FIRST CLASS

In April 1957 Leland entered the Air Force and spent ten years serving his country. He finished pilot training in June 1958. During his career he served in Vietnam. I am very proud that he received eight air medals and the Distinguished Flying Cross (DFC). In April of 1967 Leland started his civilian career with Pan American World Airways, as a pilot. So now I come to the gist of this blog. On numerous occasions we were able to upgrade to first class for a paltry sum of $25.00 if there were seats available. It was an elegant way to travel and we luxuriated in the roomy reclining seats with lovely flight attendants catering to our needs. "Soup to nuts" was epitomized in the fine dining aboard. Among the appetizer course were caviar, salmon and ice cold vodka. A variety of cocktails, champagne and wine were always available. The entree menu was a varied selection of delicious items served on fine china made for Pan Am.  All in all, it was a wonderful experience and it made international traveling an event rather than a chore. Sadly, Pan Am folded in September of 1991. A very SAD day!  Fortunately, Leland transitioned over to Delta but Pan Am captured our hearts.

It has been many, many years since we have had the pleasure of flying first class. Now our biggest decision to make is whether we want peanuts or pretzels. We are squeezed into the narrow seats and dread having the middle seat.  If we want something substantial to eat we purchase it before boarding.  Needless to say, Pan Am spoiled me with its elegance. I can even remember in the early eighties that the back of the plane held the smokers. Thankfully, we are now able to fly smoke free. At this time of our lives we have had so many difficulties going stand-by that we purchase tickets to assure that we can get to our destination. I know, you are not feeling terribly sorry for us and rightfully so.

I will tell you a little story: When Leland was with Pan Am he had a temporary assignment to fly out of Bangkok, Thailand.  He and I sat in economy with Laura lying on the floor at our feet (no first class on this trip) because the plane was full and there was not another seat to be had.  It took us thirty hours with stopping to arrive. We were zombies! I had packed a green duffle bag in my suitcase on the off chance (who am I kidding!) that I might make some purchases. Remember the Louis Vuitton exchange between the seller and me? Well, we were at the baggage carousel waiting for our luggage to appear. It went round and round enumerable times and the only item left was a green duffle bag. My suitcase had fallen off the truck and been run over. They scrambled to pick my stuff up and shoved everything into the duffle. All my clothes had tire tracks on them. We were too exhausted to care. And, it all cleaned up and we had a marvelous time there. But, I was minus a suitcase and had to purchase one - a BIG one!

GERMAN BEEF STEW

1 1/2 pounds beef stew meat, cut into 1 inch cubes
2 tablespoons vegetable oil
l large tart apple, peeled and shredded
1 medium carrot, shredded
1/2 medium onion, sliced
1/2 cup water
1/3 cup dry red wine
1/2 teaspoon anchovy paste
l clove garlic, minced
2 beef bouillon cubes
1 small bay leaf
1/8 teaspoon dried thyme, crushed
4 teaspoon cornstarch
1/4 cup cold water

Brown meat in oil. Add apple, carrot, onion, water, wine anchovy paste, garlic, bouillon cubes, bay leaf and thyme. Cover and cook over low heat for 2 hours or until beef is tender. Remove bay leaf. Combine cornstarch and cold water, add to beef mixture. Cook and stir until thickened.

The above is the second meal that I cooked for Leland and we shared this meal with childhood friends. The recipe again comes from San Francisco Ala Carte. Enjoy served with mashed potatoes or noodles.

The Christmas program was wonderful and uplifting.