All posts by admin

38th World Gliding Championship 2024, Uvalde, TX

Uncategorized

Here are the tow pilots that enabled this championship:

Jason Arnold                        Chilhowee Gliderport

Scott Smith                           Texas Soaring Association

Mike Hostage                       Private ship

Gary Evans                           Private ship

Marc Augustin                   Fault Line Flyers

Rich Schaefer                       Fault Line Flyers (shared towing duties)

Jayne Reid                            Bermuda High Soaring

Phileippe Heer                     Greater Houston Soaring

Manolo Guzman                 Greater Houston Soaring (shared towing duties)

Neil Muxworthy                  Private ship

Conrad Huffstutler             Wild Warbirds

Sauteed Cabbage and Carrots

Uncategorized,

Ingredients  

  • 1 small cabbage, thinly sliced (about 2 lbs.)
  • 1 medium onion, diced
  • 2 small carrots, shredded
  • 2 tbsp. olive oil
  • 1 tbsp. tomato paste
  • 1 tbsp. apple cider vinegar
  • ¾ tsp. salt or to taste
  • ½ tsp. pepper or to taste

Instructions 

  • Add oil to a large skillet over medium-high heat. Sauté the onions for a minute or until just starting to soften and then add the carrots, and cook for a few more minutes.
    • 1 medium onion, diced, 2 small carrots, shredded, 2 tbsp. olive oil
  • Now, add the cabbage and cook for about 15 minutes, or until it softened enough to your liking.
  • Add in the tomato paste, apple cider vinegar, and season with salt and pepper to taste. Stir everything well and turn off the heat. Garnish with fresh parsley or dill. Serve.
    • 1 tbsp. tomato paste, 1 tbsp. apple cider vinegar, ¾ tsp. salt, ½ tsp. pepper

Andouille Sausage Skillet Pasta

Uncategorized

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • ½ cup milk
  • 8 ounces elbow macaroni
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded pepper jack cheese

Instructions

  • Heat olive oil in a large stockpot over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
  • Stir in garlic until fragrant, about 1 minute.
  • Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
  • Stir in cheese until melted, about 2 minutes.