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Hi Bakers, This might be the best scone you ever had. It's buttery and tender with a zesty orange flavor and sweet tiny currants in every bite. The easy recipe that takes minutes to mix and only 15 to bake. This is one of my favorite scones to eat and share. Try this for your next Sunday brunch or when you want something flakey and delicious with your cup of coffee. Enjoy~CarolynGluten-Free Orange Currant SconesMakes twelve 2” sconesDRY2 cups Cup4Cup Multipurpose Flour1/2 cup blanched almond flour 1 teaspoon Koda Farms Sweet Rice flour1/2 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda4 tablespoons granulated sugar1/2 cup cold butter, cut into chunks2 teaspoons orange zestWET1 large egg2 tablespoons unsweetened applesauce1/2 cup buttermilk1/4 cup fresh orange juice1/2 cup dried currants, cherries or cranberriesOptional: cream or egg wash for brushing the tops, large grain sugarPreheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together the flours, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs with a few larger bits of butter remaining. Stir in the orange zest. In a medium-sized bowl, whisk the wet ingredients together leaving out the dried fruit. Add the wet ingredients to the dry and stir until almost combined. Add the currants and continue stirring until just mixed. The dough will be soft but it can be shaped with a bit of care. Scrape the dough onto a lightly floured counter and pat it into a circle. The height of the dough should be about 3/4 inch tall. Cut the scones with a 2" cutter and them on a lined cookie sheet. Next, brush with egg wash and sprinkle with sugar. The scones will brown better with an egg wash. Bake for about 10-14 minutes or until browned on top and firm in the middle. Cool on a rack and enjoy:)
On September 3, 2010, a Boeing 747-400F flying from Dubai to Cologne, crashed after trying to go back to Dubai. What caused this accident, and how did this accident lead to changes in airline safety procedures?Find photos and sources for this episode on our website:www.hardlandingspodcast.comSupport us on Patreon:www.patreon.com/hardlandingspodcast
Hi Bakers, If you're afraid to make a pie, make this first! Pandowdy is like a pie for dummies. It has all the same ingredients and taste but you only make the top crust and it's cut into pieces too. Peach Blueberry Pandowdy takes advantage of the last summer fruits before Fall is in full swing. This lightly sweet peachy dessert with buttery crust pieces on top is just perfect for an easy weekend treat. Make this today and see how easy it can be! Enjoy! ~Carolyn Gluten-Free Peach Blueberry Pandowdy Modified from Cook's Illustrated's Apple Pandowdy recipe. makes a 10” skillet Gluten-Free Pie Dough ** Makes 1 pandowdy crust 1 cup Cup4Cup Multipurpose flour 1/2 teaspoon sweet rice flour 1/2 teaspoon whey protein isolate, unflavored 1/8 teaspoon xanthan gum 1/4 teaspoon salt 1/2 teaspoon sugar 1/3 cup butter, cold 1 tablespoon shortening 1 3/4 tablespoons cold water Whisk dry ingredients together in a large bowl. Cut in the cold butter and shortening. The mixture should resemble crumbs with a few pea-sized butter bits. Sprinkle in the cold water gradually while mixing with a fork until the mixture starts to form larger clumps. Add only as much water as needed to form a dough. Press dough into a ball and pat or roll out on a floured surface to about a ⅛” thick circle. Using cookie cutters or a knife cut the dough into pieces about 2-3 inches in diameter. Set aside and prepare the peach blueberry filling. Peach Blueberry Filling 5 cups fresh peaches or nectarines, sliced 1/4-1/2” thick 1 cup blueberries 1/3-1/2 cup granulated sugar (add the greater amount if you want it sweeter) 1/8 teaspoon salt 2 tablespoons cornstarch 2 teaspoons fresh lemon juice zest of 1 lemon 1 tablespoon melted butter Preheat the oven to 400F and place your rack in the middle position. In a small bowl, mix together sugar, cornstarch and salt. Mix peaches, blueberries, lemon zest, and juice in a large bowl. Next, gently stir in the sugar mixture. Melt butter in a 10” high-sided metal skillet that can be used in the oven. Add the fruit to the pan and then cover with cut pieces of pie dough. Brush the dough with egg wash and sprinkle with granulated sugar. Bake for 20 minutes and then remove from the oven. Using a large flat spoon, gently press the fruit down to get some juice and then spoon over the dough pieces a bit. Bake an additional 15 minutes or until the crust has browned. Cool for 15 minutes and top with vanilla ice cream. ** The original recipe makes enough crust almost to cover the top, if you want more coverage use the doubled recipe below For more crust, use this Doubled Crust Recipe 2 cups Cup4Cup Multipurpose flour 1 teaspoon sweet rice flour 1 teaspoon whey protein isolate, unflavored 1/4 teaspoon xanthan gum 1/2 teaspoon salt 1 teaspoon sugar 2/3 cup butter, cold 2 tablespoons shortening 2-4 tablespoons cold water
Hi Bakers, This pastry is my favorite thing to make when you want a homemade pie but don't want all the fuss! The rustic free-from galette takes minutes to assemble and bakes in under half an hour. Adding salted caramel on top elevates the fresh fruit and crust to something a bit more complex and suitable for a fancy dessert. You won't regret making this beauty! Enjoy ~Carolyn Gluten-Free Salted Caramel Peach Galettes Crust Dry 2 cups gluten-free flour 1 teaspoon sweet rice flour ¼ teaspoon xanthan gum ½ teaspoon salt 1 teaspoon plain protein powder isolate 1 teaspoon granulated sugar ⅔ cup cold butter, cut into small chunks 2 tablespoons shortening Wet 3¼ tablespoons ice water Add dry ingredients to a medium-sized bowl and whisk thoroughly. Cut in the butter and shortening with a fork, pastry blender, or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add the ice water gradually while stirring and stop when the mixture makes small clumps. Try pressing it into a ball. If the dough stays together, stop adding water. Mix dough to completely combine and then divide into 4 portions. Roll each piece into balls and flatten it into discs. Let dough rest in the refrigerator for use at a later time or use immediately. Galette Filling Sugar Mix ⅔ cup granulated sugar 4 teaspoons cornstarch 1 teaspoon lemon zest a pinch of salt 4 cups fresh peaches (can also use nectarines or plums) Topping Salted Caramel Sauce Large grain salt Preheat the oven to 400F. In a small bowl mix together sugar and cornstarch until no lumps remain. Add the lemon zest and set aside. Slice large fruits no bigger than ¼ thick or chop into small ¼” chunks. Add the fruit to ¾ the sugar mixture and stir gently to mix. Roll out the galette crust on a lightly floured silicone mat or cutting board. Flour the top of the dough as well to prevent sticking. Roll into a rough circle about 1/16 of an inch thick. Patch any holes in the dough or edges by pressing them together gently. Repeat for each portion of dough. Place a spoonful of the remaining sugar mix in the center of each dough circle extending outward leaving about 1½ - 2 inches clear. Then place about ⅔ cup of fruit in the center by arranging it in a row or piling it into the center. Gently fold the dough edges over the fruit center by about ½ inch. Repair any tears by smoothing them with your hand or using any extra dough to patch them. Brush the edge of the dough with an egg wash (one egg mixed with 1 tablespoon of water) and sprinkle with large-grain sugar. Bake the galettes for 20-25 minutes or until the crust is browned and the fruit is bubbling. While the galette is hot from the oven, brush with the salted caramel sauce and sprinkle with large grain salt. Serve immediately or let cool to room temperature. These galettes are best eaten the day they are made since they have a lot of juice that can make the dough soft over time.
Galloping Getaways: This month it is all about non-riding equestrian retreats. Spending time in the presence of horses, focusing on meditation, journaling, and our overall well-being. Jen Verharen chats about her Cadence Coaching Wellness Retreat, a unique non-riding equestrian retreat in Portugal. Listen in.... HORSES IN THE MORNING Episode 3460 - Show Notes & Links:Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel AssociationGuest: Jen Verharen, Cadence Coaching Wellness Retreat for Equestrians at the Wild View Retreat in southern Portugal in May 2025.Summary: In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses. Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.Recipe:PASTEL DE NATA (PORTUGUESE EGG TARTS)Ingredients:2 frozen puff pastry sheets let sit at room temperature until soft5 cup heavy cream5 cup sugar4 large egg yolks (approximately 60 gr)2 Tbsp corn starch2 cups whole milkDirections: Use a cookie cutter or any cups that have about 3.5-inch diameter to cut out about 18 circles from the puff pastry sheets. Mold them over aluminum muffin cups. Place in the freezer.Put all ingredients for egg custard filling in a mixing bowl. Whisk until smooth. Prepare a water bath that you can put your saucepan in later. Transfer this to a medium saucepan over low heat and use a rubber spatula to keep stirring until the mixture starts to coat the spatula thinly. Remove from the heat and transfer the saucepan to a water bath to cool it down quickly.Preheat oven to 485 F (Yes, pretty high temp!). Remove the pastry from the freezer and place it on a baking sheet lined with aluminum foil. Pour the egg custard mixture until about 3/4 full in each shell.Place them in the oven, bake for 30 minutes. Rotate every 10 minutes for even browning. Toward the end of cooking, custard will start to bubble and blister.Remove from the oven. Let it cool for about 1 minute and then unmold the tarts to a wire rack to let them cool down. They'll turn soggy if they sit in the muffin cups for too long. The top will sink a little bit and this is normal. Serve while warm if possible. You can store tarts in the fridge and reheat them in the oven at 400F for about 10 minutes.
Galloping Getaways: This month it is all about non-riding equestrian retreats. Spending time in the presence of horses, focusing on meditation, journaling, and our overall well-being. Jen Verharen chats about her Cadence Coaching Wellness Retreat, a unique non-riding equestrian retreat in Portugal. Listen in.... HORSES IN THE MORNING Episode 3460 - Show Notes & Links:Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel AssociationGuest: Jen Verharen, Cadence Coaching Wellness Retreat for Equestrians at the Wild View Retreat in southern Portugal in May 2025.Summary: In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses. Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.Recipe:PASTEL DE NATA (PORTUGUESE EGG TARTS)Ingredients:2 frozen puff pastry sheets let sit at room temperature until soft5 cup heavy cream5 cup sugar4 large egg yolks (approximately 60 gr)2 Tbsp corn starch2 cups whole milkDirections: Use a cookie cutter or any cups that have about 3.5-inch diameter to cut out about 18 circles from the puff pastry sheets. Mold them over aluminum muffin cups. Place in the freezer.Put all ingredients for egg custard filling in a mixing bowl. Whisk until smooth. Prepare a water bath that you can put your saucepan in later. Transfer this to a medium saucepan over low heat and use a rubber spatula to keep stirring until the mixture starts to coat the spatula thinly. Remove from the heat and transfer the saucepan to a water bath to cool it down quickly.Preheat oven to 485 F (Yes, pretty high temp!). Remove the pastry from the freezer and place it on a baking sheet lined with aluminum foil. Pour the egg custard mixture until about 3/4 full in each shell.Place them in the oven, bake for 30 minutes. Rotate every 10 minutes for even browning. Toward the end of cooking, custard will start to bubble and blister.Remove from the oven. Let it cool for about 1 minute and then unmold the tarts to a wire rack to let them cool down. They'll turn soggy if they sit in the muffin cups for too long. The top will sink a little bit and this is normal. Serve while warm if possible. You can store tarts in the fridge and reheat them in the oven at 400F for about 10 minutes.
Brazil added its second 737NG freighter operator this year when Modern Logistics began flying the type, even as some of the country's other carriers take on more Classics.Modern Logistics is undergoing a transformation to grow its presence in the logistics industry.“Part of this investment plan was to bring new aircraft,” Chief Executive Cristiano Koga said during a fireside chat at Cargo Facts LATAM 2024 in Panama City this month. Excerpts of this conversation are included in today's episode of the “Cargo Facts Connect” podcast.“We are very confident that the aircraft that we have signed and are already operating in Brazil will help us achieve this long-term goal to be an integrated logistics provider with a time-definite product end to end,” Koga notes in the chat.Modern has leased two 737-800BCFs from BBAM, with the 2004-vintage unit 33566 arriving in October 2023 and its 2003-vintage sibling (33550) arriving in February 2024. They join one 737-400F (25374) and one 737-300F (24219).“The performance of [the -800s] from a payload perspective, from a cost-to-serve-per-unit perspective is amazing,” Koga said. “So, we're very excited about the fleet. But again, it needs to serve the right industry, the right sector and the right routes. That's why one of the pillars of our long-term strategy is network planning.”Even though Modern has phased out a 737-400F and a 737-300F, it still sees a use for them in at least the next six to twelve months.“The -300 makes sense for specific projects, like charters or even e-commerce, because it's the cheapest aircraft,” Koga said. “So, we still have the Classics, we have the two NGs, and it's proving to be a very good decision to apply [the Classics] to these kinds of projects and leave the NGs for the big routes and international expansion as well.”Countries at the top of the list to see Modern's 737-800BCFs include Argentina, Chile and Colombia, he added.Tune in to this week's “Cargo Facts Connect” for the discussion with Koga.
「マイカーの平均購入金額は266万円、世帯年収1000万円超に人気のボディタイプは？」 国内最大級の家計診断・相談サービス「オカネコ」を運営する400F（フォーハンドレッド・エフ）は、全国の『オカネコ』ユーザーの男女1226人を対象に「オカネコ マイカーに関する意識調査」を実施。回答結果をグラフと図表にまとめて発表した。
Send us a Text Message.Hey Pickles!Hope things are going great for you!This week, we'll tell you about our vegan shopping excursion in N Tonawanda NY. Some awesome vegan pizza from Wurlitzer Pizza, and what we've been up to.In our Noteworthy segment, we talk about how bird flu has infected cows & now is infecting humans. The animal agriculture industry is playing zoological roulette, and no one is winning.Our Main Topic this week is a Vegan Peanut Butter Cup Off!! We taste test a number of vegan peanut butter cups, and rank them according to peanut butter to chocolate ratio, creaminess of the peanut butter, and portion size. Let us know what your favorites are!We have a Listener Recipe from listener, Emily D. It's her vegan asparagus quiche!Here's her recipe:Ingredients:1 bunch of asparagus, tough ends snapped off1 cup of frozen peas1 onion, diced4 oz Violife feta1 carton Just Egg1 9 inch pie crust1 tbsp oilInstructions: 1. Roast asparagus at 400F for 10-15 minutes until starting to brown. Decrease heat to 350F2. Meanwhile heat oil on medium heat. Add onion and saute until turning clear. Add peas and cook for another 1-2 minutes. Salt to taste. Remove from heat. 3. Add asparagus to bottom of pie crust. Add peas and onions. Crumble feta on top. Pour Just Egg until crust is 3/4 full. 4. Bake pie for 50-55 minutes until set. Remove from oven and let cool for 10 minutes before slicing.We have a new Listener Shout Out, A Restaurant in our Restaurant SOS segment, a new Vegan Org of the Week, and much more!Thank you so much for listening!Love, Sam & ChristineSupport the Show.Join Our Patreon https://www.patreon.com/CompassionandcucumbersSign Up For Our Newsletterhttps://www.compassionandcucumbers.comOur YouTube https://www.youtube.com/@compassioncucumbersveganpod/videos72 Reasons To Be Vegan *paid link https://amzn.to/3W8ZwsUVisit Our Website https://www.compassionandcucumbers.comSam's Etsy https://www.etsy.com/shop/CucumberCraftworksJoin the AFA Vegan Voter Hub https://agriculturefairnessalliance.org/vegan-voter-hub/
Singapore Airlines is preparing for the arrival of its first A350F as it continues to manage the hurdles challenging the freighter market.The airline will gradually retire its 747-400Fs as Airbus starts delivering its new large-widebody in 2026, but no estimate has been given for when the transition will be complete.“It's really a lot of work, and rightly so,” Singapore Airlines Senior Vice President of Cargo Marvin Tan said during a fireside chat at Cargo Facts Asia 2024 in Singapore last week. “I mean, we really have to go through all of our processes, our systems, our training, our preparedness, even staff engagement, with a fine-toothed comb.”Listen to Tan on the latest episode of the “Cargo Facts Connect” podcast.Singapore Airlines was the first 747-400F operator to commit to the A350F and has seven on firm order.“From an operational perspective, I think two things. One is that, obviously, you lose the nose-loading capability; for us this is a fairly small segment of the cargo, so I think it's manageable for us,” Tan says. “The other aspect, of course, is more just the loading configuration, because of the different contours of the aircraft, so some adjustment needed there.”Geopolitical and economic issues as well as labor and supply chain challenges continue to affect the airfreight industry.“All these factors come into play in terms of us figuring out how best to make use of the capacity that we have on hand, until, of course, the A350Fs come online,” Tan says.Tune in to this week's “Cargo Facts Connect” to hear an edited extract of the discussion with Tan.
Hi Bakers, These are such a pretty spring color I adore the way they look and taste. Green scones may not be everyone's idea of yummy but I love matcha and the earthy rich flavor it brings to everything. Adding bright and sweet lemon is the perfect partner to these delicious and tender gluten-free scones. They are a fun break from the usual with a lovely look and phenomenal taste. I hope you give these a try. Enjoy ~Carolyn Gluten-Free Matcha Lemon Scones makes one dozen 2”x2” scones DRY 2 cups Cup4Cup Multipurpose Flour 1/2 cup blanched almond flour or oat flour 2 teaspoons matcha powder* 1 teaspoon Koda Farms Sweet Rice flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup granulated sugar 1/2 cup cold butter cut into chunks WET 1 large egg 2 tablespoons unsweetened applesauce 1/2 cup buttermilk 1/4 cup lemon juice zest of one lemon Optional: cream or egg wash for brushing the tops and large grain sugar ICING 1 cup powdered sugar ~2 tablespoons lemon juice 1 teaspoon lemon zest Preheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together flours, matcha powder, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the mixture in the refrigerator. In a medium-sized bowl, whisk the wet ingredients together. Add the wet ingredients to dry and stir until just combined. Scrape the dough out onto a lightly floured counter and pat it into a large rectangle. The height of the dough should be about 3/4 inches tall. Cut the sconces with a 2” cutter. Place the scones on a cookie sheet and brush with egg wash or cream and sprinkle with sugar if desired. Scones will brown much better if you decide to brush with either liquid. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack and prepare the icing. In a small mixing combine icing ingredients adding lemon juice gradually until desired consistency is reached. You want a thick icing that spreads but stays on top. Garnish with lemon zest and a light sprinkle of matcha powder. Scones are best enjoyed the day they are made but can be stored in the fridge for another day. *I used Trader Joe's Matcha Green Tea Powder to achieve this bright green with no food coloring. The brand of matcha you use matters since some are more camo colored than spring green. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message
「400Fが新NISAの利用意向調査。利用率約4割、目的は「余剰資金の増加」「老後資金への備え」」 家計診断・相談サービス「オカネコ」を運営する株式会社400F（フォーハンドレッド・エフ）が1月17日発表した「オカネコ 新NISAの利用意向調査」は、全国のオカネコユーザー男女1594人を対象に、新NISAの認知度や利用率の実態を探っている。調査期間は新制度導入直後の1月4日から7日。The post 400Fが新NISAの利用意向調査。利用率約4割、目的は「余剰資金の増加」「老後資金への備え」 first appeared on 金融・投資メディアHEDGE GUIDE.
Pacific Air Cargo has been heavily involved in the relief efforts in Maui as the island recovers from the destructive wildfires in August due to a long-term ACMI arrangement with Kalitta Air for the carrier's 747-400F capacity between Los Angeles and Honolulu.At the same time, the company has been exploring other avenues of growing its business.“We have traditionally always focused on Asia eastbound interline agreements and those agreements and partnerships are still valuable to our success,” Pacific Air Cargo Chief Executive Tanja Janfruechte says in this week's episode of the “Cargo Facts Connect” podcast.“But this year, we're focusing on trying to align with other airlines, not necessarily out of Asia, but Europe and Canada as well. And we're looking into Mexico — really just trying to see if we can provide some more tail-to-tail options in and out of Hawaii.”In addition to Kalitta Air's 747s, Pacific Air Cargo also works with Asia Pacific Airlines and wet leases that carrier's 757-200Fs. But even with an expanding network, Pacific Air Cargo is unlikely to operate its own freighters, at least for now.“We're always open to ideas, but the ACMI model works so well for us that right now, at least in the near future, we're not looking to move away from that kind of model,” Janfruechte said.Tune in to this week's podcast to learn more about Pacific Air Cargo's plans as Janfruechte speaks with Cargo Facts Editor Jeff Lee.
¿Qué características se espera que tenga la nueva autoridad de investigación de accidentes cuya ley se está tramitando en el Congreso de los Diputados de España? ¿Qué mejoras debería presentar en comparación con la CIAIAC? ¿Será independiente como reclaman los profesionales del sector? Aerovía analiza este próximo cambio legislativo con Pilar Vera Palmés, presidenta de la Asociación de Afectados del Vuelo JK5022 e impulsora del seminario que trajo a la Cámara Baja las mejores prácticas internacionales sobre investigación de accidentes. En la segunda parte del capítulo, conectamos El radar de Aviacionline para repasar las noticias más relevantes de las últimas semanas en el sector, de la mano de Pablo Díaz, director editorial de Aviacionline. En esta ocasión, con temas de Colombia (ruptura entre Avianca y Viva), Luxemburgo (incidente de un 747 de Cargolux), Emiratos Árabes Unidos (regresa el 747-400F), Europa (los planes de Airbus para el A220) y Estados Unidos (resultados de Boeing en el primer trimestre). Resumen de contenidos: 0:01 – Presentación del capítulo. 0:50 – Biden aprieta las tuercas a las aerolíneas de Estados Unidos. 2:22 – Verano caliente por los conflictos laborales. 3:05 – La Sexta saca del cajón el caos aéreo de 2010. 6:10 – Entrevista a Pilar Vera, presidenta de la Asociación de Afectados del Vuelo JK5022. 14:24 – Una ley para cerrar la “obsoleta” CIAIAC. 20:02 – Un seminario para ayudar a los legisladores. 24:30 – ¿Asistieron las personas indicadas (diputados y senadores)? 26:40 – Si una tragedia como la del JK5022 volviera a ocurrir, ¿qué cambiaría? 33:22 – ¿Será multimodal e independiente la nueva autoridad de investigación? 37:10 – ¿Cuál es el calendario para la aprobación de la ley? 40:32 – El papel de la investigación judicial. 45:12 – El radar de Aviacionline: ruptura de Avianca y Viva. 49:03 – El radar de Aviacionline: incidente en Luxemburgo. 50:50 – El radar de Aviacionline: Emirates SkyCargo recupera el 747-400F. 52:30 – El radar de Aviacionline: los planes de Airbus para el A220. 55:01 – El radar de Aviacionline: resultados de Boeing en el primer trimestre. No te pierdas el capítulo 105 de Aerovía: ‘La nueva autoridad de investigación de accidentes, en manos del Congreso'.
Eine Boeing 747-400F der Cargolux gerät bei einer Landung in Luxemburg außer Kontrolle und schleift mit den Triebwerken über die Landebahn. Die Besatzung bringt das Flugzeug wieder sicher in die Luft. Was wir jetzt schon aus diesem Vorfall lernen können, besprechen wir heute.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeFor the rajma masala base2 tbsp ghee (or coconut oil)1 onion, finely chopped4 garlic cloves, finely chopped2in piece of ginger, peeled and finely chopped1 green chilli, finely chopped½ tsp ground turmeric½ tsp chilli powder1 tsp garam masala1 tsp cumin seeds2 x 400g tins pinto or borlotti beans1 x 400g tin chopped tomatoesFor the saag aloo topping2lb 4 oz small new or red skin potatoes (large ones cut in half)1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped1 ¾oz ghee (or unsalted butter)1 tsp cumin seeds1 tbsp black mustard seeds1 tsp ground turmeric7oz baby spinach, washedTo make the rajma masala base, heat the ghee or coconut oil in a large pan.Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet.Add the garlic, ginger and chilli and cook for another 5 minutes.Add the spices to the pan and stir for a couple of minutes until it all smells fragrant.Stir in the tinned beans and their liquid, the tomatoes and 14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.Preheat the oven to 400F. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 3½fl oz water, the potatoes, cauliflower and half of the spinach.Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining ghee and drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/
Hi Bakers, Here is a dessert for all cobbler and cherry lovers! This rich dessert is easy and so full of cherry flavor that I know you'll love it. A bit of almond extract and lemon juice in the filling brighten and enhance frozen cherries quickly into a velvety, deeply delicious filling. Lightly sweetened cobbler tops this homey favorite that deserves a place on your table! Have fun making and eating this one -Carolyn Oops alert! In the audio, I said cobbler has 2 teaspoons of sugar instead of 2 tablespoons. Gluten-Free Cherry Cobbler Cherry Filling 6 cups frozen, pitted sweet cherries, thawed 1/2 cup granulated sugar 1 medium lemon zest and juice (about 1/4 cup of juice) 1/8 teaspoon almond extract Cobbler Dry Ingredients 1 cup +1 tablespoon Cup4Cup gf Flour 2 tablespoons granulated sugar 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 cup blanched almond flour 1/4 teaspoon salt 1/4 cup butter Wet Ingredients 1 large egg 1 tablespoon unsweetened applesauce 6 tablespoons buttermilk Preheat oven to 400F. Add filling ingredients to a medium-sized saucepan and mix together. Cook while stirring over medium heat until the mixture thickens and starts to gently boil. Take off the heat and set aside. In a large bowl whisk together dry ingredients except for the butter. Cut in butter until it is in small pieces and resembles bread crumbs. Set aside this mixture. In a small mixing bowl whisk together milk, egg, and applesauce. Add milk mixture to the dry and stir until a soft dough comes together. Scrape the bottom of the bowl to make sure all the dry mix is incorporated. Transfer the dough to a floured counter. Pat into a circle 1/2” thick. Cut into shapes 2.5” wide. Pour filling into a round pie 9” baking pan. Arrange cobbler pieces on top of warm cherry filling. Place the cobbler pan on a baking tray to catch any drippings. Bake for about 35-40 minutes or until topping is completely cooked*. The cobbler will brown well before the dough is done, so check the cobbler color in 10 minutes, if the dough is brown cover it with foil to slow browning. Cool cobbler for five minutes. Serve with vanilla ice cream. Enjoy! *If you are wondering if the cobbler topping is cooked, you can gently lift up the edge and see if the dough is done on the bottom side. You can also use an instant-read thermometer and test the cobbler dough temperature, it should read 205F-210F. --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message
Listen along as Maurizio Leo makes these buttery, herby rolls with a thin and crunchy crust out of his newest book, The Perfect Loaf. RecipeMakes 24 mini-rolls Ingredients342g White flour (~11.5% protein)147g Durum flour (or whole wheat)83g Whole milk54g Unsalted butter24g Honey5g Fresh rosemary, chopped259g Water9g Fine sea salt7g Ripe sourdough starter, 100% hydration1 egg1 tablespoon whole milk or heavy cream (optional)Mix the levain: Warm or cool the water to about 78F (25C). In a medium jar, mix the levain ingredients until well incorporated (this liquid levain will feel quite loose) and loosely cover. Store in a warm place for 12 hours.Mix the dough: To the bowl of a stand mixer fitted with the dough hook, add the flour, milk, honey, water, salt, and ripe levain. Mix on low speed for 1 to 2 minutes until combined. Increase the mixer to medium speed and mix for 3 to 4 minutes until the dough begins to cling to the dough hook. This dough is on the stiff side, so it should cling to the hook after just a few minutes of mixing. Let the dough rest in the bowl, covered, for 10 minutes.Incorporate the butter and rosemary: With the mixer on low speed, add the butter, one pat at a time, until absorbed into the dough, scraping down the sides of the bowl and the paddle as needed. Continue until all the butter is added, about 5 minutes. Mix for 1 to 2 minutes more until the dough smooths out and clings to the dough hook once again. Add in the chopped rosemary. Mix for 1 minute until the rosemary is incorporated. The dough will be silky smooth and elastic, but will feel slightly tacky due to the milk and butter additions. Transfer the dough to a container for bulk fermentation.Bulk fermentation: Write down the current time as the start of bulk fermentation, set a timer for 1 hour and let the dough rest in a warm place. When your timer goes off, give the dough one set of stretch and folds. Wet your hands. Grab one side of the dough and lift it up and over to the other side. Rotate the bowl 180 degrees and repeat. Then rotate the bowl a quarter turn and stretch and fold that side. Rotate the bowl 180 degrees again and finish with a stretch and fold on the last side. The dough should be folded up neatly. Cover the bowl and let the dough rest for the remainder of bulk fermentation, about 3 hours.Divide and shape: At the end of bulk fermentation, the dough will have risen in the bulk container; it may have bubbles on top and at the sides, it should look smoother and less shaggy, and at the edges of the dough where it meets the container, it should dome downward. If you wet a hand and gently tug on the surface of the dough, it will feel elastic and cohesive, resisting your pull. If you don't see dough that's airy, strong, and "alive", leave it for another 15 minutes in bulk fermentation and check again. Using a bowl scraper, gently scrape the dough onto a work surface and use your bench knife to divide the dough into 24 pieces of 35g each. Using both hands, or a bench knife and one hand, shape each piece of dough into a very small, tight round. Place the rounds in the prepared pan in four rows of six with about 1/2 inch or so in between. Place the pan inside a reusable plastic bag and seal.Proof: Put the pan in a warm place to proof for about 2 hours. The dough is ready when the rounds have relaxed outward and are puffy to the touch. If they still look or feel dense when gently poked, let proof 15 minutes more and check again.Bake: Make the egg wash by whisking together the egg and 1 tablespoon milk. use a pastry brush to brush a very light layer of the egg wash onto each roll. If desired, put some white flour in a small fine-mesh sieve and dust a small amount of flour on the tops of the rolls. Sprinkle some coarse seas salt on the top of each roll. Slide the pan into the 400F oven and bake for 15 minutes. Rotate the pan 180 degrees and bake about 10 minutes more, or until the internal temperature reaches 204F and the tops are golden. Remove the pan from the oven and let cool for 5 minutes. Transfer the rolls to a wire rack to cool. These are fantastic warm right from the oven, or they will keep in an airtight container for 3 to 4 days.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/
In this episode, Cargo Facts Editor Jeff Lee and Associate Editors Andrew Crider and Robert Luke discuss the 737-400F, which has already made headlines this year for both retirements and additions. The team reflects on the 737 Classic and how its adoption and retirement fuel the rise of 737-800Fs. Meanwhile, the ARJ21-700CCF received its certification and will enter the market. What disruption will this cause? Tune in for a discussion of these topics and more for the week ended Jan. 13, 2023.
Special fall-burger: Sweet potato bun with acorn squash-millet-(yellow) beet-pattie and mint-pea sauce (Makes 2-3 patties depending on size) Patties: Purée of 1/2 of a previously roasted acorn squash 1/2 -1 cup cooked millet 1 yellow beet (previously roasted) 1-2 spring onions (finely diced) Fresh cilantro Black pepper to taste 1 teaspoon cayenne / chili powder 1 teaspoon garlic powder Slice of (red) onion 1 small tomato 1-2 romaine leaves Instructions: Scoop out the inside of the roasted acorn squash (you need about 1-2 cups of roasted squash) - add to a food processor. Add 1/2 cup - 1 cup of cooked millet to the food processor. Peel and dice the yellow beet - add to the food processor. Peel and dice the spring onions, wash and de-stem the cilantro, chili/cayenne, black pepper and garlic powder - add to the food processor. Transfer the mix to a bow. Take a spoon and start forming patties - transfer the patties to the air fryer, or the oven (pre-heat to 400F), and bake in the air fryer or oven for approx. 30-40 minutes (depends on your oven / air fryer). Check after about 15 minutes - gently turn them over and bake on the other side for another 15+/- minutes. They should be slightly brown and firm on the outside. Burger/“bun”: 1 pre-roasted sweet potato - topped with a few black and white sesame seeds
「「投資は必要」は9割でも、40代以下は「入り口」にハードル。400Fが調査」 オンライン相談サービス「お金の健康診断」を運営する株式会社400F(フォーハンドレッド・エフ)は、「投資の日」の10月4日に合わせ、同社ユーザーを対象に「投資のイメージや利用状況」などに関するアンケートを実施、結果を発表した。424名の回答者のうち、「投資が必要」とした人は90%以上に上った。投資経験者のもっとも多い投資商品はNISA（つみたてNISAを含む）で、特に30代〜50代は利用率が高い。The post 「投資は必要」は9割でも、40代以下は「入り口」にハードル。400Fが調査 first appeared on 金融・投資メディアHEDGE GUIDE.
Hi Bakers, Thanks for joining me in the kitchen again! I love this bake!! OK, I love all my bakes but this one is so tasty and just what I want to eat in Summer. I worked really hard developing this crust for pies, galettes, and tarts and I am really happy with the result. You won't be able to tell it's not wheat :) I can't wait to have you try it and let me know what you think. It's just the right texture of crisp and tender with a great buttery taste and the fruit filling is sweet but still tastes fresh and just picked. Make this today and take advantage of all the great seasonal fruit. -Carolyn Summer Fruit Galettes The crust is modified from The Joy of Cooking's recipe for pie dough and the filling is modified from the New York Times and the Kitchn.com recipe for a galette. Crust Dry 2 cups gluten-free flour 1 teaspoon sweet rice flour ¼ teaspoon xanthan gum ½ teaspoon salt 1 teaspoon plain protein powder isolate 1 teaspoon granulated sugar Wet ⅔ cup cold butter, cut into small chunks 2 tablespoons shortening 3¼ tablespoons ice water Add dry ingredients to a medium-sized bowl and whisk thoroughly. Cut in butter and shortening with a pastry blender or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add ice water and mix until just combined. It will be a soft and wetter dough than some pie crusts. Divide into 4 portions for individual galettes or leave as one large one. Roll into balls and flatten into discs. Let dough rest and hydrate in the refrigerator for at least 30 minutes. Galette Filling Sugar Mix ⅔ cup granulated sugar 4 teaspoons corn starch 2 teaspoons lemon zest 2 tablespoons fresh lemon juice a pinch of salt 2 lbs fresh stone fruit or berries Preheat the oven to 400F. In a small bowl mix together sugar and corn starch. Add the remaining ingredients and mix again. It will look like wet sand. Slice large fruits no bigger than ¼ thick or chop in large chunks. Berries do not need cutting unless they are huge. Add the fruit to ¾ the sugar mixture and stir to mix. Roll out the galette crust on a silicone mat or cutting board with some flour on both sides to prevent sticking. Roll into a rough circle about 1/16 of an inch thick. Place the remaining sugar mix in the center of the dough circle extending outward leaving about 1½ - 2 inches clear. Then place about ⅔ cup of fruit in the center piling it up a bit. Gently fold dough edges overlapping the fruit center by about ½ inch. Pleat and fold to make a rough circle. Repair any tears by smoothing them over with your hand or using any extra dough to patch them. Brush the turned-over edge of dough with cream or an egg wash and sprinkle with large grain sugar. Bake individual galettes for 20-25 minutes or until crust is browned and fruit is bubbling hot.** Immediately upon removing the pastry from the oven, brush the fruit filling with apricot or another clear jelly to give it a bit of extra sweetness and shine. Cool for five minutes and then transfer the galettes to a wire rack to cool thoroughly before eating. My favorite flavor was plum and nectarine berry. Enjoy and let me know your favorite flavor! **If you decide to make one large galette, it should take about 35-40 minutes to bake. --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message
Hi Bakers!! Nice to have you back in the kitchen with me! I love making this simple yet delicious dessert all summer long and I know you will too! You can vary the fruit by what looks the ripest or just keep making your favorite! I love the combination of peaches and blueberries, strawberries and blueberries, or just plain strawberries! You can't go wrong with this recipe. It can be made ahead and assembled later which is always nice. For something different, make a shortcake station with lots of fruit options and everyone gets to make their own custom dessert! This recipe was adapted from the Joy of Cooking recipe for Buttermilk Biscuits and is one of my favorite summer treats! Enjoy! - Carolyn Gluten-Free Strawberry Shortcake DRY 2 cups Cup4Cup Multipurpose Flour* 1/2 cup blanched almond flour or oat flour 1 teaspoon Koda Farms Sweet Rice Flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 4 tablespoons granulated sugar 1/2 cup cold butter cut into chunks WET 1 large egg 2 tablespoons unsweetened applesauce 3/4 cup buttermilk 4-5 cups strawberries or other fresh soft fruit 1 tablespoon granulated sugar a squeeze of lemon juice 1-pint heavy whipping cream 1/4 teaspoon vanilla extract 1-2 tablespoons powdered sugar Optional: cream and sugar for the top Preheat oven to 400F and place rack in the middle position. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and sugar. Add cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place bowl in the refrigerator. In a medium-sized bowl mix the egg, applesauce, and buttermilk together. Add wet ingredients to dry and stir until just combined. The dough will be very soft but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don't have any dough. This recipe makes 9 shortcakes. Place shortcakes on a cookie sheet and brush with cream. Sprinkle with sugar if desired. Scones will brown much better if you decide to brush with cream. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack. Wash and slice 4-5 cups of fresh strawberries. In a medium-sized bowl add 1 tablespoon of granulated sugar and a squeeze of lemon juice. Stir to combine. Set aside. Whip the cold heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks. Assemble shortcakes by cutting them in half and spooning strawberries on the base top with whipped cream and garnish with mint if desired. Eat immediately! Vegan variation: -Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste or any gluten-free King Arthur Flour -use non-dairy butter, I like Myoko's brand in the stick, not the tub -substitute vegan milk for buttermilk -use egg-substitute or about 31/4 T more milk in place of an egg *check the ingredient list of this flour blend for possible allergens so you can bake safely! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message
In this episode, Cargo Facts Deputy Editor Jeff Lee and Associate Editor Andrew Crider discuss how e-commerce giant Mercado Libre continues to shake up the freighter fleets of Latin American carriers. They then look at how a number of 737-300F and -400F developments created a banner week for the 737 Classic family.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeFor the rajma masala base2 tbsp ghee (or coconut oil)1 onion, finely chopped4 garlic cloves, finely chopped2in piece of ginger, peeled and finely chopped1 green chilli, finely chopped½ tsp ground turmeric½ tsp chilli powder1 tsp garam masala1 tsp cumin seeds2 x 400g tins pinto or borlotti beans1 x 400g tin chopped tomatoesFor the saag aloo topping2lb 4 oz small new or red skin potatoes (large ones cut in half)1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped1 ¾oz ghee (or unsalted butter)1 tsp cumin seeds1 tbsp black mustard seeds1 tsp ground turmeric7oz baby spinach, washedTo make the rajma masala base, heat the ghee or coconut oil in a large pan.Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet.Add the garlic, ginger and chilli and cook for another 5 minutes.Add the spices to the pan and stir for a couple of minutes until it all smells fragrant.Stir in the tinned beans and their liquid, the tomatoes and 14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.Preheat the oven to 400F. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 3½fl oz water, the potatoes, cauliflower and half of the spinach.Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining ghee and drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/
747-400F stark beschädigt +++ Aus Air Asia wird Capital A +++ WizzAir bestellt eine grosse Anzahl A321XLRNews vom 30.01.202200:00 Themenvorschau 01:04 Gepäckcontainer kollidiert mit 747-400F03:58 Corsair A330 macht Sicherheitslandung auf den Azoren07:06 „Capital A“ ist der neue Name der Air Asia11:12 WizzAir will auf 500 Flugzeuge wachsen 16:10 Was bedeutet es, wenn Qatar 777x bestelltDamit Du von unserem Wissen profitieren kannst, kannst du ein mindestens 60 minütiges und vor allem auf dich zugeschnittenes Punkte, Meilen, Status Coaching buchen. Nach dem Call bekommst du ein Jahr Zugang zu dieser Gruppe und zahlst so nur 10 Euro pro Monat und kannst sofort profitieren. Hier ist nun der Link zu deinem neuen Punkte,Meilen und Status Deals.Der Consulting Link - https://FTCircle.as.me/Basic oder unterstütze uns auf Patreonhttps://www.patreon.com/FQTTVMY SOCIALSWhatsApp - https://wa.me/message/H4VQT6XX7L6WJ1FACEBOOK | Lars F Corsten - https://www.ftcircle.com/g4pyFACEBOOK | FQT.TV - https://www.ftcircle.com/d1alFACEBOOK | FTCircle - https://www.ftcircle.com/fumiTWITTER | Lars F Corsten - https://www.ftcircle.com/2xrhINSTAGRAM | Lars F Corsten - https://www.ftcircle.com/55fsLINKEDIN - https://www.ftcircle.com/ck8iClubhouse - @LFCorsten
今回はSV投資先である400Fのインターン生で、現在アメリカにあるイェール大学に在学中の本間遼太郎さんにお越し頂きました。2020年に開成高校を卒業後、公益財団法人柳井正財団の奨学生としてイェール大学に入学して約1年、学校生活や400Fでのインターン経験、ご自身のマインドセットなど、これまでどのような挑戦をしてきたのか本間さんにお伺いしました！ TOPICS： ・柳井正財団の奨学金を受けて海外大学へ進学した理由 ・高校時代から多動的で充実な生活を送る ・イェール大学のストイックな一日 ・日本と海外大学の違いは学習意欲と授業スタイル ・400Fでインターンをした理由やきっかけ ・2か月間でのインターンで学んだ「構想から自走化するまでの思考プロセス」 ・周りの環境で刺激を経て、負けず嫌いの自分に ・目の前のチャンスは必ず掴むための工夫 ・情熱をもって自分の興味分野を追求することが大事 〇400Fインターン・イェール大学生 本間遼太郎さん： note：https://note.com/400f/n/n60e6ab8c29ec?fbclid=IwAR0aNj6favQE0bub5Du31Zvya7Yec_uzH1t2inLwhESSOhDeQE6HGMwuOOY 400F：https://400f.jp/ 〇Startup Stories for Challengers：このチャンネルは、挑戦者に有益な情報や学び提供するポッドキャストです。今スタートアップで活躍している若手起業家や優秀な人材、もしくはVCの方などにこれまでの挑戦ストーリーをインタビュー形式でお伺いします！ぜひ隙間時間などにお聞きください。 〇運営：Skyland Ventures 田仲愛優 Twitter：https://twitter.com/at_aiu 〇Skyland Venturesについて シードVCのSkyland Venturesのインターン生が運営しているポッドキャストで、学生視点からVCやスタートアップに関する話題の発信を行なっています。 〇Skyland Ventures のホームページ https://skyland.vc/
Happy Pride! Anabel whips up an easy, cheap, and quick quiche before being joined by Celine, her bff of 11+ years, to discuss all things astrology! They cover what "in retrograde" actually means, the difference between your sun, moon, and rising sign, how astrology relates to dating, and so much more! (Celine is so smart y'all) They of course end with their current entertainment recommendations. Anabel's Quiche: 4-6 eggs (depends on how big your pie is) 3/4 cup half & half 1 red bell pepper 1/2 - 1 cup mushrooms 3-5 strips cooked bacon 1/2 cup feta cheese crumbles 1 pie crust, par-baked (a little undercooked) salt + pepper to taste oil for roasting Cut pepper and mushrooms into bite sized chunks. Toss with olive oil, salt, and pepper. Assemble on sheet pan and bake at 400F for 20 minutes. Chop bacon into bite sized chunks. Set aside. Whisk together eggs and half & half, seasoning with s+p. After the veggies are done, arrange your cooked veg, bacon, and feta at the bottom of your empty pie crust. Carefully pour your egg mixture over the fillings. Top with more cheese if desired. Bake at 375F for 30-45 mins (really depends on the size!) Check halfway on your crust, covering the edge of your pie in tin foil if needed to prevent burning. Let cool for 10 mins and enjoy! Anabel's Recommendations: The Affair (Showtime) La La Land (2016), Room (2015) Celine's Recommendations: Pose on FX (old seasons available on Netflix) The Circle on Netflix --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/zingthepodcast/support
On this episode of Make It Cute, Miles talks about his favorite characters on The Vampire Diaries and explains his love or disdain towards them. Miles talks about his personal connections and experiences related to the show and the overall universe and provides some southern inspired recipes to reflect the heritage of the show: Georgia Peach 2-3 oz peach juice 1.5 oz peach schnapps 1 oz vodka 2 oz club soda Grab a glass and fill with ice. Add in your peach juice followed by your peach schnapps. Continue by adding vodka and stir. Top with club soda and drink immediately! Kai's Favorite Skins 8-10 chicken thighs (skin on) Salt Pepper Seasoning of choice (adobo is nice) Deskin your chicken thighs and set skins to the side. Dry out skins on kitchen towel and season both sides with salt, pepper, and adobo. Place on air fryer rack/basket and cook at 400F for 3-5 minutes until crispy. Let cool then enjoy the crunch. Learn more about your ad choices. Visit megaphone.fm/adchoices
Transmitido ao vivo em 21 de mai. de 2021 O emblemático acidente com o Boeing 747-400F da National Air Cargo, que estolou após decolar da base aérea de Bagram, no Afeganistão, no dia 29 de abril de 2013. Veículos bélicos pesados, transportados a bordo, se desprenderam e atingiram a parte traseira da aeronave, danificando o sistema hidráulico e estabilizador horizontal, contribuindo ainda mais para a perda de controle em voo. Participam do debate, os comandantes Amilton Camillo Ruas, Ivan Carvalho, e o ex-engenheiro de voo de B727/A300 e ASV, Edgar Santos. Foto da capa: arquivo Flight Safety Foundation.
3.7万就能买到400双缸水冷摩托车，还是本田家的，这对于国内摩托车市场就是一场屠杀！预算四五万块钱买摩托车的网友等明年开春再看吧！
3.7万就能买到400双缸水冷摩托车，还是本田家的，这对于国内摩托车市场就是一场屠杀！预算四五万块钱买摩托车的网友等明年开春再看吧！
3.7万就能买到400双缸水冷摩托车，还是本田家的，这对于国内摩托车市场就是一场屠杀！预算四五万块钱买摩托车的网友等明年开春再看吧！
On this episode of Make It Cute grab your pen and paper as Miles tackles one of his most controversial topics to date, fruit rankings. (Seriously who gave him creative control over episode content) Nevertheless Miles dives into some of his favorite fruits and see how they rank among other opinions. There's a very fruit and botanic inspired cocktail this episode and the recipe is... YOU GUESSED IT, a vegetable dish! Roasted Brussel Sprouts: .5 lb brussel sprouts Olive oil Red pepper flakes Salt Pepper Garlic powder Paprika Hot honey (for drizzling) Wash and slice brussel sprouts into even sized pieces. Toss in a bowl with olive oil (enough to coat). Season with salt, pepper, paprika, garlic powder, and red chili flakes. Lay flat in a single layer on a sheet tray add to a 400F oven. Let roast for 19-22 minutes. Once out drizzle with a bit of hot honey and serve warm. Botanist Punch: 1.5 ketel one botanical vodka 3 oz lemonade 3 oz lemon lime soda/seltzer In a glass add ice. Follow by adding in botanical vodka and equal parts of lemonade and sprite. Stir to combine and top with a sliced lemon or orange. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices
Ingredients 1 Puff pastry sheet 2-3 tbsp Basil pesto 8-10 Cherry tomatoes ½ cup Mozzarella ( you can use any cheese – ricotta and feta are my other favorites) 1-2 tsp Oregano 1-2 tsp Pepper 1-2 tsp Garlic powder 1-2 tsp Olive oil 1 Egg Fresh Basil Salt to taste Preparation Thaw pastry sheet at room temperature or until easy to handle. Preheat the oven to 400F. Meanwhile, get your toppings ready. In a mixing bowl, add chopped cherry tomatoes, salt, pepper, garlic powder, olive oil and toss them well. Now, cover a baking tray with parchment paper and unfold the puff pastry sheet onto it. Scale the edge of the pastry to form an inner rectangle. This will help you contain your toppings inside the pastry during baking. On the puff pastry, spread pesto sauce, mozzarella and top with seasoned cherry tomatoes. (I added fresh basil leaves as well) Twist the corners of the puff pastry and raise the four sides to form a sort of pocket. Brush the exposed puff pastry with egg wash. Give it a last sprinkle of salt and oregano. Now, bake it in the oven at 400F for 15-20 minutes until golden. https://hygge-handbook.com/tomato-pesto-tart/
Since he doesn't think he will be on this segment of Vogue anytime soon, Miles decided to ask himself 73-ish questions about himself as a way for the audience to get to know our host a bit more. Get to know more about Miles and listen as he shares some of his favorite recipes. Empress and Ginger: 1.5 oz empress gin .5 oz lime juice .5 oz grapefruit juice 3-4 oz ginger ale Add ice to a tall glass. Add in gin, lime juice, and grapefruit juice. Stir to chill. Top with ginger ale. Enjoy! Airfried Roasted Potatoes: 3-4 baby gold potatoes Olive oil Salt Pepper Paprika Garlic powder Onion powder Fresh herbs (thyme, rosemary, whatever your heart desires) Wash and optionally peel potatoes. Chop into 1/4" pieces. Add to a bowl and drizzle olive oil over the potatoes. Add in as much of desired seasonings--salt, pepper, paprika, garlic powder, onion powder, and herbs, Add to air fryer and cook on 400F for 16-19 minutes. Once done add an additional sprinkle of salt to taste. Serve with your favorite sauce and enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices
Transmitido ao vivo em 28 de mar. de 2021 A China Airlines realizou a última operação regular de passageiros com o Boeing 747-400 no dia 20 de março. O voo CI 2747 foi operado pela aeronave de matrícula B-18215, e teve a duração de 5h13. A companhia continuará operando "Jumbos" cargueiros, sendo 18 unidades da versão -400F. As notícias da aviação na semana em debate no ASA News, que traz como convidados, o publicitário e editor-chefe do canal PandAviation, Gianfranco "Panda" Beting; o jornalista, analista e consultor em aviation & airport management, Peter Biondi; e o empresário, advogado e editor responsável no portal 727datacenter.net, Sérgio Gonçalves. Participação especial: jornalista Pablo Diaz, da Argentina (Aviacionline).
SPINACH FETA TOMATO CRUST LESS QUICHE Preheat oven to 400F. Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate) Heat the olive oil in a skillet over medium heat, and saute the onion until softened. Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes. In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in the spinach mixture. Add pepper, mix well. Pour egg mixture into quiche pan. Top with feta. Place the tomato halves on top, and press gently so only the surface is visible. Bake for 25-30 minutes, or until center is set and the edge is golden brown – and pulling away from the pan. Cool for 10 minutes. Garnish with extra feta, and some basil (optional). Slice, and serve.
You're in for a treat today! Anabel makes an extremely simple yet very satisfying vegetarian pasta dish. She is then joined by her friend Kyndal, host of Kyndal's Korner podcast, to talk all things creating! They discuss what podcasters/ general creatives should know when starting out, traumatic childhood events they realized affected them later, early 2010's YouTube inspirations, and how they'll know they've finally made it. Take a shot every time Anabel says "admirable!" Zucchini & chickpea penne with goat cheese and red chili flakes in garlic butter sauce: 1 large zucchini 1 can chickpeas, water drained 1/2 box penne pasta 1/2- 1 stick good butter 1/4 tsp or 1/2 clove minced garlic Goat cheese (topping) Red chili flakes (optional but so tasty) Olive oil, salt & pepper for cooking Preheat oven to 400F. Bring water to a boil for pasta, making sure to salt it. Cut zucchini into half moons. Drain chickpeas and add them to a sheet pan along with the zucc. Coat in olive oil, salt, and pepper. Toss around on sheet to coat. Cook in oven for 20~ish min, checking to make sure the chickpeas don't get overdone. Add pasta to water and cook 1 minute under the time it says on the box. Meanwhile, melt your butter in a saucepan on low heat. Once melted, add garlic and cook until light golden brown. Turn off heat as soon as this color is achieved to avoid burning. Add cooked pasta, chickpeas, and zucchini to butter sauce. Toss to combine. Top with goat cheese, red chili flakes, and cracked black pepper. Enjoy! Anabel's recommendations: Aaron & Jo YouTube movie commentary videos Minatures de auto rythym (2018) by Domenique Dumont Kyndal's recommendations: Blackout (2007) by Britney Spears Film for Her (2020) by Orion Carloto --- Support this podcast: https://anchor.fm/zingthepodcast/support
SUCH a fun ep this week!! Anabel makes chicken wings in her air fryer and talks cooking with meat, other podcast appearances, and how she feels about the pod hitting 25 episodes. Then friends Riley and Dylan join her for HOT ONES: Zing! edition! They try 5 sauces from the iconic Hot Ones lineup, including Da Bomb and The Last Dab! How much chili pepper induced heavy breathing did Anabel leave in the final cut? How does Riley feel about completing this challenge for the second time? Who loses the trivia showdown and has to eat a raw habanero pepper? Listen to see! Of course, they end off the episode with current entertainment recommendations. Cooking portion: 0:00 - 15:24 Hot Ones portion: 15:24 - 28:43 Recommendations: 28:43 - end Anabel on Kyndal's Korner Alix Traeger's Crispy Baked Chicken Wings (for non air fryer folks) Air Fryer Chicken Wings: 1 package raw chicken wings 1/2 cup corn starch 1/2 cup flour 1 tsp paprika 1 tsp 21 seasoning salute (or multipurpose seasoning) 1 tsp cracked black pepper salt to taste oil for cooking Prepare your chicken wings. Using a sharp knife, cut off the wing tip, then find the point of separation between the drum and flat and cut there to separate them. Mix corn starch, flour, and seasonings. Pat chicken wings dry with a paper towel. Coat each wing thoroughly in the dry mixture and set aside on a plate. Head over to your air fryer! Arrange the wings in a single layer. Be careful not to overcrowd. Air fry at 400F for 23-25 minutes. Times will vary depending on your air fryer, so don't be afraid to check on them/ shake them around about halfway through. Once done, coat in the sauce of your choosing and enjoy some crispy wings! Anabel's Recommendations: Flack (Season 1 on Amazon Prime) Chronicle (2012) available on HBO Max Riley's Recommendations: Acquired Podcast The Boys (Amazon Prime) Dylan's Recommendations: Call of Duty: Warzone The Wire (HBO) --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/zingthepodcast/support
Happy Zing! Anabel whips up some sweet potato and normal potato fries with a yummy tzatziki dip and talks the right way to chop herbs, getting through January, and the benefits of an air fryer. Then Kat joins her as they reminisce on high school journalism class and chat Kat's experience being a student through covid, how you truly know you're an adult, and what makes an annoying theatre kid. They end off with THREE entertainment recommendations! Recipe: 0:00:00 - 13:18:12 Chat + Recs: 13:37:21 Recipe Inspired by Alix Traeger Anabel's Interview Air Fryer Sweet Potato & Normal Fries 1-2 sweet potatoes 2-4 russet burbank (or whatever kind!) potatoes 1/2 cup olive oil (can substitute other oil) 1 tsp paprika 2 tsp garlic powder 1-2 tsp multi purpose seasoning salt + pepper to taste Tzatziki Dip: 1 7oz container plain greek yogurt juice of 1/2 lemon 1-2 tbsp minced garlic 4-5 stalks chopped fresh dill (or 2 tbsp dry dill) salt + pepper to taste Cut potatoes into fry sized strips. Set aside in large bowl. Coat cut potatoes in oil and spices. Season with pepper (wait on the salt). Air fry on 400F for 22 minutes. Alternatively, place evenly on a baking sheet and bake at 425F for 45 min - 1 hour, flipping halfway. Salt as soon as the fries are hot and ready. Dip: Mix plain greek yogurt with lemon juice, chopped dill, and minced garlic. Season with salt and pepper to taste. Refrigerate until ready to eat. Anabel's entertainment recommendations: 20th Century Women (2016) (available on Netflix) High Maintenance soundtrack playlists (Spotify, Apple Music) The Kids Are Alright (2010) (available on Peacock) Kat's entertainment recommendations: Legal Eagle Youtube Channel How To with John Wilson (HBO Max) Ted Lasso (Apple TV+) --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/zingthepodcast/support
This week on the show, we'll talk about vegan sausage with peppers and onions and eat Simple Truth Plant-Based French Onion Dip.Here are some of the things we mentioned in this episode:Dave wants you to look up Doodads, so you can see the logo. He loves it.Colin Kaepernick's vegan ice cream from Ben & Jerry'sSee below for the step-by-step for Beyond Sausage with peppers and onions in the air fryer.Here's the vegetable song that lies about xylitol but is still very cute.Air fryer Beyond Sausage with peppers and onionsSet rice to cook in your Instant Pot.Slice up a large bell pepper and half of a large onion, and pile those into your air fryer basket. Place sliced Beyond Sausage on top.Cook the sausage, peppers, and onions at 400F for 15 minutes, shaking every 5 minutes. The sausage releases oil during cooking, which will brown the veggies. No additional oil needed!Serve it over rice with my Magical Fairy Dust on top.
Welcome back to the Healthy Habits Happy Homes Podcast! In the first episode of season 3 co-hosts Lisa and Sabrina interview Angela Wallace, a Registered Dietitian and Personal Trainer, about how she is balancing having a new baby and working from home during the Pandemic. We hope you enjoy the episode and we look forward to releasing the rest of our season 3 interviews with you throughout the fall. Where to find Angela: Instagram: https://www.instagram.com/eatright_rd/?hl=en Facebook: https://www.facebook.com/angelaeatrightfeelright/ Website: https://www.eatrightfeelright.ca/ Don't forget to check out Angela's yummy recipe for Zucchini Bites: Zucchini bites!
Crypto Mining Tools presents Jim Andersen on today's podcast episode. His blockchain and crypto mining experience started 4 years ago as a living room hobby, moving to the garage, and then on to be the owner of a successful mining farm, mining pool operator, and consulting services company. Jim now works full time as the Vice President of Operations for a Blockchain Infrastructure as a Service (BIaaS) company called Distributed Ledger, Inc. DLI provides networking, communications, and hardware infrastructure for all manner of blockchain projects and crypto focused initiatives as well as managing a large colocation mining facility. He holds industry certifications in networking and computing security related disciplines as well as a degree in intelligence operations and is a Certified Bitcoin Professional. Fun Fact: He once worked as a computing security specialist for Boeing on the Airborne Laser Program (modified Boeing 747-400F platform with a big laser on the nose) and now vows to one day travel into space. https://blog.cryptomining.tools/2020/09/038-jim-andersen-crypto-mining-tools-podcast/
In this episode, we talk about all things Beyoncé! We highlight some of her career highs and talk about some of my favorite songs off of each album. Tune in to hear about Beyoncé and some delicious recipes! Recipe: Buffalo "Blue Ivy" Chicken Dip Two chicken breasts (shredded) 16 oz of shredded cheese (monterey jack/cheddar) 1/4 cup bleu cheese dressing 1/4 cup Frank's Red Hot 4 oz of softened cream cheese (cubes) Kosher salt Fresh cracked black pepper Combine ingredients above in a bowl (use half the cheese in the mixture), transfer to 9x9 baking dish, top with 4-8oz of shredded cheese. Bake at 400F for 15 minutes; then broil for 3 minutes. Garnish with chives, scallions, or bleu cheese crumbles. Adjust the recipe for spice and consistency as needed - it's very customizable! If making this dish for one scale back the ingredients by half, (1 chicken breast, 1/8 cup of bleu cheese dressing, 1/8 franks red hot, 2 oz cream cheese) and for the cheese, we add cheese with our hearts (add as much or as little as you'd like). Cocktail: Boozy Watermelon LEMONADE 1.5 oz watermelon pucker 4 oz fresh made lemonade or store bought 1 oz of vodka 1 sprig of mint (spanked) 1 reusable straw (#SAVETHETURTLES) Can garnish with a lemon slice, tahin rim, and mint! It's absolutely delicious and super refreshing! Learn more about your ad choices. Visit megaphone.fm/adchoices
Denise and I sit and yak about mindset, motivation, toilet paper hoarding, recipes, running, avocados...basically 2 friends having a run of the mill chat, join us won't you?!? You can find Denise on Instagram @scaling_down_rny Denise's toaster avocados - Cut a ripened avocado in half, remove pit. Sprinkle cut side with salt and pepper. Crack 1 raw egg into each avocado half and sprinkly on more salt and pepper. Cover wtih domed piece of foil. Add water the pan in the bottom of a toaster oven7 1/2 (helps to steam the food) and bake avocados at 450 for 15-20 minutes, check every now and again to make sure they don't overcook. When the eggs are cooked to desired consistency remove from toaster oven and sprinkle with 'Everything but the Bagel' seasoning. Salmon Cakes with Beurre Blanc (from The Obesity Code Cookbook by Dr Jason Fung) For the salmon cakes: 1 red bell pepper, 2 green onions, 1/2 bunch flat leaf parsely, 2 eggs, 2 cans (7.5 oz each) pink or red salmon, 1 cup almond flour, 2 t Dijon mustard, I T melted butter, salt and pepper, fat for frying ( recipe calls for grapeseed oil but use what you have, I used butter) For the Beurre Blanc: 1 small shallot, 1/2 cup cold butter cut into cubes, 2T dry white wine, 2T white wine vinegar, 2T 18% cream, finely ground white pepper, salt Directions: Halve bell pepper lengthwise, discard seeds and stem. Place 1 half of pepper on baking sheet skin side up and roast for 30 minutes at 400F until skin starts to blacken and shrivel, remove from oven, allow to cook slightly, remove skin and dice. (This is me...the recipe only calls for 1/2 a bell pepper but tells you to roast the whole thing which seems stupid to me because who might have plans to use another half of a roasted red pepper right away? So either use the whole pepper in the recipe like I did or keep the other half raw for a salad or a veggie tray). Chop parsely and green onions. Drain cans of salmon. Finely chop shallot. (me again. The recipe says to measure out 1T worth of shallot and set aside the remainder, so if you use a large shallot you've got extra to use up in some other recipe or just throw it in with the salmon or just use a small shallot and don't be overly fussy about it). Combine red pepper, green onions, parsley, eggs, almond flour, mustard, melted butter in a mixing bowl and then incorporate the salmon. Form into 4 patties, set on a plate and refridgerate while making the beurre blanc. In a small saucepan combine the shallot, wine and vinegar and bring to a boil over medium high heat. Turn down heat to medium and cook until barely and liquid remains, about 5-7 minutes. Stir in cream and a pinch of white pepper and cook for 1 minute. Add butter, 1-2 cubes at a time, whisking continuously and waiting until butter is nearly melted before adding more. Once all butter is added and mixture is completely liquiefied, remove saucepan from heat. Season with salt and strain through fine meshed sieve into small bowl, discard solids. For the salmon cakes, heat fat (the recipe calls for grapeseed oil but I used butter, really any fat I think is fine), in a large heavy skillet. Cook cakes for 4 minutes then turn over and cook for a further 3 minutes. Plate the salmon cakes and drizzle with beurre blanc.
Denne episoden er sponset av Indra. Indra er verdensledende på ILS og systemer til flyovervåking og kommunikasjon i tårnet. Indra er i kraftig vekst og trenger flere flinke folk. Les mer og sjekk ut ledige stillinger på flypodden.no/indraFlypodden har vaske gølvet og børi ved og Thomas stikker innom en tur på en skranglete linje fra Bodø, og i flight 89 snakker vi blant annet om nyetablieringer i Gulfen, Qantas' Project Sunrise, 737MAX, ny 747 på OSL og døren til Espens konkurhjørne står på gløtt.AktueltWizzAir etablerer seg i Abu DhabiQantas har (i prinsipp) valgt A350 for «Project Sunrise»Boeing stenger (midlertidig) produksjonen av 737MAXSuparna Airlines med Boeing 747-frakter på OSLEspens konkurshjørneTaiwans Far Eastern Air Transport legger ned (eller??)Flere av flyene til Hong Kong Airlines har blitt tatt i arrrest for å dekke regningerRomania ber EU om å få lov til å gi TAROM statsøtteAir India – selg eller dø!EMBRAER E175-E2 første flight Suparna Airlines Boeing 747-400F blir nå å se på OSLEMBRAER E175-E2 FIRST FLIGHTUkens anbefaling: Air Cargo NewsThomas kommer innom og deler sin faste toglektyre: AirCargoNews.netGOD JUL See acast.com/privacy for privacy and opt-out information.
This episode is presented by Firefly - Firefly is offering our very special audience a very special promotion of 20% off the new device. Head over to thefirefly.com and use the code BRAVE to grab your discount. Hurry—this deal expires on October 20, 2019.Mainstream media are blaming one culprit for the illnesses and deaths from tainted vapor cartridges, but journalist Foster Winans reports that there's another, more common, deadly agent that is being overlooked.The epidemic of casualties from vaporizing black market cannabis oils is scary, lethal and, according to the CDC, on the rise. The lung tissues of patients exposed to these oils resemble chemical burn injuries that you would see on the lungs of people exposed to industrial toxic chemical spills, according to Dr. Brandon T. Larsen, a surgical pathologist at the Mayo Clinic in Scottsdale, AZ.The possible cause of these illnesses has so far been blamed on a thickening agent, Vitamin E acetate, that unscrupulous manufacturers have been putting into knock off cartridges and dumping on the market for half the price of legal and tested products. But this interview with journalist Foster Winans points to another possible culprit, the fungicide myclobutanil. When heated above 400F in a vapor pen, myclobutanil decomposes into hydrogen cyanide – the same deadly poison the Nazi’s used in gas chambers.Interestingly and problematically, myclobutanil is legal and in wide use on a wide range of crops, fruit trees, and vines in the US and China. (It’s commonly used to prevent mold and fungus on wine grapes, which are grown in conditions similar to cannabis in California). Myclobutanil is deemed safe because it is washed off after produce is harvested. The problem with using it on cannabis is that harvested buds are not washed. So when the THC in contaminated marijuana is concentrated, so are the poisons Winans has reported that a lab in California found that some of the illegal oils have 7,300 times California’s limit for myclobutanil on marijuana. Once these toxic oils are inserted into vapor cartridges, they are packaged to imitate popular brands and sold by underground dealers at a big discount. Prime target markets are high school and college-aged men.In this illuminating podcast Winans describes how he learned about the myclobutanil poisoning and why California regulators aren’t doing much to stop its spread. (One reason: lack of federal legalization makes it almost impossible for state regulators to track tainted black market cannabis products that make their way across the country).PLEASE SHARE THIS PODCAST AND WINANS’ OTHER REPORTING WITH YOUR NETWORKS AND ANY NEWS OUTLETS YOU ARE IN TOUCH WITH. MAINSTREAM MEDIA ARE NOT FOLLOWING THIS POTENTIALLY EXPLOSIVE LEAD.
What are you doing with all of your tomatoes? A few years ago, I stumbled on Ina Garten's Recipe for Roasted Tomato Soup - it's the best roasted tomato basil soup recipe out there if you ask me! Ina's recipe calls for fresh tomatoes and herbs and she doesn't use cream or milk. Best of all, Ina's soup is rich and full of flavor. Ingredients 3 lbs. ripe plum tomatoes, cut in half lengthwise 1/4 cup + 2 Tbsp. olive oil 2 cups chopped yellow onions 6 garlic cloves, minced 2 Tbsp. unsalted butter 1/4 tsp. crushed red pepper flakes 1 (28 oz) can whole plum tomatoes, with juice 4 cups fresh basil leaves, packed 1 tsp. fresh thyme leaves (or 1/2 tsp. dried) 4 cups chicken stock (homemadeor store bought) Kosher salt and fresh ground black pepper Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside. Gently toss the tomatoes from your garden with 1/4 cup olive oil and layer on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, to taste. Roast for 45 minutes. In a large dutch-oven, heat olive oil and butter over medium heat. Add the onions, garlic, red pepper flakes, and a pinch of salt. Sauté until onions are translucent and start to brown, about 10 minutes. Add the canned tomatoes, basil, thyme, roasted tomatoes, including the juices, and chicken stock. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered. Transfer the soup to a blender and puree until smooth. Taste for salt and pepper. Serve with drizzle of cream or dollop of sour cream, fresh parmesan, and side of grilled cheese. So that's what I do with any extra tomatoes this time of year. I'll share the recipe in today's Show Notes. Brevities #OTD On this day in 1843, the New England Farmer ran an ad about Chrysanthemums for nurseryman Joseph Breck: "The subscribers offer for sale twenty varieties of new Chrysanthemums of the most superb and rare sorts, at 50 cents per pot." #OTD Today is the birthday of Joy Morton who was born on this day in 1855. Morton's father was J. Sterling Morton, the founder of Arbor Dayand a former secretary of agriculture under President Cleveland. Not surprisingly, Joy's love of trees was instilled in him at a young age. Raised on a farm in Nebraska, Joy Morton became a powerful businessman in Chicago with his company Morton Salt. In December 1922, Joy established The Morton Arboretum - a tract of land dedicated to ongoing study of trees, shrubs, and grasses. In 1923, Morton donated his family's Ancestral home, Arbor Lodge, to Nebraska and the property became a state park and a memorial to his father. An article from the Chicago Tribune in 1926, offered a glimpse of the passion Morton felt about trees. Speaking at the Arboretum, Morton said, "I want to appeal to the gambling instinct of the American people. I want a man to come in here and say, 'What can I get out of tree planting?' I want to arouse his venturesomeness. A man old enough to think for himself comes in here and sees a group like that [pointing] group of walnuts over there which is doing so well, and then he says to himself, 'Well, how about it? What can I do now on my land that will mean something to my grandchildren thirty years hence? And, then I want him to keep looking at the walnuts, or what he likes best, until he says, I believe I'll go and do likewise.'" #OTD Today is the birthday of James Drummond Dole who was born on this day in 1877. Dole had gone to Harvard and then after graduation at the age of 22, he made his way to Hawaii in 1899. After living there two years, he honed in on growing pineapple as a business. The Smooth Cayenne strain of pineapple wasn't native to Hawaii. It was a Florida variety. Dole began growing 200 pineapple plants on 60 acres. The rest is history. Here are a few fun pineapple facts: Pineapples have Bromelain; a chemical that prevents gelatin from setting. But, once pineapple is canned, the Bromelain is destroyed, which is why you can add canned pineapple to jello. Christopher Columbus brought pineapples back to Spain from the Caribbean Island of Guadalupe in 1493. The Spanish introduced pineapples to Hawaii. Today, thanks to Dole, more than one-third of the world's commercial supply of pineapples comes from Hawaii. Unearthed Words How beautiful leaves grow old. How full of light and color are their last days. -John Burroughs Autumn arrives early in the morning but spring at the close of the day. - Elizabeth Bowen Autumn asks that we prepare for the future —that we be wise in the ways of garnering and keeping. But it also asks that we learn to let go—to acknowledge the beauty of sparseness. - Bonaro W. Overstreet Today's book recommendation: Hedgemaids and Fairy Candles by Jack Sanders This lovely little book is a personal favorite. It came out in 1995 and the subtitle is The Lives and Lore of North American Wildflowers. The hedgemaids referred to in the title is a reference to the common ground ivy, while Fairy Candles are the tall, white rockets of the native black cohosh, Cimicifuga racemosa. In the book, Author Jack Sanders explores the lives and lore of more than 80 of North America's most popular wildflowers, describing the origins of their names, their places in history and literature, what uses ancient herbalists found for them, what uses they have now, where they grow, how they reproduce, and how to grow or transplant them. You can get used copies using the Amazon link in the Show Notes for as little as $.25! Today's Garden Chore Remember the things you want to keep top of mind about this year's garden and take a few minutes to write down some notes. Aside from what you liked and what was a bust, try to put together a list of things you'd like to do in your 2020 garden. Then, get your calendar out and sync up your goals with a timeline. If you want a pond installed by your kid's graduation, you need to be making calls now. If you know you need some mulch delivered first thing next Spring, put a reminder on your calendar for the middle of April - better yet, if you know how much you need, make a note of that as well. All the minutia of our gardens that we think is unforgettable is lost to us once our lives get busy and the holidays roll around. So grab a pumpkin spice latte and your favorite notebook, and start journaling for a more strategic start in your garden next year. Something Sweet Reviving the little botanic spark in your heart Sunday is the 29th of September - also known as Michaelmas. In the middle ages in England, farmers used Michaelmas as a way to mark the change of seasons; It was time to wrap up the reaping and start getting ready for winter. And, according to folklore, bounty-thorn (the English folk-name for blackberries) need to be picked by Michaelmas because that was the day that Lucifer was expelled from Heaven. Now according to folklore, once he was cast out, Lucifer promptly fell straight into a blackberry bush. A blackberry bush would not make for a soft landing. Lucifer wasn't thrilled with it either. He supposedly cursed the blackberry fruit, making them unfit for consumption. So unless, you want to eat tainted blackberries, get them picked before Sunday. And don't forget, blackberries make a lovely pie or crumble. Thanks for listening to the daily gardener, and remember: "For a happy, healthy life, garden every day."
On this episode of Marti's Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen ... we entered Executive Chef Juan Zaragoza's kitchen at the elegant Hotel DeLuxe to cook up a little Chicken Parmesan with two of Portland's theatrical stars, Susannah Mars and Merideth Kaye Clark. These ladies have taken the term Supper Club to new heights since its inception in the hotel's signature restaurant, Gracie's. You'll go on a musical journey back to the days of glittering and glamorous movie stars filling our movie screens with stories and our hearts with song. Combined with Chef Juan's special menu, the evening is a feast for all the senses. “We making the chicken parmesan, with house made marinara sauce, and then we’re going to cook some pasta and then finish it up with a little fresh basil. I just tweaked it a little bit, changed the marinara and the breadcrumbs,” says Chef Zaragoza. “Just doing it my way versus the old way.” “He does it . . his way,” sing Susannah and Merideth! Does Merideth earn a star rating in the kitchen? Will Susannah write a new musical about the experience? Stay tuned - and let's find out! https://www.hoteldeluxeportland.com/signature-events/ http://susannahmars.com/ http://www.meridethkayeclark.com/ Susannah Facebook: https://www.facebook.com/Susannah-Mars-608597835860998/ Merideth Facebook: https://www.facebook.com/merideth.clark MartiMendenhall.com Patreon.com/MartiMendenhall OregonMusicNews.com Chicken Parmesan (4) 7oz chicken breasts 4 cups panko 1 cup flour 6 eggs, beaten 2 Tbl herbes de provence 1 cup canola oil 2 cups shredded mozzarella ¼ cup parmesan ¼ bunch basil, torn * Butterfly chicken and pound out thin * Mix panko with dry herbs * Dip chicken in egg, then coat with panko and flour, set aside while pan reaches desired temperature. * Heat oil in large skillet to 350, cook chicken on both sides until golden brown, remove and allow to drain on paper towel. * Place each chicken breast on a baking sheet. Cover with tomato sauce (recipe below) and cheese. Place in 400F oven until cheese is melted and lightly browned. * Place spaghetti (instructions below) on plate, top with chicken, and more sauce if desired. * Garnish with parmesan cheese and basil. Tomato Sauce 10 cans san marzano tomatoes 1/2 each tomato paste (12oz) 1 bunch basil 1 onion, quartered 1 cup garlic cloves 1 cup white wine 1 cup water 1/8 cup oregano 1/8 cup salt 1/2 cup sugar Method: * In a food processor, mince garlic, onions, and basil * Place everything in a 400 (4") baking pan and stir * Place in a 400F oven and bake for 1 ½ hours * Run through a food mill or blender and allow to cool Spaghetti * Boil water in a large pot. To make sure pasta doesn't stick together, use at least 4 quarts of water for every pound of noodles. * Salt the water with at least one tablespoon—more is fine. The salty water adds flavor to the pasta. * Add pasta. * Stir the pasta. * Test the pasta by tasting it. * Drain the pasta. #SusannahMars #MeridethKayeClark #SupperClub #MusicTheatre #HotelDeLuxe #JuanZaragoza #Chef #MartiMendenhall #MartisMusicKit #Cooking #ChickenParmesan #Musicals #Recipe #Cooking
One of my absolute favorite ways to cook veggies is to roast them. For a bunch of reasons. One being it seems like this really brings out their true God-given flavor with minimal seasoning. Second, you can get other stuff done while they cook - and in momma life that’s like a huge win! One more reason, it’s super simple. Or, it can be if you let it be. It can also get super complicated. For me, simple is better. I try to focus there. While you can pick just about any combination veggies for this recipe, I used Brussels and carrots this past weekend. Here’s how you do it. 1 lbs Brussels sprouts, whole 1 lbs carrots, coined OR 1 bag baby carrots, whole 1 tbs balsamic vinegar 1 tbs olive oil 2 tbs all spice 1 tbs raw honey 1 c feta cheese, crumbled Warm oven to 400F. Put into a bowl. Mix all ingredients except cheese together. Pour into an 8x8 glass dish. Bake for 20 minutes covered with foil. Take off foil, mix in feta, bake for 15-20 minutes. Enjoy. Got questions or want to know more? Send me an email at risaauger@ymail.com or visit my website, risaauger.com. I look forward to hearing from you! --- Support this podcast: https://anchor.fm/risa-auger/support
I Flight 015 tar vi litt «fri» fra alle fridagene og de inneklemte dagene i mai, og besøker Oslo Lufthavn og tar en kikk inn i uken på en fraktmaskin. Vi har møtt sjefen for trafikkutvikling flyfrakt i Avinor, vi prater om verdens 20 mest trafikerte flyplasser, og vi hopper ganske enkelt over både pilotproblemene til Lufttransport og de mulige ESA-problemene til Widerøe. Klikk her for å støtte oss via Patreon!AktueltFagernes Lufthavn Leirin blir etter all sannsynlighet lagt ned 1. juliOAG har sluppet listen over de 20 travleste flyrutene i verden. Last ned hele rapporten herChristian har flydd til Arlanda via København, etter han fikk en invitasjon han ikke kunne si nei til. Han skullle få lov til å kombinere sine 2 favoritting i hele verden, internett og fly!Ukens hovedtemaFlyfrakt! Vi har tatt en tur på Oslo Lufthavn og snakket med Martin Langaas som er Director Cargo Development i Avinor. Vi var ute på tarmac og ønsket Cargo Air Lines' Boieng 747-400F velkommen, og tok en kikk inni.Cargo Air Lines Boeing 747-400FFlypodden anbefalerVi anbefaler podcast-serien: How to fuck up an airport! Radio Spaetkauf og RadioEins har laget en 4 delers podcast på Engelsk, der man tar for seg Berling Branderburg Airport, og ser på alt det bisarre som har ført til at flyplassen enda ikke har åpnet. See acast.com/privacy for privacy and opt-out information.
034: Campfire Foods Released: May 10, 2018 How can your family navigate the memory-making campfire without turning it into a massive sugar bomb? The LCHF Family taste-tested and tinkered with a meal's worth or recipes and came up with a meal that involves cooking on sticks, big flavor, and--yes--dessert. First, they shared an article from the NYTimes that suggests that a low-carb diet may be more benefitial for Type-1 daibetics than previousy believed. Then, they launched into a series of campfire recipes that are sure to please your whole family, with narry a marshmallow in sight. After a brief love-fest for Dropps, they shared the Best Option for when you're starving and your only options are Burger King or Taco Bell. Recipes Bacon-Wrapped Brussels Sprouts Bacon and brussels sprouts are a family favorite done in the oven, and we were pleasantly surprised to find that they cooked up together beautifully over a campfire. These are a great way to get kids involved with campfire cooking, meeting their essential desire to find out how close they can get their food to the fire before it is covered in flames! Umm... Maybe just keep an eye on the kiddos after all... 1 lb Bacon (no sugars added, approximately 12 total slices) 24 Brussels Sprouts 1. Trim and wash the brussels sprouts. 2. Cut the pound of bacon in half so that you have 24 shorter slices. 3. Wrap the bacon around the brussels sprouts so that both ends of the bacon overlap. Skewer them on a sharpened stick or roasting fork so that the ends of the bacon are secured. 4. Hold the bacon-wrapped brussels sprouts over the flames or coals until the bacon is crispy and appetizing. 5. Eat plain, or with a splash of lemon, sugarless barbecue sauce, or mustard. Campfire Spinach and Artichoke Dip A super-tasty appetizer you can prepare before you leave to camp and throw on the coals as soon as they are ready. 8 ounces sour cream 8 ounces cream cheese, room temperature 1 cup shredded paremesan cheese, fresh 3/4 cup cooked spinach, chopped 1 cup artichoke hearts, chopped 1/2 tsp garlic powder salt to taste Bacon Chips 1 lb bacon without sugar, more as needed Mix all of the ingredients together in a bowl. Salt to taste. Divide the mixture in half. Layer two pieces of heavy-duty aluminum foil on a counter and place half the mixture in the center of the foil. Fold the edges up and over the mixture, folding the edges over each other to create a tight seal with the mixture enclosed within. Repeat the last step with the other half of the mixture so that you have two foil packets of dip. Store in the refrigerator or a cooler for four hours to allow the flavors to mingle. Place the packets near hot coals when they are ready. Cook for 20 minutes. Remove the foil packs and check that the mixture is hot and soft. Enjoy with sliced vegetables or bacon chips. (To make the dip at home, bake the foil packets in your oven at 425F for 20 minutes.) Bacon Chips (optional) Line a sided cookie sheet with parchment paper. Cut bacon strips into 2" long segments. Lay the bacon segments out on the lined cookie sheet so they are close together but do not touch. Put the cookie sheet into a cold oven and turn it on to 400F. Bake for 12 minutes. Remove the pan and flip the bacon pieces. Bake 8-10 minutes more, or until desired crispiness level is achieved. Remove from pan immediately and allow to cool. Store in an airtight container. LCHF Cabbage and Sausage Foil Dinners "Hobo Dinners," "Campfire Dinners," "Foil Dinners." No matter what you called them growing up, they were a staple campfire meal on most campouts. Here's a potato-free version that relies on radishes to maintain the "feel" of this old favorite. Don't worry, though; baking the radishes cuts back on their sharpness to the point that many people can't tell the difference between a baked radish and potato. 1 lb heat and eat sausage such as keilbasa, hot dogs, breakfast links, or precooked Italian sausage, whichever your family prefers, sliced about 1/2 inch thick 1/4 head cabbage, cut into wedges with the outer edge of the widge 1/2 inch wide 20 radishes, washed and trimmed, then quartered 1 onion, sliced 4 Tbsp butter 1 tsp garlic powder bacon fat, olive oil, or melted butter to grease the foil Salt and pepper, to taste Prepare the fire so there is a good bank of coals. Or, preheat a grill to 400F or an oven to 425F. Cut four, 18-inch sheets of heavy-duty aluminum foil. Brush the centers liberally with bacon fat, olive oil, or melted butter. Divide the cabbage between the four pieces of foil, mounding it in the center of the foil. Similarly, divide the radishes, sliced onions, and sausage by piling them atop the four mounds of cabbage. Top each mound with one tablespoon of butter and 1/4 tsp garlic powder. Fold the foil up and over the mound of ingredients, sealing opposite edges of the foil together by folding them securely over each other. If cooking by a campfire, place the foil packets near the coals. Rotate the packet every 15 minutes so that the contents bake evenly. If using a grill, flip the packets every 15 minutes. There is no need to rotate the packets if you are baking them in a standard oven. Bake for 50 minutes by coals or on the grill or 35 minutes in an oven. Allow the packets to cool for 10 minutes before opening. If your seals were good, there will be water in the packet. The water came out of the vegetables in the form of steam and helped with the cooking process. You can eat the food straight out of the foil, or scoop the food from the packets onto a plate, leaving the water behind. Add salt and pepper to taste. Serve with mustard, hot sauce, salsa, or sour cream. LCHF Baked Apples You know, I always hated baked apples when I was growing up. Which is weird, because you'd think anything with a ton of butter and brown sugar should taste divine. So, I almost didn't bother trying to work out an LCHF baked apple alternative. Boy, howdy, am I glad I did! This is the best baked apple I ever had! I think the problem with all the baked apples of my youth was that there were too many kinds of sweet going on at once. The cloyingly sweet brown sugar fought with the rich sweetness of the raisins which fought with the subtle sweetness of the apple. In this recipe, the natural sweetness of the apple is allowed to shine! 4 Gala apples (or a naturally sweet apple of your choice) 2 Tbsp lemon juice, divided 1/4 cup almonds, finely chopped 1/4 cup walnuts, finely chopped 1/2 tsp cinnamon, ground 1/2 tsp nutmeg, ground 1 Tbsp unsalted butter, softened, divided Prepare the fire so there is a good bank of coals. Carefully core the four apples, working from the top using an apple corer or a paring knife. Leave the bottom 1/2 inch of the core in place. (Do not core all the way through the apple.) With half the lemon juice, brush the inside of the apples. In a bowl, combine the remaining lemon juice, almonds, walnuts, cinnamon, nutmeg, and half the butter. Use the mixture to fill the apples. Split the remaining butter into 4 pieces and place them on top of the mixture in each apple. Place each apple in its own sheet of heavy-duty aluminum foil and wrap securely. Put the foil-wrapped apples near the hot coals. Rotate them every 15 minutes. Depending on the heat of the coals, the apples may require 30 minutes to an hour and a half to cook. To test if they are done, use a pair of tongs to gently squeeze the apple in the foil. It should give without feeling mushy. Remove from the coals and allow them to cool for a few minutes before opening the packets. Serve warm, either straight from the foil or on a plate. You may substitute your favorite combination of nuts for those suggested by the recipe. If you'd like to prepare these in a standard oven, preheat the oven to 350F and bake the foil-wrapped apples for about an hour. There is no need to rotate them as they bake in an oven but check for doneness as described in the instructions. Best Option When you're out and about and need to eat, the Best Option at Burger King is a Whopper with no bun, cheese, mayo, or ketchup. Keep the lettuce, onion, and tomato. The pickles have no sugar, either. Your best option at Taco Bell is the Veggie Power Menu Bowl with no beans, sour cream, cheese, avocado ranch sauce, or seasoned rice. You can add any of the following: onions, tomatoes, jalapenos, and the fire-roasted salsa. Honestly, with either option, it may be best to just keep moving down the road. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Please assume any links in the show notes that go to business sites are affiliate links. Purchasing things from our affiliates through those links helps us pay for hosting fees and equipment for the podcast. You can see a list of ways to support the show on the Support the Show page.
031: LCHF Ideas for Passover and Easter Released: March 27, 2018 (a few days early!) The holidays crept up on us this year. In this special, early release episode, Abby and Anne chat about some ideas to keep Passover and Easter as low-carb and free from sugars as possible. To claim your $5 discount from Dropps, visit our Support page. Passover There's a difference between traditional foods and Traditional Foods. Passover has some that fall into both categories. Carbsmart.com has a lot of great information for Jewish families who want to keep both as part of their seder. Check out some of their options below. Barbo's Original Low Carb "Noodle Kugel" Passover Recipe. Aunt Sadie's Low Carb Brisket Recipe for Passover. Coconut Sour Cream Low-Carb Recipe from Fat Fast Cookbook. Low-Carb Charoset Recipe for Passover. (Leave out the added sweetener, if you wish.) Spinach Mushroom Kugel. Zion Judaica has a section dedicated to Passover gifts for all sorts of people and situations at varying price points, or try Amazon for an even wider variety of options. Easter With all the candy being marketed for this holiday, it's nice to know that the Easter Bunny will respect parents' wishes and leave LCHF-friendly gifts instead. Along with the colored eggs, it has lots of ideas for toddlers, kids, and teens. If the adults in your family exchange gifts, you might consider a new belt or egg-shaped planters for succulents. For Easter dinner, there are a lot of options. Ham doesn't have to be glazed to be amazing. We found to options for you: Perfect Naked Baked Ham and Not So Sweet Baked Ham. For sides, you could opt for Fried Cabbage with Crispy Bacon, Scalloped Cauliflower, Bacon-wrapped Asparagus, LCHF Biscuits (see below), and Simple Deviled Eggs. If you want to skip the ham, but still please the crowd, this Pancetta-wrapped Pork Roast looks amazing. Some dessert options that won't throw you for a loop would be Low-carb Coconut Cream with Berries or Keto Vanilla Panacotta. Here are some cute looking cakes: Easter Bunny Cake and Bunny Butt Cake. You can use these as your inspiration, but use the recipe for Anna's Lemon Cake in Eat Happy for the cake, and Diet Doctor's Butter Cream recipe for the frosting. Use unsweetened coconut flakes and dark chocolate for the accents. You'll have a less-sweet option that will still taste amazing and look adorable on the table! LCHF Biscuits Makes 6-8 biscuits. 10 min prep time. 12 min bake time. Ingredients: 1.5 cups almond flour 1/4 tsp salt 1 Tbsp baking powder 1/2 tsp garlic powder (optional) 2 eggs 4 Tbsp liquid fat + more for greasing the pan. (melted butter is our favorite, but it can also be made with bacon grease or melted coconut oil.) 1/3 cup sour cream 1/3 cup finely shredded cheddar cheese 1. Preheat the over to 400F or 200C. Grease a muffin tin with melted butter, coconut oil, or bacon grease, or line the muffin tin with paper or silicone liners. 1. Mix the first 4 ingredients in a bowl with a whisk or fork to break up any lumps. 2. In another bowl, whisk the eggs, butter, fat, and sour cream. 3. Add the wet ingredients to the dry and stir to combine. 4. Fold in the shredded cheese. 5. Fill the compartments of the muffin tin about 3/4 of the way full. 6. Bake for around 12 minutes, until the center is set. 7. Remove from oven and cool for 3-5 minutes. These should leave the pan easily, but if they offer resistance, slide a table knife along the edge before turning the pan over. They should pop right out. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Please assume any links in the show notes that go to business sites are affiliate links. Purchasing things from our affiliates through those likes us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.
030: LCHF with the Elderly Released: March 22, 2018 Anne and Adam chat about their experience trying to get Anne's mom, a type-2 diabetic in nursing care, on a diet better suited to her needs than pancakes and pasta. Listen in to learn how they handled working with the staff, as well as the difference in dietary needs and considerations for the elderly. This episode was recorded a month in advance. There have been developments that will be addressed in episode 31! This week's sponsor is Anne's editing company, 3T Editing. Anne helps self-publishing authors polish their work to the point of professionalism. She's been honored to work with Amazon best-selling authors Connor Boyack and Scott Horton. She also works with bloggers and podcasters. Swing by the website to learn more, or contact her at anne @ 3tediting . com. After moving back to the US, Anne got clearance from her mother's nursing home to bring in meals for her. The following is the first week of meals. These are all tasty straight from the fridge, so they would be great packed meal options for any occasion, as long as you can keep them cold. Day 1: B: 2 hardboiled eggs with salt and pepper, 3 slices of bacon. L: Taco Salad, salsa and sour cream, Sabra single-serve guacamole. D: Orange ginger glazed pork with a green salad with nuts, cheese, cucumber and vinaigrette dressing. (Pork recipe from Eat Happy.) S: Sharp cheddar cheese. Day 2: B: Greek yogurt, 1 tsp vanilla, 1/2 c. raspberries, 10 gr. unsweetened coconut flakes, 2 whole walnuts. L: Tuna mayo salad with olives, celery, and mustard. Green salad with vinaigrette. D: Cottage cheese with salt and pepper, veggie sticks, salami, 10 olives. S: Mixed nuts. Day 3: B: Onion, cheese, bacon, and broccoli frittata with mixed greens and vinaigrette. L: Three grain-free meatballs with marinara for dipping, mozzarella cheese stick. D: Corn Dog Muffins with mustard and mayo for dipping, fresh broccoli. (She liked these, but they fall apart too much for her to eat them as finger food, so these are coming out of the rotation.) S: Sharp cheddar cheese. Day 4: B: Greek yogurt, 1 tsp vanilla, 1/2 c. raspberries, 10 gr. unsweetened coconut flakes, 2 whole walnuts. L: A sliced Italian sausage with grilled onions and peppers, and marinara sauce for dipping. D: Chef salad with vinaigrette. S: Mixed nuts Day 5: B: 2 hardboiled eggs with salt and pepper, 3 slices of bacon. L: Prepackaged salami and cheese (Costco), nuts, and olives. D: Sliced steak with green salad and vinaigrette. S: Sharp cheddar cheese Day 6: B: Cheddar biscuit (recipe below), bacon, blackberries. L: Egg and mayo salad with a green salad and vinaigrette. D: Vegetable and bacon fritters (roughly that recipe, with bacon added) with sour cream and salsa dipping sauce. S: Olives. Day 7: B: Frittata with mixed greens. L: Two containers of Sabra guacamole with cheese crisp crackers and veggie sticks. D: Big Mac Salad. S: Trail mix: chop up a few walnuts, and pecans, add coconut chips and a chopped square of 85% dark chocolate. Throw it all in a snack bag. LCHF Biscuits Makes 6-8 biscuits. 10 min prep time. 12 min bake time. Ingredients: 1.5 cups almond flour 1/4 tsp salt 1 Tbsp baking powder 1/2 tsp garlic powder (optional) 2 eggs 4 Tbsp liquid fat + more for greasing the pan. (melted butter is our favorite, but it can also be made with bacon grease or melted coconut oil.) 1/3 cup sour cream 1/3 cup finely shredded cheddar cheese 1. Preheat the over to 400F or 200C. Grease a muffin tin with melted butter, coconut oil, or bacon grease, or line the muffin tin with paper or silicone liners. 1. Mix the first 4 ingredients in a bowl with a whisk or fork to break up any lumps. 2. In another bowl, whisk the eggs, butter, fat, and sour cream. 3. Add the wet ingredients to the dry and stir to combine. 4. Fold in the shredded cheese. 5. Fill the compartments of the muffin tin about 3/4 of the way full. 6. Bake for around 12 minutes, until the center is set. 7. Remove from oven and cool for 3-5 minutes. These should leave the pan easily, but if they offer resistance, slide a table knife along the edge before turning the pan over. They should pop right out. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Assume any links in the show notes that go to business sites are affiliate links. Purchasing things you find at those links helps us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.
Hello and thank you for tuning in to mba airtracker, my name is Benjamin Chiam and I'll be providing you with your aviation updates today. Starting with Airline news, after posting losses in 2017, Thai Airways is optimistic about turning things around in 2018 as the ICAO recently upgraded Thailand’s safety rating. Thai Airways is still waiting for the FAA to follow ICAOs verdict and raise the country's safety ratings, believing that the change in perception will help garner more overseas customers and increase the airlines revenue. Avianca posted a $245 million net profit in 2017 after adjusting for disruptions caused by a pilot strike in the fourth quarter of 2017. Before the adjustment, Avianca reported 82 million dollars in net profit, up 85% from 2016. This represents the strongest performance the airline has seen since its merger with TACA. Airbnb's CEO Brian Chesky revealed that the company is thinking about launching a new airline to get into the end-to-end trip business. Metro Aviation ordered 25 H145e helicopters that will be produced in Airbus's plant in Mississippi. The order is vital for airbus as it will bridge the production line until the delivery and further orders of the militarized UH-72a for the US Army. Production of the type has been delayed by a three year legal battle between Leonardo Helicopters and Airbus that was finally resolved in favor of airbus early this year. Airbus has rolled out the first A350-900 ULR slated to enter service with Singapore Airlines. The aircraft will be used to restart direct flights between Singapore and North America, which used to be served by the A340-500s. Singapore Airlines is currently the only customer for the A350 ULR but Airbus is reported to be in talks with Qantas who has shown interest in the aircraft. Wow air closed a sale leaseback for an A321 with Sky aviation leasing marking the 36th aircraft placed for Sky. IAG engines has acquired a 747-400 , the CF6 powered aircraft was in storage at the time of acquisition but used to fly with KLM. ASL aviation has taken delivery of a 737-400F from vallair making it the largest European 737-400F operator. And Finally, Avmax took delivery of the last three Bombardier Q100s from an order of 27.
In this Episode of the Hangar Deck Podcast, the team discusses our Boeing 747-400 Cargo Aircraft with Pilot Brian Mills. The Boeing 747-400 is a major development and the best-selling model of the Boeing 747 family of jet airliners. While retaining the four-engine wide-body layout of its predecessors, the 747-400 embodies numerous technological and structural changes to produce a more efficient airframe. Its most distinguishing features versus preceding 747 models are 6-foot (1.8 m) winglets mounted on 6-foot (1.8 m) wing tip extensions, which are found on all 747-400s except for Japanese domestic market versions. The 747-400 is equipped with a two-crew glass cockpit, which dispenses with the need for a flight engineer, along with more fuel-efficient engines, an optional fuel tank in the horizontal stabilizer, and revised fuselage/wing fairings. The aircraft also features an all-new interior with upgraded in-flight entertainment architecture. As on the 747-300, passenger variants include a stretched upper deck as standard. The model has a maximum capacity of 660 passengers with the 747-400D variant, and can fly non-stop for up to 7,670 nautical miles (14,200 km) with maximum payload, depending on model. Northwest Airlines first placed the 747-400 in commercial service in February 9, 1989. The 747-400 was produced in passenger (−400), freighter (−400F), combi (−400M), domestic (−400D), extended range passenger (−400ER) and extended range freighter (−400ERF) versions. The 747-400 is the second-most recent version of the Boeing 747 aircraft family, having been superseded by the more economical and advanced Boeing 747-8. The last −400 model was delivered in December 2009. As many 747-400s are now more than 20 years old, airlines are beginning to replace them. Airlines using the 747-400 have accelerated its retirement (as at 2015) and are replacing the model with more fuel efficient aircraft. The 747-400's leasing, resale and salvage value has dropped steeply because it is relatively expensive to operate. In most cases, it is being replaced with wide-body twin-engine aircraft like B777 or A330. The change in emphasis from hub and spoke operations to point-to-point flights has also reduced the need for jumbo jets. For example, Delta Airlines has reduced the number of flights it operates from the United States to Narita International Airport that are intended to transfer passengers to other destinations in Asia. Instead, Delta will utilize twin-engine widebody aircraft operating from an expanded hub at Seattle-Tacoma International Airport. Total capacity will be cut, but consequentially load factors will increase. In April 2015, Delta announced it would accelerate the retirement of its 747-400 aircraft and replace them either with Airbus A330 aircraft reassigned from cancelled international runs, or with new Airbus A350 aircraft now on order. That will leave just six 747s flying for the airline in 2015. Delta could not keep the 747s full without deeply discounting ticket prices; the discounts and increased maintenance required of a four-engine aircraft led to a drag on profits. Moreover, economic weakness in air cargo markets has slowed demand for cargo conversions. Since the cost of replacing a 747-400 is high (an airline must purchase or lease another wide-body), some operators choose to fly the 747-400 to the conclusion of its accepted useful life and then scrap it. The current parts resale value for this aircraft has been reduced to its engines. Several airlines have retired their 747-400 from the trans-pacific market. Remaining operators in 2014 include Qantas, British Airways and United. United is retaining its 23 747-400s for now, but the airline's deployment of them also reflects a change in emphasis from Asian hubs to domestic hubs, meaning that it will have more direct flights from the United States to secondary Asian market cities. This may reduce the need for jumbo jets. 747-400 Boeing 747-400 of Singapore Airlines, the type's first international operator The original variant of the redesigned 747, the 747-400 debuted an increased wingspan, winglets, revised engines, and a glass cockpit which removed the need for a flight engineer. The type also featured the stretched upper deck (SUD) introduced with the 747-300. The passenger model formed the bulk of 747-400s sold, and 442 were built. In 1989, a Qantas 747-400 flew non-stop from London to Sydney, a distance of 9,720 nmi (11,190 mi, 18,001 km), in 20 hours and 9 minutes to set a commercial aircraft world distance record. As of 2014, this is the fastest heavyweight flight between London and Sydney. This was a delivery flight with no commercial passengers or freight on board. During testing, the first 747-400 built also set a world record for the heaviest airliner takeoff on June 27, 1988, on a flight to simulate heavy-weight stalls. The flight had a takeoff weight of 892,450 pounds (404,810 kg), and in order to satisfy Fédération Aéronautique Internationale regulations, the aircraft climbed to a height of 6,562 feet (2,000 m). 747-400F Cargolux 747-400F with nose door open. The 747-400F (Freighter) is an all freight version of the 747-400. While using the updated systems and wing design of the passenger versions, it features the original short upper deck found on the classic 747s in order to save weight. The model's first flight was on May 4, 1993, and it entered service with Cargolux on November 17, 1993. Major customers included Atlas Air, Cargolux, China Airlines, Korean Air, Nippon Cargo Airlines, Polar Air Cargo, and Singapore Airlines. The −400F can be easily distinguished from the passenger −400 by its shorter upper-deck hump and lack of windows along the main deck. The 747-400F has a main deck nose door and a mechanized cargo handling system. The nose door swings up so that pallets or containers up to 40 ft (12 m) can be loaded straight in on motor-driven rollers. An optional main deck side cargo door (like the 747-400M (Combi)) allows loading of dimensionally taller cargo modules. A lower deck ("belly") side door allows loading of unit load devices (ULD) up to 1,63 m height. Boeing delivered 126 Boeing 747-400F aircraft with no unfilled orders as of November 2009.[2] The last −400F was delivered to Nippon Cargo Airlines on August 2, 2008. 747-400M A KLM Boeing 747-400 Combi, on short final to JFK Airport in New York City The 747-400M (a passenger/freight or "Combi" variant) first flew on June 30, 1989 and entered service with KLM on September 12, 1989. Based on the successful Combi versions of the Classic 747s, the −400M has a large cargo door fitted to the rear of the fuselage for freight loading to the aft main deck cargo hold. A locked partition separates the cargo area from the forward passenger cabin, and the −400M also features additional fire protection, a strengthened main deck floor, a roller-conveyor system, and passenger-to-cargo conversion equipment. The last 747-400M was delivered to KLM on April 10, 2002. 747-400D Japan Airlines Boeing 747-400D at Tokyo International Airport The 747-400D (Domestic) is a high density seating model developed for short-haul, high-volume domestic Japanese flights. This model is capable of seating a maximum of 568 passengers in a two-class configuration or 660 passengers in a single-class configuration. The −400D lacks the wingtip extensions and winglets included on other variants. Winglets would provide minimal benefits on short-haul routes, while adding extra weight and cost. The −400D may be converted to the long range version if needed. The 747-400D can be distinguished from the otherwise similar-looking 747-300 by the extra windows on the upper deck. These allow for extra seating at the rear of the upper deck, where a galley would normally be situated on longer flights. In total, 19 of the type were built, with the last example delivered to All Nippon Airways on February 11, 1996. This variant was retired with ANA retiring their last 747 on March 31, 2014. 747-400ER The 747-400ER (Extended Range) was launched on November 28, 2000 following an order by Qantas for six aircraft. The model was commonly referred to as the '910k' signifying its maximum weight achieved via structural modifications and modified landing gear. This was the only order for the passenger version, chosen by Qantas to allow for full loads between Melbourne and Los Angeles, particularly in the western direction. The −400ER can fly 500 miles (805 km) further, or carry 15,000 lb (6,800 kg) more freight. The first 747-400ER was used as a test flight airplane and painted in Boeing colours, registration N747ER. Qantas received the first delivery of a 747−400ER Registration VH-OEF on October 31, 2002; this was the second airplane built. The flight test airplane was refurbished and delivered in Qantas livery. The 747-400ER included the option of one or two additional 3,240 US gallon body fuel tanks in the forward cargo hold, but no customers ordered the tanks. Manufactured by Marshall Aerospace, these tanks utilized metal to metal honeycomb-bonded technology to achieve a high fuel volume-to-dry weight ratio. The tanks featured a double wall, integrated venting system, and achieve fuel control via a modified Fuel System Management Card (FSMC) which optimizes fuel transfer into the Center Wing Tank (CWT) in flight along with the fuel transfer from the Horizontal Stabiliser Tank (HST). The tank is removable using tooling that interfaces with the cargo loading system. Similar technology has been used by Marshall in the development of body fuel tanks for the Boeing 777-200LR and Boeing P-8A Poseidon. Other changes to the 747-400ER include relocation of oxygen system components and the potable water system tanks and pumps since the body fuel tanks prevent access to the standard locations. 747-400ERF KLM Boeing 747-400ERF at Schiphol International Airport The 747-400ERF (747-400ER Freighter) is the freight version of the −400ER, launched on April 30, 2001.[17] The 747-400ERF is similar to the 747-400F, except for increased gross weight capability which allows it to carry more cargo weight. Unlike the 747-400ER, no customers ordered the optional body fuel tanks (cargo compartment fuel tanks). The 747-400ERF has a maximum takeoff weight of 910,000 pounds (412,769 kg) and a maximum payload of 248,600 pounds (112,760 kg). It offers cargo airlines the choice of either adding 22,000 pounds (9,980 kg) more payload than other 747-400 freighter variants, or adding 525 nautical miles (972 km) to the maximum range. The -400ERF has a range of 5,700 miles (9,200 km) with maximum payload, about 326 miles (525 km) farther than the standard 747-400 freighter, and has a strengthened fuselage, landing gear, and parts of its wing, along with new, larger tires. The first −400ERF was delivered to Air France (via ILFC) on October 17, 2002. Boeing has delivered 40 Boeing 747-400ERFs with no outstanding orders as of 2009. The last 747-400 was a −400ERF delivered on December 22, 2009 to Kalitta Air. The new 747-8 Freighter has more payload capacity, but less range than the 747-400ERF. 747-400 Boeing Converted Freighter The 747-400BCF (Boeing Converted Freighter), formerly known as the 747-400SF (Special Freighter), is a conversion program for standard passenger 747-400s. The project was launched in 2004 and will be done by approved contractors such as TAECO, KAL Aerospace and SIA Engineering. The first Boeing 747-400BCF was redelivered to Cathay Pacific Cargo and entered service on December 19, 2005. This kind of converting procedure is located at Xiamen Gaoqi International Airport in China. The 747-400BDSF (Bedek Special Freighter) is another converted version freighter by Israel Aerospace Industries (IAI). The first 747-400BDSF was redelivered to Air China Cargo.[citation needed] EVA Air's several Boeing 747-45EM planes have been converted as BDSF model after retiring from passenger service upon the delivery of Boeing 777-300ER planes. This kind of converting procedure is located at Ben Gurion International Airport in Tel Aviv, Israel. Neither the 747-400BCF nor the 747-400BDSF have a nose cargo door; freight can only be loaded through the side cargo door. 747 Large Cargo Freighter Main article: Boeing 747 Large Cargo Freighter Boeing 747 Large Cargo Freighter at Chūbu Centrair International Airport, Japan Boeing announced in October 2003 that, because of the amount of time involved with marine shipping, air transport would be the primary method of transporting parts for the Boeing 787 Dreamliner. Pre-owned passenger 747-400 aircraft have been converted into an outsize, "Large Cargo Freighter" (LCF) configuration to ferry sub-assemblies to Everett, Washington for final assembly. The LCF has a bulging fuselage similar to that of the Aero Spacelines Super Guppy or Airbus Beluga cargo aircraft. The conversion, designed by Boeing engineers from Puget Sound, Moscow and Canoga Park, Cal., and Gamesa Aeronáutica in Spain, was carried out in Taiwan by a subsidiary of the Evergreen Group. Boeing purchased four second-hand aircraft and had them all converted; the fourth and final LCF took its first flight in January 2010. Delivery times are as low as a day using the 747 LCF, compared to up to 30 days for deliveries by ship. The LCF has the largest cargo hold of any aircraft and can hold three times the volume of a 747-400F freighter. The LCF is not a Boeing production model and has not been offered for sale to any customers. The LCFs are intended for Boeing's exclusive use. In this Episode, Pitchlock Pete's panel of Aviation Contributers included Fast Eddie Raging Rick, and our special Guest Mr. Brian Mills. We would like to thank our listeners for the continued support on our adventure. The team has reached a milestone of over 7,000 downloads and continue to grow our shows and audience. If you would like to be a guest on The Hangar Deck Podcast, contact us at Pitchlockpete@thehangardeck.com. We continue to strive to bring our listeners a great and fun listening experience.
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