How a 40-year-old flight attendant eats around the world making $61K/year.
Many senior mamas like to tell horror stories about in-room coffee pots being used to rinse pantyhose, among other things.I wake up in downtown Los Angeles on day two of a transcon trip, or a domestic flight across the country. We came in from JFK Airport yesterday, and we’re heading back this afternoon. I ponder the eternal question: to brew or not to brew the hotel room coffee.
Added to the skillet are diced asparagus and yellow squash, plus a few generous shakes of Penzeys Sunny Paris seasoning , which is a mix of shallots, chives, green peppercorn, dill weed, and a few other things. And I finally add two beaten eggs once the garlic has crisped up a bit and the veggies have softened. On top I grate a bit of Parmigiano Reggiano produced under the label of Italian grocery chain Esselunga, picked up on my last Milan trip .
The patty reminds me of a Beyond Meat burger, less plausible as “meat” to me than, say, an Impossible burger, but the cheez oozes nicely and there are almost enough toppings to fake you out into thinking you’re eating a fast-food greaseball. The corn ribs are just spicy enough but lodge themselves in my teeth about ten times worse than regular corn on the cob., a funky little gelateria that I’ve eyed longingly at a distance several times but never visited. I tell myself I deserve it.
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