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July 20, 2009

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susan rice-lincoln

Thanks again Nancy. We are ALWAYS on planes...in Europe..to the States...so next flight we will try your advice. Love all your recipes.. Sue

Rodney Fong

It is fun to read about your assimilation into Japanese culture, especially relating it to how our culture here is in Hawaii. Hawaii is a lot like you, a bit Asian, a bit American but uniquely its own. We also are going back to the tradition of bringing our own food on planes, now that meal service is almost a thing of the past, and your experiences and expertly described rituals are similar to ours, bringing our form of inari sushi and bentos on planes. Only here our tendencies are toward spam musubi, a form of food almost equally repugnant to Japanese and mainlanders. You must try it sometime. As always, an enjoyable read.

Brandon martin

I think you should try making an ankimo airplane sandwich! Our how Bout California burritos!

Elena Beyers

Wow!!! Made me hungry with all those nice veggies and olive oil, vinegar, salt, cayenne. I might have to try one of these for our trip to Vermont this summer. Those jucky crackers, etc. really do not satisfy...

joanne godley

Hi Nancy,

Your delicious descriptions of the food you make are only enhanced by the beautiful photography of the food (and the children!) I have taken the liberty of sending your blog to a number of my friends. My only request is that I get an autographed copy of your book when it's published. Oh, and I want to sample some of this yummy-sounding cuisine whenever I make it to Japan!

Joanne

Catherine Martineau

Dear Nancy,
Like many French kids, the first time I ever ate a sandwich was on a train ride. Bought from a carriage vendor on a Montparnasse platform. Baguette, butter and jambon blanc. A staple. When slipped out of its glassine paper bag, the bread is still crunchy, but during the few hours since it's been made, flavors have combined to create the unique and unforgettable taste of travel. In the 60's of my childhood sandwiches were reserved for travel and picnics. Never eaten at lunch, never eaten at a table, let alone a desk. Many years later my mother, just like you Nancy, prepares Airplane Sandwiches to ease my kids's transatlantic journey back home: Fresh baguette and rillettes, eaten over international waters where charcuterie is still OK.

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