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Fix images in Tibs WPA post, add flight log blog post
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Garrett Mills 1 month ago
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src/app/resources/assets/main-70s.css
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@ -883,3 +883,13 @@ section#auth h3 {
margin-bottom: 30px; margin-bottom: 30px;
max-width: 100%; max-width: 100%;
} }
.post-content table, .post-content th, .post-content td {
border: 1px solid var(--c-font);
border-collapse: collapse;
}
.post-content th, .post-content td {
padding: 3px 7px;
font-size: 1.2em;
}

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src/app/resources/blog-posts/Flight-Log.md
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@ -0,0 +1,87 @@
---
title: An Irrational Flight Log
slug: Flight-Log
date: 2024-08-11 20:00:00
tags:
- off-topic
---
> <b><small>Disclaimer</small></b><br>
> I'm well aware that this is an _extraordinarily_ privileged First-World Problem™ to have. This page is a bit tongue-in-cheek.
Lately, I've been flying back and forth between Indianapolis and Kansas City about once a month for work. Because I'm picky about _when_ I leave, I've wound up taking the same pair of United flights from Indianapolis to Chicago to Kansas City, then back later in the week.
It _feels_ like every time I take a trip with United, there's a problem. Is there evidence to support this?
<img src="https://static.garrettmills.dev/assets/blog-images/united.png">
<center>RIP travelers in 2007. Imagine a full 1/3 of flights on an airline arriving late.</center>
No, not really.[^1] Am I irrationally mad about it anyway? Yes. Driving from Indianapolis to Kansas City takes about 12 hours. So, I'm starting this page mostly to help myself track my time spent on flying and flight-related activities.
Some nomenclature:
- IND is the Indianapolis International Airport
- ORD is Chicago O'Hare International Airport
- MCI is Kansas City International Airport
<br>
<table>
<tr>
<th>Trip Date</th>
<th>Flight</th>
<th>Notes</th>
<th>Okay?</th>
</tr>
<tr>
<td>Aug 9th, 2024</td>
<td>ORD to IND</td>
<td>(This was the flight that inspired this page. For context, ORD to IND is a 36-minute flight.) Boarding started 15 minutes late because of prep on the plane. Right before push-off, they discovered a hydraulic leak. This took an hour to fix. When we were finally pushed off, it took an additional 30 minutes to taxi and take off because of the line. That's almost 2 additional hours for a 36 minute flight.</td>
<td>❌</td>
</tr>
<tr>
<td>Aug 9th, 2024</td>
<td>MCI to ORD</td>
<td>Flight left on time and landed pretty much on time.</td>
<td>✅</td>
</tr>
<tr>
<td>Aug 5th, 2024</td>
<td>ORD to MCI</td>
<td>Luckily my connection was only 3 gates away (and was already boarding when I got there). This flight pushed off on time but was then delayed for 20 minutes due to lightning (admittedly, this isn't United's fault, so I'll count it).</td>
<td>✅</td>
</tr>
<tr>
<td>Aug 5th, 2024</td>
<td>IND to ORD</td>
<td>Flight left on time, and landed on time at ORD, but because of construction and traffic, we sat on the tarmac for 20 minutes after landing.</td>
<td>❌</td>
</tr>
<tr>
<td>July 12th, 2024</td>
<td>ORD to IND</td>
<td>I was worried I was going to miss this flight because of delays w/ the MCI to ORD flight, but luckily it was delayed by a couple of hours as well. I waited an hour at the gate.</td>
<td>❌</td>
</tr>
<tr>
<td>July 12th, 2024</td>
<td>MCI to ORD</td>
<td>Flight was delayed by an hour and a half because our incoming flight crew was delayed.</td>
<td>❌</td>
</tr>
<tr>
<td>July 8th, 2024</td>
<td>ORD to MCI</td>
<td>I had to sprint from concourse A to concourse C in 15 minutes because of my IND to ORD flight, but no issues other than that.</td>
<td>✅</td>
</tr>
<tr>
<td>July 8th, 2024</td>
<td>IND to ORD</td>
<td>Plane was delayed 40 minutes. We had to change gates at IND because our original 737 MAX had "broken seats." (Side note: I was talking with people boarding the flight who had to stay overnight in a hotel because of issues the prior day.)</td>
<td>❌</td>
</tr>
</table>
[^1]: From the <a href="https://www.bts.gov/topics/airlines-and-airports/annual-airline-time-rankings-2003-2023" target="_blank">Bureau of Transportation Statistics</a>.

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src/app/resources/food-blog/ET-Tibs-Gomen.md
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@ -8,7 +8,7 @@ tags:
- greens - greens
--- ---
<img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-1.jpg"> <img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-1.jpg">
We continue our exploration of Ethiopian cuisine this week with another dish for special occasions: _zilzil tibs_. _Tibs_, generally, refers to grilled/pan fried meat, sometimes cooked with vegetables. From Yohanis Gebreyesus: We continue our exploration of Ethiopian cuisine this week with another dish for special occasions: _zilzil tibs_. _Tibs_, generally, refers to grilled/pan fried meat, sometimes cooked with vegetables. From Yohanis Gebreyesus:
@ -17,64 +17,64 @@ We continue our exploration of Ethiopian cuisine this week with another dish for
The _zilzil_ is finished in and served with _awaze_ dipping sauce, a blend of honey wine and _berbere_ spice. Along with this, we have _gomen_, simply sautéed collard greens. According to Yohanis, the _gomen_ is often a side dish in a larger platter. The _zilzil_ is finished in and served with _awaze_ dipping sauce, a blend of honey wine and _berbere_ spice. Along with this, we have _gomen_, simply sautéed collard greens. According to Yohanis, the _gomen_ is often a side dish in a larger platter.
<div style="display: flex; flex-direction: row"> <div style="display: flex; flex-direction: row">
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-2.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-2.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-5.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-5.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-4.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-4.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-3.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-3.jpg"></div>
</div> </div>
As you can see, we've [returned](/food/2024/07/27/ET-Doro-Wat) to Yohanis Gebreyesus's excellent "Ethiopia: Recipes and Traditions From the Horn of Africa" for this week's recipes.[^1] As you can see, we've [returned](/food/2024/07/27/ET-Doro-Wat) to Yohanis Gebreyesus's excellent "Ethiopia: Recipes and Traditions From the Horn of Africa" for this week's recipes.[^1]
As a westerner, I was quite surprised to see collard greens pop up, since I associate them so strongly with the American South. Further research revealed that the collard green plant actually originated from what is modern-day Greece, so its appearance in Ethiopian cuisine makes sense.[^2] As a westerner, I was quite surprised to see collard greens pop up, since I associate them so strongly with the American South. Further research revealed that the collard green plant actually originated from what is modern-day Greece, so its appearance in Ethiopian cuisine makes sense.[^2]
<img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-6.jpg"> <img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-6.jpg">
<center>The ingredients I used. Not pictured: an emergency yellow onion because one of my red onions had spoiled.</center> <center>The ingredients I used. Not pictured: an emergency yellow onion because one of my red onions had spoiled.</center>
I found the _berbere_ at my [international grocer](https://saragaindy.com/). Of note, I substituted homemade ghee in place of the _niter kebbeh_ and added in a tiny amount of the missing spices.[^3] I found the _berbere_ at my [international grocer](https://saragaindy.com/). Of note, I substituted homemade ghee in place of the _niter kebbeh_ and added in a tiny amount of the missing spices.[^3]
<div style="display: flex; flex-direction: row"> <div style="display: flex; flex-direction: row">
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-7.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-7.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-8.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-8.jpg"></div>
</div> </div>
First is the _awaze_, a mixture of _berbere_, honey, and white wine. While quite sharp at first, after sitting for 30 minutes or so, the spice blended with the wine much better. (A personal best for me: this was the first time I'd ever seen spices measured in _cups_.) First is the _awaze_, a mixture of _berbere_, honey, and white wine. While quite sharp at first, after sitting for 30 minutes or so, the spice blended with the wine much better. (A personal best for me: this was the first time I'd ever seen spices measured in _cups_.)
<div style="display: flex; flex-direction: row"> <div style="display: flex; flex-direction: row">
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-9.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-9.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-10.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-10.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-11.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-11.jpg"></div>
</div> </div>
The collard greens are prepared by breaking down the leaves and washing them thoroughly. I prefer to remove most of the woody stem from the leaves. Then, we sauté an onion and some ginger/garlic. The collard greens are prepared by breaking down the leaves and washing them thoroughly. I prefer to remove most of the woody stem from the leaves. Then, we sauté an onion and some ginger/garlic.
<div style="display: flex; flex-direction: row"> <div style="display: flex; flex-direction: row">
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-12.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-12.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-13.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-13.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-14.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-14.jpg"></div>
</div> </div>
Once the onion is soft, we add in the collard greens, cover, and cook them down until tender. The _gomen_ is not supposed to be wet (as is customary with southern collard greens), but I did find I needed to add a few tablespoons of water occasionally to keep them from catching.[^4] This took about 30 minutes including time for the onion. Once the onion is soft, we add in the collard greens, cover, and cook them down until tender. The _gomen_ is not supposed to be wet (as is customary with southern collard greens), but I did find I needed to add a few tablespoons of water occasionally to keep them from catching.[^4] This took about 30 minutes including time for the onion.
<div style="display: flex; flex-direction: row"> <div style="display: flex; flex-direction: row">
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-15.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-15.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-16.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-16.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-17.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-17.jpg"></div>
</div> </div>
The beef is cut "into thin 1/2 inch wide strips" and fried in batches until brown and _almost_ done. It is then removed and some of the _awaze_ and _niter kebbeh_ are added to the pan. The _zilzil_ is then finished in the _awaze_.[^5] The beef is cut "into thin 1/2 inch wide strips" and fried in batches until brown and _almost_ done. It is then removed and some of the _awaze_ and _niter kebbeh_ are added to the pan. The _zilzil_ is then finished in the _awaze_.[^5]
<div style="display: flex; flex-direction: row"> <div style="display: flex; flex-direction: row">
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-18.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-18.jpg"></div>
<div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-19.jpg"></div> <div><img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-19.jpg"></div>
</div> </div>
I served the _zilzil_ and _gomen_ with some of the reserved _awaze_ and, of course, _injera_.[^6] I served the _zilzil_ and _gomen_ with some of the reserved _awaze_ and, of course, _injera_.[^6]
<img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/tibs-20.jpg"> <img src="https://static.garrettmills.dev/assets/blog-images/food/et-tibs/optimized/tibs-20.jpg">
I enjoyed this dish, though not quite as much as the _doro_ from last week. The _zilzil_ is extremely rich from both the inherent fried meat and the added _niter kebbeh_, so it takes the raw _awaze_ well. I continue to revel at how central the _injera_ is to the dishes we've tried. On its own, the _awaze_ is quite spicy, and the _zilzil_ is quite rich, but the strong sour taste of the _injera_ balances the flavor. I enjoyed this dish, though not quite as much as the _doro_ from last week. The _zilzil_ is extremely rich from both the inherent fried meat and the added _niter kebbeh_, so it takes the raw _awaze_ well. I continue to revel at how central the _injera_ is to the dishes we've tried. On its own, the _awaze_ is quite spicy, and the _zilzil_ is quite rich, but the strong sour taste of the _injera_ balances the flavor.
As always, my technique has room to improve. I with I had cut the beef thinner and in shorter pieces. As is, it isn't bite-sized, so you have to bite through it. However, because the pieces are on the thicker side, biting through it isn't trivial. As always, my technique has room to improve. I with I had cut the beef thinner and in shorter pieces. As is, it isn't bite-sized, so you have to bite through it. However, because the pieces are -on the thicker side, biting through it isn't trivial.
I would like to make _tibs_ again in the future, but I'd probably try a different variation. _"Tibs"_ as a dish is a bit like "steak" in its generality -- while it is a "dish," there are dozens of different variations. For example, [this version](https://www.youtube.com/watch?v=6V4GR2oCqgo) by the fantastic Eden Egziabher, owner of the Makina Cafe in NYC. I would like to make _tibs_ again in the future, but I'd probably try a different variation. _"Tibs"_ as a dish is a bit like "steak" in its generality -- while it is a "dish," there are dozens of different variations. For example, [this version](https://www.youtube.com/watch?v=6V4GR2oCqgo) by the fantastic Eden Egziabher, owner of the Makina Cafe in NYC.

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