So, I'm stuck on the super early morning shift, with a start time so early I have to get up the previous day. It's a difficult adjustment despite having nearly thirty hours American off between the last day shift and the first night shift -- which was day before yesterday and ten hours long.
I'm still jet-lagged and without even the dubious benefits of a bar cart and airline food.* Ah, food--! The one variable I can control in this equation for turning time and effort into money.
So envy me, if you will; not my hours, which are loathsome (and only vacation fill-in) but my breakfasupper:
1 rather large (and 2.5" thick!) filet mignon, sliced 1/3-2/3 (Tam gets the thick one, rare; I get the thin one, medium)
Potatoes Roseholme: diced, fried in a little bacon fat and olive oil, with green onions and four shades/two varieties of peppers cooked in, topped with a single strip of bacon (crumbled) and sliced cherry tomatoes in lieu of ketchup.
Eggs scrambled with a dollop of Worcestershire sauce and kissed afterwards with a little Cholula hot sauce.
Washed down with the bejeweled splendor of cranberry juice and fresh-ground Jamaican Blue Mountain coffee.
It's darned good, too.
* As the old folk song put it, "I'm eatin' on an airplane/peanuts and microwave slop again/Eatin' on an aiplane/Oh babe, I hate it so..." and so on.. You know what form of transportation has pretty good food? Amtrak. Yes, the very same fed.gov that couldn't turn a profit running a bordello can whup airline food. And that's sad.
1 month ago