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Visiting Doc, B-29 Superfortress in Wichita, Kansas

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I’ve never spent so much time in a museum that I was the last to leave, but then again, I had never seen something as amazing as Doc, a B-29 Superfortress.

The last of two remaining fly-worthy military bombers, Doc sits on display in a permanent hanger and education center in Wichita, Kansas. Boeing, located in my home city that is considered the Air Capital of the World, produced 1,644 B-29 Superfortresses for bombing missions during World War II. Currently, only other air-worthy Superfortress is FiFi.

Doc was meticulously restored and brought back to operational status thanks to dedicated volunteers —  many of whom are past aviation workers, veterans, and active-duty retirees. The volunteers, referred to as Doc’s Friends, spent over 400,000 hours working on it.

The mission of Doc’s Friends, a non-profit, is “to honor the men and women who sacrificed so much for the freedom of others, including those who designed, built, maintained and flew the B-29 during and after WWII” and to “connect people with the rich heritage of the B-29 and allow aviation enthusiasts to experience the thrill of a B-29 up close.”

Doc B-29 Superfortress
Nearly every inch of Doc was restored — every inch of wiring and every control panel. It is massive. To give you an idea of its size, look how tall the tires are compared to us.

The B-29 was considered the most technically advanced aircraft of its time and was used primarily to drop bombs over Japan during World War II until they eventually surrendered. You can read more about its history here.

As a Wichitan, I was amazed to learn that much of the work done of the B-29s was by Wichita in my community. The assembly line crew pushed out about four B-29s every day at the height of its production. The city’s population exploded during the 1940s-1960s during what was considered an economic boom due to high demand for aircraft production.

Doc was the last restorable B-29 in the world. The production of jets eventually put the bombers out of service.

During our visit, we met Doc’s friends who told us fascinating stories about the bomber’s restoration and years in service. In total, volunteers spent over of 16 years bringing Doc back to life after it was found in the Mohave Desert in 1987 by Tony Mazzolini. After 42 years of sitting in the dessert suffering from target practice and extensive weather damage, Mazzolini led the the effort to return it to its original home in Wichita. You can read about the bomber’s final active mission here.

B-29 nose
A view from the second floor.

If you visit Doc at the hangar ($10 admission for adults), I highly recommend spending an extra $5 for the opportunity to climb into the cockpit and take a look around. A volunteer will lead the tour and describe each compartment of the bomber. Our tour guide typically sits in one of Doc’s gunner windows when in flight and he was a wealth of information.

cockpit
The last B-29 rolled off the assembly line in 1946.

During the cockpit tour, I sat in the navigator’s seat nestled close to table covered in maps and equipment. While you can’t sit up front in the left or right seats of the cockpit, you get a very close view of it. I was amazed by the controls panels, wiring (Doc did not operate on hydraulics), and what must have been thousands of rivets. Over my shoulder I spotted a Rosie The Riveter statue. The fictional pop culture character is a representation of the many hard working women who worked on the assembly lines during World War II.

rosie the riveter
One of the original “Rosies,” Connie Palacioz, worked on Doc in the 1940s and volunteered to help restore it decades later.

I’m so glad I finally carved out time to visit the hanger and learn the history of Doc and the men and women who brought it back to life after nearly 30 years.

To see the warbird up close is breathtaking, but to witness it flying above Wichita is truly incredible. You definitely hear it before you see it. Today, Doc flies to air shows and provides 30-minute rides to lucky passengers of all ages. Interested in visiting the education center in Wichita? It’s best to make sure Doc is at home before you plan your visit. Can’t make it to Wichita to see it in person? Visit the Doc & Friend’s website to view it via a live steaming video.

The tail gunner’s window.

Do you love aviation history? I encourage you to also read a post I wrote honoring National Aviation Day and Wichita’s contribution to the legacy of flight. If you find yourself in Wichita and want to experience the city like a local, let me be your virtual tour guide. I’ve also crafted a post detailing great restaurants and attractions.

If you have questions about visiting Doc or want to learn more about Wichita’s aviation history, by all means leave your questions below. I’m happy to answer them, and if I can’t, I’ll direct you to the best resource!

How to Grow an Indoor Garden

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Affiliate disclosure: As an Amazon Associate, I may earn commissions from qualifying purchases from Amazon.com. 

Last year, I killed most of my plants. This year, I’ve graduated to Plant Lady. If I can learn how to keep plants alive (and grow them!), you can as well!

I was curious about how to grow vegetables and herbs indoors, I had no idea how to get started. I watched a ton of YouTube videos and I asked employees at a nearby garden center questions. I purchased the supplies. Then, I got my hands dirty.

lettucre

It turns out that it is actually quite easy to garden indoors once you do your homework and follow the instructions. The process of gardening teaches you patience, a trait that carries over into other areas of your daily life. Gardening takes time, especially when you start vegetables from seed, but the results are truly incredible. The magic formula is good soil + light + water + patience = leafy greens!

I was so impressed with the results from growing tomatoes, peppers, and herbs in my first outdoor raised garden bed, that I decided to try my hand at indoor gardening. If you would have asked me five years ago if I had a “green thumb,” I would have laughed and told you to look at my indoor plants. But something changed when I took the time to research soil composition and each plant’s growth behavior. For my indoor garden, I decided to grow lettuce, kale, and herbs.

I want you to experience the joy of indoor gardening, too! Use the supplies list to shop for the items you need for your indoor setup. (I simplified the equipment as much as possible since I didn’t want to overly invest in expensive supplies.) Each item listed below is linked making shopping easy.

SUPPLIES

Sylvania Gro-Lux Bulb Housing Unit (here is a similar one)

Sylvania Gro-Lux 40watt LED bulbs x2

Steel Double Loop Chain

S Hooks

Small Fan

Indoor Plug-In Mechanical Timer

Spray Water Bottle

Seed Starting Tray

Miracle-Gro Seed Starting Potting Mix

Burpee Organic Leafy Greens and Herb Plant Food 5-5-3

Botanical Interests Starter Seeds

Seed Tray Warmer (optional)

Plastic Container Pots with Drainage Holes (I also used plastic salad containers.)

HOW TO GROW LETTUCE & HERBS INDOORS

The key to giving seeds a good head start is to germinate them in water for 24 hours and then plant each individual seed in a small well of slightly moist soil (cake-like consistency). Of course, you should also read the sowing directions on the back of each seed packet to optimize results.

I placed the grow lights 4″-6″ above the soil’s surface. As the plants grew, I adjusted the lights to keep them the same distance from the tallest leaf. Setting a timer to control the on/off lighting schedule is important. I had success running the grow lights and rotating fan for 12 hours and then off for 12 hours. Why use a fan? Just as outdoor plants are exposed to circulating air, indoors plants need the exposure as well.

seed starting trays

Indoor grow rooms need to be at a comfortable temperature to give plants the best chance for success. I didn’t have to use a seed tray warmer since the basement room stays at approximately 65 degrees at all times. If you check your room’s temperature and it ranges between 65 degrees and 80 degrees when the grow lights are off, the seed trays should be okay without a warming mat underneath them.

After filling the seed trays with a seed starting soil and a bit of Burpee plant food, I used a pencil to create a well for each seed. Then, I carefully dropped one seed into each well and covered it with more soil. To keep them hydrated, I watered the seed trays from the bottom for the first couple of weeks. Later, I switched to top-down watering alternating between using a spray bottle and a watering can. I kept the soil moist but not saturated.

Soon, the seeds grew into fragile seedlings. A few weeks later, they were ready to be transplanted into larger pots until they were harvest two months later. During every stage of growth, I watched the leaves change in color and size as they grew taller all the while reaching for the light. I had the best luck growing heirloom kale, dill, romaine lettuce, and arugula. But I have to be honest, growing vegetables and herbs indoors wasn’t without challenges.

lettuce seedlings

One day, I was tending to my plantings and noticed small, black gnats flying around some of the pots. Fungus gnats! My research proved correct. The gnats came from the store-bought potting soil. Ironically, I spent a pretty penny on the best potting soil in town. But, such is the gardener’s life! To get rid of the pesky gnats, I filled shallow bowls with apple cider vinegar, a few drops of Dawn dish soap, and a bit of water and placed them around the pots. Voila! The gnats flew into the bowls and died. Mission accomplished. (After I harvested the lettuce from those pots, I tossed the soil in the trash.)

lettuce indoor garden

The learning never stops when you’re growing food from seed. Each time I was perplexed by something, I read about it or watched my favorite YouTube channel “Growing a Greener World” or searched Google. In the end, it was all worth it. The feeling you get when you harvest food from your indoor garden is beyond words.

“I’m going downstairs to get some lettuce for our salad,” was never a sentence I thought I’d say out loud. I still consider myself a beginner gardener.

I suspect you’re one of those people who appreciate where your food comes from and want to know its path to your plate. I encourage you to try gardening. You will have successes. You will experience small fails. It will all be worth it the moment you taste the vegetables you’ve grown.

Please comment below if you have questions about my indoor growing setup. If you have indoor gardening stories to share, I’d love to hear from you!

Bonus! Click Properly Fill a Raised Garden Bed to learn how to grow massive garden plants outdoors. If you dream of having your own garden house, be sure to check out Garden House Showcase to see how my mom took the idea of a potting shed to a new level.

Dry Aged Smoked Prime Rib

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Affiliate disclosure: As an Amazon Associate, I may earn commissions from qualifying purchases from Amazon.com. 

This recipe is the BEST prime rib I’ve ever tasted! Also known as standing rib roast, this beef cut is tender and worth the price per pound. We treated ourselves to Dry Aged Smoked Prime Rib for the Christmas holiday. One bite and I was already planning when we would serve it again.

While a bit of preparation is required, it is worth the effort. The process of dry aging a bone-in prime rib is actually quite easy. After patting the meat dry with paper towels, wrap it in 2-3 layers of cheese cloth and secure with kitchen twine. Store the prime rib on a tray or cookie sheet in the refrigerator for seven days.

When you’re ready to cook it, remove the cheese cloth and apply a heavy coat of kosher salt and fresh cracked black pepper to the outside of the prime rib. Lightly coat the meat with vegetable oil and use your hands to really press the seasoning into the flesh of the beef. The seasoning will form a thick bark or outside crust during the cooking process. (You don’t have to allow the meat to come to room temperature before cooking it.)

Smoked Prime Rib

To get the hickory flavor, prepare the prime rib on a Traeger grill or similar smoker using wood pellets. For this recipe, a 4 lb. bone-in prime rib required two hours of cooking time followed by 30 minutes of resting time before serving. The end result was a tender cut of beef with light smoke flavor. You’ll love the crusted bark!

Use a extremely sharp knife to cut about 3/4″ pieces and serve it alongside creamy horseradish and beef au jus. I suggest serving it to your guests with sautéed asparagus and smashed garlic potatoes.

Why wait until a special occasion to enjoy Dry Aged Smoked Prime Rib? Treat yourself!

4 servings

Serves 3/4" slice

Dry Aged Smoked Prime Rib

Dry Aged Smoked Prime Rib is the best way to serve this tender cut of meat to guarantee incredible flavor.

2 hrCook Time

2 hrTotal Time

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Ingredients

  • 4 lb. bone-in prime rib
  • vegetable oil
  • kosher salt
  • freshly ground black pepper

Instructions

  1. Bring your Traeger smoker or grill to 250 degrees.
  2. Smoke the prime rib roast for two hours or until the internal temperature reads 125 degrees.
  3. Remove the prime rib from the smoke or grill and allow it to rest at room temperature for 20 minute before slicing to serve.

Notes

You may want to trim the excess fat from each slice prior to plating.

7.8.1.2
97
https://onedelightfullife.com/dry-aged-smoked-prime-rib/

Dry Aged Smoked Prime Rib

Reflections on 2020: The Longest Year

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When I think back on the last year, my first thought is “throw it out with the garbage!” It was not a year any of us want to repeat. Turning the page to better days sounds ideal, yet each day can be challenging. Listening to the news can feel like a weighted blanket of doom these days. For the sake of not sounding like a total Debbie Downer, there is an end to this madness eventually. I see the light at the end of the tunnel.

footprints

I don’t have the quick answer for how to manage stress during a pandemic. Many health and wellness articles give advice ranging from self-care routines to cocktail recipes and everything in between. The answer is somewhere in there. For me, I’ve taken it day by day and sometimes hour by hour, and what I’ve learned is that 2020 required me to get quiet and listen to my thoughts. To hear the good, the bad, and the sometimes noisy ones. It’s been a process, but what I’ve learned during this time has been immeasurable.

A few reflections:

A BUSY DAY SPEEDS UP THE HOURS

I was already a person who woke up before the sun and made a to-do list for the day. When we received stay-at-home recommendations, I saw it as an opportunity to tackle tasks. Of course there were moments of boredom, but I occupied my time staying happily busy. I grew a garden, cooked new recipes, and even went as far as chalking the neighborhood with positive messages. Staying busy sped up the hours.

QUIET EQUATES TO PRODUCTIVITY

Some people thrive in loud, buzzing work environments. I’m definitely not one of them. I write and strategize for a living and need to be able to hear myself think. When I’m in the zone and someone interrupts my stream of consciousness to talk about themselves, it halts my creativity. Last year, I had gone as far as using noise cancelling headphones at the office. Working remotely has been a blessing that I relish, and to be frank, my writing craft and productivity are better for it.

A GOOD NIGHT’S SLEEP IS KEY

Anything that I can’t seem to solve or that truly frustrates me is cured by a good night’s sleep. When my mood is exacerbated by the day’s news headlines about the pandemic or the economy, I’ve learned that it’s best just to get some rest and start fresh the next day. I admire people who say “never go to bed mad.” Clearly, they’ve never argued with me about something. Ha!

ALCOHOL IS LIKE A LOUD FRIEND AT A PARTY

I appreciate wine. I love craft beer. Somewhere along the way last year I began drinking too often. Alcohol helped me transition after work to the evening hours, joined me on the weekends, and well, for nearly most occasions. Like a fun friend you take with you as a guest to a party, alcohol eventually had too much fun and embarrassed me. Today, I’ve cut way back on my drinking and I’m better for it.

KINDNESS ENDURES

A tumultuous year of political differences, race riots, and economic downturn hurt a lot of people in 2020. Showing kindness to others was something I could do to make it a little bit better. From a simple act of donating to a charity to smiling through my mask at a stranger in a parking lot, I did what I could to be a nicer person. Because at the end of the day, it’s not what people say that you remember. It’s how they made you feel.

The year 2020 taught me to zero in on what it means to listen to my instincts and support my passions. To be a better version of me.

What have you learned about yourself in the last year? What lessons has 2020 taught you?

How to Make a Christmas Dessert Board

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One of the best parts of the Christmas holiday season is all of the delightful desserts! But what do you do with all of the cookies, candies, and baked goods that people give you? Before you know it, you have bags and boxes of them on your kitchen counter. A Christmas Dessert Board is the solution! A beautiful assortment of sweet treats, the board is the perfect way to bring winter cheer to any holiday happy hour or family gathering.

The brilliant part of assembling a Christmas dessert board is that it only requires opening packages and artfully arranging ingredients on a surface. Just as you would design a meat and cheese charcuterie board, you want to vary color, height, and textures as much as possible. I combined soft cocoa truffles alongside crunchy shortbread cookies and I let cinnamon gummy bears nestle up to a river of holiday popcorn.

Not sure what to include on your board? Use my list as a helpful shopping guide or gather your favorite sweet confections and just have a blast making your own desert board:

CHOCOLATE:

COOKIES:

  • Decked Out Tree Cookies (Trader Joe’s)
  • Peppermint Pretzel Slims (Trader Joe’s)

NUTS:

POPCORN:

COCOA BOMBS:

  • They were a fabulous gift from a friend, but you can find them at many bakeries and gift stores.

Other items you could include chocolate spreads, mini cupcakes, assorted berries, marshmallows, or gingerbread men cookies.  However, I should warn you about something. If you leave the dessert board on your kitchen counter, you will eat from it at EVERY passing. I highly recommend you gift this Christmas Dessert Board to someone or serve it at a party unless you don’t mind the holiday weight gain. ::laughing:: I didn’t!

Christmas is about showing kindness to others and I can’t think of a better way to bring the joy of the season to someone else than by serving them a gorgeous assortment of sweet treats! I hope you enjoy your Christmas Dessert Board as much as I had making mine.

Happy Holidays, friends!

How to Build a Savory Charcuterie Board

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Why is it that charcuterie boards are all the rage these days? They are trending in a big way on Pinterest and if you’ve glanced at any foodie’s Instagram feed, you’re likely to see a colorful board built of various finger foods.

The answer is simple — charcuterie boards are a fabulous way to serve others a beautifully assembled meal without cooking a single thing! Better yet, designing a charcuterie board is a blast because you’re literally playing with food to arrange it in an eye appealing way.

So, how do you know what items to source for your board? The key to building any savory charcuterie board is to think in categories when selecting the items to include: 1.) briny or acidic foods 2.) creamy and hard cheeses 3.) sliced deli meats. You want the items selected to complement each other in taste and texture. For example, pickles or artisan olives are a great follow to a rich cheese and cracker combination.

For my ultimate savory charcuterie board, I added another layer of interest. Some of my items are sourced from Kansas farmers or small food businesses while the others came mostly from Trader Joe’s. I’m passionate about supporting small business and several of the below mentioned companies were nice enough to gift me with their items.

What locally sourced gourmet foods could you add to your board?

I went BIG on this spread! The quantity of ingredients in this board could easily feed 2-4 people. We like to substitute a beautiful charcuterie platter for our usual dinner meal a couple Friday evenings a month because I don’t want to cook at the end of the week!

Here’s a rundown of the assorted items and where to buy them:

CRACKERS:

  • Brioche Toasts (Trader Joe’s) covered in roasted garlic from Orie’s Farm Fresh
  • Pita Bite Crackers (Trader Joe’s)
  • Golden Rounds (Trader Joe’s)
  • Great Value Rosemary Crackers (Walmart)

CHEESES:

  • Sliced Medium Cheddar (Walmart)
  • Cream Cheese Spread mixed with Cajun Marinade from Kansas Flavor
  • Honey Goat Cheese (Trader Joe’s) covered in Beesponsible Wildflower Honey
  • The Laughing Cow Garlic & Herb Cheese (Walmart) topped with fresh baby dill
  • Sliced White Cheddar (Private Selection from Kroger)

PROTEINS:

  • Smoked Salmon Slices (Walmart)
  • Salami (Trader Joe’s)
  • Prosciutto (Trader Joe’s)
  • Pepperoni (Trader Joe’s)

NUTS & CRUNCH:

FRUITS & VEGGIES:

  • Pickles Brussel Sprouts (Urban Prairie)
  • Sliced Tomatoes sprinkled with Smoked Garlic Salt (Orie’s Farm Fresh)
  • Jalapeño Mustard (Urban Prairie)
  • Fig Jam (Trader Joe’s)
  • Blue Cheese Stuffed Olives (Trader Joe’s)
  • Artichoke Hearts Segments (Trader Joe’s)
  • Clementine Orange Segments
  • Pink Lady Apple Slices
  • Dried Cranberries

I recommend a dry red wine to enjoy with it such as a Cabernet Sauvignon. We sipped on 2018 Happy Camper while nibbling on the delightful spread.

In the market for a serving board? I used a bamboo cutting board and a pizza board with a handle, which worked perfectly!

While the specific items chosen for our charcuterie board appeal to us, you should customize your selection to your taste. It’s really just an excuse to try new gourmet foods paired with your tried and true favorites.

Have a delightful time shopping for ingredients and designing an epic board of your own!