Virgin Atlantic Clubhouse, Heathrow. The breakfast smells incredible, and I didn’t have dinner last night.
But I am declining, even the croissants, saving my calories for the Kosher Kedassia meals on the flight. There will be foods on my tray that are not on my training program, so I need to choose my sins.
But boy, am I hungry. The temptation to partake is extreme.
Thanks to ANA and Emunah Caterers in Hawthorne, one of the happiest parts of my trans-Pacific trips is the onboard Kosher mid-flight snack during the 12 hour flight to Tokyo. I pull up a novel on the Kindle, wash hands, make the turkey sandwich, and bliss follows.
We have discovered that, in a pinch, you can use Instant mashed potatoes to make pretty decent latkes.
All it takes is a lot of oil (preferably canola) and the right seasoning.
We’re flying a little low to keep out of the worst of the Jet Stream turbulence.
The captain need not worry: it has been seven hours since a light breakfast. It’s going to take more than a few bumps to keep me from devouring this airborne spread of Kosher delights.
First meal of the day.
35,000 feet above St. George, Utah.
Man, I am hungry.
One big upside of ordering Kosher meals: the little extra bit of TLC it affords me from the cabin crew on a long overwater flight.
I’m overfed on China’s high-speed railroads only because I bring my own hamper of (Kosher) delectables.
That said, the attendants do spoil me on the non-meal amenities.
My suggestion to everyone: bring a sack lunch just in case.