I really enjoyed the service and menu offered on our recent Delta flight from ATL- MUC. We were booked in the Business Elite cabin. Our flight attendant was this lovely woman (Annie) from somewhere down south in the States with a smooth motherly voice; should I ever fall ill I’d love to have her by my side to ease the agony. People have often complained about how awful airline food is but I’ve never had a bad meal yet on any airline, even in coach (tip: always go for pasta or seafood in coach). For our dinner the starter was presented as follows: seared tuna medallions aside roasted red peppers and goat cheese with a seaweed edame salad. It doesn’t read in print as appetizing as it tasted (it was delicious!). A simple green salad followed for the second course. I chose a fruity white wine which was promoted as “no oak” to pair with my appetizer and salad and I really enjoyed it: Boulder Bank Savignon Blanc 2008. (While I’ve never loved wine for it’s own sake, I have always loved go
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