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Dancing On The Voyage!
These are the pictures taken during dancing on the ship! There we about 7-8 couples who ended up dancing most of the evening and finally settling at the Casino until the "wee hours" of the mornings.
It was a great crowd of people as we got funnier as the evening went on!
Who says adults do not have fun... give us a silly balloon and stand back and watch!
The instruments await
Time to dance....
Now We Go Upstairs
Time for the fun to begin
Holding up the ship is difficult but someone has to do it
The guilty parties... We wore out the rug
Awaiting the next dance...
50's Night!
Paul didn't remember too much of the 1950's.... No!
Put a nail in one and we called it a "naval destroyer"
Oops
AJ and Laura in the 50's outfits
Zorba & Line Dancing Was An All Hands Activity
Zorba The Greek Was Popular Because Of Someone We Know!
The pole was always nearby
The Canadians can really dance
The casino was nearby so we heard "ka chung" between the dance music
When one is dancing Greek one needs to be protected by a pole
Zoooooom Around we go
"What are these crazy Americans doing?"
The Texans always have fun
Otha is taking it all in....
Who Said Adults Don't Have Fun??
Bat the balloon... It took hours
We all got into the act
Go get'um Tex
Zap
The balloon visited everyone
Let The Kibitzing Begin!
They got the memo about red
Camera in one hand and wine in the other.... Must be on a cruise
AJ has his camera ready to go also
Laura explains the ships dynamics
It was obviously green night
We had loads of fun with these folks
Yup! We also dance
She introduced me to sambuca
Did You Know? - Ouzo (Greek: ούζο, IPA: [ˈuzo]) is an anise-flavored aperitif that is widely consumed in Greece and Cyprus, and a symbol of Greek culture.
Traditionally, tsipouro is said to have been the pet project of a group of 14th century monks living in a monastery on holy Mount Athos. One version of it was flavored with anise. This version eventually came to be called ouzo.
Modern ouzo distillation largely took off in the beginning of the 19th century following Greek independence, with much production centered on the island of Lesbos, which claims to be the originator of the drink and remains a major producer. When absinthe fell into disfavor in the early 20th century, ouzo is one of the products whose popularity rose (it was once called "a substitute for absinthe without the wormwood").
In 1932, ouzo producers developed a method of distillation using copper stills, which is now the standard method of production. One of the largest producers of ouzo today is Varvayanis (Βαρβαγιάννης), located in the town of Plomari in the southeast portion of the island, while in the same town pistillate (Πιστιλαδή), a variety of high-quality ouzo, is also distilled.
Ouzo is traditionally mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass.
Round and round we go again
Friends From Canada
The evening ends about 1:00 am and we get ready for another day
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