Taurean Trolley Dolly

Archive for the ‘Galley Gossip’ Category

Whilst us trolley dollies in the Southern  Hemisphere are sweating it out and the tarmac is melting , spare a thought for our sisters in Europe!

This picture from  Thomas Nick Naylor  shows how bad it is on the ground.

Our pumps would be sliding along the tarmac instead of sticking!?@#

Oh the glamour!

 All of your pens have different hotel names on them

You NEVER unpack

 You can recognize pilots by the back of their heads-but not their faces

 You can tell from 20 meters away if a piece of luggage will fit in the overhead bin

 You care about the local news in a city three states away

You know at least 25 uses for air sickness bags-none of which pertain to vomit

You understand and actually use the 24-hour clock

You always point with two fingers

You know what’s on the cover of the current issues of Madison, OK! and Cosmo magazines

You stop and inspect every fire extinguisher you pass, just to make sure the “gauge is in the green”

Your thighs are covered in bruises from armrests and elbows

You refer to cities by their airport codes

It so refreshing to see someone make the effort to look so chic when flying! It must be said though that this woman always looks chic! Even her kiddies have made the effort, just love that batman look!

I personally think the days of making the effort to dress up for flying are gone…long gone. They are very few pax that do. What do you think?

I mean I’m not asking for everyone to do a Posh and be dressed to the nines, look at Cheryll she has jeans, jacket and some heels – chic, smart an accessable look ~ non?

I bet your wondering why I’m moaning about this? Well it has to be said ! I and my fellow FA’s aresick of pax turning up with no shoes on and/or dirty stinky clothes. I hate hate hate unkempt toe nails! OMG the amount of pax that have minging feet ~ blah!

Am I asking too much for pax to make the effort? Or just shower before travelling???

Ok, so this topic was going to have to come up sooner or later…..

SINGAPORE AIRLINES A380

A lot of pax do try to gain membership into ye olde club. However the powers that be have made it a lot harder for us mere mortals, as it’s an arrest able offence under federal law. As for cabin & tech crew, pft! ~ forget it! One only has to remember the Ralph Fiennes incident with that Qantas ‘hostie’.

Is a hankering for hanky panky in a stinky loo at 40,000 feet to gain a world exclusive membership worth the bother?

Before you ask ~ no I’m not in the mile high club, lol. Maybe MPL and I should consider it after seeing what Singapore Airlines has to offer?? Oh wonder if they would let us book it through staff travel…

Ello Chaps!

Here is another quick and easy recipe that is also very impressive.  For those like me, who enjoy entertaining but do not have much time this is such a simple dish to do and it truly is delicious!

CAMEMBERT CHCIKEN

INGREDIENTS

• 4 chicken breasts
• 1 bunch chives, chopped
• 2 cloves garlic chopped or crushed
• 1 packet Camembert Cheese
• 2 tbsp whole cranberry sauce 
• 150ml fresh cream
• 500ml white wine 
• 1 tbsp butter
• Toothpicks

 METHOD

• Soften camembert cheese, add chopped chives and garlic.
• Mash together and place on glad wrap and roll into a log. Place in fridge for 10 minutes or so until the mixture hardens slightly
• Using a sharp knife, cut a pocket in each chicken breast. Place 1/4 of the hardened cheese mixture in each pocket, securing the opening with 2-3 toothpicks.
• Heat frying pan and melt butter, place chicken breasts in pan and brown either side for 8 minutes each.
• Reduce heat, pour wine over chicken, place lid on pan, and simmer for 40 minutes, or until chicken is cooked through.
• Remove chicken from pan and keep warm.
• Place cranberry sauce in pan and mix with wine, turn heat up and stir until mixture boils and slightly caramelises. Add cream & stir through.
• Place chicken breast on plate and remove toothpicks, pour over sauce.
• Serve with fresh steamed veg and new potatoes
• The chicken can be prepared the night before and stored in the fridge to save time.

This recipe is by Cassie Plazza

I JUST MADE THIS MYSELF HOWEVER INSTEAD OF THE CRANBERRY SAUCE I USED DIJON MUSTARD AND IT WAS LOVELY. SO EASY AND REALLY VERY TASTY!

                                                                                                                               Daniele Anastasion/NPR

Mmm… Interesting non?? Well indeed I think so and that’s why when I am on my next SIN (Singapore) overnight I am definitely going to try it! I believe that I am in the group that LOVES LOVES LOVES pedicures but I do find it hard to find a good pedicurist – anyone else have that problem?

So any peeps out there that are into the fish eating feet skin Pedi let me know! Where did you go? What is the best place ~ where ever that may be in the world! Also remember, we are all only a plane flight away AND good things are hard to find.

Please post your best/worst Pedi place in the comments section for all to see

Q & A….

Wit and Wisdom from TTD and her crew!

Need help? Can’t decide what to pack? What is cabin etiquette?

Let me and the crew thrash out your questions ~ but where else in the galley!

Let it be known that the GALLEY is such an inspiring place ~ those walls have heard it all before!!!

Please email ttd@taureantrolley.com

Your Q & A will be posted on the blog ~anon of course!

Shea Butter Hand Creme

This is the best best best hand cream! We pretty much all use it as its so tres fab. As any savvy recessionista knows forking over more $ for quality products it is so worth it! It lasts for ages and you only need a tinee tiny bit! My main Gay even agrees, and that is saying something!!!

 ‘A super-smoothing–and best-selling–synergy of 20% Shea Butter, honey and sweet almond extract, blended with the light and alluring aromas of jasmine and ylang-ylang essences. Texturally pleasing balm glides on and absorbs to help heal and protect dry or dehydrated skin. Anti-oxidizing vitamin E helps nourish. Invites even the most hard-working hands to a fresh beginning.’