A lot of similar Alaska outposts don't have
runways, just dirt strips or an unrecently
bulldozed area.
Or if you're in the civilized part of the state...roads.
You pointed out this phenomenon on the Alcan
highway, where we passed a couple of aircraft
parked near the road, ready to make a quick
taxi and takeoff.
Actually when I was in flight school we spent quite a bit of time going
in and
out of gravel strips. I only used 2 paved ones until I started doing cross countries (that amounted to another 3, Seward/Kenai/Homer), and I added a
Did you do solo cross-countries, or was
Connie or someone always with you?
couple more gravel ones I'd not been to before. Homer was fun...I
landed on
one end of the runway, long one, while a Twin Otter, commercial guy,
used the
other end. There was a lot of yelling over the radio from the FSS, but
not at
me...I'd called it in, unlike someone else.
Pays to be a little careful; the commercial
guy probably thought he was the only one ever
to use the strip.
To all, I thought I'd sent this. I didn't see it, so you're being
subjected to
this inanity one more time. Or you might get lucky and not see this.
One man's inanity is another's insanity.
Crazy Good Strawberry Macarons
categories: French, sweet
yield:
h - For Macarons
3 lg egg whites at room temperature*
1/4 c granulated sugar
1/4 ts cream of tartar
2 c confectioners' sugar
1 c almond meal
2 dr gel red food coloring (as/if desired)
h - For Strawberry Buttercream
8 oz unsalted butter softened
3/4 c confectioners sugar' - more if needed
3 oz fresh strawberry juice strained
Line 2 cookie sheet pans with parchment paper.
Sift almond meal with confectioners' sugar.
Discard the bigger bits of almond left in the
strainer.
In the bowl of a mixer, add the egg whites and
cream of tartar. Mix using the whisk attachment
on medium for 5 min until soft peaks form.
Slowly add the granulated sugar and the food
coloring. Mix on high until hard peaks form.
Gently fold the dry ingredients into the egg
whites with a spatula. Make sure batter is
completely incorporated but do not overmix.
Place batter into the piping bag and spoon
equal circular mounds.
Let the macarons rest for 30 to 40 min.
Preheat oven to 300F.
Bang the cookie sheets a few times against the
counter. This will release the air bubbles
inside the cookies.
After the macarons have rested, bake 15 min or
until tops are solid.
Remove from oven and let cool.
For Strawberry Buttercream
Beat the butter and sugar until creamy. Add the
strawberry juice and mix until combined and
creamy. Test and add 1 or 2 Tb sugar if needed.
Assembly
Place buttercream in a piping bag.
Pipe mounds of cream into the center of half
of the cookies. Sandwich the other cookie halves .
Store in an airtight container in the refrigerator.
Tips for macaron success:
- Eggs absolutely have to be at room temperature.
- Macarons can discolor slightly during the baking
process, so add 1-2 extra drops of food coloring.
livingsweetmoments.com
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