Monday, December 13, 2010
Adventures in Aviation, Part Sept
My third official flying lesson happened two weekends ago. Why are you only hearing about it now? A black hole opened up in my little corner of the Valley last week and swallowed my sanity. Luckily, all is intact and my fingers are back on the keyboard.
The weekend of my third lesson contained much more flying than the actual lesson part. I was originally scheduled to fly on Saturday, so I spent the morning dealing with those unintended consequences aka reading. I was going to be a prepared student for a change!
In the meantime, Wes was out doing some flying of his own. The weather was fickle that weekend, and breezy blue skies turned into wicked turbulence on his flight up to Mammoth, which meant that he wasn’t coming home until it cleared up. So there I am, sitting on the couch, reading about stalls and the four forces of flight, hearing about a “scary, I’m never going to fly like that again” account from my Lovies, feeling the pressure of having to get to the airport by myself (I’ve already mentioned my dependency issues), hoping that my Lovies makes it back before dark and bam!, my instructor cancels on me. He needs to reschedule for tomorrow. I was relieved, but annoyed. I don’t like delaying the inevitable, especially when my thoughts are totally consumed with flying. But Sunday it was.
Sunday’s weather was perfect for flying. It was cool and cloudy. That plane turns into a flying oven when it’s hot out. You just have to sit there, your feet melting into the rudder pedals, try to keep your sweaty hands dry and fly the thing. It’s not the most pleasurable experience, but we didn’t have to deal with that on Sunday. The main thing we had to deal with on Sunday was fuel.
During the pre-flight, I removed the gas caps to refuel the plane, which is procedure, but I put the gas cap on the ground FACE DOWN. Fuel related incident #1. Mr. Instructor reminded me that any water or particles in the gas tanks will inhibit the plane’s operation and cause problems. So if I would please look at the gas cap I put on the ground FACE DOWN and realize that I was getting it dirty. Dirt, which in turn, would end up in the gas tank when I screwed the cap back on. I like to make mistakes in the beginning of my lessons. Since I’m guaranteed to make mistakes while we’re flying, a mishap before we even get in the plane indicates consistency, and I like to be consistent.
Off we went, buzzing around Camarillo and then over to Newbury Park. The air always seems calmer east of the airport, so that’s where you’ll find us practicing the most. We dove right into the day’s curriculum: stalls. My favorite. For a power-off stall, the procedure goes something like this: Mr. Instructor picks an altitude and a heading. I maintain the altitude and the heading while wheeling the power back. I give the plane a notch of flaps to maintain lift and point my noise up to slow the airspeed down. Then it’s less power, more flaps, less power, more flaps, and constant right rudder, until the plane can no longer maintain lift and it stalls. For recovery, you need to point your noise down to get your airspeed back alive, push the power all the way in, confirm that you have positive rate of climb and then take the flaps out a notch at a time. Once you’re climbing back to your altitude you can reduce the power. At least I think that’s how a power-off stall and recovery are done. I’ve only had four lessons; I wouldn’t trust me just yet.
Power-on stalls are similar in the sense that you stall the wing (the wing no longer produces lift; aka your ass is in trouble), but the conditions and recovery are very different. To practice a power-on stall, you fly at full power and then pull the stick back so the wings exceed their critical angle of attack. The plane will stall, and to recover, you will need to lower the noise just enough to see your vertical speed increase (you’re going up, not down) then bring the nose back up to continue climbing. At least I think that’s how a power-on stall and recovery are done. Again, I wouldn’t trust me just yet.
I’m sure you’re pretty bored by now (I wasn’t having the time of my life either), but around the one hour mark of our lesson Mr. Instructor notices that the fuel pressure is in the red. Fuel related incident #2. Any gauge that’s in the red is a bad sign. I, however, thought the fuel pressure gauge was the oil pressure gauge, so I was extra excited.
Mr. I: Hmm, that’s not good. The fuel pressure’s really high. Have you noticed that before?
Me: No. That’s bad isn’t it? We should land right?
Mr. I: Ya, it’s not good but it’s not that bad. It’s a little unusual.
Me: We should land right?
Mr. I: I wouldn’t be too concerned. There’s probably an electronic glitch or something, but it’s not my plane so I don’t want anything bad to happen if we keep flying.
Me: We should land right?
Mr. I: Ya, let’s head back to the airport.
I was having one of those moments where I was focusing on how hard the flying was and how much easier not flying would be, forgetting that I’m going to have to do lots more flying until it’s no longer hard (or scary). When we were back on the ground and I was only able to log 0.7 hours in my logbook I realized this. Then we spent the afternoon fixing the plane I broke!
Well Wes fixed it. I took pictures of the dogs and sky; the sky which I longed to be back flying through.
Friday, December 10, 2010
Project CB - Dill Bread
Today’s weigh in: 135.6 lbs.
I can see my feet again!
Today’s culinary activities: Dill Bread.
I love all carbohydrates, but my favorite would have to be a fresh loaf of bread slathered with butter. I usually eat the entire loaf. Self-restraint is not one of my strong points when it comes to bread.
We had this Dill Bread on Thanksgiving and I’ve made it twice since. The combination of earthy dill and slightly sour cottage cheese/onion combo make it delectable (with butter of course). And it’s really easy to make!
Combine 1 package (2 1/4 teaspoons) active dry yeast and ½ cup warm water (100°F) in a small bowl and let stand until the yeast is dissolved, about five minutes.
Combine 3 cups flour, 2 tbsp sugar or honey, 1 tsp salt, 1/4 cup finely chopped onions, and 3 tbsp fresh chopped dill in a large mixing bowl or the bowl of a mixer. Then add the yeast along with 1 tbsp margarine, 1 cup cottage cheese, and 1 large beaten egg.
Mix by hand or on low speed until the dough comes together, adding additional flour or warm water if needed. Continue by kneading dough for about 10 minutes until the dough is smooth and elastic. Transfer to an oiled bowl.
Cover loosely with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. After first rising, gently press the dough down, form into a loaf, re-cover and let re-rise in a warm place until doubled in volume, about 1 hour (I split my dough in two before the second rising so I could share, but sharing's not required... or recommended).
Bake 350 about 30 minutes or until done (or instant read thermometer reads about 200). Cool completely on wire rack (or not). Then enjoy!
(recipe adapted from Serena Bateman and Smitten Kitchen)
I can see my feet again!
Today’s culinary activities: Dill Bread.
I love all carbohydrates, but my favorite would have to be a fresh loaf of bread slathered with butter. I usually eat the entire loaf. Self-restraint is not one of my strong points when it comes to bread.
We had this Dill Bread on Thanksgiving and I’ve made it twice since. The combination of earthy dill and slightly sour cottage cheese/onion combo make it delectable (with butter of course). And it’s really easy to make!
Combine 1 package (2 1/4 teaspoons) active dry yeast and ½ cup warm water (100°F) in a small bowl and let stand until the yeast is dissolved, about five minutes.
Combine 3 cups flour, 2 tbsp sugar or honey, 1 tsp salt, 1/4 cup finely chopped onions, and 3 tbsp fresh chopped dill in a large mixing bowl or the bowl of a mixer. Then add the yeast along with 1 tbsp margarine, 1 cup cottage cheese, and 1 large beaten egg.
Mix by hand or on low speed until the dough comes together, adding additional flour or warm water if needed. Continue by kneading dough for about 10 minutes until the dough is smooth and elastic. Transfer to an oiled bowl.
Cover loosely with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. After first rising, gently press the dough down, form into a loaf, re-cover and let re-rise in a warm place until doubled in volume, about 1 hour (I split my dough in two before the second rising so I could share, but sharing's not required... or recommended).
Bake 350 about 30 minutes or until done (or instant read thermometer reads about 200). Cool completely on wire rack (or not). Then enjoy!
(recipe adapted from Serena Bateman and Smitten Kitchen)
Thursday, December 9, 2010
Planning, planning, planning
I’ve been doing a little bit of it here and there, so here’s a little tour of the things you can look forward to.
On your drive in you might catch a glimpse of one of these:
The walking-down-the-aisle action will probably happen here:
The dinner, dancing and insane party action will be over here:
Anyone like cigars and bourbon? You'll probably find 'em down that-a-way:
We will have lovely facilities so you won’t have to do this (unless you really want to):
And I promise I will be much happier than this:
XOXO Jelly
On your drive in you might catch a glimpse of one of these:
The walking-down-the-aisle action will probably happen here:
The dinner, dancing and insane party action will be over here:
Anyone like cigars and bourbon? You'll probably find 'em down that-a-way:
We will have lovely facilities so you won’t have to do this (unless you really want to):
And I promise I will be much happier than this:
XOXO Jelly
Wednesday, December 8, 2010
Unintended Consequences
It's been over three years since I graduated college. Meaning it's been over three years since I picked up a textbook. But now this lovely fellow has taken residence on our coffee table.
Apparently you have to study along with taking flying lessons (if you want to pass the exam).
In the beginning, I was all for this aspect of flight training. I would enthusiastically tell my other flying buddies (Wes, Mike and Tiff!) how I couldn’t wait to “devour the material in the books” so I could feel “really prepared and confident”.
Now I kinda believe what they told me: don’t worry about the reading; the actual flying part is where you’ll learn. Well Wes didn’t really say that. He thinks the reading is VERY important. And not only do I have one flying manual to read, I have two!
Do you think they would make good firewood? It's been cold here lately.
Monday, December 6, 2010
Horses, and why Cocoa is trying to get me killed
As I mentioned in a previous post, a neighbor at the ranch breeds and trains Andalusian horses. Since I haven’t spent much time around horses, I always react with ooohs and aaahs whenever I see one. They are such beautiful creatures. Along with awe, I have a good sense of fear around horses. They are such beautiful and STRONG creatures.
As we were walking over to the neighbor’s house, the horses grazing in the field decided to pay us a visit. Most people stood their distance, considering there were babies in the group and mama horses are very protective of their babies, but a few brave souls decided to approach the horses. The opportunity was too tempting; I had to get closer and touch one of them.
“Wes, come with me. I’m scared, but I really want to touch one of the horses!” My childlike instincts were kicking in. I just had to touch one of those horsies!
Unfortunately, Wes wasn’t very interested in accompanying me and I didn’t want to get close enough so the horses could smell my fear. I’m not sure if it’s true, but I heard that horses can smell fear, and when they do, they try to take advantage of your weakness by bucking you off or kicking you. It’s probably irrational, but that’s what I was thinking. That’s what I was thinking when Cocoa decided to visit the horses.
Cocoa and the alpha mama horse did not hit it off very well. She needed to protect her babies.
I thought I was still a safe distance away when Cocoa decided to hit the road, except that he chose to escape IN MY DIRECTION with the mama horse in hot pursuit. Next thing I know, all the horses are advancing in my direction, the mama horse is trying to trample Cocoa, causing everyone to go into a frenzy, and I am loudly requesting for Wes to come save my hide. “Wes. Wes. They’re coming toward me. Please come here and get me. Please!”
All I could do was stand there frozen, thinking “Don’t let them smell your fear. Oh my gosh, this is scary! They can totally smell my fear. Oh no, you’re going to die! Don’t let them think you’re thinking you’re going to die. Damn, they totally know I think I’m going to die. Just don't let one of the babies come near me. No! Stay away baby! Don't come near me! Wes! Help!”
As soon as they came, they left. It was really sad. The horses were totally not interested in harming me, but I managed to get myself all worked up. I bet they heard my thoughts and concluded "Geez, this one's a nut job."
“You know Jocelyn, the next time you want to shoo the horses away, just wave your hands over your head. If you look big, the horses will stay away.”
Ya, maybe I’ll try that next time. Or maybe I’ll just stay away from the dog since he’s clearly trying to get me killed.
As we were walking over to the neighbor’s house, the horses grazing in the field decided to pay us a visit. Most people stood their distance, considering there were babies in the group and mama horses are very protective of their babies, but a few brave souls decided to approach the horses. The opportunity was too tempting; I had to get closer and touch one of them.
“Wes, come with me. I’m scared, but I really want to touch one of the horses!” My childlike instincts were kicking in. I just had to touch one of those horsies!
Unfortunately, Wes wasn’t very interested in accompanying me and I didn’t want to get close enough so the horses could smell my fear. I’m not sure if it’s true, but I heard that horses can smell fear, and when they do, they try to take advantage of your weakness by bucking you off or kicking you. It’s probably irrational, but that’s what I was thinking. That’s what I was thinking when Cocoa decided to visit the horses.
Cocoa and the alpha mama horse did not hit it off very well. She needed to protect her babies.
I thought I was still a safe distance away when Cocoa decided to hit the road, except that he chose to escape IN MY DIRECTION with the mama horse in hot pursuit. Next thing I know, all the horses are advancing in my direction, the mama horse is trying to trample Cocoa, causing everyone to go into a frenzy, and I am loudly requesting for Wes to come save my hide. “Wes. Wes. They’re coming toward me. Please come here and get me. Please!”
All I could do was stand there frozen, thinking “Don’t let them smell your fear. Oh my gosh, this is scary! They can totally smell my fear. Oh no, you’re going to die! Don’t let them think you’re thinking you’re going to die. Damn, they totally know I think I’m going to die. Just don't let one of the babies come near me. No! Stay away baby! Don't come near me! Wes! Help!”
As soon as they came, they left. It was really sad. The horses were totally not interested in harming me, but I managed to get myself all worked up. I bet they heard my thoughts and concluded "Geez, this one's a nut job."
“You know Jocelyn, the next time you want to shoo the horses away, just wave your hands over your head. If you look big, the horses will stay away.”
Ya, maybe I’ll try that next time. Or maybe I’ll just stay away from the dog since he’s clearly trying to get me killed.
Thursday, December 2, 2010
Project CB - Another Update
This morning's weigh in: 136.8 lbs.
A 1.4 lb gain! I'm moving into the big leagues!
Today's culinary activities: Walnut Thumbprint Cookies.
A girl's gotta do something to cope.
A 1.4 lb gain! I'm moving into the big leagues!
Today's culinary activities: Walnut Thumbprint Cookies.
A girl's gotta do something to cope.
Conclusion: The cookies did not provide enough satisfaction to make me forget about my champagne butt. I think it's because these cookies are light and crispy and I wanted something big, doughy and carb loaded. But now I have something to look forward too! Perhaps I will make cinnamon rolls tomorrow...
Afterthought: If you haven't already realized, this is not a "real" diet story. I just need another outlet for my sarcasm.
Wednesday, December 1, 2010
The Stallion and the Stud
Disclaimer: Reading this post will be similar to entering a field full of land mines. Bad jokes and corny comparisons abound. Consider yourself warned.
The morning of Thanksgiving, a group of us travelled from the main ranch over to a neighboring property to check out the Andalusian horses the neighbor breeds and trains. On our walk over, we saw several of the mares and babies grazing in the field. When we arrived at the house, the neighbor agreed to show us his special horse – his black stallion!
The one on the left is the Andalusian stallion. The one on the right is the Merced stallion. Boom! First landmine strike! But seriously, wouldn’t you think that Merced would be the last place where you'd find a Spanish born, Argentinian raised, blue eyed, olive skinned horse trainer with long flowing black hair? I just love globalization.
Now let us compare the stallion and the stud:
Yeehaw!
Now that’s what I’m talking about!
There was conversation about me mounting the stallion and processing into the wedding on horseback. I’m not sure I’m up for that, but I can guarantee there will be some stud mounting after the wedding. Boom! Landmine strike again!
I think I like the stud better. He’s more my type. And he’s got dirty, dirty moves. Boom! That landmine got my leg!
And thus concludes our comparison of the stallion and the stud.
Final Disclaimer (if you actually managed to read this to the end): I had low blood sugar when I wrote this, and if you want to know a thing about me, it’s that things get UGLY when I have low blood sugar. I cannot be held accountable for what has been said.
XOXO Jelly
The morning of Thanksgiving, a group of us travelled from the main ranch over to a neighboring property to check out the Andalusian horses the neighbor breeds and trains. On our walk over, we saw several of the mares and babies grazing in the field. When we arrived at the house, the neighbor agreed to show us his special horse – his black stallion!
The one on the left is the Andalusian stallion. The one on the right is the Merced stallion. Boom! First landmine strike! But seriously, wouldn’t you think that Merced would be the last place where you'd find a Spanish born, Argentinian raised, blue eyed, olive skinned horse trainer with long flowing black hair? I just love globalization.
Now let us compare the stallion and the stud:
Yeehaw!
Now that’s what I’m talking about!
There was conversation about me mounting the stallion and processing into the wedding on horseback. I’m not sure I’m up for that, but I can guarantee there will be some stud mounting after the wedding. Boom! Landmine strike again!
I think I like the stud better. He’s more my type. And he’s got dirty, dirty moves. Boom! That landmine got my leg!
And thus concludes our comparison of the stallion and the stud.
Final Disclaimer (if you actually managed to read this to the end): I had low blood sugar when I wrote this, and if you want to know a thing about me, it’s that things get UGLY when I have low blood sugar. I cannot be held accountable for what has been said.
XOXO Jelly
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