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Friday, February 15 was our day in Cozumel. I was excited to join two couples in my group for the Dolphin Push, Pull and Swim, Manatee Interaction at Chankanaab park. An adventure like this was something two of my friends had recommended and was one shore tour I was really looking forward to. Unfortunately, I missed my connection with the couples and ended up going alone (Plan B), thinking I’d eventually catch up with them.
I had tried to get my brother Bruce to go with me, but he declined. Then, in
his own loving way, asked how many dolphins it was going to take to get me up
out of the water!
At the dock there was a briefing with a trainer who provided details about
upcoming activities and safety procedures. Then, wearing a life jacket, we
went into the water standing on a submerged platform, where we were introduced
to our new dolphin friend and performed various close contact behaviors with her.
We were able to touch the dolphin and pose for a big dolphin kiss.
Then, the dolphin pushed our feet as we rode a boogie board.
On another ride we held the dolphin’s pectoral fins. After the dolphin interaction,
we were able to meet and touch a manatee. They have very rough skin compared to the dolphins.
Martie and Steve also signed up for this tour, but selected a later time in the
day. I think my dolphin was much cuter than hers.
Bruce and Page took a scooter ride around the island of Cozumel.
There were several ships docked in Cozumel and people to help get you from one
end of a long pier to the other.
Returning to our staterooms, a fruit plate welcomed us back.
This was a night for our second formal dinner. I passed out tropical notepads.
Everybody looked great! Joey had on his tuxedo T-shirt!
When speaking with a Head Waiter (I think), a comparison of desserts to Carnival’s
Chocolate Melting Cake was made. Executive Sous Chef Bala Kaliyamoorthy was out
of the kitchen speaking with a waiter or guest and was called over to our table
so I could describe the difference between RCCL’s similar dessert and why I
thought Carnival’s was better.
He offered to make what I described and present it the following evening. He
made 25 to 30 desserts. His version of the Chocolate Melting Cake was superb,
much better than Carnival’s. When we finished eating it, Bala received a round
of applause from our group, and, later, my WOW card. I think this new dessert
should be added to Royal Caribbean’s regular dining room menu!
In addition, Bala made a wonderful gluten free meal for two in our group.
Maybe these are advantages of sitting near the kitchen.
After dinner, most of the class got together for group photos.
I returned to the casino after having lost a whole $9.00 earlier in the day.
I donated the rest of my $20.00 bill and put another into a slot machine. I
won $50.00 and quit, taking my winnings back to my room.
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