My next job

After all, I think Ms. Potts and company could use some help during the post-Tony transition.

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Will Ferment in China Spill Over into America?

Shaoxing rice wine ferments peacefully in the vast sheds of the storied Longjing winery.

This is the Chateau Lafite-Rothschild of rice wine, in my humble but relatively experienced opinion. The vintage we had at lunch was smooth and perfect, very unlike the knockoff bilge-water poured down my throat years ago in Taiwan.

There is a future in America for huangjiu, provided these wonderful people bring the good stuff to the US and leave the local equivalent of Two-Buck Chuck at home.

Preflight breakfast

I arrive at LAX for my flight to Shanghai fresh from the campout with the troop. I am drained and starving, and I am not on my normal flight, so my rhythm is off even before I step out into the airport.

The big downside of United 32 versus ANA 5 is that the former takes off several hours earlier, meaning that breakfast is in the lounge, or nowhere. Despite the very nice spread United lays out in their new LAX lounge, there was nothing there that matched my nutrition program and my Kosher-style sensibilities apart from some lovely ice water. So I tossed in a Quest bar and called it a meal.

I spent the first half of my adult life becoming more open minded about food. Alas, my physical and spiritual health have made me rather more high-maintenance that I would prefer. I find myself making an alarming number of special requests in restaurants and apologizing to friends, colleagues, travel agents, and servers.

It’s all andropausal OCD.

But I’ll own it.