I know this is a blog about our journey and the sights and sounds that we will enjoy in places we haven't visited before, but I have concluded that no account would be complete without a brief tribute to the enormous skill, dedication and inventiveness of the chefs who take unique and wonderful ingredients from the four corners of the world and turn them into.........airline food.....aaaaaaaggggghhhhhh!

Now I admit that faced with the choice of Cereal and Fruit or     a 'Sam Choy signature item of Portuguese Sausage Quiche', I may have chosen poorly, but I can have cereal any time.  So I chose the quiche.  Those of my readers who have enjoyed my cuisine will know that my own failing is meringue - I just seem unable to create anything other than superglue with egg whites. Well I have a kindred spirit in Sam Choy.

He has taken some sort of sausage, pastry, egg and a special and subtle (by which I mean tasteless) blend of herbs and spices and failed to create anything that might be recognised as food, even in more remote cultures.  Instead he has produced a revolting sticky tasteless rubbery substance that might have a use in brick-laying, but has absolutely no business appearing on a plate masquerading as food.  I almost crave a BA tasteless rubber sandwich!

I ate it quickly, not because I was particularly hungry, but because I was afraid that it might slither silently off my plate and hide in some crevice aboard the plane, from which it would leap out to attack unsuspecting passengers as they disembarked.  The Muse's cereal by contrast looked delicious as was my fruit, proving only that all you really need to do is put one or two fresh ingredients on the plate and serve them.

It's not rocket science, it's just domestic science.

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