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.

A Real New York Bakery

The cakes looked so good, I had to take a photo.

A year or two ago, Mike and I went back to New York to do some visiting. While we were there, we downtown in Manhattan for a walk around SoHo.

The SoHo area of New York, as many people, know is the area SOuth of HOuston (pronounced house-tin). It started getting popular with the artsy crowd at least 20 years ago and most of the buildings and lofts have been renovated. There are lots of great shops and restaurants. There’s even an Apple Store down there.

It was a kind of crummy day weather-wise but the light drizzle didn’t bother us. People from Arizona generally like rain — because we get so little of it — and we’re no different. Mike’s cousin Rick was with us and he’s from Seattle so he’s used to rain. We walked around the relatively empty streets, past street vendors who’d given up trying to keep their wares dry and were packing up for the day.

Then we saw this bakery. I wish I could remember its name or where it was. North of Canal, I’m sure. We went in, ordered some delicious pastries and coffee, and sat down to snack out of the rain.

A Real BakeryThis case of cakes and pies and pastries called to me. In Arizona real bakeries are a rarity. Supermarkets here are big and new and almost all of them have a bakery department. Some are actually quite good. Our recently renovated Safeway here in Wickenburg has a nice display case of cakes and cookies these days. But I’ve never seen any bakery in Arizona with a display like this. And I’ve never been to a bakery in Arizona worth writing about.

That’s why I took the photo. To remind me of New York bakeries.

This coming weekend, Mike and I are going back to New York to do some visiting. We’ll only be there two days. But I’m hoping, with my fingers crossed, that we get enough time to drive into Manhattan, perhaps down to Little Italy. There are some Italian pastry shops down there that are to die for. I’d like to put together a little box of goodies to take home on the plane and, if they survive our airline-induced hunger, snack on for a few days next week.

That’s the plan, anyway.

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.

100,000 Visitors

My site reaches an arbitrary milestone.

100,000+ VisitorsJust before I [finally] got to work today, a peek at my Blog’s home page revealed that the site has had more than 100,000 visitors since July 1, 2007 — or in less than a year. And no, that doesn’t include my hits.

That’s a big deal for me — reaching this number in less than a year. It means I’m not blogging in a vacuum. It also means that if even 50% of the people who came here did so by mistake (hey, it happens), 50,000 people came and read at least one article. And if 90% came here by mistake (let’s hope not), 10,000 people came and read at least one article.

The number, of course, is arbitrary. I’ve been keeping a Web site since 1997 — more than 10 years now — and a blog since 2003. But my counter has only been at work since July 1, 2006. So I have no idea what the total count is. I’m just pleased about this count.

My next milestone: getting the comment count to exceed the post count.

Don’t mind me…I’m just crazy about stats.

Google/Blogger Complies with My DMCA Complaint

An update to my recent copyright infringement article.

Last week, I reported finding a pirate Web site that was offering, among other things, one of my books for free download. The site was hosted on the blogspot domain name, which is Blogger’s. Blogger is owned by Google. I sprung into action and began issuing DMCA notices.

Yesterday, I got the following e-mail from Blogger:

Hello Maria,

In accordance with the DMCA, we have completed processing your
infringement complaint and the content in question no longer appears on
the following URL(s):

[omitted].blogspot.com/2007/06/putting-your-small-business-on-web-by.html

Please let us know if we can assist you further.

Sincerely,
The Blogger Team

I followed the link and, sure enough, the page was missing. I then went to the home page of the site. The site was still up and running and still offering pirated ebooks and software.

I replied to “the Blogger Team”:

Yes, you can assist me further. You can take down the entire site at [omitted].blogspot.com. It’s a pirate site that offers illegal access to eBooks and software.

So far, I haven’t gotten any response.

My efforts to get the book file off the file hosting servers were successful. All three hosts removed the file.