My mother was famous for making double and triple batches of everything, so I am going to blame this on her. How do you make Numb? Well, it is not easy for me. Numb requires getting rid of everything else on the menu--a veritable monoculture of cuisine. In recent years, however, I have perfected the recipe.
Numb is best made in stages. Start with a reasonably short flight, preferably leaving early in the morning. For best results, take that flight alone. A nice Calgary to Toronto run is a good start--a country bouquet aging to a smoky finish. No need to wait too long to add the next ingredient. Something European would go well. Perhaps a 6-hour to Amsterdam or even London ( though London tends make the whole mess a bit soggy).
Now, here is where timing is important. The next ingredient cannot be added too soon or you can turn the whole Numb into a big bowl of Worry and who needs any more worry on their plate!? Wait too long and Numb can ferment into a side dish of investigation topped with merriment. No, you want to add a good long 8- or 9-hour Delhi (everyone likes going to the Delhi, don’t they) or Dubai flight, but don’t add this too quickly. Wait at least 5 hours; 6 is even better. This is the real meat of the dish. You may have hints that this is going to turn into something other than Numb, but be patient. All the basic ingredients are yours now.
If you want a truly memorable Numb, one that will be talked about for many years to come, spice it up a little. It doesn’t take much now. Add a short 2-hour hop to some truly unredeeming hole like Kolkata. Mix that in and let it rise for another 4 hours. Add another shot and a half of mountain flying, and then, for the cherry on top, how about an hour and a half on twisty roads to shake everything up. I guarantee that this will create a Numb that no one, and I mean NO ONE, will ever forget!
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