Bornholm, Ronne (Denmark Island) - Monday

07-06: Bornholm, Ronne (Island in Denmark): Another day with pouring rain. This second cruise is so much different than the first. Of course, it is all repeat ports for us, but also the weather is the opposite from what it was on our first stop. We had such an enjoyable time when visiting this island before. Today we were going to find a coin shop, but it was less than inviting to go out – we stayed in! We sent some time researching and checking things for our 2027 Africa Trip. It was also very cold throughout the ship so we stayed in our cabin all afternoon doing that and watching some TV. They really don’t have activities during the day. This is a “Thinking Man’s Cruise” and I guess everyone is thinking all afternoon. Anyway, the real fun was dinner time. We took another cooking class on the ship. We really had fun before and this time was also great. We had a French menu this time. The starter was a fish stew – so amazing. It had a white, creamy broth with Monk fish, mussels, scallops, and prawns. Garnish for this stew was 3 additional mussels with lemon zest and chives. It was a meal in itself. So delicious. I am so glad we have the recipe. The next course was filet mignon. First Stuart and I made the chorizo salsa. That consisted of the diced chorizo fried until somewhat crispy (for me it was too crispy) with cherry tomatoes, shallots, chives, parsley, white balsamic, olive oil, zest and juice of one lemon, with salt and pepper to taste. Later the beef was seared in the leftover oil from the chorizo and some of that was also spooned over the steak as part of the garnish. The filet was served on a bed of the salsa, topped with a goat cheese and fennel fondue. It was okay considering I don’t care for goat cheese. With all the fennel and other things added to it, it didn’t taste much like goat cheese anyway. There were several other garnishes added to the beef dish but I am not sure of all of them. Dessert was provided by the pasty chef. Tonight it was Bailey’s Chocolate Mousse. It was very good also, but didn’t taste the Bailey’s in it. We are stuffed! All of this was served with a white and then a red wine paired to go well with the dinner, and it did! A few card games listening to the piano player Lisa and then off to bed.