Subscribe: Comments for An Eclectic Mind
http://www.marialanger.com/comments/feed/
Preview: Comments for An Eclectic Mind

Comments for An Eclectic Mind



Web site and blog for Maria Langer, commercial helicopter pilot, freelance writer, beekeeper, and serious amateur photographer.



Last Build Date: Tue, 15 Aug 2017 11:20:35 +0000

 



Comment on Another No Fly Decision by Bob F.

Tue, 15 Aug 2017 11:20:35 +0000

True. If you have a PPL (and I know you have far higher quals.), you can come to Cranfield here in the UK and convert to pilot a Hunter T7. It still does 700 mph.



Comment on Another No Fly Decision by Sean C.

Mon, 14 Aug 2017 23:10:35 +0000

Not your typical tour aircraft, that's for sure!



Comment on Another No Fly Decision by Bob F.

Sun, 13 Aug 2017 17:10:55 +0000

It looks rather like a Hunter MK. 58, a variant of the F6. I believe the under-wing fixings could carry drop tanks, bombs, missiles or photo-reconnaissance pods. The Swiss bought lots of these.



Comment on Another No Fly Decision by Sean C.

Sat, 12 Aug 2017 19:22:10 +0000

BTW, is that a Hawker Hunter on the ramp beyond your R-22 in the shot showing Grand Canyon Airport? The one with the four tanks under the wings? I remember seeing some pretty interesting aircraft at the Planes of Fame airpark down the road in Valle, but seldom at GCN.



Comment on One-Pan Pork Tenderloin with Tequila by Sean C.

Sat, 12 Aug 2017 19:11:23 +0000

If you happen to stumble upon a recipe for a good approximation of this dish or perhaps discover it yourself through experimentation, please drop me a line and I'd be glad to try it again myself. It's been long enough that my memories of exactly it turned out are hazy, but I do remember it being quite the hit. Of course, it's hard to know how much was the dish itself and how much was the audience "helping make sure the whiskey was OK" in advance, you know how it goes. :)



Comment on One-Pan Pork Tenderloin with Tequila by Maria Langer

Sat, 12 Aug 2017 16:04:17 +0000

OMG, that sounds amazing.



Comment on What It’s Like to Tow a 15,000-lb Fifth Wheel Trailer 1,500 miles by Maria Langer

Sat, 12 Aug 2017 16:03:06 +0000

Glad you enjoyed the post. PLEASE don't use it to justify your fears, though. That was my first time driving the rig and I did it all by myself. I went on to take it back and forth between Arizona and Washington State twice a year for the next five years and then between Washington and the Sacramento area for two years. I got the knack of driving it pretty quickly. It actually drives easily, as long as you remember to go wide on turns. It's parking that's a bear. After my divorce, I realized the rig was overkill for one person and a small dog using it just a few months a year. So I downsized way down to a truck camper, which I really do love. All I have to worry about now is headspace -- it's about 12 feet tall on my truck -- and I can park it just about anywhere. My recommendation on a fifth wheel? Go small rather than large. 24 to 30 feet is plenty big enough for a trip. Bigger than that is good for long-term living -- which is what I bought my rig for all those years ago. Good luck. Enjoy your trip. On Route 66 in Arizona, don't miss a meal at La Posada's Turquoise Room restaurant in Winslow, Meteor Crater, a tour of Lowell Observatory in Flagstaff (on a clear night, if possible), and the burros in Oatman.



Comment on What It’s Like to Tow a 15,000-lb Fifth Wheel Trailer 1,500 miles by Sam

Sat, 12 Aug 2017 08:48:17 +0000

Excellent blog post! I'm researching fifth wheels now to purchase for a family trip along Route 66 and beyond after that. My husband will he doing all the driving, and I don't want to make him crazy or more stressed with my anxiety, but the mountains, wet roads, and most especially the Cliffs, are a BIG concern. Thanks for sharing your experiences!



Comment on One-Pan Pork Tenderloin with Tequila by Sean C

Thu, 10 Aug 2017 22:14:03 +0000

I made it at a friends house, back when I first moved to Alaska. They had a cooler of freshly caught silver salmon (coho) and were looking for fresh ideas. As I recall it had a dry rub including white pepper and mustard powder, and called for starting the fillets flesh side down in a hot cast-iron skillet. Some of the meat would char and stick to the skillet, which would be deglazed with a jigger of whiskey. Then you'd add the cream with some spices I've forgotten, and reduce it down to a very rich and tasty sauce. You'd add back in the fillets, skin down this time around, finish cooking, and top the plated fillets with the remaining sauce. I've tried numerous times to replicate it and never quite gotten it as good as the first time around, still missing something, it's frustrating .



Comment on One-Pan Pork Tenderloin with Tequila by Maria Langer

Thu, 10 Aug 2017 21:44:38 +0000

A lot of times, I blog recipes just so I don't lose them. I used to use Evernote to save links, but when they did away with their free service, I stopped using it. That salmon recipe sounds amazing.