Harry Potter Fever

I’m done.

I’ll admit it: I’m a Harry Potter fan. I think the books are well-written and entertaining. And I think the movies are extremely well done, faithful to the books in such a way to satisfactorily bring the author’s scenes to life.

Harry Potter and the Deathly Hallows (Book 7)I’ll admit this, too: I ordered the final Harry Potter book three months ago. I ordered it from Amazon.com with another item, chose free shipping, and waited. I wasn’t in a rush. I just wanted my collection complete. Amazon shipped the other item immediately and put my HP order on hold until it was time to ship it.

Last week, Amazon sent me an e-mail suggesting that I upgrade shipping so I’d get the book on its publication date. I wasn’t in a hurry to get the book so I ignored the e-mail.

Harry Potter and the Half-Blood Prince (Book 6)Meanwhile, I was listening to the Slate Political Gabfast podcast. One of the staff mentioned that the audio books for Harry Potter were excellent. Since I didn’t remember much of the sixth Harry Potter book, I figured I’d try it as an audio book. I ordered it from Amazon.com. They gave me a free trial to Amazon Prime. Free 2-day shipping for a month (when I’ll cancel to avoid the outrageous $79 annual fee). I figured the audio book would arrive before the printed book. I could listen to book 6 and read book 7.

I got an e-mail from Amazon.com on Thursday to let me know that my HP book had shipped. I could expect it by July 26. Fine. I was in no hurry.

So imagine my surprise when I opened my mailbox yesterday — two days after being told the book had shipped — and the book was in there. On the publication date. With free shipping. And the darn thing had cost me less than $20 — about half the retail price. Not bad.

So now I faced a dilemma.: read the book right away or wait until after listening to the Book 6 audio, which still hadn’t arrived.

Yesterday afternoon, after a pleasant day Jeeping on dirt roads and an even more pleasant shower, I cracked open the 700+ page final book of the Harry Potter series. The reason I didn’t wait: I was afraid that someone would spoil it for me by telling me the end.

I was 1/3 finished when I went to bed at about 10 PM last night. This morning, I got right back into it with my breakfast. By 12:30 PM, I was finished.

I won’t tell the ending. In my opinion, anyone who does is a major-league asshole. That includes the people who ripped off copies before they were released and published them on the Web. It also includes the reviewers for the New York Times who released plot points in a review the day before the book was released.

I will say that the ending works. That’s it.

I think J.K. Rowling has done a fine job on this series. Although a lot of the books were a bit longer than they needed to be, I think that gave readers — especially those who can’t crank through a 700+ page book in 8 hours — more for their money. It helped them stay in the fantasy world of Harry Potter and his friends for just a little bit longer.

Is the whole Harry Potter thing worth the ridiculous hype? In my opinion, no.

But then again, in today’s world, people seem anxious to grab on to any hype they can. It’s better to latch on to Harry Potter’s struggle against evil than Paris Hilton’s short prison stay — or to stand in line for an iPhone.

Isn’t it?

As for that Book 6 Audio…I look forward to hearing it. If it’s half as good as the Slate podcaster claims, I’ll enjoy it immensely.

Quick Dill Sauce

Good on salmon.

Everyone knows what it’s like to be at the right place at the right time. It’s when special things happen.

We were at the right place — Mike’s mom’s apartment — at the right time — when a neighbor came by with vacuum-sealed packages of freshly frozen salmon. The neighbor and her husband had just returned from a trip to Alaska, where her husband had gone salmon fishing. He’d had 50 pounds of salmon shipped home. Evidently, their freezer wasn’t big enough to accommodate it all.

The salmon looked beautiful and was frozen solid. She was gracious enough to give us three packages of it — enough to feed six people. We stopped off at the local supermarket for a cooler bag and stored the fish and some ice in it for the trip back to Arizona.

One piece remained pretty much frozen solid. The other two were defrosted, but very cold. We had one for dinner last night and will probably eat the other tomorrow.

During dinner last night, Mike said it might have been the best salmon he’d ever had in his life. I certainly can’t remember having any salmon that was better.

Fresh Dill WeedTo go with it, I wanted to make some dill sauce. Dill goes really well with fish, especially salmon. A nice sauce would be a change in the way we usually eat salmon — just grilled with salt, pepper, and lemon. I asked Mike to pick up a packet of Knorr dill sauce mix at the local supermarket. As might be expected, they didn’t have any. They didn’t have any fresh dill, either. So Mike came home with a squeeze tube of “dill blend.” I read the ingredients. Dill was one of them. I couldn’t pronounce many of the others. But, in an effort to make the best of a not-perfect situation, I set about finding a dill sauce recipe that I could make with what I had in the house, which did not include cream, sour cream, yogurt, or anything resembling cream.

I tracked down a recipe that used mayonnaise. We had some of that. Although the recipe didn’t sound very enticing, we had plenty of dill blend to spare and I figured it was worth a shot.

Here’s the recipe as I modified it:

  • 3/4 cup mayonnaise. The original recipe called for 1-1/2 cups, which was way too much for my taste. (Keep in mind that when I was a kid, I wouldn’t touch mayo. I was an adult before I started using it (sparingly) on sandwiches.)
  • 3 tablespoons lemon juice. That seemed about right, even with less mayonnaise.
  • 2 tablespoons dill weed. The original recipe called for 1/2 teaspoon, which wasn’t nearly enough. I assumed the recipe called for dried dill weed rather than fresh (my preferred type) or “blend.” I just squeezed in a bunch of the green stuff Mike had brought home and added more, after stirring, to get the right color. I wanted to be able to see and taste the dill.

Combine all ingredients, mix well, and refrigerate for an hour. I think the hour is very important if you’re using dry dill weed, as it will provide enough time for the oils in the mayo to hydrate the dill and release its flavors. If you’re using fresh, chop it up before adding it. And, of course, if you’re using tubed “dill blend,” the flavors have already been released in the factory, where some of them may have remained, along with that fresh dill aroma.

The resulting mix reminded me a bit of tartar sauce (which is another thing I only recently started eating). But it tasted very good with the salmon. I’ll make it again with the real deal dill sometime in the future.

Or maybe I’ll just make a proper dill sauce with the right ingredients next time.

Flying with Cars, Take 2

Another gig at the Proving Grounds.

I spent yesterday afternoon sweating my brains out, flying in formation with cars.

I’d been hired once again to take a film crew around a proving ground tracks to get some footage for a internal marketing video. Last time, there had been one car. This time there were two. Last time it had been in September. This time, it was July.

The Flight Down

Mike came with me from Wickenburg. We topped off the tanks at the local airport here and took all four doors off. We’d filled a cooler with ice and bottled water and Gatorade to bring along. I also had a hand-held radio for Mike so he could listen in while we were flying. The flight from Wickenburg took about 50 minutes. It was hot — about 110°F/42°C — and even the wind through the open doorways did nothing to cool us. I had a small spray bottle and would douse my loose-fitting cotton shirt down with water as I flew. 2 minutes later, it would be completely dry again.

It was also bumpy. The desert, baked throughout the day by the broiling sun was sending waves of thermals straight up. But a 10 to 20 knot wind from the southwest was breaking all that up. As a result, the flight was like riding on a poorly maintained road with big, fat, soft tires. Bumpy but seldom jarringly so. Someone prone to motion sickness probably would have puked.

There were also dust devils: towering updrafts of swirling dust blown laterally across the desert floor. At any one time, looking out at the open desert, we could see at least two dozen of the damn things, some of them at least 500 feet tall. We were flying at about 500 feet above the ground, so dodging them became part of our flight path. If it looked like we’d hit one, I’d alter course to pass to the west behind it. This probably added a few minutes to the flight, but I wasn’t the least bit interested in getting very close to any of them.

By the time we got to the proving ground and landed on a piece of road where everyone waited, I was tired and red hot — literally! — my face was completely flushed — and partially dehydrated. It was a good thing we had an hour to kill before the film crew would be ready. I spent it drinking water and Gatorade in the air conditioned comfort of the facility’s lunch room.

The Film Crew

The film crew consisted of the same director and photographer as last time. The photographer had a big, professional video camera that he sat on his shoulder as he taped the action. The camera was attached by a cable to a small monitor that the director could hold in his hands during the flight.

The photographer was strapped in not only with a seat belt by with a rope that tied the harness he wore to the bar between the two front seats in the helicopter. In addition, they rigged up a come-along strap on the helicopter’s frame between the left and right side of the helicopter and had the camera attached to that by two separate straps. We clearly would not be dropping either the photographer or camera out of the helicopter.

Everyone on the film crew wore black shirts. These are obviously people unaccustomed to life in the desert. It doesn’t take long for a desert dweller to realize that black might look cool but it doesn’t feel cool with the sun shining down on you and a UV index of 10. They also drank a lot of Pepsi. No matter how many of us “locals” recommended water, they’d guzzle Pepsi and some weak tea looking concoction they kept in one-gallon plastic water jugs. I didn’t ask what it was.

Throughout the flight, the director would yell commands to me and the photographer through the helicopter’s intercom system. He had to yell because the photographer was hanging out of the helicopter to get his shots and his microphone was out in the 20 to 80 knot wind (depending on our speed, of course). The director also yelled into a handheld radio that the driver was tuned into, giving him directions.

Of course, the most challenging thing about communication was not the wind noise but the language. They didn’t speak good English.

The Flying

The kind of flying this time around was mostly chasing the car around the speed track (a large paved oval with sharply banked curves) and the dirt track (a smaller oval with a dusty dirt surface). I’d fly alongside, anywhere from 10 to 100 feet off the ground, but usually around 30. Speed ranged from a hover to as fast as 80 knots.

If you’re a helicopter pilot, you know that this kind of operation puts me in the shaded area of the height-velocity diagram or so-called “dead man’s curve.” I’m full aware of the dangers of this kind of flying and communicated them to my passengers.

But frankly, my willingness to do this kind of flying is what got me the job two years ago. They’d asked two other local operators to do it and they both said no. I think that the fact that they were flight schools played heavily into the decision. Wouldn’t be a good example to set for newly minted CFIs. Besides, I really think that this kind of “extreme” flying is best done by experienced pilots. Although I only have about 1,800 hours right now, that’s a heck of a lot more than the typical 400-hour flight school CFI.

The challenging parts:

  • Going from a near hover to highway speed in a very short time.
  • Keeping an eye on the car and the obstacles around the track, including poles with wires, antenna towers, tents used to hide cars from passing aircraft (believe it or not), and road signs.
  • Flying alongside the car at 20 feet above the ground, making smooth “hops” over lower obstructions (signs, tents, etc.) as necessary,
  • Swooping past the front of the car and turning so the camera didn’t lose sight of the car until it was past us.
  • Getting back into shooting position quickly after a technical shot so the photographer could maximize his video time.
  • Understanding what my passengers wanted me to do, especially on those occasions when they couldn’t agree and gave conflicting commands.

The best shots probably came close to sunset, when we were working with one of the cars on the dirt track. The clear sky, low sun, and dust combine to make magical scenes. Most of the shots used in the video from last time were ones from the dirt track. My job was to keep the setting sun, car, and helicopter in a line so the photographer could get sunset footage.

The Machine

I really enjoy this kind of work. Flying a helicopter from point A to point B is mildly interesting, but doing the kind of flying needed to photograph moving cars (or boats, for that matter), is extremely challenging. It takes all of my concentration to deliver what the photographer and director want.

But what’s probably best about it is the way my arms and legs go into a certain autopilot mode. I think of what I want and my body reacts to make the helicopter do what needs to be done. There’s very little thought involved. I’m just part of the machine — the brain, so to speak. And when flying — or doing anything with a piece of equipment, I imagine — becomes so automatic and thought-free, that’s magic.

The Trip Home

We finished up just after sunset. Rather than shut down and go inside for some refreshments, I decided to keep it running and head home. I wanted to get home before it was too dark. I was exhausted — I’d flown over 4 hours that day, including a flight from Howard Mesa and the ferry flight to the track — and was depending on the last vestiges of adrenaline to power me home. So the film crew got all their straps and cables out, Mike got in, and we took off.

I’m not exaggerating when I say that the Low Fuel light was flickering 2 miles from the nearest airport. Another plane was on final when I came in for my approach. I meekly asked him if I could land first because of my fuel situation. He gracefully pulled his twin engine airplane into a 360 turn to the right to give me additional room. By the time I set down at the self-serve pump, the fuel light was shining brightly. I thanked the pilot of the plane again after he rolled out from his landing.

It was still 104°F/40°C most of the way home — an hour-long flight in growing darkness. I’m accustomed to flying at night — I think every pilot should be comfortable with that skill — so it wasn’t a big deal. It was also very smooth; hardly any wind until we neared Wickenburg.

The only problem was the dust that had evidently gotten into my eyes during the last bit of shooting. It really messed up my contact lenses.