Airplane food

My recent trip to Chicago got me thinking about what all people now take on board to eat while in flight. I've often thought that a five-hour fast might not be a bad thing, but when I think of the delicious smells that others will bring with them, I know I better have a plan before my olfactory nerves send my stomach into overdrive.

For breakfast, I can usually get by with a Clif Bar and coffee. And I usually bring some nuts to munch on.

For when the flight turns out to be longer than expected (flight changes, delays) or unusually stressful, I usually pack some emergency chocolate.

Lunches can be a simple as a container of crackers, a can of deviled ham spread and some cheese. The flavored tuna (spicy Thai is nice if you like chilies) that comes in a pop-top can is good and doesn't have the overpowering smell of regular canned tuna.

If I have a ripe avocado at home, I pack that in a drink cup, plus a hot sauce packet or a lemon juice packet, salt and pepper, and a plastic knife and spoon. Cut it in half vertically, put the sauce in the indentation where the seed was, season with salt and pepper. Don't try this in San Diego unless you have a U.S. grocery receipt for the avocado; it will be confiscated.

Whole apples travel well, and clementines and satsumas are easier to peel than navel oranges. Baby carrot packs are good, too. I'm not a big raw celery fan, but a little peanut butter and a baggie of celery sticks can make a nutritious lunch if you're not seated next to someone with a severe peanut allergy. A little hummus and a some pita triangles are good, too.
Beef jerky is fine if you like beef. And cheese sticks are easy to pack. If you like hard boiled eggs, shell them first, and pack with a little salt and pepper (I like to add chili powder). Eat within two hours.

Be sure to pack a small hand sanitizer for cleanup, and a couple of paper towels.