Me chucking spoofer Piddle packs filled with yellow Gatorade at my fini-flight

Spoofer piddle packs filled with yellow Gatorade at my fini-flight

Mind – It appears the Federal Government has crapped their pants, so now we all have to wear diapers. Sorry that was my inner monologue. Back-on-track. A lot of people have asked me questions about flying fighters, and range from the standard ones kids like to ask, “How fast can you go?” “How high can you fly?” “Can I have a ride?” but by far the most asked question is, “How do you go to the bathroom?”  The answer is, on most missions four hours our less you don’t if at all possible. For contingencies we have what are known as “piddle packs”, which are actually pretty cool plastic bags filled with a dry chemical that instantly turns into gel when in contact with a liquid. On really long ocean crossings we must wear anti-exposure suits. These suits horribly complicate matters.  Reference the Dos Gringos song “12 inch P***s” available on iTunes for a good laugh. As for the #2 contingency…there is no contingency. Which is why we refer to these suits as “Poopy Suits.” I’ll close with a funny story about a kick ass gal flying in the 34FS the Rude Rams, reference 13 February. After a fairly quick mission while she was waiting for her aircraft to be de-armed at the end of the runway, the yet un-named brand new F-16 pilot chimed in on the VHF inter-flight radio that she needed to taxi back early. Because the request was out of sorts, her instructor “Hooligan” quickly turned on the tapes and asked “Why?”  FNG -04 responded with, “It’s personal.”  Not to be deterred, he queried once again, this time the response was “I have to go to the bathroom.” Just to sink the hook, Hooligan queried one more time, “Number one or number 2?” FNG-04 now exasperated responded, “That would be number 2!” Resulting in the yet unnamed pilot to forever be known as “Duke”.  Have a great weekend, and hit the gym. Soon to be told, “Poacher’s” poopy suit story, one of my all time favorites.
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Body – Strength
From Tumblr Crossfit Chicks

From Tumblr Crossfit Chicks

Wingman
10 Minutes warmup
5 sets
10x Deadlifts
Flight Leads
7 rounds
5x Deadlift (add weight each round, start at 50% max)
10x box jumps
10x weighted situps
Instructors
1) 7 rounds
5x Deadlift (add weight each round, start at 50% max)
10x box jumps
10x weighted situps
2) 5 rounds
Heavy Bag Clean, Squat, Run
5x Bench Press
10x Pullups
Weapons Instructor Course
Honey Butter courtesy of the Horsemen
1) 7 rounds
5x Deadlift (add weight each round, start at 50% max)
10x box jumps
10x weighted situps
2) 5 rounds
Heavy Bag Clean, Squat, Run
5x Bench Press
10x Pullups
3) 3 rounds
20m dumbbell crawl @55 lbs
5x Glute Ham raise
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Recipe of the Day 
Salmon

Salmon

Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes
By Gourmet November 1997
Makes 6 servings
Ingredients
1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches) if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions
Preparation
1.  In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
2.  Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
3.  Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
4.  In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
5.  Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
6.  Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
Ingredients
3 pounds Yukon Gold potatoes
1 1/2 cups milk
3/4 stick (6 tablespoons) unsalted butter
3 tablespoons whole-grain or coarse-grain mustard
Preparation
1.  In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.
2.  In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)
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Spirit – Acts 10:43 “All the prophets testify about him that everyone who believes in him receives forgiveness of sins through his name.”
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