Hello From the Flight Deck

Good afternoon folks, I’d like to welcome you all aboard our flight today.  First let me apologize for the rough takeoff out of Seattle.  Seems that steering a 737 with the feet going 185 knots down the runway is harder than expected. And those big dips we took shortly after takeoff, well a 737 climbing under power takes a lot of muscle to maneuver up and down. A few inches with the steering yoke too far and the plane goes the other direction.  And those unexpected turns we made a few minutes ago accompanied by the rocking motion was just a test.  Pay no attention to the alarm signal you hear in the background, its just a little reminder to fly the plane at the proper attitude.  We appreciate your business and hope that you will fly with us again soon, enjoy your stay in Seattle or wherever your travels take you. 

On our trip over Christmas break to Tempe, AZ to watch Michael play in a B-Ball tournament I visited with a church friend, Ed (he is actually my godson) who works for America West as a pilot and administrator in their flight simulator program.  Ed gave me a tour of the facilities and we spent about a hour or so in a Boeing 737 simulator, what a blast.  It feels so real, the landing and takeoff from the cockpit is incredible.  My attempt at flying the plane was a disaster as noted above.  It is very difficult as you can imagine, thankfully Ed took the controls and got us back on the ground.  Steering on the ground is done with the feet but more precise steering required to get up to the gate is done with a small wheel located on the pilot’s left which controls the nose wheels.  The trouble is it only requires small movements to make the plane turn with the nose wheel.  I was all over the place causing me to start feeling sick from the jerky movements.  Now I know why they tell you to stay seated until the pilot turns off the seatbelt sign.  Ed reports that many pilots get sick learning to steer the plane on the ground.  I guess I’m in good company. 

Its December So It Must Be…

No, not Christmas, solstice, Hanukkah, New Years.. its the start of the Metropolitan Opera Broadcast season. Although the Met’s season is well underway the Saturday matinee (10:30 PST) broadcasts start in mid-December and run to the end of the season in the first week of May. The Met broadcasts have been bringing world class opera to opera fans for 75 years.  While the broadcast brings outstanding opera to a listening audience who may never get a chance to see the productions live, for many it is the intermissions that are truly the most valuable and enlightening, particularly for an opera novice like me.  Regardless of the topic or feature I always seem to learn something new or expand my understanding and appreciation of this fabulous art form. 

The first opera of the broadcast season was Rigoletto featuring Anna Netrebko as Gilda.  Ms Netrebko is a risng star and a welcome departure from the “big soprano” we have come to associate with opera divas.  I was anxious to hear her in this role since I’d seen the opera twice at Seattle Opera and was very familiar with it.  While I was not disappointed I have to say that the Seattle production was just as good if not better in many respects.  Ms Netrebko’s singing at the end of Act 1 of Gualtier Malde...Caro nome (Real Media) was very good demonstrating she can do coloratura with the best of them.  My favorite section Ancor Ce Mezz’ora near the end of Act 3 was fair, much better in Seattle but my perception is a bit skewed since I learned the opera listening to the spectacular Sutherland, Pavarotti, Milnes, LSO, Bonynge recording.

The Met broadcast is perfect backdrop for working around the house on a Saturday morning.  You will note in the photo I’m still in my bathrobe, headphones on, busily baking prosfora.  One down, twenty one to go!

Oh…Fruitcake..Gee Thanks!

Let’s face it fruitcake has a bad rap. Like many others I looked askance at this holiday heavyweight for years.  About fours years ago I got the idea to start making them.  Don’t ask me why, since I’d never been much interested in the stuff.  Perhaps its like my sudden interest in opera at age 48, it is just something that you grow into.  I wonder what will be next:  NASCAR, gambling, QVC?.  Perhaps it is the byproduct of advancing age, the rigid mental barriers breakdown and one can’t recall longtime biases and habits; “Humm..  haven’t I always loved fruitcake?  You know I really should start making it”.

A local cafe makes an “all natural” loaf, that is with real dried fruit, that I had many years ago and found to my liking.  That kind of cake fits more with my approach to food than the candied varieties that we are all familiar with.  I began to look for recipes.  I eventually found one that looked promising in the “Joy Of Cooking” pg 977.  I modified the recipe slightly and of course use dried fruit rather than candied, its fabulous.  The combination of intense spices (nutmeg, cinnamon, mace, cloves), dried fruit, molasses and brandy produce a marvelously complex taste sensation.  As the cake ages it gets even better as things start to mingle and interact.  I’ve never been able to keep mine for more than a few months (I’m very undisciplined) but I have eaten one year old cake made by a friend and can report that they definitely improve with time.  They are reputed to last for years with enough alcohol in them and under proper storage.

Over the years I’ve given them away as Christmas gifts to family and friends.  Last year I overcooked almost the entire batch (dark pans, avoid them if possible) and didn’t give many away, consuming them at home (they are too expensive to just throw away).  I took a couple of loaves to Mt Athos and they came in handy on a number of occasions. 

It is very rewarding to make something and give it as a gift at holiday time yet, at the same time there is a certain pleasure in watching people squirm when I hand one over.  Sometimes it is a look of panic or dread, as if I just asked them to hold a bag of dog poop.  “Oh my God, what am I going to do with this thing?” they must be thinking.  “I hope he is not going to ask me to cut it up and eat it now!”

When I bring a cake to Christmas parties there is a similar reaction, people eat around them at the cookie table.  Since mine don’t quite look like the typical fruitcake there is also the basic instinct to avoid the unknown.  Sugar cookies with silver beads and green and red sprinkles, now those are safe to eat.  I go on the offensive and immediately starting eating some encouraging others around me to do so.  The few brave ones are pleasantly surprised to discover that the lowly fruitcake is perhaps the only item at the desert table of any substance and tastes great.  There are even a few folks now who look forward to them. 

Watch out the fruitcakes are in the mail!