Text 14367, 104 rader
Skriven 2011-08-05 23:14:00 av MICHAEL LOO (1:123/140)
Ärende: june trip 712
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As soon as we saw the gate announcement, we hustled out
at top speed, lest the plan in the back of my mind go
stale. From the lounge to the gate was longer even than
I had thought. One of the guards pointed to my shirt - I
thought he was going to mention how sweaty I had gotten;
but he merely said that he'd just bought the same one, to
which I replied that we both must have good taste; we
laughed, and I saw that a good omen.

I went to the desk and asked about a change of seats - being
late booked, we had an aisle-middle pair but sought an
aisle-window pair. Or, I admitted, we'd take middles
together in first, as I had plenty of upgrade certificates
handy. She said that she'd try, and the list would be cleared
within 10 minutes and to take a seat within earshot. She
called us in about 2 minutes.

The good news was that I got to use two of the certs that
were burning a hole in my pocket. The bad news was that
United First is - aside from an amazing upgrade in the
amount of personal space - not that much better than Biz.

We boarded a few minutes late, because of some mechanical
issue; they called Global Services and First only. By the
time we got through the substantial crowd of looming elites,
it was time for Business only. There was a gatekeeper who sized
us up carefully before letting us through and who actually
pulled some people aside and made them wait.

Our predeparture beverage was a sad excuse for Champagne.
Sweetish, very grapy; I almost didn't finish it.

beginnings
appetizers
Portobello, mozzarella, tomato and asparagus with fresh
micro greens and lemon-infused oil

soup
Roasted carrot and swede soup

salad
Fresh seasonal greens with asparagus, cucumbers and sun-
blushed tomatoes served with your choice of dressing:
creamy peppercorn or balsamic vinaigrette

The soup was pleasant enough, a puree of unidentifiable
vegetables, which of course was merciful.

main course
Grilled filet mignon with horseradish sauce and shiitake
tomato duxelle, chateau potatoes with parsley and a green
bean, red pepper and pea mix

Roasted cod with artichoke, sun-blushed tomato and pea
dressing, Israeli couscous with roasted cherry tomatoes,
carrots and wilted baby spinach

Indian curry - chicken passanda, rice with cardamom and
mustard seed, methi peppers and yogurt lentil potatoes

Mizuna pasta with spinach and cheese, sauteed vegetables
and a tomato-cream sauce

Lilli had the filet - it was all right but obviously had
been seared, frozen, and then reheated to medium; she
doesn't care for this kind of mistreatment of meat so ate
only a few bites, giving the rest to me. I took only the
pink heart of the (sizable) steak, having had enough to
eat with my quite acceptable curry. I remarked to Lilli that
there must have been an Indian in the kitchen during the
making of my meal.

to finish
Old fashioned hot fudge sundae - ice cream with decadent
hot fudge and whipped cream

Caramel sundae - ice cream topped with warm caramel sauce
and whipped cream is an excellent way to finish your meal

Just ice cream - enjoy ice cream without the toppings

Cheese selection, served with red grapes and crackers -

Cashel Blue - similar in style to Roquefort, but softer,
more moist and less salty

Coastal Cheddar - extra mature with a surprising crunch
from the calcium crystals

Capricorn Goat - soft cheese from Somerset, sweeter than
French varieties, slightly nutty

Graham's is one of the top names in Port and its Late
Bottled Vintage Port 2005 is intense, powerful, chocolate-
rich and delicious with our cheese selection.

No dessert. I didn't want to ruin the clubby atmosphere
of the cabin with uncontrolled flatus. I did have a glass
of the Port, which was sort of all right, with none of the
rich delicious characteristics of the description.

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