UA 717 BOS LAX 1714 2034 739 8A

This time I was #3 for 2 upgrades, so I took my originally
assigned seat. For a long time there was nobody else in my
row but also nobody else in the last row up front, so I
entertained some kind of hope. At door closing they found
people for all these places. My seatmates turned out to be
a pleasant older couple heading, of all places, to Melbourne.
We had a bit of a chat - they'd just been in Providence
visiting grandchildren and were then to visit Australia to
be present at the birth of another - their 9th. He's a
professor at University of Rochester; she wasn't forthcoming
about what she does or did. I didn't catch their names.

Owing to the overloadedness of this unfortunate
underpowered underengineered masterpiece, we had to wait
forty minutes or so for the longest runway in town, and,
having strong headwinds, we didn't make up, which made
some passengers' connections problematic. We were asked to
remain in our seats for these poor souls; some of us did.
Some of us who did had tart words for those who hadn't
complied with that sensible request.

Instead of a relaxed hour and change at a swanky bar with a
generous if mass-market food buffet, all free, I had time
just for a quick e-mail session, and then off to the gate,
where my boarding had passed and I got into line with the
polloi. I scanned for my previous seatmates but did not see
them - perhaps they'd been able to board earlier.

UA 98 LAX MEL 2235 0835 789 3B

For reasons unknown my upgrade had cleared at purchase. I'd
have thought it a harder one than the transcon, but beggars
aren't choosing today. The thought crossed my mind that in
these days of much demand for upgrades and much devaluation
of certificates, this fortunate circumstance gave me a black
mark in the competition for good seats further down the line.

I sat next to a rather pretty blonde of about a third my age,
which was pleasant enough. We were both kind of taciturn,
though. A good group of FAs, cheery and accommodating.

My meal was actually pretty palatable, and service with
a smile and a jovial word did not hurt.

Thai-style lemongrass shrimp, green papaya mango salad

Two good-size shrimp, not done to death, in a
slightly acid and slightly spicy marinade, over
slightly acid and slightly spicy shredded salad.
Restaurant quality.

Mesclun, mozzarella, grape tomatoe, olive. Served with
dressing and assorted breads.

A step backward, the greens a little over the
hill, the cheese, usually fresh and good,
somehow starchy and grainy. The balsamic
vinaigrette was necessary. My seatmate asked
for the pretzel roll, and I made a pout and
said that I'd hoped for that. The FA said no
worries and fished another one out from the
bottom of the basket. It was fresh and strangely
stayed fresh. Good unsalted butter.

Main courses were listed as seared short rib, spicy chicken,
miso-glazed salmon, or lentil chili. I said it didn't matter
what I got, as I was hungry enough to hoover down anything.
What came was the chicken in "Thai-style coconut ginger
broth, udon noodles"; it was quite decent, the meat of a
chicken leg and a half, boned, in a quite good coconut and
lime gravy with discernible heat. I heard a couple complaints
around the cabin about the spiciness. The noodles were of
a nullity, serving as filler (which I didn't need) and as a
vehicle for the sauce (which I ended up drinking on its own.
Both concept and execution were good, and I can understand
whwy the meal planners had chose naturally resilient udno
for the pasta instead of something more authentic and pleasing.
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