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Getting ready for bed here (10:30 PM Tuesday here), but I'll have a cup of nasty black first!

Victoria Bitter, and kangaroo meat! EDIT: The kangaroo is very lean, with a slight liver taste. My Aussie host said there are too many, and they have to cull them. Most are used for pet food.

Catching up!

With dinner last night, Fat Yak, a pale ale. Meh.

Something Australian called Bundaberg. Thought it was way too sweet, then came inside and read the can. It's rum and coke! 4.6 ABV.

Yours looks familiar somehow!

This would be mine. Homemade hot Italians with spicy mustard.

Yeah there are a couple sitting in storage in Tucson right now, passenger config, owner willing to do cargo conversion, good engines, no takers.

They just didn't want to pay for my hotel for another night!

Nope, still making 747-800's. The -400's are basically dead, can't give 'em away.

Flew out to Fiji a couple years ago to replace the leading edge on the inboard trailing edge flap. About 2 hours after I was done, I flew the same plane back to LAX. (This was on a Air Pacific 747-400).

Yep. Triple 7 has the same. On cargo versions, they even have cameras to look at the outside of the cargo door before opening to ensure clearance. Another unique one on the 777 is a camera to look at the main landing gear, because on the 777 you can actually steer the mains. All the passenger...

Yeah we were originally scheduled to fly LAX to Auckland To Brisbane on an ANZ 787, I still have not flown on one of them. I do keep track of aircraft I've worked on in the past, and every so often, get a repeat customer. And don't hold your breath on the A380, many customers are now...

A350/1000 Here's a pic from the belly camera.... Approaching the southern tip of India.

Dawn at 40,000 feet, somewhere over the Indian Ocean. This pic is from a camera in the top of the vertical fin.

Well in about an hour and a half, I have another 14 hour flight to Australia, but im going to sleep for most of it. It will be 9 PM on the 27th before I get there.

Espresso, airport lounge, Doha, Qatar. They're not real big on alcohol here.

This is a quadrupel fermenting with WLP530. I'm recently experimenting with kveik yeasts, and need to keep the temperature elevated above ambient.

Another Dirty Bastard

Bottle some beer. Give 'em a sixer and shove 'em out de door.