Eating in the air

In flight, May 19—

OUR BEST DINNERS have not been eaten in airplanes. It's bad enough eating in restaurants served by elevators; dining at forty thousand feet is even worse. Still, it seems to me airborne dining has somewhat improved in the past twenty years, and KLM, even the Europe-bound flights operated by Northwest Airlines (now themselves merged with Delta) is better than some of the competition. Tonight I had penne rigate in dried-tomato sauce, a little peppery (which is good), along with a bean salad with chunks of chicken breast in it (even though the flight attendant referred to it as "the vegetarian meal"). For dessert, a brownie.

Merlot, South Africa, 2007; "Cognac" after dinner