Best Laid Plans

In everything we do, planning can play a large part on whether something succeeds or fails.  Take air travel, a seemingly easy task requiring a destination, credit card, suitcase and ride to the airport.  There really is nothing to it, however, people are complicated and wish to take the simplest of tasks and turn them into a complete mess. Reading is fundamental, we are taught this in school - Mr. Rogers and The Reading Rainbow have all had something to say on the subject. Yet when it comes to air travel, people just click and hope everything just falls into place. There are some particulars that you may want to pay attention to before you trudge to the airport.  What can you bring through TSA?  How much can a bag weigh before there is an extra fee?  Should you list your infant? Is it OK to make jokes about blowing up the airport? Is this loaded gun ok for air travel? You know, the essentials.

airlinesalert.com tells you what you need to know.

Unfortunately for those who work in the airline industry, people are not even remotely prepared and have no clue what they are doing.  This is embarrassing for the passenger and the bright-eyed, bushy tailed counter agent who has already answered some of these questions threefold before 4 am.  The information is all there for you to soak in, being surprised by baggage fees is really ridiculous.
 
Wondering why you don't have a seat when all you have to do is pick one is not our fault. You wanted an aisle, you should have grabbed one when you bought the ticket. I do understand that there are people out there who are not technologically adept, and might not have flown for some time.  I'll give those people a break if they have a few inquiries.  However, I will not take a incredulous reaction to the things I am telling you.  Yes, we do charge for bags now, no, we may not have in 1956.  Even if you don't know how to use a computer, the person that bought the ticket for you does. Always, always ask questions before you get to the airport.   Our job when you walk in is to get you on the plane, not explain the ins and outs of how the industry has changed, and why its criminal.  It's a business, deal with it.

The same goes for delays.  Weather and maintenance can ruin even the best laid plans, but it is part of the experience.  On the day you fly, be prepared for whatever may come your way.  Remember, you are trying to fly from Florida to California, and be there before noon.  A tall order, requiring a lot of really important, safe things to happen. If one thing derails this trip, rest assured that it's necessary (for the most part).  We are not trying to ruin your wedding, funeral, spring break, we are telling you like it is.  The plane is broken, there is 10 feet of snow in Charlotte, are not bullshit responses we make for the purpose of inconveniencing you.  They are legitimate safety concerns you should be elated that someone is paying attention to.

Simmering down with a neat song by Declan Mckenna called "Brazil"  - where 75 lb bags are encouraged.

I take you from the soapbox diatribe to last night.  A night where I was planning on putting meat on fire in the form of boneless, skinless chicken thighs.  One of my favorite meats to grill, really hard to screw up, and just soooooo tasty.  Easy stuff, some Herb de Provence, salt, pepper and grill for about 5 minutes a side.  Alas, the weather decided that the nights' cooking would be conducted indoors. The rain came, and if you've ever grilled in the rain you found that the fire goes out (that's a stupid thing to say, but, um, I tried, just one time).  Baking chicken thighs is easy, but my original recipe didn't translate too well to baking, it was a grilling thing. So, I made shit up, went with the flow and saw what I had.

Fly by Night Chicken


What you need:
6 boneless, skinless chicken thighs
1 clove garlic, minced
1 tbs worcestershire sauce
1 tbs dijon mustard (pardon me, do you have a Grey Poupon.  Why yes, I always keep some in my car for just this extremely weird interaction)
1 tsp red pepper flakes
Salt and pepper to taste

Preheat your hot box to 425, and while waiting for that to heat, start moshing together the other ingredients.  Take the garlic, W sauce, dijon mustard and pepper flakes and mix in a bowl.  Place the chicken in a Pyrex coated vessel with cooking spray and pour the mixture on top.  Bake for 20 minutes, until the chicken starts to scream.  Ok, no, that's morbid.  You just don't want anything pink when cooking chicken. Toss some freshly chopped parsley on top for color. That's it, improvisational cooking, taking lemons and making limeade.

For the side I just took some zucchini and squash, chopped them up with some garlic and sautéed them with some extra virgin olive oil, grind some nutmeg on it during the simmer, fire some parsley on it, season, season, season and you got a colorful side dish for pictures.

Changing your plan can be exasperating, but a part of your mental makeup knows that things always don't go as planned.  Follow that vibe, and everything will be gravy.