Don't know exactly where KC10 went. Last I saw him he was turning for sout west, spewing gas in air and spewing words over radio. "Bossman" had no time for little 'ole me. One of his Air Force brethren was experienced in discomfort. Had to yell at him to get his attention.

At first (before I put top down) I thought I could make it home. "Okay, it's 650 away, I got 13.5....probably have to go pretty slow and kinda low. And that hunk o' shit on my nose can't be doing much for my gas mileage. This should warrant a ready deck. Yeah, one or two passes before they have to barricade me. And I ain't boltered yet so..."

Descended about three thousand feet and decelerated to about 260 by time canopy blew. Then glass shattered.

"Okay, Jacobabad it is. My boarding rate at a 10,000 foot airstrip is even better."

Went down to about nineteen K and put out speedbrake. Fitting was still beating up jet while passing through 240 knots. At about 230 beatings stopped and I started down, maintaining airspeed. Flight controls and engines appeared fine. Ball was a little out of center but that was it. Didn't have to turn to put JBAD on nose. It was straight ahead.

Nav system told me it was 260 NM away. My body told me it was pretty damn cold up there. The KC10 remains were still trying to get at my head so I started descending and decelerating (opposing states so I'm not sure I did either one that efficiently). Leveled off at twelve thousand. I stopped getting beat up, fitting just hung in slipstream by my canopy bow, at 230 knots. So there I was...Eight thousand feet above Afghanistan at 230 knots. "You know, If a guy really wanted to get shot by a MANPAD he'd fly a profile alot like what I'm doing right now." Oh well. It's at times like this when you just make a decision and go with it. If you pull it off then it was, "...outstanding airmanship, and in keeping with highest tradition of United States Naval Service..." If you don't pull it off, if you get bagged, well...maybe they'll name a safety award or new Base Gym after you.

Read this entire feature FREE with photos at http://jetsettersmagazine.com/archive/jetezine/globe02/asia02/angst/usnav.html

By Navy Captain - Jetsetters Magazine Correspondent - at www.jetsettersmagazine.com

We had missed sunset, but tomorrow there would be another opportunity to watch sun sink below horizon. So, it was back to Le Merigot, a JW Marriott property with a unique twist — dogs are welcome with guests. And not only are they allowed in rooms with their masters, hotel owns a charming yard next door that serves as an exercise and bathroom area for pets. As we got out of car a young couple with a Golden Retriever puppy pulling them down driveway towards yard, smiled and said hello. They were one happy trio.

Club Meg, luxury pet program is named in honor of Le Merigot’s resident canine, Meg Ortloff, General Manager Sig Ortloff's yellow Labrador Retriever. There are no restrictions according to a dog’s size or weight, only manners. The hotel offers a variety of leading brand dog foods as well as Barkley’s Beef and Rice Bowl with long-grain rice, roast beef, carrots and brown gravy. Pets receive an amenity care package with a water bottle, bowl and a Frisbee in a carrying case. Mobile grooming is offered as well as pet sitting and pet walking. An on-call veterinarian is also available.

Cezanne, Le Merigot’s fine dining restaurant was our choice for dinner. It had been voted Best L.A. Hotel Restaurant by Angeleno Magazine which was a tremendous honor considering competition. Dave and I ventured downstairs to dining room over which evening supervisor Hoss Hapezi graciously presides.

He welcomed us to Cezanne with Turkish Blood, a drink made with champagne and 30-year-old Taylor Fladgate Tawny Port (not on menu). The taste of Port deliciously dominates champagne, a combination Hapezi credits Hungarian chef George Skorka with creating.

Seated at a grand banquette, sipping Turkish Blood while listening to pianist Robert Carpenter’s beautiful, energetic version of Anything Goes on a baby grand piano by window assured a romantic evening. From our vantage point as well as many tables in intimate dining room neon lights from Santa Monica pier against dark, glistening water added to our reverie.

I started with Spicy Ahi Tuna Tartare ($12) and a Chardonnay from Cakebread Cellars in Napa Valley ($95 a bottle, $27 per glass). The tuna tasted exceptionally fresh and light with capers, sitting atop slices of ripe avocado. Four crisp crackers added an artistic flair. Dave started with Crispy Shrimp with Jalapeño Pepper Jelly ($13) and Chardonnay. Two dipping sauces accompanied appetizer. A basket of homemade sourdough French bread with triangles of sweet butter tempted us, but we reminded each other that our main course was going to be formidable.

Also listed among hors d’oeuvres were Lobster Bisque ($11), Terrine of Foie Gras with Brioche ($15), and Oysters on Half Shell ($12). Salads included a Mesclun salad with balsamic vinaigrette, and St. Maure Goat cheese ($10), a Caesar with baby romaine ($9), and a Radicchio, fennel and arugula with Dijon vinaigrette ($9).

Open since 2000 Cezanne has gone through three chefs. Executive Chef Desi Szonntagh is currently accepting well-founded accolades for a savory California cuisine with French accents. The restaurant boasts a large international wine selection. And, for travelers wishing to order in, food service is available 24 hours a day.

Robert Carpenter, a classically trained pianist who likes to add a touch of jazz began playing Time After Time. Dave’s Special of Day — Surf and Turf, an Australian lobster tail with, as he said, a melt in your mouth filet mignon accompanied by tender asparagus, carrots, and green beans arrived. For our main course Hoss Hapezi recommended Grgich Hills, Estate Cabernet Sauvignon from Napa Valley that proved perfect compliment for both of us.

Read this entire feature FREE at: http://www.jetsettersmagazine.com/archive/jetezine/hotels/calif/santamonica/lemarigot/lemarigot.html

By Linda Lane, Jetsetters Magazine Las Vegas Correspondent – visit www.jetsettersmagazine.com