Friday, July 17, 2015

Engine is on FIRE

I have been trying to process everything that happened yesterday and I wanted to write about it. Syd and I were excited to get home after a great 2 week vacation in Alaska with my family. We had a direct red eye flight from Anchorage to Atlanta and were hoping sleep. After a lengthy line to check our luggage and get thru security we "thought" we were on our way. Everything was great boarding and the captain even said that we would be departing a little early and should have a good flight. As we taxi to the runway for takeoff we just sat there. After about 20 mins the captain said we were having "wing/flap" problems and that he felt it was nothing because they appeared to be functioning properly, but that we would have to return to the gate. Then we had a paperwork problem and then they did not add the proper amount of fuel(the pilot said he had asked for and was granted permission to fly faster). After a 3 hour delay and a lot of worrying ( I did not want to fly directly and was having quite a bit of anxiety about this particular flight) we were able to take off. So, it was approximately 10:45 pm Anchorage time. I had call the hubby to let him know we were delayed and would not make our connecting flight to come home and I would call once we were in ATL. Things seemed to be going good, Syd even commented to the flight attendant that it was a great flight so far. About 2:05 Seattle time I noticed that sparks were coming out of the engine. I quietly went and told the flight attendant what I saw. Several minutes later the engine looked like it had a torch coming from it. I turned around and told the attendant that the engine was on fire and they needed to do something. I looked to see where we were and what large city we were close to. We were traveling 630 mph and were at 35003 feet in the air. 


The picture above was taken probably 7-12 mins after the fire had started and after the pilot turned off the engine. The pilot did tell us that we would have to make an emergency landing and would be touching down in Seattle. At first, they said it would be about 40 mins and then changed it to 20-25 mins. I texted my husband and my mom and told them what was happening and that Syd and I loved them all just in case we did not make it, hopefully the text would go through to them. Thankfully we were able to land safely with a ton of fire trucks, rescue squads, and emergency personal. I will say that the descend and landing were probably the best I have ever experienced. The pilot held the plane pretty steady and the touch down was very smooth. As soon as we touched down the entire plane started clapping and crying tears of relieve. 

This is our plane from the gate at SecTac. You can see how the wing/engine is a different color. 

Everyone was exhausted and were laying on the ground and in chairs trying to get some sleep. Poor Syd crawled under the table and laid down. 

I have never been more thankful to be on the ground after this experience. It really hits home when you have to look your child in the eyes when they ask if we are going to die and tell them that you don't know but there is a very good chance you might. 

The first thing I did as the plane touched down (it had not even stopped yet) was call my husband and tell him that we were ok just very scared. 

Delta was great. The pilot came to speak to everyone after he looked at the engine and came in to leave. He said that it never alarmed that the plane was on fire. He said that they train for this type of thing but to experience it was another. He had tears in his eyes as he spoke to us.
Delta also put out blankets, pillows, and snacks. About 5:30-ish that morning they provided us with breakfast from McDonald's as we waited on a pilot, flight crew and plane to arrive to take us to Atlanta.


~April 

Saturday, October 5, 2013

Chicken Parmesan Mini Meatloaf

Chicken Parmesan Mini Meatloaf

Author/Source:

Katie @ Onceamonthmom.com

Ingredients:

1.5 pounds ground chicken1 medium egg0.5 cups Italian breadcrumbs2 teaspoons garlic, minced1.25 cups onion, chopped1 Tablespoons Italian seasoning0.5 teaspoons salt0.5 teaspoons black pepper0.33 cups Parmesan cheese0.5 cups marinara sauce0.33 cups shredded Mozzarella cheesenonstick cooking spray

Directions:

Spray muffin pan with nonstick cooking spray.In a large bowl, combine all ingredients except marinara sauce and Mozzarella cheese. Using your hands, mix well.Divide chicken mixture into muffin cups filling 2/3 way full.Top each muffin with marinara sauce and Mozzarella cheese.Bake at 350 for 25-30 minutes until cooked through.

Freezing Directions:

Bake as directed above.  Remove from muffin pan and allow to cool for 5 minutes.  Place on a baking sheet andflash freeze.  Place in a gallon freezer bag, label and freeze.  To serve: reheat in microwave for 1-2 minutes.

Servings: 6


Chicken Gloria Pasta

Chicken Gloria Pasta

PrintI ran across a recipe for Chicken Gloria in a family cookbook a few weeks ago and decided it sounded perfect to adapt into a pasta recipe.  Penne pasta is my favorite pasta to freeze because it is so sturdy, it retains it’s shape very well.  Remember when cooking pasta to freeze, cook it until just barely al dente.  Then, when you reheat it in the oven, it won’t overcook.

Chicken Gloria Pasta

Author/Source:

Katie @ Onceamonthmom.com

Ingredients:

2 Tablespoons olive oil2 Tablespoons butter2 cups onion, sliced1 cups chicken broth0.5 cups white wine10 ounces condensed cream of mushroom soup (or make your ownhere)0.5 cups milk0.5 teaspoons black pepper0.5 teaspoons salt1.5 cups shredded mozzarella cheese1 pounds penne pasta2.67 cups chicken, cooked and sliced

Directions:

In a large pan, heat olive oil and butter over medium heat.  Stir in onions and cook for 4-5 minutes, until onions begin to soften.  Pour in chicken broth, white wine, soup, milk, pepper and salt. Stir well, then reduce heat to low.  Cook for 20 minutes, until sauce begins to thicken, stirring frequently.  While sauce is cooking, prepare penne noodles according to the package directions until just al dente.  Stir cheese and chicken into sauce, then remove from heat.  Drain pasta, then stir in sauce and chicken.

Freezing Directions:

Cook as directed above.  Allow to cool, then place into baking pan.  Cover tightly with foil, label, and freeze.  To serve: thaw in fridge.  Bake at 350 for 15-20 until warmed through.

Servings: 6


Saturday, September 21, 2013

Great Smokey Mountains

We are in the Great Smokey Mountains! 
This is the beautiful view from our balcony...


Unfortunately this morning We woke up to clouds and rain.
Hopefully it won't last long and we can enjoy the rest of our trip.

This was our first mountain sunrise. 

Monday, November 5, 2012

Day 5........

Day 5: I am thankful for my job. I love having a job that I love and enjoy getting up and going to everyday!

Sunday, November 4, 2012

Day 4....

So proud of myself.....now to keep it going

Day 4: So thankful for my mama and everything she has done for me!

Saturday, November 3, 2012

Day 3...

30 Days of giving Thanks...

Day 3: I am thankful for Trey, and how hard he works to provide for our family.