Je cuis’, donc je suis.

I cook, therefore I am. Or, better still, Je mange, donc je cuis’.

My bridge buddies will be disappointed that I’m not playing much bridge of late. It was a bit complicated getting a congenial foursome together and, the one time I went into The Big Room where they play Duplicate... well, my partner and I not only came in rock bottom last, which we expected, we didn’t enjoy it. And not because we lost. Those who know me at the bridge table know I like to kibitz … that’s how I’ll get better. There is no crying in baseball… and there is kibitzing in duplicate bridge. So what am I doing with my spare time, when I’m not taking fitness classes, attending lectures or concerts, singing in the choir or fighting the internet? I am going to Cooking School. This is held most every ‘sea day,’ and one must sign up way in advance. Or get lucky. I’ve attended two so far. After the first one, I ran down to Guest Services and signed up or put myself on the waitlist for about half a dozen more. It’s a great way to meet another 9 passengers and the ship’s assistant chef (Indonesian) and the sous chef (Burmese). The lovely lady who assists is Filipina and speaks better English than the two men. Not surprising: As I learned in Manila the other day, English is learned from a young age and used everywhere. The mass we’d heard a bit of at Manila Cathedral was in English. The first class I attended was a Brunei / Indonesian luncheon. Which we, of course, wolfed down after all our hard work. The menu was: Sambal Udang, Gulai Masin, and, for dessert, Srikaya. With wine, of course — both colors.

That translates as Vegetable and almond salad…

Spiced tuna braised in coconut milk, over spinach… with a labor-intensive and delicious sauce... you can see my minced hot red pepper and ginger in there.

Dessert was Almond slivers and caramelized coconut custard with pandan leaf. Chef from Indonesia, making fire, and sous chef from Burma standing by.

While we were cooking, one of the kitchen staff (I think someone said he is a dishwasher — with a lot of experience creating offerings and decorations) spent three hours creating a decoration for that night’s Indonesian Buffet dinner.

Finished product... held by Chef Wayan, with assistant Leah admiring. All made from a coconut stalk and leaves.

Everyone was encouraged to dress up Indonesian style for that evening’s Indonesian Buffet. Many of us shopped at the stalls in the port terminal on our way back to the ship after our off-ship excursions. My friend Les showed off his legs in a sarong. My look was more classic, but authentic — I had just bought the long flowy thingy that afternoon.

Two days later, Cooking School Class #2 was a Malaysian menu: Kerabu Bihun Nyonya, Asam Pedas Ikan, and Soya Panna Cotta for dessert. And two wines, of course. That translates as ‘Glass noodle’ (translucent) salad…

This fish baked in banana leaves wasn’t on the menu — Chef gave it to us as a treat.

Spicy sour mahi-mahi stew with okra sauce… I prepared the okra. Isn't it splendid?

The Patisserie chef, left, and Eric, the Executive Chef in charge of all the food on the ship, dropped by for a toast.... I’ve just met Carol, who lives in Manhattan and summers on Monhegan.