cellars we went back to rekindle our lost game of
checkers in the Game On area of the ship. The digital tabletop platforms were
taken so we went with the old school checkers board and pieces. I gave a
valiant effort but after my onslaught on Jenn was warded off Jenn squeezed out
a victory. Or she may of smoked me it into oblivion, either way I fought the
good fight.
We got done with Game On and headed back up to our room to
get ready for dinner. Tonight we got to try our second of the four specialty
dining rooms, the Lawn Club Grille. Out of the four we had no real idea of what
to expect other then its on the 14th deck and is an outside eating
venue. We arrived on time for our 6:30 PM reservation and were greeted to our
table. The Lawn Club is a much more laid back environment, and specializes in
grilling foods and pizzas.
We were then asked if we wanted to participate in the
cooking of either grilling meats or preparing our flatbread pizzas. Jenn
volunteered me to do our pizzas. So I obliged not really knowing what I was
getting myself into. Needless to say they had me tossing my pizza in front of
50+ people and of course my skills as a pizza maker on a scale of 1-10 would
probably be a 3 ½ - 4 range. Not too good, but I got a nice cheer from the
audience anyways and am thankful that was the end of my cooking for the night.