I'm in the SFO airport, catching my breath after hopping an
"air train" (which doesn't make a whole lot of sense, when you think about it - trains not being particularly aerodynamic) to get to Terminal 3 for my Alaskan Airlines flight to Vancouver. I don't do so well with transfers and such as I travel (stress-ola), but I arrived with blood pressure elevated only to learn that my flight is delayed. By ten minutes, at current estimate.
"air train" (which doesn't make a whole lot of sense, when you think about it - trains not being particularly aerodynamic) to get to Terminal 3 for my Alaskan Airlines flight to Vancouver. I don't do so well with transfers and such as I travel (stress-ola), but I arrived with blood pressure elevated only to learn that my flight is delayed. By ten minutes, at current estimate.
So I'm hanging out in the Legends of San Francisco Bar and Grill, sipping a fine vintage from one of MY favorite San Francisco legends: the Ravenswood winery in the Sonoma valley. A red zin, "with forward flavors" as the table tent card notes. I've paired this with a turkey and swiss panini on focaccia bread. Of course, I am eating this open-faced. With the sundried tomato pesto base, it tastes like a club sandwich pizza. Which goes well with wine. Cheers!
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