We’re all packed, and we’re both pretty proud of how relatively lightly: we both have empty space in our luggage this time around, and I even had room to include an extra (folded up) carry-on inside my suitcase, for bringing back souvenirs if we need the extra space. As Jeff pointed out, we’ll have plenty of overhead space, since we’ll be in Continental’s “Business First” class, with just our two seats on our side of the aisle.
Speaking of Business First class, I was just looking again at the airplane plans, and noticed that we have four lavatories for just the 48 seats, for a 12:1 person to lavatory ratio; in Economy the ratio is 39:1, with 235 seats sharing just six lavatories, several of which look to be only half the size of the ones in Business First.
And we’ll need that ratio, because here’s how we’ll be pigging out in Business First on their “newly designed china”:
TO BEGIN Warm roasted nuts served with your preferred cocktail or beverage APPETIZER CART Smoked salmon with cream cheese and caviar, accompanied by creamed horseradish Foie gras with truffles garnished with red grapes and oranges SALAD Mesclun salad mix with English cucumbers, red onion rings, Roma tomatoes and a Kalamata olive Offered with your choice of Champagne vinaigrette or blue cheese dressing Ciabatta bread, multi-grain and pretzel breadsticks and assorted rolls with butter MAIN COURSES The Chef’s Selection Sterling Silverª grilled rib-eye steak seasoned with pepper, accented by red wine sauce with chanterelle mushrooms White cheddar cheese mashed potatoes with chives Grilled green asparagus spears Surf and Turf Grilled shrimp and Sterling Silverª tenderloin of beef complemented by Cajun Hollandaise sauce Sautéed baby spinach with garlic, onion and salsify Oven-roasted carrots, jícama and turnips Tandoori Breast of Chicken Enhanced by tomato cream sauce, offered with curried chickpeas, basmati rice with raisins and peas in a savory cheese sauce Cucumber and mint flavored yogurt Sweet lemon pickles Pasta Bowl Pasta shells filled with sun-dried tomatoes and goat cheese, complemented by spicy eggplant arrabbiata sauce, tossed with sautéed baby spinach Freshly grated Parmesan cheese will be offered with your pasta Fresh steamed asparagus is available upon request to accompany any entree FRUIT AND CHEESE Select American and imported cheeses accompanied by fresh seasonal fruit, assorted gourmet crackers and bread, served with Port wine DESSERT CART Featuring Edy’s Classic Grand vanilla ice cream offered with your choice of toppings or warm fruit cobbler topped with vanilla ice cream Fresh Brew® gourmet roasted regular and decaffeinated coffee made exclusively for Continental Airlines Tea with your choice of milk or lemon Enjoy a cup of freshly brewed Emilio Caffè Italian Espresso or Cappuccino available exclusively in BusinessFirst on our 777 and 767 aircraft. REFRESHMENT Will be offered prior to arrival A selection of juices Fresh seasonal fruit Assorted breads including cinnamon and crusty rolls and warm croissants with butter and strawberry preserves Fresh Brew® gourmet roasted regular and decaffeinated coffee made exclusively for Continental Airlines Tea with your choice of milk or lemon
And that’s after the complimentary snacks and bar in the lounge before the flight. That extra space in my luggage might end up being needed for the larger waisted trousers I’ll have to buy once we arrive.
Ok, ok, but we deserve this trip and to be pampered a bit en route; it’s our first week-long vacation in the three years we’ve been together, and my first in the four years I’ve worked for the State Department.