263 – Word(ed) Wednesday – Reflections

 

Reflections in the Glass of the Viking Crown Lounge

Click to ‘embiggen’

Just so everyone knows, I’m going to post Cruise Reviews at:

http://cruiseinreview.blogspot.com

By no means is it complete, but a work in progress.

More on Friday.

262 – Cruise in Review

The cruise was outstanding, and we all had a great time. The weather was perfect, low 90’s, ship was great (see picture below) and the stops were lots of fun.

(click on the picture to ‘embiggen’)

That’s the Enchantment of the Seas at right, our home for 5 nights.

We did everything we wanted to do, and it was very relaxing. Now, I look for something for next year, for our 30’th anniversary.

I’m hoping nobody heard any vicious rumors about me from the Margaritaville in Grand Cayman… but if you did, they’re all probably true! *LOL* More on that another day.

Actually, I’m running a bit late, so I’ll post more later this week. For now, this funny:

Why we love children .... 

1) NUDITY
I was driving with my three young children one warm summer evening when a
woman in the convertible ahead of us stood up and waved. She was stark
naked! As I was reeling from the shock, I heard my 5-year-old shout from the
back seat, 'Mom, that lady isn't wearing a seat belt!'

2) OPINIONS
On the first day of school, a first-grader handed his teacher a note from
his mother. The note read, 'The opinions expressed by this child are not
necessarily those of his parents ..'

3) KETCHUP
A woman was trying hard to get the ketchup out of the jar. During her
struggle the phone rang so she asked her 4-year-old daughter to answer the
phone.. 'Mommy can't come to the phone to talk to you right now. She's
hitting the bottle.'

4) MORE NUDITY

A little boy got lost at the YMCA and found himself in the women's locker
room. When he was spotted, the room burst into shrieks, with ladies grabbing
towels and running for cover. The little boy watched in amazement and then
asked, 'What's the matter, haven't you ever seen a little boy before?'

5) POLICE # 1
While taking a routine vandalism report at an elementary school, I was
interrupted by a little girl about 6 years old. Looking up and down at my
uniform, she asked, 'Are you a cop? Yes,' I answered and continued writing
the report. My mother said if I ever needed help I should ask the police. Is
that right?' 'Yes, that's right,' I told her. 'Well, then,' she said as she
extended her foot toward me, 'would you please tie my shoe?'

6) POLICE # 2
It was the end of the day when I parked my police van in front of the
station. As I gathered my equipment, my K-9 partner, Jake, was barking, and
I saw a little boy staring in at me. 'Is that a dog you got back there?' he
asked.
'It sure is,' I replied.
Puzzled, the boy looked at me and then towards the back of the van. Finally
he said, 'What'd he do?'

7) ELDERLY
While working for an organization that delivers lunches to elderly shut-ins,
I used to take my 4-year-old daughter on my afternoon rounds. She was
unfailingly intrigued by the various appliances of old age, particularly the
canes, walkers and wheelchairs. One day I found her staring at a pair of
false teeth soaking in a glass. As I braced myself for the inevitable
barrage of questions, she merely turned and whispered, 'The tooth fairy will
never believe this!'

8) DRESS-UP
A little girl was watching her parents dress for a party. When she saw her
dad donning his tuxedo, she warned, 'Daddy, you shouldn't wear that suit.'
'And why not, darling?'
'You know that it always gives you a headache the next morning.'

9) DEATH
While walking along the sidewalk in front of his church, our minister heard
the intoning of a prayer that nearly made his collar wilt. Apparently, his
5-year-old son and his playmates had found a dead robin. Feeling that proper
burial should be performed, they had secured a small box and cotton batting,
then dug a hole and made ready for the disposal of the deceased.
The minister's son was chosen to say the appropriate prayers and with
sonorous dignity intoned his version of what he thought his father always
said: 'Glory be unto the Faaather, and unto the Sonnn, and into the hole he
goooes.' (I want this line used at my funeral!)  

10) SCHOOL
A little girl had just finished her first week of school. 'I'm just wasting
my time,' she said to her mother. 'I can't read, I can't write, and they
won't let me talk!'

11) BIBLE
A little boy opened the big family Bible. He was fascinated as he fingered
through the old pages. Suddenly, something fell out of the Bible. He picked
up the object and looked at it. What he saw was an old leaf that had been
pressed in between the pages.
'Mama, look what I found,' the boy called out.
'What have you got there, dear?'
With astonishment in the young boy's voice, he answered, 'I think it's
Adam's underwear!'

Have a great Monday!

261 – Vacation @ Last!

As of 1:30pm Friday, I’m on vacation!!! (yes, again)

Back to the Brotherhood Winery trip last week.

In the cellar tour, we saw many barrels like these ones.

Written on them (if you ‘embiggen’ them) is the type of wine (like PN is for Pinot Noir, ME for Merlot.. etc), the date stored, and this helps them know when to open them, whether to bottle or blend.

 

 

 

After the tour of the underground caves that keeps the wine at the same temperature year round, we went back upstairs to their special tasting area for 5 or so very special wines. They also had some incredible food to go along with the wine, and we had a great time. The Brotherhood Winery is the oldest winery in the United States, and they make some wonderful wines.

 

 

At right, is me with the General Manager and Wine Master of the Brotherhood Winery, Cesar, a good friend of our wine club. I believe he’s from Argentina, and he is highly respected in his field.

The food we had, made right in front of us by a wonderful, young Chef, was all made with some kind of Apples in it, as he enjoys using what’s fresh at that time, and we were more than happy to oblige!

Maybe I’ll post more at a later time, but for now, how about something funny for you all:

From my friend Mike H:

Bacon Tree
Two Mexicans are stuck in the desert, wandering aimlessly and starving. They are about to just lie down and wait for death, when all of a sudden Luis says.......
"Hey Pepe, do you smell what I smell. Ees bacon, I theenk."
"Si, Luis, eet sure smells like bacon. "
With renewed hope they struggle up the next sand dune, and there, in the distance, is a tree loaded with bacon.
There's raw bacon, there's fried bacon, back bacon, double smoked bacon... every imaginable kind of cured pork.
"Pepe, Pepe, we ees saved. Ees a bacon tree."
"Luis, maybe ees a meerage? We ees in the desert don' forget."
"Pepe, since when deed you ever hear of a meerage that smell like bacon... ees no meerage, ees a bacon tree."
And with that, Luis staggers towards the tree. He gets to within 5 metres, Pepe crawling close behind, when suddenly a machine gun opens up, and Luis drops like a wet sock. Mortally wounded, he warns Pepe with his dying breath,
"Pepe... go back man, you was right, ees not a bacon tree! "
"Luis, Luis mi amigo... what ees it? "
"Pepe... ees not a bacon tree...
Ees
Ees
Ees
Ees
Eees a ham bush...."

Admit it, you weren’t expecting that!

Until I’m back from vacation…!

260 – Wordless Wednesday – For a Bud Who Just Bought One

 

(Click on picture to ‘embiggen’)

259 – Another Busy Weekend

5 More Days till my cruise!!!

The wine group we belong to went to The Brotherhood Winery in Washingtonville, NY this past weekend and it was outstanding!

We drive our friends Ray and Debbie up with us early, had a nice lunch then went to Orange County Choppers (from the TV show) and looked around a bit. Unfortunately, none of the guys from TV show were there, but many of the cool bikes they built were there.

After that, we went to a small winery for a tasting on our own, and had a wonderful time. We bought a bottle or two there, and went back to the hotel to change up for the main event.

Arriving at The Brotherhood Winery (TBW), it was already getting dark, so I couldn’t get any nice outdoor pictures. I have some indoor pictures I’ll post later this week, but for now, I have a special posting.

Below, is the menu from the cruise we’ll be taking next week. *S*

Night One

Starters 
Strawberry, Kiwi and Pineapple Medley (v) – juicy fresh fruit drizzled with
sweet tart lime syrup

Smoked Fish Tapenade – sweet onions, tangy capers and fresh herbs complement
this fish dish. Served with a golden brown crostini

Vidalia Onion Tart (v) – sweet vidalia onions combined with nutty gruyere
cheese then baked in a buttery cruise. Served with leek fondue and sautéed
red peppers

Sopa de Tortilla – robust Mexican tomato soup garnished with fried julienne
tortilla 

Hot and Sour Shrimp soup – spicy pungent lemongrass scented seafood broth
with cilantro and vegetables

Chilled Watermelon Gazpacho (v) – a variety of flavors and textures paly off
beautifully in the soup, garnished with chopped celery and cucumber

Spinach Salad – fresh spinach with plum tomatoes, sliced mushrooms and
toasted sunflower seeds 

Main Courses 
Shrimp Ravioli – bits of shrimp in pasta pillows, served in a creamy coconut
lime lobster sauce atop wilted spinach and garnished with fried leeks 

Slow Roasted prime Rib – juicy cut of beef served with baked potato and
tasty horseradish jus

Grilled Mediterranean Vegetable Quesadilla (v) – Melted Montery Jack cheese
and vegetables sandwiched in a warm flour tortilla. Served with a
tomato-cilantro salsa

Aloo Gobi Methi – fenugreek flavored potato and cauliflower curry served
with fragrant basmati rice, pappadams and tangy raita

Chef’s Menu
Pan-Fried Pork Medallions – meaty medallions served with buttery mashed
potatoes, broccoli and a savory forest mushroom ragout 

Alternative Menu
Linguini with Marinara Sauce – Fragrant sauce of tomatoes, onions and
garlic, simmered and tossed with al dente pasta

Filet of Atlantic Cod – broiled fish fillet served with Chef’s choice of
vegetables

Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with
rosemary served with assorted vegetables 

Black Angus Top Sirloin - grilled to order, topped with herb butter and
served with garden vegetables 

Desserts
Strawberry Pavlova (v) – crispy meringue coated with fresh cream and topped
with a strawberry compote –as distinctive as its namesake 

Chocolate Cherry Cake – classic flavor combination in a cake. Served with a
dollop of Kirsch cream 

Savarin – luscious sponge cake soaked in Grand Mariner syrup and finished
with fresh fruit and mango goulis 

Low fat Blueberry and Peach Cobbler – spiced with cinnamon and dusted with
powdered sugar 

Sugar-Free Chocolate Pot De Cream – rich chocolate cream perfumed with a
hint of coffee


Night Two - Formal

Starters
Orange Carpaccio – thinly sliced citrus complemented by the sweet sharpness
of red onion, the salty bit of feta cheese and tangy cumin mint yoghurt 

Shrimp Cocktail – served chilled with spicy-sweet Royal cocktail sauce 

Escargots Bourguignonne – tender snails, drenched in melted garlic herb
butter nd baked to perfection 

Lobster Bisque – rosy colored and laced with cognac and whipped cream, this
is a classic fare 

Oxtail Broth – rich beef broth scented with aged sherry, served with a
crispy cheese twist 

Chilled Golden Pear Soup (v) – delicately sweet, this chilled soup serves as
a canvas for the dark red of the dried cranberry garnish 

Caesar salad – simple and classic. Crisp romaine lettuce with shaved
parmesan and herbed croutons

Main Courses
Truffled Wild Mushroom Linguini Alfredo (v) – white truffle oil enhances the
earthiness of the wild mushrooms in the creamy pasta dish 

Golden Sea Bass – Pan-seared and served on a mound of creamy black polenta,
and occompanied by Spanish sofrito and fried capers

Roasted Duck – a black currant sauce and sweet red cabbage complement the
richness of the duck, while golden brown croquette potatoes add texture 

Potato curry (v) – potatoes, onion and rich spicy tomato curry served with
fragrant basmati rice, pappadams and tangy raita

Chef’s Menu
Filet of Beef – piquant green peppercorn sauce is the perfect partner to
this tender cut of beef. Served with a mound of creamy whipped potatoes and
meaty sautéed crimini mushrooms

Alternative Menu
Linguini with Marinara Sauce – Fragrant sauce of tomatoes, onions and
garlic, simmered and tossed with al dente pasta

Fillet of Atlantic Salmon – broiled fish fillet served with Chef’s choice of
vegetables
Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with
rosemary served with assorted vegetables 

Black Angus Top Sirloin – grilled to order, topped with herb butter and
served with garden vegetables 


Desserts
Grand Marnier Soufflé – with each bite this warm delicacy melts on the
tongue to release a hint of slightly bittersweet orange liqueur 

Double Strawberry Cheesecake – creamy cheesecake laced with a strawberry
swirl, Add a dollop of whipped cream, a spoonful of strawberry compote and
enjoy!

Cherries Jubilee (v) – warmed, dark red cherries laced with Kirsch,
Generously ladled over vanilla ice cream 

Low Fat Double strawberry Cheesecake – low fat cheesecake laced with a
strawberry swirl, Add a spoonful of strawberry compote and enjoy!

Sugar Free Coconut Vanilla Layer Cake – a Tahitian vanilla mousse rests
between layers of moist cake, Toasted coconut adds a bit of crunch


Night Three

Starters
Caprese Salad (v) – creamy fresh mozzarella and sun ripened tomatoes
drizzled with extra virgin olive oil. Simple yet perfect 

Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated
Portobella mushrooms, and baked caramelized garlic 

Scallop Risotto – delicate sea scallops enhanced by the sweetness of corn,
served over a creamy mascarpone risotto 

Creamy Roasted Garlic Soup – mild and fragrant garnished with rye bread
croutons

Minestrone(v) – A hearty tomato soup, filled with vegetables and pasta,
sprinkled with Pecorino Romano cheese 

Strawberry Bisque(v)– perfectly chilled soup garnished with a sprig of
fragrant mint 

Insalata Mista (v) – mixed greens, crisp zucchini, sweet red bell peppers
and black olives

Main Menu
Rigatoni Pasta – spicy chorizo sausage, colorful bell peppers, grilled corn,
olive oil and basil lend a Southwestern twist to this dish 

Garlic Tiger Shrimp – reminiscent of classic shrimp scampi; sautéed in
garlic herb butter and accompanied by seasonal vegetables 

Chicken Marsala – sautéed chicken scallopine nestled in Marsala mushroom
sauce, served with buttery mashed potatoes and fresh vegetables 

Kaju Paneer Dhansak – paneer, fenugreek, tarka dal and pineapple curry
served with fragrant basmati rice, pappadams and tangy raita

Chef’s Menu
Lamb Shank with Rosemary – succulent lamb shank flavored with a hint of
rosemary and served with oven roasted vegetables and garlic mashed potatoes

Alternative Menu
Rigatoni with Marinara sauce (v) – fragrant sauce of tomatoes, onion and
garlic simmered and tossed with al dente pasta

Fillet of Atlantic Cod – broiled fish fillet served with Chef’s choice of
vegetables

Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with
rosemary and served with assorted vegetables

Black Angus Top Sirloin - grilled to order, topped with herb butter and
served with garden vegetables

Desserts
Warm Chocolate Cake (v) warm chocolate cake complemented by milk chocolate
sauce and sweet roasted pears 

Raspberry Panna Cotta – full of raspberry flavor, this light Italian dessert
is served on a crunchy almond butter cookie 

Tiramisu – this creamy dessert combines the best of several worlds:
mascarpone, espresso, Kahlua 

Low Fat Angel Food Cake – light as a feather, with Grand Mariner marinated
strawberries 

Sugar Free Chocolate Mint Cake – layers of moist chocolate sponge cake and
silky sugar free chocolate mint mousse


Night Four

Starters
Exotic Fruits – (v) served with Mojito jelly

Crab and Shrimp Salad – sweet crab meat, surimi and shrimp are served atop
lettuce, mango and papaya, and dressed with lime-cilanto dressing

Beef and Veal Tortallacci – a combination of beef & veal enveloped in a
garlic cream sauce

Jalapeño Potato Soup – this creamy potato soup has a hint of sour cream for
richness

Chicken consommé – flavorful broth with strips of crepe fettuccini,
liberally garnished with chives

Chilled Cranberry and Mango soup – (v) creamy, sweet mango paired with
cranberries in this refreshing soup

Seasonal Greens – (v) with a cool crisp cucumber and red sweet bell peppers

Main Courses
Parmesan Crusted Turkey Tenderloin – a savory sage and mustard sauce is the
perfect foil for this poultry dish 

Slow Roasted Beef Shoulder Fillet – served with decadent mascarpone roasted
potatoes and Shiraz reduction

Asparagus and Brie Tart (v) – fresh asparagus and nutty brie are baked in a
buttery crust – topped with grilled plum tomato, arugula salad, red pepper
essence and chive oil add a bright touch

Gobi Ki Sabzi (v) – cauliflower curry with cumin seeds, ginger, peppers and
tomatoes served with fragrant basmati rice, pappadams and tangy raita

Chef’s Menu
Cornmeal-Dusted Talapia – slightly crispy fish fillet served with a healthy
portion of ratatouille and a wasabi aioli

Alternative Menu
Penne with Marinara Sauce – Fragrant sauce of tomatoes, onions and garlic,
simmered and tossed with al dente pasta

Fillet of Atlantic Salmon – broiled fish fillet served with Chef’s choice of
vegetables
Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with
rosemary served with assorted vegetables 

Black Angus Top Sirloin – grilled to order, topped with herb butter and
served with garden vegetables 


Desserts
Choco-Chino Trilogy – a delightful chocolate trip: sweet Grand Marnier white
chocolate mousse, creamy milk chocolate and Kahlua cheesecake, and a slice
of dense dark chocolate mud cake 

BBB – Banana and Baileys Irish Cream brulee custard baked under a caramel
crust 

Magic Mango Parfait – light creamy frozen mango custard layered with
Caribbean mango salsa 

Low Fat Exotic Pineapple and Coconut Cake – a pina colada in a flourless
cake –with a healthy scoop of pineapple sorbet for good measure 

Steamed Sugar Free Vanilla and Berry Custard – finished with fresh berries


Night 5

Starters
Sun Ripened Pineapple – Sweet apricot ricotta and the subtle bite of black
peppercorn are perfect with pineapple slices 

Citrus Cured Salmon - Thinly sliced salmon served with a refreshing dill
cucumber salad 

Creamed Wild Mushrooms in Puff pastry – a herby blend of wild mushrooms,
cream and herbs all encased in delicate puff pastry 

Cream of Asparagus – pale green and creamy, this delicious classic soup is
garnished with crunchy almonds 

Double Duck Consommé – aged port gives this rich broth a depth of flavor and
is garnished with a mélange of julienne vegetables 

Roasted Peach Soup – roasting brings out the sweetness of this stone fruit.
Strawberries serve as a colorful garnish 

House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower
seeds

Main
New England Bay Scallops and Ziti – sweet bay scallops, grilled with
Portobella mushrooms and fire roasted red pepper pesto swirl around the
pasta 

Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli
florets 

Slow Roasted Aged Prime Rib – served with natural au jus, a fluffy baked
potato and light glazed root vegetables

Kabuli Chana (v) – chickpea curry served with fragrant basmati rice,
pappadams and tangy raita

Chef’s
Thai BBQ Chicken Breast – the delicate perfume of jasmine rice is enhanced
by coconut and lemongrass 

Alternative 
Ziti with Marinara sauce – fragrant sauce of tomatoes, onion, garlic,
simmered and tossed with al dente pasta

Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of
vegetables

Chicken breast with seasonal herbs – grilled breast of chicken perfumed with
rosemary and served with assorted vegetables 

Black Angus Top Sirloin – grilled to order, topped with herb butter and
served with garden vegetables 


Desserts
Desert Sampler – a trio of exquisite tastes and textures on one plate 

Low fat Berry Mousse(v) – light strawberry and blueberry yogurt mousse
accompanied by a rich tasting low fat vanilla sauce 

Sugar Free Red Berry Tart – delicate flaky pie cruise filled with sugar free
vanilla pastry cream and fresh red berries 

Have a wonderful week all!

258 – More on Boston

We had a great time in the New England Aquarium, and as soon as you walk in, you see a very large penguin exhibit!

As you can see to the right, they’re right out there in the open, and having fun on the rocks. They have cold water squirting on them and they really enjoy it.

Odd thing, I don’t think I heard them make a single sound!

 

 

This guy at left, was just preening for the camera!

(click on any picture to ‘embiggen’)

Moving on, we climbed a gently sloping path to look at some gorgeous fish, jellies, crustaceans… everything you could imagine!

 

At right, is my favorite picture there.. I found Nemo! *L*

Well, this weekend is going to be a busy one for me. Our wine group is going to New York to the Brotherhood Winery for a tour and a dinner in the wine caves. It should be a lot of fun, so look for an interesting report on Monday!

Have a wonderful weekend all…!

257 – Wordless Wednesday – New England Aquarium

 

 

(my first try at video…)

256 – The Meeting that Never Was

Well, fate was working against us on Friday. My brother and I went to Boston on probably the most beautiful day of the year. Bright sunshine, blue skies, 82 degrees and a light breeze.

We Drove to Newton Ma., then jumped on the commuter train into downtown, which brought us within 100 yards 0f where we wanted to be. I opened my cell, and called Mark. He was stuck in work, communications problems keeping him from having fun on a beautiful Friday in September.

(Click on any picture to ‘embiggen’)

But, work comes first as we all know, and my brother and all walked around Fanieul Hall, and Quincy Market, marveling at how it’s changed since our last times here.

That’s Fanieul Hall to the right.

We wandered along the vendors, drooling at the smells of fresh New England  Clam Chowder, sausages, lobster.. and so very much more. We sat down and had a cup of chowder at one place just to satisfy our taste buds, then kept moving along.

We admired the many vendors, and eventually made our way to the seaport, a block or two away. Not more than a couple hundred yards away is the New England Aquarium, and seeing as we still had time after calling Mark again, we paid our money and entered. More on that on Wednesday.

That’s part of Quincy Market on the right.

One odd thing came to light over the weekend though. The news was reporting on parents throughout the country refusing to allow their kids to watch the President address them. They accused him of so many awful things,…. that I’ve been incensed ever since.

There’s way too much bashing of the President, and everything he does this year. Talking to kids about staying in school, and setting goals.. is a good thing.

To read the text of what the President will say, go here:

http://www.whitehouse.gov/MediaResources/PreparedSchoolRemarks/

255 – Boston Bound

Friday, my brother and I head for Boston to meet up with Mark. It takes about 2 and a half hours to get there, most of the way by car, but taking the train into downtown from the outskirts. It should be a great time, and I can’t wait.

So, now I get a nice 4 day weekend, and next weekend, we’re going to New York State to the Brotherhood Winery for a private tour and dinner in the wine cellars with our wine group. Now that should be fun!

The weekend after that, we leave on our cruise.

The weekend after that, we have a wine party (Oktoberfest themed) at one of the members of our group.. so you see, September is very busy on the weekends for us!

The weather’s finally been nice this week, highs in the mid 80’s but night times have been pretty cool, in the 40’s and 50’s. Nice sleeping weather but cool in the morning heading to work.

Well, on to something funny:

My buddy Bubba sent me this, saying he thinks these guys should qualify for a “Darwin” award!

The next is a story that got sent to me (I think from my brother). It’s long, but well worth the read:

The Sack Lunches

I put my carry-on in the luggage
Compartment and sat down in my
Assigned seat. It was going to be a
Long flight. 'I'm glad I have a
Good book to read. Perhaps I will get
A short nap,' I thought.

Just before take-off, a line of
Soldiers came down the aisle and
Filled all the vacant seats, totally
Surrounding me. I decided to
Start a conversation.
'Where are you headed?' I asked the soldier seated nearest to me.

'Petawawa. We'll be there for two
Weeks for special training, and then
We're being deployed to Afghanistan

After flying for about an hour, an
Announcement was made that sack
Lunches were available for five
Dollars. It would be several hours
Before we reached the east, and I
Quickly decided a lunch would help
Pass the time..

As I reached for my wallet, I
Overheard a soldier ask his buddy if he
Planned to buy lunch.
'No, that seems like a lot of money for just a sack lunch. Probably
Wouldn't be worth five bucks. I'll wait till we get to base '

His friend agreed.

I looked around at the other
Soldiers. None were buying lunch. I
Walked to the back of the plane and
Handed the flight attendant a
Fifty dollar bill.
'Take a lunch to all those soldiers.' She grabbed my arms and squeezed
Tightly. Her eyes wet with tears, she thanked me. 'My son was a
Soldier in Iraq ; it's almost like you are doing it for him.'

Picking up ten sacks, she headed up
The aisle to where the soldiers
Were seated. She stopped at my seat
And asked, 'Which do you like
Best - beef or chicken?'

'Chicken,' I replied, wondering why
She asked. She turned and went to
The front of plane, returning a
Minute later with a dinner plate from
First class. 'This is your thanks..'

After we finished eating, I went
Again to the back of the plane,
Heading for the rest room.
A man stopped me. 'I saw what you did. I want to be part of it.
Here, take this.' He handed me twenty-five dollars.

Soon after I returned to my seat, I
Saw the Flight Captain coming down
The aisle, looking at the aisle
Numbers as he walked, I hoped he was
Not looking for me, but noticed he
Was looking at the numbers only on
My side of the plane.
When he got to my row he stopped, smiled, held out his hand, and said,
'I want to shake your hand.'

Quickly unfastening my seatbelt I
Stood and took the Captain's hand.
With a booming voice he said, 'I was
A soldier and I was a military pilot.
Once, someone bought me a lunch.
It was an act of kindness I
Never forgot.' I was embarrassed
When applause was heard from all of
The passengers.

Later I walked to the front of the
Plane so I could stretch my legs.
A man who was seated about six rows
In front of me reached out his
Hand, wanting to shake mine. He left
Another twenty-five dollars in my palm.

When we landed I gathered my
Belongings and started to deplane.
Waiting just inside the airplane door
Was a man who stopped me, put
Something in my shirt pocket, turned,
And walked away without saying a
Word. Another twenty-five dollars!

Upon entering the terminal, I saw the
Soldiers gathering for their trip to the base. I walked over to them
And handed them seventy-five dollars. 'It will take you some time to
Reach the base. It will be about time for a sandwich.
God Bless You.'

Ten young men left that flight
Feeling the love and respect of their
Fellow travelers. As I walked
Briskly to my car, I whispered a prayer for their safe return.
These soldiers were giving their all for our country. I could only
Give them a couple of meals.

It seemed so little...

A veteran is someone who, at one
Point in his life, wrote a blank check
Made payable to 'The United States of
America ' for an amount of 'up to and including my life.'

That is Honor, and there are way too
many people in this country who
no longer understand it.'

Have a wonderful weekend all!

254 – Wordless Wednesday – Made Where?

 

(click on picture to ‘embiggen’)