The RevJet Brief – November 2021
Delasoft is sponsoring THE REVJET BRIEF, a round up of aviation news collected by our team in the RevJet Office. Read on to catch up on the latest in the world of aviation.
Featured Article: Who is Using Your Airport?
Public use airports are available 24/7/365—are you? Maintaining situational awareness and ensuring collection of appropriate fees is imperative to airport self-sufficiency. Uncollected revenue is unrealized revenue.
- Kenneth G. Moen, A.A.E., C.A.E.
“Kansas City hopes its vision for airport solar will be ready for takeoff soon.” Karen Uhlenhuth, Energy News Network, 11/2/2021
“Airport traffic up from last year, but not quite to pre-pandemic levels.” Nick Wyatt, KSL News Radio, 11/6/2021
“Lincoln Airport’s terminal renovation project making strides.” Matt Olberding, The Lincoln Journal Star, 11/6/2021
“‘Significant flight impacts’ after Sky Harbor power outage.” ABC 15, 11/8/2021
“Hungry before your flight? Worker shortage at Sacramento airport prompts closures, lines.” Randy Diamond, The Sacramento Bee, 11/8/2021
“Southwest Florida Int’l Self-Funds New Control Tower.” Thomas J. Smith, Airport Improvement Magazine, Nov/Dec 2021
“Bluegrass Airport Races to Repave Runway in 72 Hours.” Paul Nolan, Airport Improvement Magazine, Nov/Dec 2021
Check out these events for learning experiences, networking opportunities, and social get-togethers. RevJet will be hosting two webinars in the next few weeks, and the AAAE and NATCA are holding several conferences, both virtual and in person.
Unmanned Aircraft Systems (UAS) Conference — November 17–18, 2021 | Virtual
To the Clouds: an Introduction to Browser-Based Airport Management Software – December 1, 2021. 4:00–4:30pm EST | Sign Up
NATCA Convention – December 9—10, 2021 | Houston, TX
AAAE Runway Safety Summit – December 8–9, 2021 | Virtual
With the holidays right around the corner, Delasoft and RevJet are sharing our favorite Thanksgiving combo: A fall roasted medley to please even picky eaters and an autumnal whiskey sour recipe to enjoy around a fire.
Ingredients: 1.5 oz of your favorite Bourbon, 1 oz fresh lemon juice, 2 teaspoons of maple syrup (to taste), 1 pinch of ground cinnamon
Prep time: 5 minutes
You will need: 1 cocktail shaker, 1 cocktail glass
Step 1: Fill the cocktail shaker 1/3 full of ice. Add the bourbon, lemon juice, maple syrup, and cinnamon.
Step 2: Securely close the shaker and shake well.
Step 3: Strain the cocktail over your choice of ice or chilled whiskey stones.
Ingredients: 1 butternut squash (cubed), 4 sweet potatoes (cubed), 2 yellow squash (sliced), 1 onion (sliced), 2 tbsp lemon-pepper seasoning (or 1.5 tbsp lemon rind, .5 tbsp black pepper), 1 tbsp cinnamon, 1 tbsp salt, 1/3 cups oil, brown sugar to taste.
Prep time: 20 minutes | Bake time: 45 minutes at 400 degrees F
You will need: 1 large sheet pan, 1 large mixing bowl, 1 spatula, 1 chef’s knife
Step 1: Wash all produce and set the oven to pre-heat to 400 degrees.
Step 2: Using a large knife, halve the butternut squash, then, with sharp, planar cuts, remove the outer skin.
Step 2: Cut the butternut squash and sweet potatoes into 1.5” cubes.
Step 3: Remove each end of the squash, then slice the squash into .5” coins.
Step 4: Remove the outer skin of the onion and slice it into .5” wide rings.
Step 5: Combine all vegetables in a large mixing bowl, and add the oil, lemon-pepper, cinnamon, and salt. Add 1 tbsp of brown sugar. Stir until the vegetables are fully coated.
Step 6: Spread the vegetables in a sheet pan, drizzle leftover oil and seasonings over the pan.
Step 7: Roast vegetables at 400 degrees for 45 minutes, or until soft. Periodically add more brown sugar to taste.
Step 8: Serve with your favorite Thanksgiving entrée, or as an appetizer.
Mix it up! This recipe works with many fall vegetables. We loved the results when we added cubed pumpkin into the mix, and roasting the pan with cabbage, kale, or spinach offered a splash of green that went with all our fall favorites.
Quote of the Month
If we can challenge convention, we can solve any problem.”
— Josh Valman, C.E.O.
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