Little Jimmy, Banana Mousse, and a Perfect Day at Sea

A slow start – the best kind

Today was what you’d call a proper sea day – slow, indulgent, and just the right amount of silly.

We kicked things off with a glorious sleep-in, followed by breakfast in bed: cappuccino and buttery French pastries, eaten slowly while watching the sea roll by. There’s something deeply satisfying about having nowhere to be and all day to not be there.

Banana mousse and painted toes

Mid-morning brought us to a banana-themed cooking demo led by Scenic’s Executive Chef, Tom Goetter. He walked us through making banana sorbet and mousse – both surprisingly simple, totally delicious, how to make chocolate out of banana skin, and exactly what you'd want on a day where your biggest task is showing up in shoes.

Post-demo, Ros treated herself to a pedicure. The result? Brightly painted toenails and the kind of pride usually reserved for new car owners. She made sure I noticed them at least four times – and I pretended I hadn't already complimented them. Four times.

Just after Ros got back from her pedicure, there was a loud roar from outside our balcony. I initially thought it was a plane flying close by, turned out to be three Air Force jets buzzing the boat. Very cool.

Cornhole chaos and the rise of “Little Jimmy”

Later on, the ship hosted a “throw the sandbag into the hole” competition – think cornhole, but with more wobbles and fewer rules. Neither of us won, but Ros took home a free drink for finishing last and for best husband nickname of the day: “Lil Jimmy.” I’ve been rebranded and I’m not mad about it, but Ros is super impressed with herself and hasn’t stopped laughing…. Must be lunchtime… more food and sparkling wine to boot.

Trivia under the influence

Trivia was next. We scored 5 out of 15 – not bad for people running on banana mousse and midday Kahlúa and milk. Let’s call it respectable in maritime conditions.

Champagne with a side of sass

Afternoon tea brought with it Chambord and champagne – a pairing that felt both excessive and completely necessary, with a lovely singalong in the lounge, country theme, nothing like a bit of Billy Ray Cyrus to get the line dancing started from the onboard country folk that know how to do it.

Sushi and stuffed bellies

Dinner was at Sushi @ Koko’s, and it was absolutely sensational.

We devoured the menu: aburi salmon, shrimp nigiri, avocado rolls, sashimi, beef tataki, scallops, eel … basically, everything short of stealing from the chef’s prep bench. Matcha gelato was our sweet finish,

The restaurant’s vibe added to it all – sake barrels stacked along the wall, traditional Japanese dolls watching over the bar, and soft lighting that made it feel intimate and special.

Forecast: wine and 35 degrees

Tonight we dock in Pauillac, where the forecast for tomorrow is a toasty 35 degrees. Not exactly ideal wine-tasting weather, but hey, if there’s anything this cruise has taught us, it’s that we’re professionals now. Bring on the heat (and the rosé).