Airplane “Food” Update

December 6, 2010

Much fun has been made of airplane “food,” and deservedly so.  We were especially reminded of this after experiencing what Alaska Airlines served up on our recent flights from Seattle to Orlando and back again.

We went first class because it’s a long flight (six-plus hours); these particular flights (thanks to the Disney World crowd) are always packed with an unusual number of young children traveling with their parents; and, after many, many years of tough business travel all around the world, my 6′ 4″ husband (understandably) won’t fly anything but business or first class any more.

Here’s the breakfast on our outgoing flight. . .sad Hollandaise (?) sauce sitting next to a circle of polenta topped with a round of turkey Canadian bacon. Sitting astride rode a poached egg and two limp pieces of asparagus. I ate the egg, asparagus, and half the cold croissant and called it a morning.

Since I don’t eat red meat anymore, I counted myself lucky that I got the last order of Chicken en Croute. . .until I saw and tasted a poor, terrorized chicken breast trapped in a pasty puddle of puff pastry, then doused with the same tasteless, bright-yellow-colored sauce that I’d been served at breakfast! More limp asparagus sat atop, so I ate that, rescued the chicken from its “puff-pastry” cage and had a few bites of that, then drank a lot of Chardonnay as consolation.

Spencer did a lot better with his beef short ribs in cherry sauce with mashers, carrots, and Brussels sprouts.

At least the fresh-from-the-oven cookies that were served later on for dessert were warm, filling, and strangely comforting when hurtling through the air at 40,000 feet, especially when paired with a glass of California red.

We wondered aloud if the people in the main cabin might have fared better with their granola and beef-jerky snack boxes?

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