Having A Ball

Our new flight to Chicago had gotten off the ground late, and by the time we exited the jetway into O’Hare there remained thirty-five minutes until scheduled departure to make a connection.  Fifteen minutes later we pulled up breathlessly to the Cathay Pacific ticket counter to check in. From that point forward, it was an easy glide, because CX staff rocks the universe. We were escorted to security, greeted with myriad smiles at the departure gate, and with sighs of relief inserted ourselves into our comfy business class accommodations.

I will readily confess to never having flown like this before. Each compartment contained a fully adjustable seat – which would recline all the way to a lie-flat configuration.  A broad selection of visual and audio content was available, also high quality over-the-ear headphones. There were a host of little amenities almost too numerous to mention, but including things like a dedicated over-the-shoulder reading light (with two brightness settings).

The kids – and here I am referring to individuals whose ages begin with 2’s and 3’s – refer to this as “balling”. Balling, in addition to being an expression someone of my generation might assign a different meaning to and be surprised to hear used in polite conversation, currently refers to living a lifestyle of monetary and influential prowess. Large and in charge, as it were. They would say that we, snug in our posh pleasure pods, were “ballers”. Who am I to argue? Balling is a blast. It feels great; I love being a baller. It is my firm intention on this trip to be balling pretty much constantly, or at least for as long as I can keep it up.

Not long after we took off, the real pampering began. There were the obligatory glasses of champagne, but they were delivered along with tasteful small porcelain bowls of warmed, seasoned almonds. Bear in mind that this touch alone trumps pretty much the sum total of my previous in-flight dining experience. But soon it was time for lunch. We learned this because we were provided with menus. I felt only mildly put out at the extra effort required to keep looking back and forth between the menu – which listed the selections available for the multi-course meal – and the wine list I received at the same time.

Balling

For starters, there was prosciutto with grilled vegetables and balsamic glaze.  Also a fresh spring salad with Portobello mushroom and a piquant Asian dressing. I selected a sensible Sauvignon Blanc to accompany. I kept the same wine for the main course, braised abalone with chicken, steamed jasmine rice, baby pak choi and carrots. I had never eaten abalone before. Now I have. Abalone tastes good.

At this point, dessert might be in order. But moving straight into dessert would be just so terribly pedestrian, don’t you think? Cathay Pacific thinks so. And so it was time instead for the cheese course, and fresh fruit. Some outstanding fresh pineapple, honeydew, and papaya. 

That reddish cube is quince.  Ballers eat it.

The cheeses included a meaty Danish bleu, a cheddar, and some Camembert.  I changed up the wine to a relatively young Bordeaux.  Only after this was it time for dessert.  Pumpkin cheesecake with whipped cream.  Coffee would have been a prudent choice here, but I went for more champagne, because balling.

Then finally, for a hobbitesque Second Dessert, chocolate truffles.  And why not, indeed?