Duty day is over. I’m checked in at the Courtyard by Marriott hotel with a incredible view of Park’N Fly. I caught a shot of Aer Lingus landing on runway 06L while Air Canada is on the take-off roll and United taking up position on runway 06R.
On the way back from dinner to the hotel I was flagged by an older couple on the side of the road. Their rear brake had seized and smoke was billowing out. There wasn’t much I could do, but they had no way to contact anyone for help. We parked the car at the nearby Arizona Bar and Grill and I lent them my cell to call someone.
It took a little while but I enjoyed talking to them over a tea. It turns out they were just out on their regular weekend drive to get a cup of coffee.
170,000 Pink Balls are hanging above the street at Rue Saint-Catherine E. by Berri-UQAM and Beaudry metro station.
The Amazing Race lands in Montreal. It seems like they are only connecting because no one is running.
No one flat out told me who it was but it was pretty obvious after seeing random teams of two, camera crew and everyone with huge backpacks.
This is a tasty and easy to make desert or main course if all you want is sweet good peach.
- 7 cups (1.75L) Sliced peach
- 1/3 cup (75mL) sugar
- 1 tbsp (15mL) cornstarch or 2 tbsp (30mL) of flour
- 1 tbsp (15mL) lemon juice (Optional)
- 1 cup (250 mL) all purpose flour
- 1/4 cup (50 mL) sugar
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- pinch salt
- 1/4 cup (50 mL) butter or margarine
- 1 tsp (5 mL) vanilla
- 3/4 cup (175 mL) buttermilk
Preheat the oven to 400°F (200°C).
Drain the peaches juice and put the peaches into a large baking dish, and mix the sugar, cornstarch and lemon juice together. Make sure it’s all evenly spread on the baking dish.
In a large bowl mix the flour, sugar baking powder, baking soda, salt and butter. Pour in the vanilla and while mixing slowly pour in the buttermilk.
For me this is just slightly less than what I want for the biscuit topping.
Place this on the middle rack and bake for 35 mins or till it’s golden brown on top. Once it’s done remove from the heat and let it sit for a couple minute to cool down.
Up ahead is KDAB, Daytona Beach airport. It’s also Daytona speedway. Once a year thousands of people visit the speedway for the Nascar Daytona 500. Everyday thousands of passengers fly by the speedway because it’s located right beside a STAR (Standard Terminal Arrival Route).
Today we’re flying to KMCO (Orlando airport). We’re filed for CWRLD4 STAR via the OMN (Norman beach) transition. The controller is telling us to expect vectors for localizer 17L. No problem, but it’ll be a long taxi to our gate located on airside 1 apron.
Complexe Desjardins. A mock trial, and plenty of information about safety, rights, legal aid etc. Today will be the last day with it ending at 16h30.
We are heading southbound, chasing the heat. Today we’re fairly high at FL400 (40000ft), near the maximum altitude of what our plane can fly.
The cold Canadian air on our tail, and the Mexican heat on our nose, I cannot wait for us to set foot in the sun.
It’s more emailed on reserve. I just got assigned a flight that’s usually goes to fairly senior crew.
The assignment is to operate south, enjoy a 30 hour layover then head back home. First things packed are flip flops and swim shorts.
A short escape from snowy spring.