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TumbleWeed
Alway Tumbleweed...Photo by Msgt Cheung

Always Tumbleweed…
Photo by Msgt Cheung

Mind – Think about a tumbleweed blowing in the wind with no direction, affected completely by the forces surrounding it. Hapless tumbleweeds blown onto the road are smashed to bits, such can also be the fate of tumbleweed fighter pilots. Tumbleweed is a communication term that means you have no idea what is going on, for example, “Bozo 04, tumbleweed!” Most of those in the formation already know the ill fated individual is tumbleweed and would recommend shutting up, staying visual, and saving the air time for those with higher situational awareness (SA). My friend Poacher would probably say tumbleweed is navigator standard, for those platforms that use navigators. Wives and girlfriends might say that’s how all the men in their life drive. The problem though is you have to have enough situational awareness to know that you are tumbleweed, and most of the time if you are tumbleweed, you probably don’t realize you are tumbleweed. One of my favorite quotes, “You have to have SA to know that you don’t have SA.” Fortunately I can laugh about the times I have been tumbleweed and that merely led to some good stories in the bar. Usually all it takes to immediately recage your gyros is well-timed radio call or tally-ho of the bad guys or some ground reference. Hopefully we all have good enough wingman and friends that help fill us in when we have no clue.

Good video of Gulf war F-16 SAM engagement, sometimes the shit hits the fan.
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Body – Power
 Killer Kettlebells
Wingman
Learn how to perform a kettle-bell snatch. Demo
Flight Leads/Instructors
AMRAP in 15 minutes of
10x 95lb Thrusters, scale as required
10x 25lb Ball Slams, scale as required
10x 24 inch box jumps
Weapons Instructor Course
500 double-unders < 5 minutes
AMRAP in 15 minutes of
10x 95lb Thrusters, scale as required
10x 25lb Ball Slams, scale as required
10x 24 inch box jumps
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Recipe of the Day 
 Chops
Veal Chops with Sherry Gastrique and Roasted Peperonata
Bon Appetit Dec 2010
By Selma Brown Morrow, photo by Patricia Heal
Sherry gastrique:
2 cups cream sherry
1 1/2 cups low-salt chicken broth
2/3 cup sherry wine vinegar
1/4 cup (packed) dark brown sugar
Veal chops:
6 1-to 1 1/4-inch-thick veal rib chops coarse kosher salt
1 1/2 teaspoons ground allspice
2 tablespoons chopped fresh thyme
All purpose flour
2 tablespoons chicken fat or olive oil, divided
1/3 cup low-salt chicken broth
1 1/2 teaspoons cornstarch
Roasted Peperonata
5 large bell peppers (preferably 3 red, 1 orange, and 1 green)
3 tablespoons golden raisins
2 tablespoons extra-virgin olive oil
2 large garlic cloves, pressed
1 1/2 tablespoons drained capers
1 tablespoon white wine vinegar
1 teaspoon chopped fresh thyme
1/2 teaspoon smoked paprika
2 pinches of cayenne pepper coarse kosher sal
Char peppers directly over gas flame or in broiler. Enclose in plastic bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
For sherry gastrique:
Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.
For veal chops:
Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.
Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency. Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.
What to drink:
This dish needs a red wine with good acidity. The HAGAFEN 2008 NAPA VALLEY PINOT NOIR is top tier, and it’s kosher. (California, $32).
Mack rates a 3, Bee rates a 4, AJAX 4 on taste but 2 on ease of prep for the sauces.
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Spirit – Mathew 13:16 “But blessed are your eyes because they see, and your ears because they hear.”