The last evening on board was spent dining on excellent food prepared by Shell and Anneka. We started with a champagne reception in the lounge.
The dining room was laid out for this special occasion.
And the starter was a scrumpuous onion tart.
I was drinking Mel's favourite
(Well, I liked it).
The main course was a roast of Reindeer with all the trimmings and a rich sauce.
Desert was ice-cream, but our Sweedish Chef, Shell, lived up to his reputation by giving us a classic comedy demonstration of his talents on the deck as he showed us how to prepare the sauce to accompany the ice cream.
First he put a pan on a hot flame.
To the pan he added enough butter to give everyone on the ship an instant heart attack.
This was followed by a punnet or five of fresh Strawberries.
To this he added several large glugs of alcohol, inbetween sips for himself of course. -O
Then came his secret ingredient - three quarters of a bottle of tomato ketchup.
To this, he added several more large glugs of alcohol, hic!
Reduced quickly on the searing heat, the hot sauce was poured onto the ice cream with a flourish.
It was delicious.
Many thanks to Will Bolsover and the staff at World Bear Safaris.
To Mats Forsberg and the Crew of the MS Stockholm - You are the best.
Special thanks to Maja for all the cookies.
To my travelling companions on board for this trip, in no particular order, Tytti & Benedict, Jurgen, Sigmund, Hans, Christina & Per, Tine & Lennart & Eric & Hetty, thank you for making this such a wonderful voyage, we had so much fun together and shared some amazing experiences.
Christina has sent a photo of me this morning which shows how completely in awe I was at this amazing place. Thanks Christina.
