Sprinting in Trondeheim.

Sunday 19/11/17′ Trondheim to Rovik.

Sunrise 9.15am. Sunset 2.30pm. Temp. -7C.

After competing in the Schiphol Airport event last week, todays was going to be easier.

We were supposed to arrive in Amsterdam from Venice with an hour and a half to wait. Italian bureaucracy meant our plane’s departure was delayed. KLM had sent a larger plane than expected, ground crew allocated seating from the front, skipper decided weight loading was wrong and moved half the passengers to the rear and then had to re-submit paperwork. Ilze and I landed with 17 minutes to get 1.5kms to departure gate B77 . Made with four minutes to spare.

We now claim the DROC Club record for the indoor 1500 mtre (with carry on luggage.)

This morning’s event was easer. The ship was in port for three hours, plenty of time for a trip ashore to visit the renowned Niadros Cathedral. The problem was it was -7C, sunny but -7C. Doesn’t sound too bad if you say it swiftly but we were weighed down with two coats (each) gloves, boots and all the trimmings. At every photo opp you had to remove about 11 layers to find the camera. We arrived at the cathedral to find a service in progress and the heating on and a dozen or so fellow tourists all contemplating converting to the local religion but fortunately the book shop was open. We purchased a number of items as a feeble excuse to remain inside, even taking off the gloves and paying paper money so our hands could remain in the warmer air a bit longer.

This delayed our departure meaning we had to have a brisk scamper back to the ship before it departed without us.

We now claim the DROC Club record for the Trondheim Downhill (with souvenir’s)

Back on board we had to face lunch. I say this meaningfully. Facing lunch is the most difficult thing you do on board. Dinner is a three course fixed menu and life goes very smoothly.

For lunch today Pete had the roast pork with turnips, carrots and gravy. Then a second course of the stuffed crab with a Waldorf salad and then finished off with selection of blue cheese on rye bread. On arriving back at the table I was confronted by Ilze commenting favourably on the dessert berries. I was forced to take some, for comparison purposes only, mind you, but they looked so lonely in the bowl and their appearance was much improved by a sliver of the meringue and a touch of the peach melba.

So its back to the promenade deck, views to die for and desperately trying to stay awake long enough to write the blog.

Pete