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It was crazy even back in 1943 - Photo courtesy of wikipedia

It was crazy even back in 1943 – Photo courtesy of wikipedia

Mind – Washington D.C. and northern Virginia roads are a thing to behold; especially the mixing bowls surrounding the Pentagon. If you do manage to successfully find a parking lot around the Pentagon and avoid a 2-hour excursion that transits three states after missing an exit marked by a 1’x2’ brown sign on the wrong side of the six lane road, consider yourself lucky. Those who live in the D.C. area know the commuter’s hell; again, consider yourself lucky if the drive is less than 1-hour.
Beyond recaging your ideas about what traffic is, working at the Pentagon also allows you to reground your ego. See it is far too easy start getting a big cranium and think to yourself, “You know…I’m a pretty big deal around here!” Too funny, don’t believe the OPRs. At the Pentagon baby, you’re the SNACKO! And here is your parking pass out on row 69 of north C. Translation…walking from your parking spot is 1/3 of the standard commute.
All you can do is laugh and find the blessings; 1) missed turns result in scenic cherry blossom drives tourist pay thousands of dollars for, 2) the most effective leaders remain grounded and understand they are really at the bottom of the chain of command and how to serve others 3) if you are single you can honestly list “long walks along the water” in your profile 4) long walks are good for you and relieve stress.
Check Six


Body – Mobility and Flexibility
Wingman/Flight Leads/Instructors
30/60/90 minutes of yoga
Weapons Instructor Course
90 Minutes of hot Bikram yoga
Recipe of the Day 
Killer Salad

Killer Salad

Island Pork Tenderloin Salad
Recipe from Gourmet May 2003
Photo by AJAX
Serves – 6-8
Prep time – 45 minutes active, 60 minutes total
For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 tablespoons olive oil
For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For salad
3 navel oranges
5 ounces baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados
Prepare pork:
Preheat oven to 350°F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
MackNBee taste rating 4 out of 4
AJAX ease of prep rating 3 out of 4, tasted awesome but it took a little long. Also, added some honey and pomegranate vinegar to the vinaigrette to taste
Spirit – The Love of God – Attributes of God by A.W. Pink
The only reason why God loves any is found in His own sovereign will: “The Lord did not set His love upon you, nor choose you because ye were more in number than any people; for ye were the fewest of all people: but because the Lord loved thee” (Deut. 7:7,8). God has loved His people from everlasting, and therefore nothing of the creature can be the cause of what is found in God from eternity. He loves from Himself: “according to His own purpose” (2 Tim. 1:9).
© 2013 by LIKEAFIGHTERPILOT. All rights reserved.
 All views expressed are only those of the author and should not be taken as any official position by the USAF