Text 21557, 115 rader
Skriven 2009-03-04 21:06:08 av Michael Loo (1:18/200.0)
Ärende: end trip 315
====================
I wondered if the flights would be going, and as I'd promised
to try to be around for a rehearsal, I made an elaborate grid
of possible flights from various airports (IPT, ELM, AVP, SCE,
and MDT all being within range) and where the equipment was
coming in from, and so on. Come the morning, it turned out that
aside from one 8:00 flight out of Scranton being 2 1/2 hr late,
everything was supposed to be within 15 min of schedule. So
plan A it was. Annie left Billy in charge of Shalimar the cat
for her dialysis appointment, and off we went. I promised to be
back within 2 months.

Took an hour and change on the interstate to get back to AVP
airport - light traffic and very little snow left on the
ground - and I was very early: not early enough to make the
previous flight, which went out on time, but enough so I could
take the ten-cent tour of the place, which is quite nice for,
as I said, a 5-gater. The restaurant didn't smell so appetizing
as on the way in, for some reason.

There was a 3-person line at security. Nobody seemed fazed
by the various sausages in my suitcase.

Post-security, just one snack kiosk attended by a teenager.
No beer - I'd have had to go back out to the restaurant and
then re-undergo the grueling 1 min security; decided against it,
and anyhow the free airport-wide wireless worked great.

US4455 AVP PHL 1245 1334 DH8 4A

As there had been a major snowstorm the day before, the
flight was oversold. For reasons unknown, however, it went
out with an empty seat (not next to me, but rather across
the aisle, next to a lady flier who was obviously very well
known to the ground staff, as there had been much mutual
greeting and well-wishing on the way in) - probably weight
and balance, something like that. An extremely bumpy flight,
though the skies were clear enough. Sometimes the turbulence
was enough to cause a distinct tug at the seatbelts and a
murmur of disapproval from the peanut gallery. We got in 15
late, which meant I had to hustle to the bus from the commuter
terminal (this flight being on a rather small De Havilland
propeller job similar to the one that crashed in Buffalo,
only much older) and then to the wayfar part of terminal C,
only to discover that my flight to Boston apparently had no
aircraft.

US 767 PHL BOS 1415 1533 E90 3F

So I went to the bathroom, and when I came back, there had
been a mass exodus - we'd been reassigned a plane and a new
gate, so back to the relatively central part of terminal C,
where a plane of the appropriate type (a fairly fancy little
plane with about 90 seats made by the Brazilian company
Embraer, hence the monicker "jungle jet") was just pulling in.
We loaded up, took off, and landed about 20 late. More clear
air, more bumps, though none so jarring as on the previous
flight. It was really hot on this aircraft (planes are more
likely to be cold than hot, so I'd kept my heavy jacket on);
instead of doing the sensible thing and taking off the jacket,
I had a Heineken. The snack basket was full of things of such
nastiness as cheese-flavored Sun Chips. I drifted off to
sleep and awoke to a fairly bumpy landing. There was about a
foot of snow on the ground, but in the last 24 hours Boston and
its surrounding towns had done a good job of cleaning up.

Made it back north in plenty of time for supper - Bill had made
Chicken Marbella sometime in January and had frozen lots of
3-to-4-portion packets, for those times when I wouldn't be
around to cook - and a nap.

Chicken Marbella
cat: main, Silver Palate
Serves: 10 to 16

1/2 c olive oil
1/2 c red wine vinegar
1 c pitted prunes
1/2 c pitted Spanish green olives
1/2 c capers, with some juice
6 bay leaves
1 head garlic, peeled and pureed
1/4 c oregano
Salt and pepper, to taste
4 chickens (2 1/2 lb each) quartered
1 c brown sugar
1 c dry white wine
1/4 c finely chopped flat-leaf parsley or cilantro

Combine the oil, vinegar, prunes, olives, capers and
their juice, bay leaves, garlic, oregano, salt, and
pepper. Add the chicken pieces and stir to coat them
all over. Cover with plastic and refrigerate overnight.

Oven at 350F.

In two large roasting pans, arrange the chicken, skin
side up, in a single layer. Spoon the marinade evenly
over it. Sprinkle the pieces with brown sugar and pour
the wine around the edges.

Bake the chicken, basting frequently with the juices
in the pan, for 50 to 60 min or until the thigh pieces
yield clear juice when pricked with a fork.

With tongs, transfer the chicken, prunes, olives, and 
capers to large platters. Moisten with a few spoonfuls
of the cooking juices. Sprinkle with parsley or
cilantro. Pass the remaining juices in a saucepan.

Adapted from "The Silver Palate Cookbook"
Boston Globe, May 30, 2007
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