Ever wonder how the press corps keeps their stamina as they trek from stump to stump with presidential hopefuls? Our Jeremy Harlan is keeping a detailed food diary as he's embedded with Mitt Romney's campaign.
Day Three
7:35 a.m. EDT: We have a long day ahead in the Sunshine State. Scrambled eggs (with cheese!), bacon, sausage, potato wedges, french toast, pastries and fruit adorned the buffet table this morning. Sadly, no Cubano coffee. But I'm sure we'll endure.
12:14 p.m. EDT: Rally #1 is in the books. As we get closer to next Tuesday, the campaign squeezes in more events per day. And that means the more rallies are held at airports.
The plane rolls up at the Tampa Airport, we get off, Governor Romney makes his speech, shakes some hands, walks back over to the plane and away we go to the next stop.
When we got on the plane this afternoon, we had a choice of a veggie tray or "meat sandwich." I'm happy to have chosen the veggie tray. It consisted of delicious hummus, veggies (including baby corn), a fruit kabob, pita chips, a mini-chocolate cheesecake dessert and some kind of Key Lime pie-on-a-stick-thingamabob.
Verdict on the veggie tray: A perfect snack. Bravo.
Verdict on the Key Lime pie-on-a-stick-thingamabob: Hey, let's go to Miami!
2:14 p.m. EDT: Away from the bright lights of the BankUnited Center in Coral Gables, Forida, a wonderful aroma of authentic Cuban food pulled me into the darkness of our second event.
The University of Miami may be known most for its football program, but its catering department deserves a shot at a national championship in lunch spreads. Fresh greens, black beans and rice, sweet plantains and chicken Milanese started the buffet line strong. But the real star of the game was the beef churrasco with chimichurri Sauce. Oh my goodness, it was amazing from my first helping to my fourth.
I can't even tell you what was sitting on the table past the beef because I never even gave it a glance. Wish we could stay for a Cubano coffee, but we're racing back to the airport. Big props to the "U".
5:10 p.m. EDT: This in-flight menu somewhere between Tampa and JAX is simple:
Caesar Salad with Shrimp (I no like the crustaceans.)
Tortellini Skewer (A what?)
Veggie Wrap (C'mon I, already had the veggie platter)
Candy Corn (I don't care if it is Halloween...no way.)
5:45 p.m. EDT: Well, if I could describe your standard press food spread menu, this one at Jacksonville Airport FBO would be it: Roasted chicken, steamed vegetables, rice and cheese cake.
I can't say that it wins on originality. But, since we have two hours to sit around until the next event, I might as well make a plate.
9:09 p.m. EDT: Our last meal of the night in Jacksonville, Florida is a selection of miniature bites: mini chicken quesadillas, mini beef Wellingtons, mini Caprese salad, mini sesame-seared tuna and many mini cheeses.
That's a pool food lid for the day. And I made it without any over-used and unnecessary Halloween puns.
Day Four
5:15 a.m. EDT: It's early in Jacksonville and we're already in motion. No time for a hot breakfast buffet, just a few pastries boxed up to go.
There's no truth to the dirty rumor of the French network guys stealing all the croissants.
8:15 a.m. EDT: I can't tell you exactly what was offered on the plane this morning, somewhere over Georgia. But I think in my half-sleep I heard the choices were a bagel with all the fixings or granola with yogurt.
I chose the pillow.
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