If you take out all the time changes, I got up at 7pm on Tuesday night, and flew until Wednesday night at 9:30pm. Ouch!
First flight – Dublin to Frankfurt (THANKS Mindi for getting up a 4am to take me to the airport). Running late, but not enough to miss my connection. Breakfast on-board was a roll, some fruit, some yogurt — a little light. Flight time should have been 1.5 hours, but with delays getting into Frankfurt-Mein, 2+ hours.
Frankfurt airport — what a mess, totally in the middle of being renovated. Add to that the shear size and the need to change terminals, you’ve got a mess even if you have two hours between flights (think buses to a plane parked on the tarmac). Snack at the Red Carpet Club First Class Lounge (complete with showers, but I did that before I left Dublin).
Second flight – Frankfurt to Washington, DC. 8.5 hours. Only four of us up front, meaning that there were 4 or 5 unused seats — which it’s odd since I had to book 6 months in advance to get a frequent flier seat. Dinner?
- Teriyaki duck breast with ricotta and spinach egg flan with a soy-ginger sauce
- Creamy corn soup
- Fresh seasonal greens with cherry tomatoes, radishes and croutons
- Grilled filet mignon (over cooked) with bordelaise mushroom sauce served with roast potato wedges (a little greasy), overcooked asparagus and carrots.
- Ice cream sundae as they seemed to be out of the promised cheese selection
Lunch was a cold platter of smoked salmon, honey ham, salami, asparagus, egg wedge and dinner roll.
Washington, DC airport – flight on time, but oddly enough with all the international flights coming into IAD, there are no shower facilities in the Red Carpet Rooms.
Third flight – Washington, DC – Seattle. Flight running late but but it had two choices for dinner, some pasta dish in tomato sauce and the chicken tika which is whatI had. Long gone are the days when that flight would have the ice cream trolley go down the aisle.
Home at 9:30pm. In bed by 10:30.
[? ? ? and who knows since I stopped taking Alli last week]
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