didn't even get that far. I said, " You don't plan on trying to fit me in a two seater do you?" We chuckled a bit and then set the schedule for my training in the 172
I'm not quite up to your stature, but I'm close. 6'3" and was 350ish when I started training. I’m up and down too, although not quite as much as you seem to travel.
It can be done.
It’s probably not a problem at all (depending on the plane). The three of you were probably over gross. I...
his top half has been hanging out at the Rhode island State Capital for almost a year now. Nobody seemed to have any interest in taking him off my hands. If anyone around New England wants him all they have to do is speak up.
my examiner had me fly around and maneuver with the the stall hall blaring. Even at that I was still a couple of knots above stall speed. Get up there with your instructor(or another instructor) and spend and hour in slow flight (~5knots above stall speed). 70 will feel fast after that :)
Hayden (the top half) still sits on my desk at home. Nobody chimed in when I was looking to send him on his way and then farm season kicked in and I went nearly three months without flying.
If anyone near me has any interest I'd be more than happy to do a 100$ hamburger run to get Hayden...
diced onion, brown mustard, wassabi, and celery salt.* That's it.
* If it's after 2 AM it is permissible to add a meat sauce and a slathering of cheese.
but ketchup?:confused:
I'm right there with you. I cook mine almost exactly like you say.
The squirt of water(or milk) helps get the fluffiness. Constant agitation while cooking is key too. They will continue to cook for a minute or so after removing the eggs from the heat source so removing them BEFORE they look...
Turns out everything is closed on Monday. Thanks for the ideas though. I might be going back Next Sunday.
It was good to be back in the air. Nothing like a 500 mile round trip to shake the rust off.