Garden Salad

Yesterday I had an incredible day of travel hell stuck in the not really air conditioned La Guardia Airport for 9 hours – the only food option once through security was a petite Au Bon Pain.  I was suppose to land in Toronto at 5 I landed at 11ish and was glad I was at least able to fly last night as the horror of having to go home and then back again to the airport today would have been beyond hellish.

So what does one do in an over heated, over full, dumpy airport for 9 hours?  When not boarding and un-boarding a plane that never took off (we did have a lovely drive around the tarmac, but sadly that terrible storm prevented us from actually taking off).

What I did was nosh I noshed my way through 9 hours of tedium, trapped at LaGuardia’s Gate 5.

The first thing I noshed on was a Garden Salad.  Then later an Oatmeal Cookie, a Asiago Cheese Bagel and a 10 Vegetable vegan soup which was very tasty.  It was all very tasty for airport fast food.

Before I get to my point I have to say I admire Au Bon Pain for being so up front about the nutritional value of their food, in the main cafe before security they even have a computer with a search able data base of everything they sell so you can check out what it is your eating, what’s in it and how fattening (or not) it is.

What got me was the label on my Garden Salad.  The dressing was a separate package so this only includes the salad.  Now really how many ingredients can you possibly have in a salad? You may ask.  Well here is the answer, the salad is basically one ingredient: mixed greens.  The culprit to this encyclopedic label are the 6 croutons that sit atop the salad.  Not including all the “exceptions” I counted 21 ingredients in the croutons….which are bread…right?  Croutons are made from stale bread which when last I made bread contained flour, water yeast and salt.

If you double click this image it will enlarge for your reading pleasure.

I for one know that I really am put off by the calorie signs, when I have those urges to have just a little somtehing sweet I often change my mind when I see how  many calories are in that chcoclate chip cookie (280 I think?)

Lots more on Toronto, but first I have to get caught up on sleep. An  alarm clock possessed by demons went off this morning at 6 (I’d been in bed for three hours) so I unplugged it and then 10 minutes later it went off again!  So I hid it in the closets with the washer and dryer.  In reality it was only alerting me to the construction noise that was about to begin at 7:30.  I thought New York was loud!

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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