Rear Cockpit – The Tub of the F-16
Mind – F-16 Vipers and F-15C Eagles are single seat except for the non-combat trainers that have a backseat called “the tub”. F-22 Raptors and F-35 Lightning IIs are only single seat, and for the most part, A-10 Warthogs are single seat as well. F-15E Strike Eagles and F-18 Gs are two seat variants with Weapon System Operators or Electronic Warfare Officers (EWOs). Yesterday we talked about the single seat mindset, but today and the rest of the week we celebrate Whizzos sitting in the tub. I am not going to lie, single seat fighter pilots making fun of WSOs is as natural a combo as peanut butter and jelly or Jack and Coke. In fact, WSOs have actually formed a “union” to fight back. But in all the jest and maligning, I have to pay a lot of respect to the noble WSO. From my time as an instructor at Luke I had to ride in the tub of a few new F-16 pilots, so I can speak with experience. Riding in the tub is violent, and enough to make all except for those with iron guts puke and cry like a baby. Sitting in the back provides no anticipation or control of the aircraft while the pilot in front bounces your cranium off the canopy and slams on 9 Gz. Think of doing all that while trying to run all the radar scopes and weapons. To make it even worse, just as in TopGun Maverick gets all the glory while Goose gets his ass chewed. So here’s a toast to anyone who steps up for the tough jobs and does it without getting any of the credit!
Body – Flexibility and Mobility
30/60/90 Minutes of Yoga
Weapons Instructor Course
90 Minutes of Hot Bikram Yogo
Recipe of the Day
Tostado Tuesday by AJAX
4 6-inch corn tortillas
4 large eggs
Freshly ground black pepper
6 oz. fresh Mexican (uncooked) chorizo sausage, casings removed
2 tsp. vegetable oil
1 medium jalapeño, minced
3/4 cup finely chopped yellow onion
1 medium clove garlic, minced
1 medium tomato, cored, seeded, and chopped
1/2 avocado, halved, pitted, peeled, and diced
2 oz. aged cheddar, crumbled (1/2 cup)
AJAX’s secret hot sauce – 1/2 Cup of 0% Fage plain yogurt, plus 2 tsp of sirachi sauce
Toast tortillas in a cast iron pan. Transfer to paper towels and sprinkle with salt.
Meanwhile, beat the eggs with 1/2 tsp. salt and a few grinds of pepper in a medium bowl.
Cook the chorizo in a 10-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spatula, until cooked through and beginning to brown, about 5 minutes. Transfer the chorizo to a paper towel-lined plate and set aside.
Discard the fat in the skillet, add the oil, and swirl to coat. Add the jalapeño and half of the onion and cook, stirring, over medium-low heat until softened, 4 to 5 minutes. Stir in the garlic, and cook until softened, about 1 minute. Pour in the eggs and cook, stirring slowly and constantly with the spatula to break up the curds, until the eggs are set but not dry, about 2 minutes. Remove from the heat and stir in the chorizo.
Top tortillas with the chorizo-egg mixture, distributing it evenly, and garnish with the tomato, avocado, cheese, and remaining onion, and yogurt/schirachi sauce. Serve immediately.
Spirit – Job 36:26 “How great is God—beyond our understanding! The number of his years is past finding out.”