Page 233 - WDT MAGAZINE IRELAND ISSUE WINTER 2018

Seared ahi at the Roy Yamaguchi restaurant; departing
San Juan, Puerto Rico; one of many fun distractions in
the children’s jungle pool. Seared ahi at the Roy Yama-
guchi restaurant; departing San Juan, Puerto Rico; one of
many fun distractions in the children’s jungle pool.

ting just a few of our fellow passengers. lounge chairs galore and room to walk in fresh air
Most of our port hours were spent onboard, on the decks. Despite its intimidating size, the MSC
where we lounged in the spa and lingered over Seaside proved the perfect blend of escapism and
quiet lunches at the buffet. I read mysteries and entertainment. We enjoyed dressing up a couple of
sipped mojitos while Gary chatted with strangers nights and loved all the pampering. The simple joys
at the crowd-free South Beach pool. The ship felt of a vacation—constantly clean staterooms, meals
downright deserted, though the crew and staff expertly prepared and served, minimal frustra-
were definitely bustling about. Our balcony cabin tions—were all at hand. We remembered why we
became a cozy cocoon with a surprisingly comfort- like easy, quick homeport cruises and are ready to
able bed. We found empty elevators and stairways, spend more leisurely weeks on the Caribbean Sea.

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