Posted From 30 Thou

“Would you like chicken with bbq sauce and corn or bow tie pasta?” she asked with a happy smile in her voice and on her face.

Now where do you think this eatery is?


If you’ve ever flown Delta, this might sound familiar to you.

“Does the pasta have any red peppers in it?” I query. “I’m allergic to them.”

“No. No peppers just red cherry tomatoes.”

“I can survive that.”

We launch into a discussion of what kind of cheese is in the corn which comes with the chicken.  She and her colleagues have not been able to figure out the answer to that mystery.  She likes the bbq sauce on the chicken and says that she tried to replicate the recipe at home and couldn’t quite get it.

I share that I’ve loved the chicken stuffed with cheese and spinach.

She agrees and seconds the chicken love fest on that one.

I add that I tried to duplicate that version in my own kitchen and got close but no cigar.  The cheese they use in the airline version  eluded me too.

We pop  up our tray tables and dishes are whisked in front of us with a flourish.  On each is a green salad with grape tomatoes; a creamy caesar italian on the side and I quip, “Does this salad have arugula in it?”

My dear Tom replies as he digs in to his, “Yes it does.”

What?  I was joking.  It’s airline food for goodness sakes!

“Don’t forget to open the dressing away from you.  I learned that lesson the hard way.”

One taste and sure enough, arugula!

A hot buttered roll.  So far so good.

Bowties bland and a few buffer the acid in my stomach from the stress of having barely seconds of  preboarding before the hordes descended on our keisters;  closing in like bumper to bumper traffic in midtown Manhattan.

Tom’s chicken is rubbery and there are peppers in the q sauce. Blechh, for me.

There are, however, rosemary roasted  red potatoes which are quite nice and on both our trays, there is a mighty fine looking dessert which turns out to be pumpkin cheesecake with a struessel topping and caramel drizzle.


I’m making this for the holidays!

I am the cheesecake making queen and now I will add this to this year’s goodie banquet.  I’m going to pick up the faboo caramel sauce from Whole Foods for the liberal drizzling.

Our flight attendant comes over to see what we thought and asks, “What flavor was that dessert?”

“Pumpkin cheesecake.”

“Ahhh. My colleague thought it was but wasn’t sure.”

Mmmmmmm we drool a bit together.

Outside our window, the sun is setting over the Rockies, all frosted with snow and I feel a nap coming on.  Full tummy. Food, some parts ho hum and some really delicious.

There is free WiFi on board and I’m sharing the restaurant review with you before I caramel crash.

The pilot, who taxied like he was on I 5 with semis chasing him for dear life; revving and passing other planes like a speedster; maneuvering around chop chop like the White Rabbit, late late late for a very important date and then jumped us from 0 to thousands of mph like a warp speed jump, has just announced that we will be landing at JFK an hour and a half earlier than planned. Whoopee!

Some restaurants have great food; some ambiance; some super views…This one’s food was hit and miss and still better than most in the friendly skies (tho, not much has ever come close to Air France) today we’re at Windows On The World and the view is spectacular!

….And the salad has arugula in it!

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