We were underway almost as soon as everyone was aboard, luggage was stowed and crew introductions were made. Sitting on the aft deck on the plush, upholstered bench behind a beautiful wooden table under the protection of an extended boat deck, we watched with delight as the water, slipping past on either side, changed color continuously. April Kern, our enthusiastic stewardess, happily made drinks to order and helped serve lunch-couscous salad with feta, tomato, cucumber and roasted red peppers accompanied by shrimp sautéed in butter and wine, plus a side of roasted eggplant in roasted red pepper sauce. Dessert was fresh coconut ginger ice cream garnished with a passion fruit purée, raspberry sauce and a lemon pizzelle wafer. The wonderful contrasts in tastes and textures aroused our collective curiosity about dinner.