En route

En route Nice-San Francisco, March 21, 2012—

EATING IN THE AIR and in airports today, never satisfactory. A cappuccino, then another, from Dominique's (and Chuck's, of course) Nespresso machine, convenient but at some cost, because of its capsules — like printers, whose cost is in the ink, not the machine. Something unmemorable on the short flight to Heathrow. Dinner — chicken nuggets with rice and wild rice in a gentle curry, salad, La Vache Qui Rit, some kind of cake, washed down with white wine — on the flight to Chicago, and a soft foccaccia-like thing several hours later, just before landing. At that airport, a pint of beer. That's about it. Should have made it a fast day: instead, it was a very long one.