Welcome to The Flight Attendant Life Eats. I just wanted to take a moment and explain a little bit about me, and this blog. 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:
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. For a year, I juggled a full-time school schedule, and a full-time flying schedule. My friends didn’t get to see too much of me.
I interned as a dessert cook at a great restaurant in Pasadena, CA. Try
Pop Champagne and Dessert Bar (highly recommend it).
After I graduated, the airline that I worked for, closed its Los Angeles base, and all tf the flight attendants were displaced. A few lucky ones ended up in Hawaii. Hawaii was a whole new kind of cooking adventure for me. 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. One breakfast, two lunches, and two dinners. 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. Every trip was a pot-luck and here are some of our favorites.
Packing in Ziplocks saves space
- Make as much quinoa or as little as you like. 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! Kara HATES parsley).
Mix it together, and enjoy hot or cold. 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. Once fully cooked, drain and run under cold water.
Dice veggies into small enough to pieces to be comparable to the pasta. The veggies add color to the salad.
Put everything in a bowl. Generously pour a dressing of choice over the salad. 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 dessert…
Nestle Toll House Ready-Made Cookie Dough. The package recommends you bake at 350 degrees for 9- 12 min… not all make it that long.
I hope that you enjoy these recipes as much as we do. Remember to drive safe, fly safe, and cook safe.