getting Lilli to go places, assuming there are OneWorld
partners that fly there.

Air Canada is Star alliance and the others, WestJet, Canadian North
and First Air are not a part of any alliance.

The secret is that sometimes one or the other,
usually WestJet, offers connections available
on an American ticket. This facilitates her
making the minimum expenditure to maintain her
exalted status, which is massive. If it were
just a question of getting there, I can get
tickets on Air Canada for free or not much
money, and then we'd get to use the Maple Leaf
Lounge, which I supposedly get lifetime access to.

I sometimes make fun of a co-worker who tries a new fad diet
every month. Last month it was daily kale smoothies. I told her I
was eating Pizza Pops for lunch daily because I was on the
Mediterranean diet.

Does she love you or hate you?

A bit of both.

Heh, rather like some of my obnoxious friends
(who likely say the same of me).

A cinnamon and lemon alliance ...
Title: Cinnamon Stars

... Grandmothers give grandchildren cookies. That is a fact.

I couldn't find a recipe for grandchildren cookies,
so here's a star alliance:

Chicken with cinnamon and lemon
categories: Mediterranean, poultry, main
Serves: 4

h - For the soffritto
8 Tb extra virgin olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 md onion, finely chopped
2 cloves garlic, crushed
1 sprig rosemary
4 bay leaves
salt and freshly ground black pepper
1 lemon, zest only
h - For the chicken
flour for coating
salt and freshly ground black pepper
8 chicken pieces
olive oil, for frying
100 ml white wine
2 lemons, juice only
4 cinnamon sticks
200 ml chicken stock
1 free-range egg yolk

Heat the olive oil in a saucepan and gently fry
the celery, carrot, onion, garlic, rosemary and
bay leaves until golden, about 15 min. Remove
the rosemary sprig and bay leaves and season
with salt and pepper. Add the grated lemon zest.
Set to one side.

Meanwhile, for the chicken, mix the flour with
the salt and black pepper and coat the chicken
pieces in this mixture.

Heat the olive oil in a frying pan and fry the
chicken until golden brown. Add the wine and
cook 5 min.

Add the chicken and wine reduction to the
soffritto, then add half the lemon juice and
the cinnamon. Stir well.

Add the stock and cook on a low heat for 45 min
or until the sauce has reduced and the chicken
is completely cooked through. Keep the pan
covered for the first 30 min of cooking.

Remove the cinnamon sticks, then mix the egg
yolk with the remaining lemon juice. Quickly
but carefully stir this mixture into the sauce
until blended. Serve immediately.

Katie and Giancarlo Caldesi, BBC food
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