Welcome to The Flight Attendant Life Eats. A�I just wanted to take a moment and explain a little bit about me, and this blog. A�My mission, as ‘The Food Editor,’ is a few things:
- I would like to create easy recipes to make on the go (on a plane)
- Places to eat
- Somewhere to share my own creativity.
A Little About Me:A�
I began to fall in love with every edible science project I could make in the oven of an MD80, with things that I could find in airports (ie. tinfoil, plastic utensils, condiment packets, etc). One thing to the next, I found myself questioning my career path as a flight attendant, and decided to pursue my culinary interests, enrolling at Le Cordon Bleu School of Culinary Arts. A�For a year, I juggled a full-time school schedule, and a full-time flying schedule. A�My friends didn’t get to see too much of me.
I interned as a dessert cook at a great restaurant in Pasadena, CA. A�Try
Pop Champagne and Dessert Bar (highly recommend it).
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After I graduated, the airline that I worked for, closed its Los Angeles base, and all tf the flight attendants were displaced. A�A few lucky ones ended up in Hawaii. A�Hawaii was a whole new kind of cooking adventure for me. A�I had six plus hours per leg, sometimes two legs a day, overnights, and agricultural check points (no fresh fruits or vegetables with seeds are allowed).
we took our agricultural forms very seriously.
I had this great apartment and would convince my friends to stay the night before a trip so we could make all the meals together. A�One breakfast, two lunches, and two dinners. A�If they were lucky, they got to sleep on love-bed; a queen size air mattress that quite literally took up the whole room instead of their bunks at the crashpad.
As we became more acclimated to our new lives in Hawaii, a few of us girls bonded quickly. A�Every trip was a pot-luck and here are some of our favorites.
A�Packing in Ziplocks saves space
- Make as much quinoa or as little as you like. A�It’s a 1 cup quinoa to 2 cups water (i like to throw in a clove of garlic or 2 with some salt.) Boil for 12- 15 min, and drain the excess water.
- Add your favorite salsa
- Can of corn
- Can of black beans
- Cilantro (Not parsley! A�Kara HATES parsley).
Mix it together, and enjoy hot or cold. A�Is yummy eaten in a whole wheat tortilla.
- 1 package of your favorite pasta (preferably not a long noodle. I like healthy green or tricolored kind)
- a few of your favorite veggies (examples: onion, carrot, cucumber, bell peppers, broccoli)
- 1 bottle of your favorite italian dressing.
Bring water to a boil, and cook as instructed. A�Once fully cooked, drain and run under cold water.
Dice veggies into small enough to pieces to be comparable to the pasta. A�The veggies add color to the salad.
Put everything in a bowl. A�Generously pour a dressing of choice over the salad. A�Stir and enjoy! This pasta keeps well in the refrigerator, and can be made a day or two in advance.
For all my fellow cheese lovers, sprinkling parmesan over the top, or adding a few mozzarella boccaccini is super tasty as well.
and for desserta��
Nestle Toll House Ready-MadeA�Cookie Dough. The package recommends you bake at 350 degrees for 9- 12 mina�� not all make it that long.
I hope that you enjoy these recipes as much as we do. A�Remember to drive safe, fly safe, and cook safe.