Author Archives for crewchew

Have you heard the phrase: “marry me, fly for free?” Well, it’s true! I was reminiscing about the trip to France my husband and I took for our 2-year anniversary because I finally found a delicious quiche recipe similar to the one his sister made in France. However, I haven’t been able to get her exact recipe…. yet…. And probably because their cheese is much fresher and tastier! 🙂

February is my vacation month as it’s very junior. Also, it’s a very light travel month as it’s after the holidays and before spring break. People are back at work which means open seats for us! We fly standby (space available), but I am able to check flight loads and see how many people are on a particular flight. It cost us $0 to fly into Paris, but it cost just under $78 each coming back. It’s free for us to fly domestically and usually free TO an international destination. Returning from international, we just pay the taxes which is minimal.

Jeremy’s sister married a Frenchman, and they lived about 1/2 an hour away. However, his work offered him a 3-year assignment in Lyon, France – an offer he couldn’t refuse as his parents and family live there! Of course, we spent our 2-year anniversary visiting Lyon and Paris. We even took a picture in front of the Eiffel Tower on Valentine’s Day!

It was so romantic and made history come alive as we went to the Notre Dame Cathedral, Eiffel Tower, the Louvre and even saw the Mona Lisa! Of course the food was amazing, and I’m still trying to learn how to make a great cream sauce.

In the meantime, try this easy Quiche Lorraine recipe. It’s based on Martha White’s Southern Sampler cookbook (not really French… ha!), but as usual, I made my modifications to make it yummier! You can wrap it in aluminum foil and freeze it. Put it in your lunchbox, and when it thaws, you can eat it cold or warm it up in the oven. Makes for a great breakfast when you have to get up at 0330 and nothing’s open!

Ingredients:
1/2 cup chopped onion
2 Tbsp butter
3 eggs
1 1/2 cups heavy cream
1/2 cup Bisquick
2 cups Mexican blend shredded cheese
8 strips cooked bacon, crumbled
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp cayenne pepper

Directions:
Preheat oven to 375F. Grease a 9 “ quiche or pie pan. In a small skillet, saute onion in butter until transparent. Combine onion and remaining ingredients. Stir until well mixed. Pour mixture into pan, and bake 30 – 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving. Makes 6 – 8 servings.

I was #3 for future scheduling for a 2-day. I checked Cat Crew, and there was an easy 2-day – a systems trip! I love systems trips because it’s when a flight attendant calls off a trip, or a crew times out due to weather or irregular operations. It’s a substitute trip which often includes a deadhead! I LOVE deadheads! No, they are not followers of Jerry Garcia. They are trips in which I travel as a passenger on one of the legs. If you see me sitting in a passenger seat in full uniform, I’m a passenger. I’m not a working crew member, however, I oftentimes help close bins when they are full, and I’ll do a trash pickup simply to be helpful.

My awarded trip was a deadhead to Phoenix (PHX), overnight, then work the early flight back to Charlotte (CLT) as the K (extra) position. Guess who was on my flight? My classmate, Veronica Souza! I had not seen her since graduation, over 2 years ago! It was so nice seeing her, and I’d like to bid for more PHX overnights, so I can see more of my long lost friends.

I packed one of my frozen smoothies, and these quart-size plastic containers are great for traveling. When they’re frozen, not only do they last longer, but it becomes a large block of ice and helps keep your foods cold in your lunchbox. The smoothies are very refreshing to drink while traveling, not to mention, they make a great breakfast when nothing is open at 0400. I also pack some trail mix or meal bars for additional breakfast. Be sure and place them in a gallon storage bag as sometimes the top will come open and leak a little. This will keep your lunchbox cleaner.

Working the 0505 flight was not bad. I keep my watch on Charlotte time to fool myself that it’s really 0805. I feel more awake! My pax begin to board our A321, and I’m at the second set of exit rows. My exit row peeps come on early, and one man says, “I’m right here.” I said, “You mean, you’re left here….” It’s too early for corny jokes, but he’s nice enough to give me a courtesy laugh. 🙂

 More pax, then jackpot! I had planned to start taking pictures of funny shirts (with their permission, of course), and here’s my first one! I told him to check out my website in a few days, and his picture will be on there once I finish my entry. I didn’t get his name, but THANK YOU for letting me share your photo of your funny shirt! 🙂

I’m also going to start funny statue pictures, too, so stay tuned!

>Ringgggg!<
Me: Hello, this is Kim!
Scheduling: This is Daily Scheduling, and we have a trip for you.
Me: Are you sending me to Paris, so I can work my mother-in-law’s flight?
Scheduling: No, sorry…. 😦

That’s OK because it’s a fantastic domestic trip, and I’m the extra! Most of our aircraft utilize 3 flight attendants. During a trip or a pairing (sequences of legs, times, length of duty periods, overnights), we often have an aircraft swap or a plane change. This includes working different kinds of aircraft. So, when you tell me “My big bag fit on the last plane,” well then, there are different makes and models of planes – just like cars. Maybe you were in a limo! 🙂

The extra position has their own pairing, because we work only on planes with 4 flight attendants, as we are their 4th FA, called the extra or the chaser. On this trip, I have 3 legs the first day, super long layover (36 hours which means I get to spend 2 nights somewhere), then 3 legs the next day. I even get to work with crews from all our bases: PHX, PHL, DCA, CLT. As a CLT-based FA, we work with CLT-based crews for our trips, but the extra can work with any based crews. I get to meet others from various bases, so it’s more fun for me! Not to mention, my final crew for the first day is laying over at the same hotel, so I don’t have to call for pick-up. I love that! I even worked with an FA in which this was his FIRST trip his entire 27-year career working B (in charge of aft galley) on an A321 (Airbus), and we had so much fun teasing him about it!

Coming back on the last day, we go through Chicago, and I’m able to buy a bag of Garrett Popcorn! This is such a treat for me and family, and I love the Caramel Crisp as it’s so lightly sweet, buttery, melts in your mouth, and does not break your teeth with the delicious caramel coating! I also bought an extra bag for my crew, and they went NUTS! They’ve never had it, and now I’ve caused 5 more people to become addicted… (3 other FAs, and the 2 pilots)

Upon coming home, I feel a slight relapse from not fully recovering from my recent sickness. My natural remedy is usually to start eating a lot of oranges. However, it’s a hot summer day, so let’s make a delicious Orange and Banana Smoothie to help get me better!

Ingredients:
2 cups of ice
3 tangerines or 2 large oranges
1 banana
1/4 cup water (or less if you like it more slushy as I like mine more runny)
1 packet of orange Emergen-C or other vitamin C additive

Directions:
Place ice first in Vitamix (as I don’t have a blender). Place rest of ingredients. Start with 1 (lowest setting), then slowly turn to 10, then on high for about 15 seconds. Makes 2 large cupfuls. Enjoy and be well!

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…

Putting myself on daily aggressive for international works, because I got Madrid! Our crew meets an hour an a half before departure for international flights for a crew briefing. We have an introduction, talk about flight loads, weather and any social issues at our destination, wake-up times, van times, emergency procedures, and we choose our positions based on seniority. Would you believe there were 2 others junior to me? Well, I had flown Purser position on a domestic trip before, so I was not totally blindsided. The Purser is in charge of the entire coach class: 250+ pax. They have to prep all the carts, cook all the food, ensure all services are ready and completed for coach and be organized enough to run a galley the size of some people’s living rooms. I took one for the reserve team and volunteered for it! The other reserve was my helper, and we had a great time, great fun, had some mishaps, and learned some lessons! Ha ha! There is a pay premium for this, so that was nice, too!

There were 4 men just sitting there, and they let me take a picture. I wish I knew enough spanish to hear their stories!

There was a group of us who met downstairs (after our 4-hour nap) to go to Plaza Mayor for lunch and see the palace. We exchanged some currency at the front desk as some hotels will do this for you; however Kelly did not have cash, so they told us where we could find an ATM for her. They also told us which bus to take and the name of the drop off point for the plaza. Our limited spanish does work, and we ask the bus driver if the bus is going to the plaza. “Si!” It’s usually around $2 to ride either the bus or the train each way.

 It was a beautiful early summer day, and we eat at Plaza Mayor, where I had a delicious spanish tortilla (and I’m determined to find a good recipe for this) while watching street performers and even a wedding going on! Kermit the Frog came by and said “hola,” and we even saw the police shooing away Mickey Mouse. After lunch, we had to try some churros and chocolate which was delicious! When in Spain, find any vendor and try one of these tasty native treats!

Heading back to the good ol’ US of A, our crew waits for the airport train. A lady comes up to me talking a mile a minute asking questions. My spanish is not good enough to understand her, and we were boarding.
Me: No habla espanol.
Lady: Francais?
Me: (Trying to be funny in my southern accent.) No, I’m from Alabama!
Lady: Ahhhhh, Albania…
She got me! Good one! 🙂

Coming home from another great trip, I clean out my freezer and found frozen corn and frozen chopped chicken. What can I do with this? Well, my concoction worked, because I loved it and will definitely make it again! I used bow tie pasta because the long noodles are not as conducive for traveling. I made leftovers to take with me on trips.

Ingredients:
4 ears of cooked corn (cut cooked kernels into a bowl)
3 cups cooked diced or shredded chicken
5 cloves of garlic (I’m a garlic-holic)
1 Tbsp garlic seasoning
2 tsp paprika or red chile powder
Heavy cream
Salt & pepper to taste
Herbs (couple stems each from my garden: lemon thyme, oregano)
2-3 Tbsp flour

Directions:
Heat cooking oil in pan. Add chicken, corn, and mince the garlic. Cook until the corn browns a little. Add the garlic seasoning, paprika, herbs, sprinkle with salt & pepper to taste. Cook 2 minutes. I add enough heavy cream to fill near the tops of the mixture. Add a couple Tbsp of flour to thicken to desired consistency. Cook until it bubbles, then pour over cooked pasta. Es muy delicioso!

Our new bidding & scheduling system is keeping us quite busy until the dusts settles. When trips are posted by 1500 for the next day (future), they’re usually less than exciting for me: early morning departures, lots of legs, 4-days, etc. My domestic favorites are 3-day west coast trips with few legs as possible. I decided to try something different. Instead of getting my trips from future, I called scheduling to put myself on “daily aggressive for international.” The next morning, I stalk Cat Crew (our scheduling system). Many senior flight attendants drop their trips that morning, so it’s ripe for the picking!

I’m going about my day stalking Cat Crew, having breakfast, still watching, took a shower & got ready, checked Cat Crew. PARIS!!!

Scheduling: How can I help you?
Me: Heeeeyyyyy, this is Kim, and I’m on aggressive for international… Are y’all sending me to Paris??
Scheduling: (laughs) Hold on, Kim…
(I’m on hold while they’re courtesy calling people who were in line for it.)
Scheduling: Wellllllllll, looks like… you’re going to Paris!!
Me: AHHHHHHHHH!!! Merci!

Walking to the international terminal, I pass my friend Iris!
Iris: Hey, Kim!
Me: Iris!! Where you going?
Iris: London!
Me: I’m going to Paris!
Lady behind me: Can I go with either of you?

Upon check-in, I discover one of my friends who was in training a week behind me is one of the international managers!! We’re just over 2 years old, and we’re able to move up in the world. I’m so excited for him, but wait – it gets better! Not only do I have an awesome crew, but the captain announces his retirement. This will be his very last flight of his 30+ year career, and his family is joining him on this trip. I get to be a part of this!

It was a smooth flight, and we discovered upon arrival that the men’s championship French Open was going on – hence the giant tennis ball dangling from the Eiffel Tower! During down time on our flights, crew will talk about what they want to do on layovers. There was a group who wanted to hike to some cathedral, another group who went shopping, the captain had his family there, and my group went on a walking tour to the tower, Notre Dame Cathedral, and had dinner in the Latin Quarter. Upon hotel check-in the groups usually confirm the time to meet downstairs.  

Trip Tip: Accountability – Before I went downstairs to go tour, I left a note on my bed pillow: who all I’m meeting, where we’re going, and approximately when I’m returning. This is important in case of any emergency – yes,medical emergencies can happen including something happening to YOU while you are out. On domestic layovers, I text one of my flight attendant BFFs where I’m going, and I’ll text her when I’m back in my hotel. She has all my family’s contact info, and she knows how to contact the company if I come up missing.

I actually took lots of pictures and videos and helped document our captain’s farewell flight. He’s had an amazing career filled with wonderful stories and memories, and mine is just beginning…!

I’m a complete photo-bomber – I can’t help myself!

Farewell flight! Happy retirement, Captain Gary Mann!

>rrrring!<
“Hello, this is Kim.”
“Hi, Kim, it’s daily scheduling, and we have a trip for you…”
I check the trip details, and it’s an easy 4-leg 3-day! And, I LOVE transcons (transcontinental)!!!! One leg to Baltimore (BWI), short overnight, BWI to Phoenix (PHX) to Seattle (SEA), long overnight, one leg back to CLT. Hot DOG!!

Once again, I have a fantastic crew. In fact, the captain and the A flight attendant are engaged, and I love flying with working couples! This one is a very elegant senior mama with lots of class, too. 🙂

Well, today I had a first. We flew a leg to BWI and had little time to finish the beverage service for the the entire flight. Upon beginning our service, I hear >dinggg!< Call bell. I find a lady waving behind me. I ask her if I could do anything, and she informs me that she has 2 young children. One needs to use the bathroom and that I need to stay and babysit the other child…

I’ll let you figure out how that story ended, but let’s talk about Baltimore… The FO (first officer) and I were starving, so we planned to meet downstairs to find a place to eat. An inbound flight crew came walking in, and I was just about invite them to go to dinner with us, when lo and behold – my dear friend Ryan “Boston” Colon was the trailing crew member! I met him on OPR, remember that journal entry?!!

I told him we’ll wait for him downstairs, when lo and behold – my FO and Ryan knew each other!! I could hardly contain myself laughing at all their stories… What a nice dinner we had, so if you’re on a layover, look out for your fellow crew members staying at the same place.

Onward to SEA, where we decided to try their local seafood. We found an elegant, quiet, and delicious restaurant called Cutter’s, located at 2001 Western Avenue overlooking the bay. The FO wanted fresh salmon, and I wanted fresh crab. They’re known for their Dungeness crab, so I’ll try it! Note to self: ALWAYS find out the “market price” before ordering… Although I was floored upon receiving the bill, I keep telling myself it was worth every delectable bite! It truly was, but it’ll lessen the shock if you know the price before ordering… 😉

I keep missing Pike’s Place Market as they operate during normal daytime hours. I’ll get there next time, but for now, let’s visit the original Starbucks and buy some gifts for people. The line was not bad, but next morning, I go there again for more gifts and there was NO line! Wow! Upon stopping at McDonald’s for breakfast, only in Seattle can I have breakfast amongst pets and such diverse people while listening to their classical music being played!! As they say at McDonald’s, “I’M LOVIN’ IT!!” Not to mention how much I was LOVIN’ Seattle!

Happy Cinco de Mayo – a day late!! Well, May 4 was actually “May the Fourth Be With You” day for those Star Wars fans, including my husband. The next day was followed up with the “Revenge of the Fifth…” Boooo…. Getting back to the holiday, I must tell a story about a special lady on my flight. You see, I’ve been studying Korean and Spanish and always look forward to any opportunity to practice these languages.

I was greeting my pax when a lady came up to me, showing me her ticket, pointing, and making some sort of a noise. Oh boy!! Here’s my opportunity to practice my espanol!! I said “Es veinti un, A. Al derecho.” My spanish is broken, but she gets the point. “21 A, on the right.” I’m smiling proudly at my attempt to communicate when she scrunches her face and says, “WHAT?!!” I quickly gestured towards the aisle and said “Oh, it’s down there on the right…” I’m thinking, Why didn’t she say anything? Ay caramba!! Oh well – if I did have a spanish speaker, I like to think I would have been able to help!

Here is a recipe I’ve recently tried that’s a big hit! It’s not a mexican recipe for Cinco de Mayo, but it sure is worthy of posting!

Skillet Pork Chops with Apples and Onions
Ingredients:
4 (6 – 8 oz.) bone-in pork rib chops (1 – 1 1/4″ thick)
1 tsp salt
1 tsp roasted garlic seasoning (or other seasoning blend)
1/2 tsp ground black pepper
2 Tbsp olive oil
2 apples
1 red onion
1/3 cup chicken broth
1 cup heavy cream
1/4 cup Dijon mustard
2 Tbsp worcestershire sauce
8 small fresh sprigs of lemon thyme

Directions:
1. Preheat oven to 450. Sprinkle pork with salt, pepper, and seasoning. Cook in hot oil in skillet over medium heat 5-6 minutes on each side or until golden brown. (I add bacon grease to just about anything I cook in a skillet. Makes it more flavorful!) Remove from skillet and place into a baking dish.
2. Add apples & onions to skillet; cook, stirring occasionally, 4-5 minutes or until browned. Remove from skillet and add to pork in the baking dish.
3. Add broth to skillet, cook 1-2 minutes, stirring to loosen cooked pork bits from bottom of skillet. Whisk together cream & mustard, add to skillet. Cook 1-2 minutes until bubbly.
4. Stir in worcestershire sauce. Pour mixture over the pork, apples, and onions in the baking dish. Top with thyme.
5. Bake at 450 for 10 minutes or until bubbly. Enjoy!

After I’ve been out on medical leave for 2.5 months, I was assigned OPR (On Premise Reserve) for my first day back. I figured I’d get to catch up on some online training, go through my work messages, and have some time for myself getting back into the groove. >ringggg< “Hello, this is Kim?” “Hi, Kim, it’s scheduling. The first 2 flight attendants passed the trip, so we need you to go to London.” Well…. OK! I did not expect to go anywhere much less London (ha!), and I enjoyed my crew! I LOVE my senior mamas as they all looked incredibly polished with nary a hair out of place. They make me want to take more pride in my appearance!

I’m getting more familiar with our London layover area, so I’ll be returning! I went to world famous Harrod’s department store and got really lost in there. I couldn’t believe how large and ornate it was. I thought I was in a museum! Instead of a make-up counter, they have a “Cosmetics Hall!” Of course, the only thing I could afford was some chocolates and treats as gifts. 🙂 On the return walk to our hotel, I’ve decided that next time, I want to see the Museum of Natural History and the Victoria & Albert Museum.

Our new PBS (Preferential Bidding System) started in March, and us reserves have been flying everyday we’ve been on duty. With our old system, we usually sit around more, and with my being gone for months, I wanted to see my friends! Lol! After my vacation to France with my husband and returning to work, I could honestly say that in 2 weeks, I’ve been to Paris, London, Bahamas, Chicago, and Puerto Rico! It’s definitely nice being back to work. Now for another delicious recipe…

I was given a sourdough bread starter, and I’ve been making so much as it’s incredibly delicious! I’ll be sharing that recipe the next time I make it. In the meantime, here’s my Sourdough French Toast recipe:

INGREDIENTS:
2 eggs
4 pieces of sourdough bread
cinnamon sugar
syrup

DIRECTIONS:
Crack 2 eggs into a rectangle container and stir. Heat some butter into a pan on medium high and let it melt. Coat each side of the bread into the egg mixture. (One egg will usually coat each side of 2 slices.) Place into hot pan and cook on each side until lightly browned. Remove onto plate, sprinkle with cinnamon sugar, then drizzle with syrup. Enjoy!

P.S. I’ll post the bread recipe once I make it again!

I’m always trying new biscuit recipes as I LOVE a delicious hot biscuit! I think I’ve found a GREAT one as it’s supposed to be the Cracker Barrel biscuit recipe. Wait – WHAT??!!! Yes!! I just googled it and some slight variations came up, but it sure tastes like it, so let me know what you think!!

I wonder if the directions of kneading 20 times makes that much of a difference. Who knows, but clearly I “kneaded” to follow these directions. Boooo…. OK, here it is:

Ingredients:
2 1/4 cups Bisquick
2/3 cup buttermilk
1 tsp sugar
1 Tbsp butter, melted
Melted butter, for brushing

Directions:
Preheat oven to 450. Mix Bisquick, buttermilk & sugar together in bowl. Add melted butter into the batter. Stir until soft dough forms. Turn out onto a well floured work surface. Knead 20 times (this is a very forgiving dough), and don’t be afraid to get additional flour into the dough. Roll 1/2″ thick or thicker if you prefer towering biscuits. Cut into 2″ rounds, or your preferred size. Place close together on ungreased baking sheet. Brush tops with melted butter. Bake for 8 – 10 minutes. After you remove the biscuits from the oven, brush the tops with melted butter again. Yields about 10.

Here’s a tip: Place the uncooked cutout dough into a freezer bag. Label the baking directions, then pop them in the oven for frozen “homemade” biscuits!

P.S. My husband and I are going to Paris to celebrate our anniversary and visit his sister’s family. His gift to me is a cooking class in France!!! We’ll see if I get to attend and bring back some more Crew Chew ideas. Stay tuned and bon appetit from France! 🙂