On the plane ride home they had a special menu item designed by Tom Douglas, the same celebrity chef from the Palace Kitchen restaurant. The scrambled eggs were not, in fact, bad; a little too watery, but that much can’t be avoided when you reheat them on a plane. They were livened up with fire-roasted tomatoes, and there were roasted potatoes with rosemary to make the breakfast more substantial.
We found out it hadn’t rained at all while we were gone, despite the threats of a hurricane. The leaves had fallen off my new broccoli plants, which had been unable to withstand the heat. Despite how dry it had been here, everything seemed to be shimmering with green and glassy with sunlight compared to Washington State, where they had been through somewhat of a drought over the summer, and the grass had turned brown and the maple leaves had been well on their way to autumn. I picked a couple of tomatoes and put them on top of veggie burgers for dinner.
(Photo: Mount Rainier, from the plane.)
365 Days of Food 