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Richard in Cincy

My Transcontinental In-flight Dining Menu

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Joined: Dec 12, 2005

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Posted to Thread #29401 at 8:42 pm on Jan 31, 2017

We have a long slog next month to get to Hawaii: 15 hours, 3 legs: Cin-Chi-LA-Hilo. Ugh.

And of course there is no food served anywhere along those 15 hours. So I decided I would cater it.

My In-flight Dining Menu:

Breakfast: At home. Everything Toasted Bagel, Smoked Salmon, Cream Cheese. Freshly-squeezed Orange Juice. Tea & Coffee.

Mid-morning Snack: Somewhere over Indiana. Apple.

Lunch: O'Hare Airport Lounge. Muffaletta Sandwich, Fritos, and Chocolate Chip Cookies. (filling the muffaletta with smoked garlic ham, hard salami, mortadella, provolone, olive salad, giardinaria, sliced tomato, and fresh basil leaves.)

Afternoon Cream Tea: Somewhere over Colorado. Mandarin Oriental Candied Ginger Cream Scones, Peach Preserves, Clotted Cream, and Tea.

Dinner: Somewhere over the Pacific Ocean.
"The Arabian Vegetarian Feast"
Egyptian Tabbouleh, Mashi Waraq (stuffed grape leaves), Baba Ghanouj (smoky eggplant-sesame dip), Zaalak (spicy tomato, eggplant salad), Slatit Batata Helwa (spicy Moroccan Sweet Potato Salad), Pitas, Mint Tea, Orange, Baklawa.

I have been mulling this over for days. Taking fresh nutritious food that would hold up to being unrefrigerated for the day. I decided I would need to do vegetarian for the last meal to avoid the risk of meat, as well as dairy, mayo, and the like spoiling. The fresh Arab salads are perfect, they're served room temp, and the olive oil, lemon juice, vinegar, honey, spices, etc. won't spoil being out for the day.

Also in the Bag of Holding in case we have the munchies between feedings: Bananas, Chocolates, Nuts, Pappas' Easter Eggs (Dark Chocolate Opera Cremes in Vanilla, Cherry Cordial, Pineapple, Mint, Peanut Butter, etc.--they should be out by then and they are a sinful treat I await each Easter).


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