So here we were in voluntary exile but rather tired,
so we took a nap ... on;y to find that there was a
reggae concert right where we had been, and it was
ending in half an hour. Too bad, because it might have
been entertaining.

So we jut went downstairs for a pepperoni pizza, of
which the menu made the florid claim that it was topped
with mozzarella, provolone, parmesan, and romano. Given
the second and fourth names I feared a feet in vomit
experience, but Lilli said it was probably going to be
okay, and the only other things I thought edible on the
list were expensive and obviously out of a frozen bag.
It took a while for the pizza to arrive - it was sort of
like a DiGiorno rising-crust frozen jobbie, something
Lilli likes and introduced me to some time ago, only
covered with a bland Provel-like sibstance, just the
opposite problem than what I'd been afraid of. It was
also a 16" pie, which of course meant there was lots
left over, which I kept in my carryon for a number of
days afterward. When it was finally consumed, back in
California, it was just the same as before and hadn't
suffered from being transported over 2000 miles mostly
unrefrigerated. With this I had a no-name beer, and she
a no-name Malbec, and then we repaired to the room for
the Leese-Fitch Cabernet '16 that we'd got a Publix. It
was not too sweet, rather aromatic with dark fruit and
a touch of herbs. A decent amount of oak.

Next day we had the Garden Inn breakfast, which includes
special orders at no additional cost. Lilli had eggs over
easy, and I tested the kitchen with a sausage and double
jalapeno omelet, extra sausage on the side. This came as
3 eggs done fairly hard, with excellent loose pork sausage
and two kinds of peppers, pickled and fresh. It was pretty
decent. The sausage on the side was the usual Hilton links
that are largely fat and skin, so right up my alley.

Lilli got me in first class, which offered a meal On this
flight, one had the choice of chicken salad or chicken
something, but if you were a higher-level traveler, which
she is, you could have any of a number of special orders.
So being in charge of this reservation I ordered her a
cheese enchilada and myself a charcuterie plate.

On the plane the attendant told her she'd special ordered
the vegetarion option, which made her pale until it was
revealed that that was the cheese enchilada. It was pretty
much what you'd get from an Old El Paso box, which is not a
surprise nor a terrible thing if you have tastes like hers..

My meal came as various small dishes that included:

three kinds of hummus - red pepper topped with red peppers in
oil, pine nut topped with black olives, and pesto topped with
pesto, They were all resonably fresh but dead salty, so I had
tastes only.

In a separate dish, 3 oz of decent not too too salty prosciutto,
4 small thin slices of mild Genoaish salami, some green olives,
5 bocconcini, which I tasted in the interests of science (they
were rubbery, milky, and not nearly so good as the ones United
serves), and a few very salty oil-cured tomatoes.

A dish of carrot sticks and cherry tomatoes.

Stacy's pita chips as well as 4 baby pitas.

Yogurt from an animal not a cow.

There was in fact plenty to eat, and I guess the array was designed
so anyone could make a meal of what there was, almost guaranteeing
waste, but then the airlines were never about conservation.

Afterwards there was the famous baked on board chocolate chip cookie.
It was gooey and actually pretty decent.

We landed a bit early.
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