Happy Independence Day! God bless America, and God bless you all! I came back to base yesterday because I came on duty July 4, good for 4 days. Originally, I wanted to fly on July 4 because it’s holiday pay, and block holders usually drop their awesome trips on major holidays. However, my brother-in-law, mother-in-law, and beautiful niece are going to be on the flight to Paris on July 5. Change of plans…. I’m going to wait it out all day, then put myself on aggressive international for July 5. The trick is to try and get either Paris or another international trip leaving around the same time. If so, we sometimes trade trips with each other. Worst case, I’d be going to Rome, Frankfurt, Barcelona, Madrid, Dublin, or London…
I’m on RAP B meaning I’m on duty 0600 – 1800 (we use military time). This morning, I’m #22 for a 4-day, and it’s been slow. Most trips open before 0800, and after that, it slows down. If there are 3, 2, or 1-day trips that come up today, they go to people that are good for 3, 2, and 1 days. They won’t give a 2-day trip to somebody good for 4 days.
I’m #20 at 1000 (looking good!), so I played some sand volleyball this morning while I was on call. I packed my bags, hung my uniform in my car, and turned the volume on loud. >RINGGGG!< It wasn’t scheduling but my husband calling to give me a heart attack… I met some really wonderful players while catching up with my dear volleyball friend Oravanh Souraphol.
At 1400, I’m #11 for a 4-day. At 1500, they process for future. I already put myself on aggressive tomorrow for Paris and/or any international… I have one hour left until I’m off duty on a MAJOR holiday… SUSPENSE!! While we’re waiting, let’s make some Avocado Salad! My dear friend Kristy Casady sends me really good recipes for various vegetable salads as they are great for travel!
Ingredients:
2 large ripe avocados
1 bell pepper (any color and sweetness – depending on what you like)
1 sweet onion
2 medium tomatoes
Cilantro (however much you like for flavor)
1 lime (squeezed for juice)
Salt & pepper to taste
(I add a tiny bit of Italian dressing for a hint of flavor.)
Directions:
Chop all ingredients, toss together in a bowl, and as Kristy says, “Try not to eat it all in one sitting!”
I had some leftover salad because I made too much. But guess what? Put some oil in a pan, add this Avocado Salad, and heat it up. Take out the heated mixture, and pour in 2 beaten eggs, spread flattened and let cook until liquid disappears. Add cheese, then cooked avocado mixture, then more cheese. Fold and make a delicious omelet with this!
HOLY GUACAMOLE! It’s 1800, and I’m off duty!! I called scheduling and confirmed my plan for tomorrow. To be continued…
Crew Chew 