Considering that both Kiwis and Americans come from the same culinarily dreadful background, why is it that while the food at LAX consists of the usual terrible chain "restaurant" offerings -- Chili's and MacDonald's -- while the Auckland airport offers real food?
While waiting the six hours at LAX for my international flight, i opted to get food at a place called something like "le croissant doree" because i saw baguettes with ham or turkey and brie and slices of fresh apples , as well as what appeared to be real baked cookies...
very pleased with myself, i took a few bites of my turkey and brie and quickly discovered that once again, appearances can be deceiving... it truly was a baguette; more baguette than meat or cheese.........
However, in Auckland airport's transit lounge, i found a large, open bright space with a real cafe, comfortable individual modern chairs actually designed for humans to sit in -- that is, not secured to each other -- and gloriously real food. The selection was beyond anything i've seen in any American airport, and certainly fresher: sausage rolls, meat pies, salads, pasta salads, pastries that looked as good as anything in Whole Foods, and a Thai staff that was sweet and funny.
My first real meal off the plane:
Arugula salad with red onion, cherry tomatoes and flaked
parmesan... even the vinagrette pack was delicious; smoked fish pie, vegetarian samosa, and a fine cappucino
then another fine cappucino, and great dense carrot cake. try finding that in an American airport.........and of course there HAD to be one crapburger; people
were lined up to pay for this industrial junk exactly what i
paid for the lunch above.
i like the direct approach to cigarette warnings, especially the"Smoking Causes Foul and Offensive Breath" one on Port Royal cigarettes
Watched my road bike being loaded on the plane:
If only we'd stop trying to be happy we could have a pretty good time - Edith Wharton
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