Meal Plan 38 - A Cozy Autumn Week


The grocery list is back! This time it's easier to use and printable as well. It is color coordinated by meal so you can easily pick and choose which meals you would like to make. Either print and use the grocery list as is and make all the meals I have planned, or cross off the meals you would rather not make. Hopefully this is useful and helpful to you!

Click here to get a printable version of this week's meal plan and recipes


Day 1: Italian Sausage Soup
As the temperatures begin to drop, this is a great and quick recipe for warming up and using up fall produce.


Day 2: Bombay Sloppy Joes with Spicy Sweet Potato Wedges
I so love Aarti Sequeira from the blog Aarti Paarti and was thrilled to see her win Next Food Network Star. I of course had to try her recipe that got over 500 comments and 5 stars on the foodnetwork site. This is a great recipe for using up ground turkey.



Day 3: BBQ Ranch Chicken Tostadas with Avocado Corn Salsa

I made these for the second time recently and my husband declared them one of his favorites. We could both eat an entire bowl of the avocado corn salsa on it's own


Day 4: Coconut-Crusted Chicken Fingers with Curried Quinoa Salad with Black Beans and Peaches
This is my adaptation of coconut shrimp which I ate in a restaurant a long time ago and loved. No time to fuss with deep frying, these babies are baked. I'm serving it with this quinoa salad and using Kitchen Kathy's idea for swapping out the mango for peaches and the honey for maple syrup.

Day 5: Pork Loin with Yogurt and Chickpeas and Pan-Roasted Veg

Oh lovely fall roasted root vegetables. The warm smokey cumin combined with the butternut squash and carrots makes this lovely autumn combo and the minty yogurt sauce perks it right up. Great for serving on the weekend and eating with friends.




For more great meal plans, check out my complete list of meal plans or the Menu Plan Monday links at Orgjunkie.

Watermelon Splash


Today after dinner I wanted to try out something new with watermelon and here is the chatpata juice i came up with.

Watermelon Splash
Ingredients
1/2 Watermelon
2 Big Lemons
4 Spoon Sugar
6-7 Pudina Leaves
1/4 Spoon Chaat Masala
1/4 Spoon Jeera Powder
Pinch of Black Pepper Powder
Salt to taste

Method
  • Dice the watermelon and add it to the mixer bowl.
  • Add in lemon juice, sugar, pudina leaves, salt, chaat masala, jeera powder.
  • Using the crushing blade let the mixture blend together in a mixie
  • Pour it in glasses and sprinkle black pepper powder on top. Chill
  • Garnish with small pudina leaves and small scoops of watermelon.
Notes
Since I was so waiting to drink this, to chill it faster, i kept it in fridger for 10 minutes :) Alternatively you can also use already chilled watermelon so that you dont need to wait even 10 minutes :)

Cookbook Review: Jamie's Dinners



I remember watching Jamie Oliver as a teenager as "The Naked Chef" and loving his cool personality and simple approach to cooking. His good looks and charming ways had me glued to the t.v. watching "Oliver's Twist" and his myriad of shows that would later follow. Since he began his t.v. chef career as an early twenty-something, it has been interesting to watch him grow and mature as a person which has translated to his food. Instead of these hip dinner parties he used to throw for friends with trendy food, his recipes have taken on a different mindset.

It is obvious in Jamie's Dinners: The Essential Family Cookbook that his growing family has made him passionate about sharing good food with loved ones and making lasting memories around the dinner table. His goal is to get everyone cooking, no matter their ability, to throw great dinner parties, family occasions and everyday meals that are remembered and cherished.

When browsing through this cookbook to mark recipes I wanted to try, my list kept growing and growing and growing. This book is filled with full-pages of beautiful photography accompanying almost all the recipes, as well as photos of Jamie eating dinners with friends and family. He still maintains his "cool vibe" with hand-drawn pictures and messy handwriting marking the chapters. There were so many mouthwatering recipes to try, I found it hard to limit myself.

With recipes like The Ultimate Burger and Chips this cookbook gives you familiar favorites, with new additions and twists that will have your family begging for more. Full of warm spices this juicy burger patty is restaurant worthy yet served in your own backyard. His technique for making oven fries has completely changed my own kitchen habits, as I now parboil my potato wedges and preheat my pan in the oven as Jamie teaches in this recipe, producing oven fries that are so crispy on the outside and pillowy soft on the inside.


Many of Jamie's recipes had me exclaiming "that's the best potato salad I've ever made!", "that's the best tomato sauce I've ever made!" and "that's the best dang roasted chicken I've ever made!" Jamie has such an amazing grasp of flavor pairings and combination's throughout this cookbook, ones I wasn't even sure about until I had tried them, like Lamb with Chickpeas, Yogurt and Pan-Roasted Veg. In that recipe he convinced me I like turnips and butternut squash!



But just to be clear, it wasn't all daisies and roses for me. This Spanish Chickpea and Chorizo Soup had me smacking my lips as I read through the ingredients; chorizo sausage, garlic, tomatoes, prosciutto, chickpeas and spinach...oh my. I could hardly wait to try it. Sadly it was a total flop. The flavors didn't meld as harmoniously as I would have liked and the addition of the one pound of fresh spinach right at the beginning of the cooking time wasn't jiving for me. Simmering spinach for 40 minutes until it completely disintegrates and turns an awful shade of sludgy brown is not my idea of delicious. What further wrecked it for me was pureeing the mixture, so instead of eating nice chunky sausage and chickpea soup, it was a mushy brown mess...with hardboiled eggs crumbled over the top. My culinary friend Tara assures me that when she makes this soup her family loves it, so I'm really not sure where this recipe went wrong for me. Oh wait I do...it was boiling the heck out of the spinach! It baffles me that Jamie doesn't fold in the delicate spinach right at the end of the cooking time with the heat off to gently wilt the spinach and preserve it's color.


There were also some clear flaws in the writing of this book. While Jamie's introduction clearly states he wants everyone to get in the kitchen to cook for their families, his instructions are not clearly written making this a difficult book for a beginner to cook from. From his very vague instructions like "...fry the eggs until set giving you a nice little omelette" to the completely confusing missing ingredients fiasco. Jamie writes like a chef to homecooks who know their way around the kitchen with ambiguous measurements like "a handful of this" as well as utilizing unspecific cooking times and temperatures. This wouldn't go far in instilling confidence in an inexperienced cook. I consider myself pretty seasoned in my kitchen and only found his vagueness slightly annoying when cooking the dinner recipes, but was completely lost when I ventured into the unfamiliar territory of baking. His Toffee Apple Tart wasn't explicit for a newb like me and I found it difficult to achieve success.


These flaws are only a minimal deterrent for me, as I found the layout of this book and the flavor combination's wonderful. With a chapter titled "The Top Ten" I bookmarked almost every single one of these recipes, and with "Five Minute Wonders" Jamie's really paying attention to the busy working parent or person who still wants to eat great food but stay out of the fast food lane. One chapter I especially loved was "Family Tree" as Jamie shows you how to prepare one great parent recipe and then gives you ideas and recipes for lots of other applications of it. I first made his Simple Tomato Sauce and served it over tagliatelle and it was simple and wonderful. I also tried this same sauce as a base for baking Italian Sausages and then tossing with fresh basil at the end, which our whole family couldn't get enough of. I found myself dreaming of this sauce and drooling over the pictures of Jamie's other possibilities, so I later made chicken breasts baked in the tomato sauce and smothered in mozzarella, olives and torn fresh basil (fabulous by the way). I loved how explicit he was in devising other plans for the parent recipes instead of using the canned phrase "there's so much you can do with this, the possibilities are endless!" Because he gives 5-10 other recipe ideas, it really gets the wheels turning so you CAN come up with your own possibilities.


Jamie's mission to help create family favorite recipes and lasting memories around the dinner table was completely fulfilled in my house. I was able to make Smoked Salmon and Horseradish Potato Salad and Rosemary Marmalade Ham for a birthday dinner with rave reviews from my extended family members, and Tender and Crisp Chicken Legs with Sweet Tomatoes for my very grateful Mother-in-Law on Mother's Day. I served my dad Spanish Roast Chicken when he visited this summer and he promptly asked me for the recipe and went home and made it for my brother. Our little family has enjoyed Chorizo and Tomato Frittata on busy weeknights, and we've also shared delicious recipes like Roasted Chicken & Potatoes with Rosemary and Lemon with friends who unexpectedly drop in for dinner.
Jamie's Dinners: The Essential Family Cookbook definitely delivers if you are looking for phenomenal flavors to share with and impress the ones you love.

Cookbook Review Recipe - Spanish Roast Chicken


Jamie Oliver calls this "a cracker of a dish to serve at home...it will really get your taste buds going." Ummm...check, check and check. I have probably cooked this dish 4 times in the last few months, I just can't get enough.

This is an easy roasted chicken dinner with a WOW factor.


Recipe from Jamie's Dinners: The Essential Family Cookbook
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Serves 4

2 lbs potatoes, peeled and cut into 1 inch cubes
3 lb whole chicken
sea salt and fresh ground pepper
11 oz hot or mild Spanish chorizo, sliced on angle
olive oil

Gremolata:
2 lemons, zested
1/4 cup fresh parsley, finely chopped
2 cloves garlic


Preheat oven to 425 degrees.

Peel and cut potatoes and place them in a medium sized pot and cover them with cold water. Turn heat to high and boil for 5 minutes, then drain.

Zest the lemons and place all zest into a small bowl (to be used later). Cut one of the zested lemons in half and stuff it inside the whole chicken. Remove the parsley leaves from the stalks and put the stalks inside the chicken as well. In a 9 x 13 roasting pan, dump in the boiled and drained potatoes and place the chicken on top. Drizzle the chicken and potatoes with a bit of olive oil and season with salt and pepper. Place in the oven for about an hour (or until the chicken reaches an internal temperature of 170 degrees). With 20 minutes left in cooking time, sprinkled the sliced chorizo sausage over the potatoes and chicken to finish cooking.

While the chicken is roasting, you can quickly make the gremolata. Take the small bowl of lemon zest and add the chopped parsley to it. Use a rasp or finely chop the garlic and stir together with the lemon and parsley. Season with salt and pepper.

When chicken is done roasting, remove from the oven and let it rest covered in foil for 10-15 minutes to let the juices redistribute. When it has rested, carve the chicken. To serve, pile some of the chorizo and potatoes onto a plate, add the chicken and scoop out any juices that have accumulated in the pan (they are amazing!) Top the chicken and potatoes with a bit of gremolata for an incredible hit of fresh flavor.


Click here for printable version of Spanish Roast Chicken

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THE RESULTS?
Wow. Wow Wow WOWWWW! The smokey paprika in the chorizo really impregnates the chicken and potatoes with flavor. My favorite part has got to be the gremolata that hits the hot chicken and fills up your nose with fantastic smells and gives you a fresh punch as you eat. Hands down my favorite way to roast a chicken.

As much as I LOVE the flavors of this dish, it is an AWFULLY written recipe. The recipe as in the cookbook has listed a beaten egg in the ingredients and then no directions for when to use it. Umm?? Also if you check his website this recipe is also posted, and it's obvious that he tried to fix the terrible instructions. The egg is no longer listed, but there's a big discrepancy with "greaseproof paper". The recipe in the cookbook says to wet some greaseproof paper and cover the whole chicken, yet the website says that it goes underneath. I'm assuming it's purpose is to make clean up easy. Since I have made this recipe quite a few times, I have used both greaseproof paper (or parchment paper) underneath my chicken and potatoes and I've also not used it. I find that my potatoes don't get as nice of a crispy coating on the outside using the paper, so I chose to forgo it here. I've also simplified the recipe slightly and made the directions much more clear.

My other issue with Jamie's recipe is that he wants you to add the sliced chorizo right at the very beginning of roasting time....as in, it's in the oven for over an hour. That beautiful chorizo turns to bits of charred jerky. Hence, I add my chorizo in the last 20 minutes. So Jamie scores huge points for flavor..... minus 10 points for recipe instructions.


Meal Ideas:
  • Spanish Roast Chicken and Potatoes + Simple Salad
  • Spanish Roast Chicken and Poatoes + Roasted Broccoli or Asparagus

Rebranding Kenya Airways:What Our airline should look like

 Readers of my blog should now be familiar with Kyle Hwang,the young airline nerd from Pretoria ,South Africa and an aspiring airline livery designer with very interesting ideas.Last month,we blogged about Kyle's redesign of South African Airways livery in which he dared to reintroduce the controversial apartheid era Springbok logo.

When I saw the awesome Redesign ,I was convinced our national carrier,KQ could do with a little help from Kyle.KQ's livery isn't that bad,at least compared to the old KA livery,for once ,our flag colours are boldly displayed but the livery doesn't incorporate any cultural symbol from Kenya!An airline livery(especially for a national carrier) should accentuate the culture and history of the country.What comes to mind when you think of Kenya?Of course the Maasai and the prominent shield on our flag.At the risk of sounding politically incorrect,let me say that that shield,an idea from a brilliant founding father of the country,is "our Springbok" and it should be on our national carrier's livery.
The Kenyan Shield:A symbol of national struggle for freedom

Now Kyle has done a Kenya Airways Redesign incorporating the shield.Here is his take on the livery:


Requested by Sam from Flight Africa. When he asked me to do a KQ livery I was a bit confused. I couldn’t find anything wrong with it. But then after I did some research, I couldn’t find anything right with it either. Complaints that came up were that the brand looks cheap. It was designed by Boeing (who goes to Boeing these days for livery designs I mean c’mon!) and has a typical American cartoonized image of Africa. My attempt strongly uses the colours of the Kenyan flag with the black replaced by a more charcoal colours to give it a more upper class feeling. Gone are those ugly paint splotches at the back as they are replaced with more elegant Kenyan colours. The logo depicts the Samburu shield found on the Kenyan flag with the letter K in the middle. “The Pride of Africa” titles stay. That was at least right  Read Kyle's Blog

 East African Airways:The Airline for Kenya,Uganda and Tanzania


 The "Old" Kenya Airways

 Kenya Airways after the 2005 rebranding


 The future:Time to introduce our national symbol:The shield





What's your take on KQ's livery and the above redesign?
Email Us at contact@flight-africa.com

Chocolate Cake


This week I had to bake two cakes one for fondant decoration class and one for flowers decoration class. So this is the cake i made for flowers decoration class. I wanted to decorate it with white flowers which would have tinge of pink/yellow but I ended up with bad icing.. Thats when I decorated with whatever flowers I had made over last month in the class. So here is yet another simple cake recipe that came out so well.

Chocolate Cake
Ingredients
1.5 Cup Maida
1 Cup Butter
1 Cup Sugar
1 Spoon Coca Powder
1 Spoon Baking Powder
3 Eggs

Method
  • Preheat oven to 325F/160C
  • Sieve through maida, coca powder and baking powder in a bowl
  • Add in melted butter, sugar and eggs and mix well till the mixture is uniform
  • Grease the cake pan and add in the batter
  • Bake at 325F/160C for 30 minutes
  • Let the cake cool down the cake for 5 minutes and then take it out and cooling grid. Let it cool completely. Serve
Notes
I made two batches of this cake in a 8 inch loaf tin and them i used melted chocolate between them to make a tall rectangular cake. Covered with chocolate flavored butter icing and decorated with royal icing flowers

Plain Cake


I made this simple cake for my Fondant decoration class.. It tasted awesome with and without icing :)

Plain Cake
Ingredients
5 cup Maida
2.5 Cup Butter
2.5 Cup Castor Sugar
2 Spoon Baking Powder
1.5 Spoon Lemon Juice
4 Eggs

Method
  • Preheat oven to 325F/160C
  • Sieve through baking powder and maida in a bowl
  • Add in sugar, melted butter, lemon juice and eggs and mix thoroughly till the mixture is glossy
  • Prepare a cake pan ready by greasing it. Add the batter into the pan
  • Bake the cake on 325F/160C for 1 hour
  • Take out of the oven and let it cool for 5 minutes and then take it out on cooling grid and let it cool completely. Decorate or serve as it is.
Notes
The cake was really ok as it is but when i decorated it, it was little extra sweet. May be next time i should reduce the sugar quantity if i am going to decorate it.

1 Potato, 2 Potato, 3 Potato, 4... : Japanese Potato Salad



So last Thursday was book club night. I needed to bring a dish that was gluten-free, meat-free and lactose-free (I'm the lactarded one). What could I bring? What could I bring? I pondered over the choices repeatedly until I settled on Japanese potato salad. I've eaten it a million times but had never made it before. The Japanese version of potato salad is a wee bit sweeter and much lighter in flavor, plus the veggies give it some crunch. I ended up tweaking a recipe I found on Little Creations of Yumiko and it turned out well. Next time though, I think I'll go with steaming the potatoes instead of boiling them.


Japanese Potato Salad

Ingredients

3 medium sized Russet potatoes

1/2 Japanese of English cucumber

1/2 large carrot

3/4 cup Kewpie (Japanese mayo, you can find this at your local Asian market)

2 teaspoons sugar

Salt & pepper


Instructions

1. Wash vegetables & scrub potatoes well.

2. Peel potatoes and cut them into pieces that are little larger than bite size.

3. Boil potatoes for 15-20 minutes with 1/2 t of salt, until tender. (The original recipe said 10-15 minutes but I found that 10-15 left them a bit undercooked).

4. Drain potatoes and mash them. Lightly season the potatoes and let them cool down.

5. Slice the cucumber in half lengthwise, de-seed if necessary. Then slice thinly.

6. Slice the carrot in half lengthwise, then slice thinly. Then place in boiling water (fresh pot) to cook for a minute or two until medium soft. Drain water.

7. In a large bowl mix the potatoes, carrots, cucumbers, Kewpie and sugar. Season with salt and pepper to taste. If you'd like the potato salad creamier, add another 1/4 cup of Kewpie.

8. Refrigerate for at least 3 hours before serving.

Stuffed Bhendi


I had got this recipe from mom like 10 months back but finally gave this a shot today. It turned out as good as mom makes. Its one of my fav preparation of bhendi and am sharing it here.

Stuffed Bhendi
Ingredients
1/2 Kg Okra
1.5 Cup Grated Coconut
1/2 Spoon Saunf
1/4 Spoon Mustard
1/4 Spoon Garam Masala
3/4 Spoon Red Chili Powder
1 Cup Curd
A Pinch of Asafoetida
A Pinch of Sugar
Salt to taste
Oil

Method
  • Wash okra and slice it vertically into halves.
  • In a bowl mix curd, grated coconut, 1/4 spoon of saunf, red chilli powder and garam masala
  • Heat oil in a pan and add in mustard seeds and remaining 1/4 spoon of saunf. Let them splutter
  • Add in Asafoetida, sliced okra and earlier made coconut-curd-masala mixture in it. Stir well
  • Cover the pan and add water on the lid. With few stirring in between let it cook till almost done.
  • Add in sugar and salt and stir again. Cover the lid and cook till completely done.
Notes
This vegetable is best when the Okras are fresh and tender. The hard ones are difficult to cook and not as tasty either.

Ras Malai


Ajoy wanted me to make this for Dasara but ended up getting the raw material (aka milk) quite late on sunday. So I made it yesterday. It has turned fabulous and the sweetness is perfect not too sweet not too bland..

Ras Malai
Ingredients
2 Liter Milk
2 Spoon Vinegar
1 Pinch of Saffron
1/4 Spoon Cardamom Powder
1/4 Cup Almonds
1/4 Cup Pistachios
3 Cup Sugar

Method
  • Boil 1 liter of milk in a pan.
  • Mix vinegar in half cup water and add it gradually to the boiling milk.
  • When the whey separates from milk fat strain it on cheese or muslin cloth. Run through cold water and let it hang for an hour or two so that water is drained completely out from the paneer
  • Start boiling remaining 1 liter of milk in a wide pan, stir continuously and let it reduce to half.
  • Add in safron and 1/2 cup sugar in it and let it simmer for another couple of minutes. Keep aside.
  • Mix in remaining 2.5 cup of sugar with 1.5 liter of water in a cooker or wider pan. Bring it to boil
  • Mean while knead the paneer really well till its smooth. Make small flat discs and drop them in the boiling sugar water. Cover with the lid (if in cooker don't put the whistle on) and let it cook for 10 minutes on high.
  • Let it sit covered for another 5 minutes and then uncover the pan and keep the discs in syrup and let it come to warm temperature. At this point the discs would have doubled in size.
  • Take each disc in your palm and press lightly to remove the syrup from it, then drop these discs in a bowl.
  • In earlier prepared milk add in cardamom powder and finely chopped almonds and pistachios. Pour this milk over the discs in the bowl. Chill and serve.
Notes
I soak the almonds in water for couple of hours so that you can very easily chop them.
You can also use half liter of half and half instead of using 1 liter milk to make ras of the ras malai. Just let it simmer and add in saffron.
I didnt have big vessel to accomodate all the discs in one go for cooking, so i cooked the half of discs as mentioned, then added 2 cups of water to the syrup and cooked rest of the discs. Keeping sugar syrup thin is key to make those discs soft. Dont overcrowd the disc so that they have space to double in size

Something from Nothing: Cream of Broccoli Soup


I go through these times where in my head I feel like this blog is just a silly hobby, and not something I should actually be spending my time on. Not when I'm a wife, mother and teacher and there's bums to wipe, and stories to read, and school plans to make, and dates to go on, and life to happen. So I neglect this blog and don't write for weeks or months telling myself this blog is too selfish for me to continue.

Then a dear friend comes along or a sweet reader emails me and tells me how much they love this little tiny spec of the interwebs that is mine, and they were somehow inspired to start cooking, or eating better, or making more interesting meals for their families, or meal planning to get their supper times in order. My heart melts and I am reminded why I started this blog in the first place: to help people to learn to meal plan. I do love this blog and sharing with you and that perhaps it isn't so selfish after all...that maybe it is even possibly a gift in helping others.

So thank you dear sweet friends and family and readers who stick by me and encourage me and come back and read here even when I leaving you hanging for weeks on end. Because without you I wouldn't be doing this.

And with that, I'll pick up where I left off with my Something from Nothing series. I'm always reminded how incredibly wasteful we can be with food when I prepare steamed broccoli as a side dish for supper. I lop off of the big long broccoli stalk and toss it aside and throw all my pretty little florets into a steamer. There the stalks sit until I eventually throw them in the garbage when I'm cleaning up after supper. It pangs me with guilt every time as I think "there must be something I can do with these things." Recently I was cooking a big meal for the boys for my husband's birthday. My husband requested I make Broccoli Salad (which is a recipe from my Dad made similar to this one). I had three big heads of broccoli chopped into florets for the salad and 6 stalks leftover that left me a bit more guilt ridden than usual because of the larger quantity.

I decided it was time to stop throwing those broccoli stalks away! Full of broccoli flavor, if you sweat them down in some chicken broth and puree them with cream they make a wonderful Cream of Broccoli Soup.


Recipe by Elizabeth Zyla via allrecipes.com
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Serves 2

2 tbsp butter
1 small onion, diced
1 small potato, diced
2 cups fresh chopped broccoli (can be made with all leftover stalks or stalks and florets)
1 1/2 cups chicken broth
1/4 tsp salt
ground black pepper to taste
1/2 cup cream (whipping, half and half or even whole milk)


In a medium pot, melt the butter over medium heat. Add the onion, potato and broccoli and toss to coat. Add a lid to the pan and let the vegetables sweat until they have softened, but not browned, about 5 minutes. Add the chicken broth, bring to a boil and then turn down and let simmer until the veggies are fork tender.

Pour into a blender and puree until smooth. Pour back into your pot and add the cream, and salt and pepper to taste. Stir and serve.


Click here for printable version of Cream of Broccoli Soup
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THE RESULTS?

I love Cream of Broccoli and appreciate that something I normally would have thrown into the garbage is the basis for this soup. It's quick and could easily be worked into a meal plan when you have broccoli penciled in for earlier in the week.

Mandarin Madness

Next to a good juicy watermelon, Satsuma Mandarins are my favorite fruit. Given the opportunity, I could probably eat a dozen in one sitting. They're sweet, tangy and easy to peel. So when I heard about the upcoming Mandarin Festival in Auburn (November 19-21), I got pretty jazzed. Even better yet, I found out that if you buy your tickets online at mandarinfestival.com and use code MMF10, you can save $2. Can you guess what Mr. S. and I will be doing mid-November?


( photo by SweetEventide )

Aircraft crashed in the Congo after crocodile on board escaped and sparked panic

A stowaway crocodile on a flight escaped from its carrier bag and sparked an onboard stampede that caused the flight to crash, killing 19 passengers and crew in August this year.
The croc had been hidden in a passenger’s sports bag – allegedly with plans to sell it – but it tore loose and ran amok, sparking panic.

The wreck of the Let 140 that crashed in the Congo after a crocodile caused panic onboard
A stampede of terrified passengers caused the small aircraft to lose balance and tip over in mid-air during an internal flight in the Democratic Republic of Congo.
The unbalanced load caused the aircraft, on a routine flight from the capital, Kinshasa, to the regional airport at Bandundu, to go into a spin and crash into a house.

Testimony from the sole surviving passenger:
"One of the passengers had hidden the animal, which he planned to sell, in a big sports bag, from which the reptile escaped as the plane began its descent into Bandundu.
"The terrified air hostess hurried towards the cockpit, followed by the passengers."

David Learmount,Operations and Safety auditor at Flight Global concurs that the passenger action(to rush forward) was enough to destabilize the aircraft to cause it to crash.In his post That Crocodile Crash,David explains,"The answer is yes, particularly when the aircraft was so close to the ground that the pilots would have had only seconds to attempt to resolve the situation before impact."

So what should be done to prevent future accidents like this? 
David:  "...the painfully obvious solution to prevent further accidents like it is to prevent passengers bringing crocodiles - or other dangerous animals - on board. But in the DR Congo, which has had the worst aviation accident record in the world for two decades, this sort of event is, unfortunately, just 'part of life's rich tapestry'. "
The crocodile that caused the fateful crash was found and cut into pieces after the accident.

Email Us at FlightAfricablog@gmail.com

Preserved Shrimps (Cincaluk)


Preserved shrimps or Cincaluk is a special dish made from shrimps which are fermented for a few days.The locals called them "geragau". The shrimps are found along the shores of Malacca. Nowadays these shrimps are less commonly available as more beaches are being reclaimed.


Ingredients:
3 1/2 cup fresh tiny shrimps
1/2 cup salt
1 cup cooked rice.

Method:
1. Clean the shrimps thoroughly. Drain them till completely dry.
2. Add salt and cooked rice to the cleaned shrimps. The rice is used to help in the fermenting process. Also, ensure that the rice is cold before being used.
3. Keep in an air tight glass bottle for a few days.
4. When it is ready to be eaten, pour some of the preserved shrimps on a plate. Mix them with shredded chillies, onions and squeezed lime juice.


Note: The preserved shrimps are also sold in bottles from supermarkets in Malaysia. It should be taken with rice.

What Foodies Dream Of?

Hmmm...maybe. But at a less hefty of a price tag. ;)

My friend Lisa sent this pic to me and it was so cute I couldn't resist reposting it here on A Girl and Her Fork.  (click to enlarge)

Have You Checked This Out? : Sausagefest



In the words of Homer Simpson- "[The pig is] a wonderful, magical animal" and as I recently found out, local Chef Jason Azevedo does justice to it.

I'd heard about Azevedo's porkilicious products several months ago from a friend and immediately requested to get on his Testa Duro Salumi mailing list. Each month I kept meaning to order but kept getting sidetracked, but with the cold weather looming and BBQing season coming to a close I figured I'd better get on it. From his October offerings I went with the Nonna's Spicy Italian and the festive sounding, bockwurst. The Nonna's was delicious...I really liked the texture and it was just the right level of spiciness. The bockwurst (described as a spicy sausage seasoned with caramelized onions, cream, and coriander) came raw and at pickup Azevedo reminded me to poach it for about 15 minutes in beer first. The bockwurst came out great, both when Mr. S. grilled it and later when we threw the leftovers in some pasta sauce. It was a bit milder than the Nonna's but had a nice kick nonetheless.

If you're interested in getting more information, you can email Azevedo at testadurosalumico@gmail.com or check out the Testa Duro Salumi Facebook page. There's a plethora of handcrafted sausage varieties to choose from and he often carries chicken sausage as well. At times, cured bacon and prosciutto are also offered on the menu. Yes, bacon! A man after our hearts!  Also, take note- if you don't feel like cooking the meat yourself, currently Stone House Bistro in Rancho Murieta is serving up some of his products.

Uganda CAA to hold hearing on air service licence applications

The long awaited and much overdue public hearing of new and renewal applications for the consideration of air service license applications. It has become practice to administratively grant or deny new applications, depending on their merit while waiting to accumulate enough applications to warrant a public hearing.

According to information availed to this correspondent,the 16 listed applicants-10 of which are ‘new’ and 6 of which are for the renewal of existing licenses-will be required to appear before the licensing committee of the Board of the Uganda Civil Aviation Authority on the 25th of November, starting at 11 a.m. prior to which the committee will have a meeting in ‘camera’.

Venue is the Imperial Royale Hotel in the heart of the city. What has already become apparent though, after the publication of application details, is the proposed use of relatively ‘old’ aircraft by applicants, such as Fokker 27 and Fokker 50, DC 9-30 series aircraft, DC 8 and DC 10 cargo aircraft, which once granted would again make Africa a ‘dumping ground’ of ageing early generation ‘sky howlers’ by companies which clearly value cheap acquisitions over environmental concerns such as carbon and noise emissions. 

Amongst those seeking license renewals are such long standing companies like Eagle Air, Mission Aviation Fellowship, DHL Aviation (Kenya) and the Uganda Air Cargo Corporation, all of which are expected to pass with flying colours considering their records. In comparison Kenya for instance holds quarterly meetings as the demand for air service licenses there leads the entire region, while other member states of the East African Community hold their regular licensing hearings as and when demand so requires.

Source :Wolfgang Thome's Blog

Pomme D'Amour : Dried Tomatoes



I'll admit I'm not all gaga over tomatoes like most foodie people I know. I don't mind them from time to time mixed in something but you'll never see me chowing down on a plate of freshly sliced tomatoes, slurping a bowl of tomato soup or gushing over the heirloom varieties at the market. Not sure what the turn off is; maybe it's the acidity or maybe it's just heredity (my mom's not big on them either). Anyhow tomatoes or "pommes d'amour" (love apples)  as the French called them in the 16th century, are a fruit and a member of the nightshade family. They're easy to grow and super versatile when it comes to cooking. One of my favorite things to do during tomato season is to oven-dry small tomatoes (like cherry tomatoes and grape tomatoes). It's easy to do and you can keep them on hand to sprinkle on salads, throw on top of homemade pizzas or mix them with pasta.

Oven-Dried Tomatoes

Ingredients

2 to 3 lbs of bite-sized tomatoes (depending on how much you want to make)

olive oil

salt and pepper (optional)

Instructions

1. Wash tomatoes and dry thoroughly.

2. Slice into halves.

3. Place tomatoes in a bowl. Drizzle with oil. Season with salt and pepper if you wish.

4. Spray a baking sheet with nonstick cooking spray. Place tomatoes cut-side up on the baking sheet, in a single layer. Don't pile or crowd them.

5. Bake for approximately 3 hours at 225 degrees F. Check hourly to make sure they don't burn.

6. Halfway through flip them over with a spatula.

7. Remove when they look leathery but flexible. Allow to cool.

8. What you don't use right away, you can store in the fridge (just be sure to cover them in oil and place in an airtight container). They'll keep for a few days.

Air Uganda Flies with ZAP

Air Uganda has partnered with mobile phone operator Zain to use its money transfer service ZAP as a ticket payment solution for its customers.Airlines across East Africa have been adopting mobile payment as mobile commerce continues registering a strong growth in the region.last year ,Kenya Airways partnered with Safaricom to offer ticket payment via Safaricom's MPESA service.

A customer will now be able to pay for all domestic and some regional flights by ZAP by simplygoing to their phone menu.You don't have to dial the Air Uganda call centre or login to the website.Here is how it works:
Get the Phone Menu and select Zain
Select ZAP
Select "nickname"
Enter Nick-name "AIRUGANDA"
Enter Amount in Shillings
Enter Password
Enter Reference e.g Sam J. KGL
Wait for Confirmation of Successful transaction

Drinking Water Frauds Revealed


Read this article before you consider paying for your drinking water.

Wouldn't it be nice to stop poisoning ourselves with polluted or unhealthy drinking water? I, for one, felt that I would love to find a source of safe inexpensive drinking water. (Ideally, I'd love to turn on the tap, and out it would flow!)

Whether it's curing cancer with magnets or herbal wonder-remedies or Vioxx, we've all seen the fantastic claims people make about their health products AND about how your whole life will be changed! I can tell you right now that 90% are frauds. You may even have fallen prey to some of these scams, selling you the latest fad. Me too. I've bought so many kinds of drinking

water, I can't recall. (If a lie is repeated often enough, it becomes "the truth").

Finally, after many disappointments I got FED UP. I decided to get to the bottom of this desire we all have to make sure that our most basic nutrient -- water -- will keep us healthy, not make us sick.

I checked out endless commercial websites and a number of university and government sites; and I was dismayed at what I repeatedly found:

--Outdated information or info repeated from other websites

--Wild and sensational claims

--No research

--No refunds, etc.

I already knew that we can't trust our tap water because of the presence of up to 2000 contaminants.

Specifically, I found:

a) Bottled Water: a real mish-mash of quality, often no more than filtered tap water sold at outrageous mark-ups and at quite an environmental cost.

b) Reverse-osmosis and distilled water: completely ignored the medical evidence of the dangers in the ongoing drinking of water that is void of minerals, acid in nature and oxidizing.

I quickly realized that these products were either useless, overpriced or potentially harmful long-term. And the companies were smiling all the way to the bank.

Nevertheless I was able to find products that were well-researched and legitimate: water ionizers and certain filters. I found two websites providing comparisons of reliable water purifiers: www.waterfiltercomparisons.net and

www.waterpurifier101.com. (While the first of these sites does not address the problem of acidity in drinking water, it is straightforward in its assessment of what various water filters do.)

I hope that you're not misled by false claims, and take a look at these resources, for the sake of your health.

Special IATA Report - Aircraft Financing: Risk and Reward

How to finance new aircraft is always an important decision for airlines. The shocks and stresses of the modern aviation environment make the decision critical

New aircraft are the lifeblood of a growing industry intent on delivering improvements in reliability, environmental performance and fuel efficiency.

Some 12,000 new aircraft are scheduled to be delivered through 2020. They are expensive machines that represent an investment of $1.3 trillion. For an industry that has averaged a loss of $5 billion a year over the past decade, paying for those aircraft is a considerable undertaking.

An airline looking to obtain a new aircraft has a number of options, but each one comes with its challenges. Whether buying an aircraft directly through a secured loan or using one of a variety of leasing opportunities, airlines need to find the right financing vehicle for their business model. “It is a vital decision for any airline CEO,” says Brian Pearce, IATA Chief Economist. “Airlines must get the financing right for a sustainable future.”
The current financial environment is not making life any easier. Kostya Zolotusky, Managing Director of Capital Markets Development at Boeing Capital Corporation, agrees there was a concern over liquidity in 2009, but believes the situation is gradually improving. “The cost of capital is a little more expensive than it was in the 2004-2007 timeframe but, relative to historical norms, its cost and availability are reasonable,” he notes. 

Zolotusky believes the market is generating opportunities, and new structures are enhancing financing options. For example, the adoption of the Cape Town Convention may move Enhanced Equipment Trust Certificates (EETC) beyond their US homeland. A stronger US Export-Import (Ex-Im) Bank, the emergence of Chinese banking finance, and the first aircraft-secured Islamic bond transactions also offer plenty of potential. Regulatory frameworks such as Basel II—an enhanced banking agreement that determines the level of capital banks must hold—further improve prospects. Basel II basically allows banks some flexibility in the risk associated with aircraft financing, thereby encouraging deals. “Overall, there is good creativity,” says Zolotusky.
But such innovation sparks an even bigger question: is having access to these creative ideas and what is effectively subsidized finance a good thing for the industry at large? At its root, acquiring new aircraft should be a simple matter of supply and demand. But it rarely is that simple.

At the recent IATA AGM, David Bonderman, founder of the Texas Pacific Group, pointed out that even if airlines go bust, the number of aircraft in the skies doesn’t change. There is never any rationalization in the industry and over-capacity, partly made possible by easy financing, remains the biggest danger. “In most industries, losers lose and go out of business, whereas in the airline business the losers lose but don’t go out of business—they just come round with another name,” Bonderman says.

“1,340 aircraft will be delivered this year and only 500 are for replacement,” agrees Giovanni Bisignani, IATA Director General and CEO. “The discipline of chasing profits, not market share, is the only way to protect the bottom line.”

Buying Time

Aircraft cost a lot of money. But their worth is not only tied up in the nuts and bolts of a state-of the-art asset. Having aircraft on the books involves a lifetime of financial management. The question for airlines is whether taking the trouble to buy an aircraft still represents a shrewd investment?

Kostya Zolotusky, Managing Director of Capital Markets Development at Boeing Capital Corporation, says that an aircraft is an extremely valuable asset. Even if aircraft are expensive they represent good value. “It’s not necessarily the airplane price that matters most but rather how much value can we deliver through the improved efficiencies and capabilities of our products,” he concludes.

Airbus has a similar view, emphasizing that the mobility of aircraft, unlike fixed real-estate, makes it possible to use them anywhere in the world. They can be easily moved to another customer. Like Boeing, the European manufacturer helps customers find financing and is also sourcing new financing possibilities.
Max Sukkhasantikul, Consulting Analyst at the Frost & Sullivan Aerospace & Defense Practice, notes that the commercial life of an aircraft could be as much as 25-30 years if converted to serve the freighter markets. “On its completion of service life, it can be sold for recycling, where at least 50% of its materials can be recycled, which account for approximately 80% of the aircraft weight,” he adds.

Pre-delivery payments

Such value doesn’t come cheaply. Buying an aircraft requires a huge capital outlay even before it arrives. Pre-delivery payments (PDPs) are typically a percentage of list prices. Considering that a smaller aircraft from Airbus or Boeing is about $75 million on the book, airlines will typically have to pay out $15-20 million over two or three years in advance of the aircraft delivery.

It is not easy to obtain PDP financing from traditional sources in the current market, according to most financial commentators. The cost can easily go significantly above Libor (the inter-bank lending rate). Some lenders do finance 100% of PDPs, but these deals tend to be for airlines with stronger credit ratings. For all airlines, utilizing internal resources is a drag on liquidity and PDPs are a deadweight cost that does not increase airline revenue or reduce costs prior to delivery of the aircraft.

Additionally, loans mean a high level of debt and that could be fatal in recessions like the one just witnessed or one-off events such as the ash cloud that shut down European airspace in April.

Owning an aircraft also requires an airline to take residual risk. Assuming a typical depreciation policy that sees an aircraft being depreciated to 15% residual value over 25 years, a $75 million aircraft will be worth $11.25 million at the end of its useful life. Selling it on won’t be easy either.

“Traditional markets such as China, Russia and India don’t want old aircraft any more,” says Chris Tarry, Analyst at CTIARA. “And it is very difficult for African carriers to find the finance to buy them.
“At the same time, depreciation is now commonly worked out at the 16-20 year period rather than 25 years,” he continues. “So we don’t know how the mechanisms at play now will work through the system.”

Currency concerns

The risk is heightened for airlines whose functional currency for accounting purposes is not US dollars. At the time of acquisition, the cost of the aircraft will be translated into home currency at the prevailing exchange rate. As aircraft prices are denominated in US dollars and fixed assets are recorded at historical exchange rates, fluctuations in currency could have a considerable effect on the impairment analysis of the aircraft.

Despite such problems, the data does not show any significant increases in the number of aircraft retirements. So most old aircraft do find a home. For example, some US airlines are flying aircraft that have fully depreciated and are out of their accounting life. “It’s also true that an old aircraft holds its value,” says Brian Pearce, Chief Economist at IATA. “Aircraft residual values in many cases look high compared with the cash flows generated by the airlines operating the asset.”

Opportunities in Leasing

Article Source

The Cake, the Whole Cake and Nothin' But the Cake: Japanese Strawberry Shortcake

My friend Jenn at WovenSunshine is a generous soul, a talented gardener and an amazing baker. For my birthday this year, she baked me my all-time favorite dessert - Japanese Strawberry Shortcake.  Japanese Strawberry Shortcake is kind of like regular strawberry shortcake but much airier and not quite as sweet. Sounds good, huh? Well, Jenn's cake was definitely oishii! I'm posting a pic of her pretty cake and a link to her blog post:  "Who You Callin' Short?" so you can check it out (but be sure to wipe the drool from your chin first).

Thanks, Jenn!

* "Oishii"- (Japanese):  delicious, tasty or yummy.



Drinking Acid Or Alkaline Water


In health circles there has been much recent talk about acid /alkaline imbalance. Let's see if we can clarify how experts recommend we correct this imbalance.

The problem

Your body functions best when neither too acid nor too alkaline. Unfortunately almost all of us have become acidic due to diet, drinks and stress -- both psychological and from pollution. Acids can build up in our body, causing systems to be out of balance.

The effects

According to Dr. Stefan Kuprowsky, "Acid wastes build up in the body in the form of cholesterol, gallstones, kidney stones, arterial plaque, urates, phosphates and sulfates. These acidic waste products are the direct cause of premature aging and the onset of chronic disease."

When this occurs, the body will restore its optimal pH by depleting certain minerals, such as potassium, calcium and magnesium, from organs and bones. In addition, your immune system may become fatigued from dealing with an excess of acid. Your body then stores acidic wastes in 'hiding places' such as muscles etc. rather than releasing the acids into the bloodstream.

As Dr.Robert Atkins, the well-known author, health and diet expert, notes: "Just about every condition I can think of, from arthritis to diabetes to cancer, is associated with acidity."

"The countless names of illnesses do not really matter. What does matter is that they all come from the same root cause...too much tissue acid waste in the body!" Theodore A. Baroody, ND, Ph.D.

What can be done?

A vast body of research reveals that you can help neutralize acid build-up in the blood and maintain a balanced pH, by taking some simple steps, such as:

-- Exercise

-- Avoiding highly acid-forming food and drink

-- Drinking the right water

What is the "right" water?

"International studies show that populations with little or no history of illness, such as cancer, drink higher pH (alkaline) waters. After all potential risk factors were considered and factored out, it became evident that they had been drinking waters with a pH of 9.0 to 10.0." Dr. Leonard Horowitz in "Aids and Ebola"

Alkaline ionized water "first came to notice in Japan, where researchers noted that people drinking water that came from certain fast- moving rocky mountain streams enjoyed extraordinarily good health. It turned out that this naturally occurring water was alkaline and had a different structure and electrical properties." Larry Clapp, PhD. in "Prostate Health in 90 days"

Alkaline water is produced at home with a small kitchen appliance called a water ionizer (long in use in Japan and Korea). As water ionizers have become popular in North America, more health professionals have had the opportunity to evaluate their effects on clients:

Sue Pollock, N.D. writes, we can "assist the body in being more alkaline with ...drinking alkaline water."

"I believe that the best water is water that is alkaline (reduced) and purified using a small device known as a water ionizer." (Dr. Stefan Kuprowsky)

"It is my opinion that ionized water will change the way in which all health practitioners and the public approach their health in the coming years." Dr. T. Baroody in "Alkalize or Die."

Why not just rely on a change of diet?

According to Sang Whang, researcher and author of "Reverse Aging", the danger is that we might omit important foods:

"Since the waste products that we are trying to discharge are acidic, the right kind of water is alkaline water...My personal recommendation is to enjoy the foods that we like, but do not over-eat or exclude any food. Eat in moderation following the professional dieticians' "balanced diet" concept, and let alkaline water do the job of cleansing acidic wastes."

Guest Blog:Aviation Surge for Morocco

This article is a reblog from the View from Fez.The View from Fez was formed in 2005 to promote interest and understanding of life and culture in the Medina of Fez and Morocco.

Surging passenger arrivals and new links with Europe highlight a healthy period of growth in Morocco’s aviation sector, which has been benefiting from the government’s airport expansion and open skies initiatives,
Passenger traffic for the summer months of May, June and July saw an average percentage point rise of 13% on the prior year, according to data released by Office National Des Aéroports, with the kingdom’s airports handling 1.59m passengers in July alone.

Casablanca remains the dominant hub, accounting for 49% of all passenger traffic for the year-to-date period. However, Tangier (37.3%) and Nador (21.8%) all witnessed double-digit passenger growth for the first seven months of 2010, with Fez seeing arrivals grow by 39.2%.



Overall, it has been a bad year for global aviation. The volcanic ash cloud from Iceland playing havoc with air travel for weeks, even forcing the closure of eight of Morocco’s airports for one day in May. The disruption, which forced the cancellation of hundreds of flights, came on top of a 3.5% decline in global passenger demand in 2009, according to the International Air Transport Association.

A Royal Air Maroc 737-500
 Morocco, however, has been an exception to the gloomy outlook, with almost uninterrupted growth in passenger numbers since 2007. A government drive to develop aviation infrastructure and boost visitor numbers has largely been credited for the positive trend.

Between 2005 and 2008 the government launched a €670m strategy to modernize and expand most of the country’s 12 airports. This included a €173m upgrade of Mohammed V Airport in Casablanca, doubling its annual capacity to 8m passengers, as well as terminal upgrades and runway extensions in Tangier, Al Hoceima, Essaouira, Errachidia, Dakhla and Marrakesh.

Office National des Aeroports is inviting firms to pre qualify by September 30 for a huge new terminal project at Marrakech International, which will double the airport’s capacity, and a €56m upgrade of Fez Saiss. Both developments are to be financed through loans from the African Development Bank.

Another significant contributor to growth has been an aviation deal signed between Morocco and the EU in 2006. The open skies agreement, which removed all capacity restrictions, was the first of its kind between the EU and a non-EU member.

The deal allows any number of airlines from the EU and Morocco unlimited rights to fly between any city-pair involving the country and EU member nations without significant restrictions on capacity, frequency or price.

As a result of the accords, a flurry of new airlines have entered the Moroccan market over the last three years. In February 2010, Ryanair, the Irish budget airline, announced a new route between Edinburgh and Marrakesh commencing in May 2010. This was followed by an announcement by the UK-based low-cost carrier EasyJet that it plans to open a new route between Fez and Paris in November 2010. The carrier already operates flights to Casablanca, Marrakesh, Tangier and Agadir. Air Arabia Maroc, a low-cost airline set up as a joint venture between various Moroccan investors and Sharjah's Air Arabia, was also launched in late 2009.

Airlines and airports are not the only beneficiaries of the government’s drive to improve its profile in the aviation sector. In recent years, Morocco has also emerged as an industrial subcontracting base for larger European space and aeronautics contractors. Today the sector employs 7000 workers at 90 companies, with an export volume of €520m.

The country has also created additional incentives to attract new aerospace firms, with total exemption from corporate tax for five years, partial responsibility for personnel technical training costs, and the development or expansion of new special aeronautic industrial areas like Nouasseur, near the Casablanca international airport.

"We want to create 15,000 additional jobs in the aviation sector and want it to generate €360 million of GDP between 2009-2015,” a government official told the Morocco Board News Service, a national news agency, in January. Earlier this year the Ministry of New Technologies and Finance signed a €12 million deal with Zodiac Aerospace Maroc to begin research and production of aeronautical equipment.

In a move likely to further boost passenger arrivals, the Caisse de Depot et de Gestion, a state-run investment fund, announced in September that it would invest €1bn in tourism projects in over the next five years. This comes on top of Morocco’s massive Plan Azur, an ambitious government-backed plan launched in 2002 to boost visitor arrivals to 10m per year.

Provided Morocco continues to invest as enthusiastically in the tourism and transport segments as it has done in recent years, the country’s defiant growth trajectory looks set to continue.

Source:View from Fez

Crunch & Munch : Spicy Roasted Chickpeas


Looking for a healthier alternative to the traditional buttered popcorn while catching up on your Netflix? Or are you just craving something new to nibble on while watching your favorite sports team kick some butt? Try roasted chickpeas. Sounds a bit strange, I know, but these crunchy little bites are high in fiber, filling and most of all - tasty. The cool part is that you can gussy them up with a spice (or spices) of your liking.  Garlic powder, garam masala, curry powder, smoked parika...experiment, be adventurous, go crazy---try them all! For mine, I went with a chili-lime version. They were absolutely addicting. I did have a small (and I do mean small) amount leftover and ended up tossing them on top of a salad for dinner...delicious!

* Just be warned if you've never cooked with cumin before...it's quite odorific and your house could end up smelling like armpit for a day or two. Open some windows before placing your baking sheet in the oven...I learned the hard way.

Spicy Roasted Chickpeas
(Adapted from Willow Bird Baking's Chile-Lime Roasted Chickpeas recipe)

Yields: about 1.5 cups roasted chickpeas

Ingredients:

2 (15-ounce) cans of chickpeas (aka garbanzo beans) - drained, rinsed, and blotted dry

3-4 teaspoons chili powder*

2 tablespoons olive oil

1 tablespoon + 1 teaspoon lime juice

3/4 teaspoon sea salt

1-2 teaspoons cumin*

*Note: start with the lowest amount of spice, then add more to taste.


Directions:

1. Preheat oven to 400 degrees F.

2. Line a baking sheet with aluminum foil and spray it with PAM or mist with olive oil.

3. Combine olive oil, chili powder, lime juice, sea salt, and cumin in a bowl. Mix throughly.

4. Add chickpeas. Stir well.

5. Spread chickpeas out in a single layer onto the foil.

6. Bake chickpeas for 45-50 minutes, flipping every 15 minutes or so. Keep an eye on them to ensure that they don't burn. Take them out when they’re really crunchy.

7. Eat immediately.

Kenya Airways Cabin Crew Recruitment : Say Yes in just 4 days

We recently wrote a post about Kenya Airways cabin crew recruitment due to close in four days time.Some of our readers have been sending applications for cabin crew positions to us!

If you missed the ad in the newspapers,the original ad is as shown in photo above.Open the photo in a new tab and magnify the text.The text reads as follows:
Kenya Airways is looking for warm,friendly,multilingual cabin crew from across East Africa-Kenya,Tanzania,Uganda,Burundi,Rwanda.If you have experience as cabin crew on any East African Airline,just get in touch with us now and see your career take off with Africa's premier international airline.Send your CV to careers@flamingo-air.com by 22nd October,2010...Come on,all you have to say is Yes!Oui!Ndio!
Note that they are recruiting experienced cabin crew from other East African Airlines and that the deadline is on 22nd October,2010.
Good Luck and Happy Flying!