We stepped off our airport shuttle bus, walked a few steps down a gang plank and were officially embarked on our 10-day cruise aboard the M/V Athena.

I’ve never met a ship I didn’t like but I certainly prefer the boarding process on smaller vessels. Instead of waiting in long lines with thousands of other passengers on the big cruise liners, it is such a breeze to board a small ship. Takes minutes, not hours.

Since only 33 passengers are on my Grand Circle cruise and we are split into two groups with two different program directors, there was no waiting at all. Our cabin keys were ready. A crew member led us to our cabins. Luggage swiftly arrived.

It was about 3 p.m. and we had almost two hours to settle in and explore the ship before we would have the mandatory safety drill, a welcome aboard drink with the crew, quick briefing on the ship and activities, then dinner at 7 p.m.

Already on my bed when I checked into my cabin were the daily program for our next day and a listing of the lunch and dinner choices for the next day. That cuisine sheet is something new, program director Antun Maticevic said. “Passengers had suggested it so Grand Circle started doing it,” he said.

It might seem strange to know the night before what your meal choices will be for the next day but I find it quite pleasant. No dawdling over the menu when we sit down to eat. I’ve already got my choices made – unless I change my mind which is quite possible when the server describes some of the dishes.

That cuisine page also has a corner called Chef’s Local Inspiration & Discovery which talks about some of the regional food and drink. For example, one of our entrée choices of Kietiko is described as grilled lamb shank on thyme gravy served with potato ragout, plus green and red beans.

Chef Jan Markech also says on his information sheet that Kletiko is a typical dish for every celebration. The origins of the dish, as history tells us, goes back to the Cypriot freedom fighters of the 19^th century who lived in the mountains.

In past cruises, I have either taken photos of the daily menus or written them down in my notebook to share with you. Now everything is there neatly arranged for me on that daily information sheet. Just another thing I’ve discovered that I like about my MV Athena cruise.

Story and photo by Jackie Sheckler Finch