At 37,000 feet, SAS Airlines gets 5 stars (and the stars are out as night falls and the temperature drops. See the photo below).
Pulled from deep inside the recesses of the beverage cart, a tray emerged with a 4-course meal. Never did I imagine airline food could have come this far (more on that below).
Upon examination, the tray was overflowing with airborne delights.
"When was the last time you got dinner on an airplane?" Adam pondered as dinner was served.
The salad bowl was filled with half lettuce and half cc. The tray was peppered with cheese, crackers and cutlery sanitized for our protection.
The main dish was much different than the last airline chicken I devoured.
"Chicken Surprise," as Adam called it, proved to be delightfully tender and moist. Plus, it came with green beans and rice, all of which was restaurant quality.
That wasn't the case in 1989 when flying from Orlando to Columbus after enjoying Premier Cruise Lines and a Disney vacation.
"Be sure to eat everything, because I'm not making dinner when we get home," my mother stated from over the airplane seat back to my sister and I.
One problem: the meal decades ago was not food, rather rubber.
My sister and I skipped the salad (dehydrated at best), were frightened by the vegetables and eventually hid the chicken in the vomit bag found in the seatback pocket in front of us. I maintained a lookout, while my sister Christy stuffed. Afraid the flight attendant would have her feelings hurt, we sneaked the vomit bags home to our Westerville, Ohio home where the next Friday, they were found on the curb.
Tonight, there was nothing left on Adam's tray or mine (or in the vomit bag).
Now, lights down as we slip away to sleep on the edge of the heavens.
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