Day 18 – January 12, 2026
At Sea
(Day 16 on the ship)
We woke up this morning to straight-up pea soup fog—so thick you literally couldn’t see anything. The foghorn was sounding off intermittently, which definitely added to the atmosphere.
Since we weren’t sure how much food would be involved in our cooking class (and because we didn’t want to be starving if it turned out to be light), we ordered room service for a quick bite beforehand. Spoiler alert: it was way too much food 😂.
The cooking class, “On a Plate & In a Glass,” turned out to be a lot of fun. Chef Lori is excellent at what she does and makes the class both entertaining and engaging. We started by working on a cake recipe so it could bake while we moved on to the rest of the class. At the end, while the cake was still warm, it was soaked with Bailey’s Irish Cream and dusted with powdered sugar—absolutely delicious.
Next up were prosciutto-wrapped prunes, paired with champagne, followed by pomelo bánh tráng rolls (we used grapefruit), paired with rosé. We also made croque monsieur, which was paired with a Bordeaux. The grand finale was our Bailey’s-soaked cake, which paired surprisingly well with the Bordeaux too. Needless to say, we left the class very full and very happy.
To balance things out, John and I headed up on deck afterward and walked our usual 3 miles to work off some of the calories we’d just consumed. By then, the fog had completely lifted, the sun was shining, and it felt great to be outside enjoying some fresh air.
In the evening, there was a Farewell Reception at 6 pm, followed by the Krew Kapers production—a talent show featuring the crew of the Seven Seas Splendor. It’s always fun to see a different side of the crew and how much talent they have.
Dinner tonight was at Pacific Rim, a fitting end to another wonderful day at sea.
One more full day tomorrow before we arrive in Montevideo—hard to believe how quickly this incredible journey has gone by. 🚢✨
