Years ago I flew back to Vermont from Boston on one of those little toothpaste tube planes on Halloween in a blizzard. Those are the kind where you are asked to remove belly button lint before boarding so the plane doesn't get overloaded. You could also read the gauges from any seat in the plane. Ah, good times!Just saw 3 to 5 inches possible on Halloween.
Delta used to run a shuttle from Boston to LaGuardia - it was every day on the hour, every hour, for like $100. I was flying home from school and i was close to the top of the hour so I figured rather than hitting the bathroom and sitting at the airport for another hour I would just tinkle on the plane. Well it was one of those teeny planes with no bathroom. That was a really loooonnngg flight!!Back in the early 80s, I flew (I think it was called Air Vermont -- no longer in service). Recall being maybe 20 minutes outside of Burlington, VT, and one of the Rolls Royce engines shut down (I was sitting by the window and noticed an engine cut off). I asked the flight attendant why it had shut down. She went around and told people it might be a "slightly" bumpy landing, and we had to put our heads down in our arms. However, pilot landed smoothly on the one engine. Ah, good times!
I make me own tinkle room.Don't you hate it when that happens! No tinkle room for you!
TMI... have you no modesty woman?
Not a lot, no.
I always get tour of Italy, too, but what are the appetizers?
My guesses:
I more often then not go for the Chicken Alfredo, but I like to experiment with other things. I don't need any special appetizers as long as I get the bread sticks and the salad. I love the dressing they use with it. I also love to gross my grandkids (my grown up kids as well) out be eating all of the extra black olives.
I love their alfredo sauce.
(Yet, how is it that she remains slim and trim?! Wish I could figure out her secret!) 
Not bad, considering we stick to the “free” garlic bread sticks and salad.
You are too kind. And maybe a little visually impaired. But mostly kind.@JenniferS is an expert on identifying all kinds of food items -- from soup to dessert.
