Diet for a Parched Flight
Greetings from Seattle, where the skies are still covered with early-morning fog. Over the course of the next two weeks, I'll be blogging from my favorite U.S. city as well as wine-centric spots in Oregon.
But before we get into the crooks and crevices of Seattle eats and drinks, I want to tell you what it was like to fly yesterday in the wake of last week's foiled terror plot in London and the resulting beefed-up security measures at airports worldwide.
Having prepared myself for extra long security lines and additional pre-boarding baggage checks at the gate, I was surprised to find exactly the opposite: short lines and no gate-side check. The big difference was felt once on board, when I realized I didn't have a liter-bottle of water at my side, the average amount of water I drink when flying.
No food on board? Not a problem for this passenger. The stuff they used to serve up was, well, you know what it's like. TV dinners are heavenly in comparison, wouldn't you say? I've been known to tote along a sandwich, dried fruit, a container of hummus, chocolate, maybe even a hunk of cheese. It didn't really matter because I had my own water supply to keep me hydrated and happy. Without it, I felt like a shrunken raisin. Two eensy glasses of water from the flight attendant between Chicago and Seattle barely made it to my kidneys.
By luck, I had packed a few apples purchased at the Columbia Pike farmer's market over the weekend (the new crop is slowing rolling out). Given my sorry state of thirst, I gnawed on my Ginger Gold apple down to the core. Apples have a fairly high water content, which helped to quench my thirst.
In the midst of this revelation, I began to think about other fruits and veg with a high water content that would make good water-deprived flight companions. Hunks of watermelon, cantaloupe or pineapple in a plastic container. Grapes. Oranges, tangerines, clementines. Pears. Sticks of celery and carrots. Sliced cucumber. Red bell pepper strips. All of these items are portable and take up as much space as a sandwich (or a bottle of water) in a carry-on bag.
Do yourself a favor during these parched times: Leave the pretzels at home. Nuts, too. Without the extra carry-on liquid to beat the salt, these savory snacks will leave you high-in-the-skies dry.
Got a good flight-food quencher to share? Do so in the comments area below.
P.S. One last note: It had been years since I had a flight connection in Chicago's O'Hare airport. Given its enormous size and its role as both a domestic and international hub, it was surprising and downright depressing to find food and drink of the bus depot variety in Terminal 3. I had better choices in teensy Albany airport last month. The best of the lot was a Chili's II, where I had a margarita served in a 16-ounce beer stein with a straw. Totally bizarre.
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