Sunday, May 27, 2007

Support Our Troops!

Welcome to our C-133 Crew blog! If this is your first visit, I hope you scroll down through the previous Posts to see the photos and get the background, AND offer a Comment, AND check back periodically!

Yes, we all supported our troops in Viet Nam back in the 60s by flying those shuttles across the Pacific. Today, the Sunday of Memorial Day weekend, 2007, while I'm comfortably retired and Blessed in our home on a beautiful weekend in Minnesota, I'm thinking of our troops in Afghanistan and Iraq, and those military families back home, especially those dealing with the seriously injured returning from battle. I just watched a very moving program on PBS celebrating those troops and their families. One highlight was Colin Powell inviting all of us to make a commitment to reach out to those families. Click on the Wounds of War, and scroll down the story of the Wade's to the various resources offering voluteer opportunities. I did. I hope it makes the impact on you that it did on me.

On a lighter note, one of our colleagues, Rick Spencer, resurrected the recipe for those Mai Tai's we all remember from Hickam (see the following). Thank you, Rick! Hope you're having a great Memorial Day weekend!


During the spring and summer of 1962 several newly minted crew members arrived at DAFB to fly C-133's for the 1st and 39th ATS. Almost immediately flights to SEA and Viet Nam began with frequent stops at Hickam AFB, HI. For most of us it was our first time visiting the Pacific region and HI was a favorite stop; especially since this trip usually took about 20+ days and served as an escape from Dover¹s nasty winters. Highly favored by the crewmembers at all of the military clubs on the base was an exotic warm weather drink called a MAI TAI. These were thoroughly enjoyed while sitting on the terrace overlooking Pearl Harbor gazing at the Navy ships passing by. Here is the original 1962 recipe from the Hickam AFB Officer's Club as saved for over 40 years by a former Dover AFB crewmember, Bob Miley, and reconstructed by Rick Spencer. Imbibe and enjoy the memory.

Begin with 14 0z Mai Tai glass of crushed ice.
Then, create a mix from the following ingredients and pour into the glass:
1/4 oz Orgeat Syrup
1 oz Guava Juice
1 oz Pineapple Juice
1 oz Sweet Sour Mix
Then, layer in order over the ice and the above mix
1/2 oz Bacardi Gold Rum (or other of that type)
1 oz Meyer Dark Rum
1/2 oz Lemon Hart Rum ­ 151 proof
1 Pineapple Wedge

**Please note that the Rums should be layered over the mix with the light,dark, and the 151 proof applied last and on top. The finished product is served with a straw. Do not mix or stir the Rums as that ruins the layering effect. Let them mix naturally and sip only.

Richard L. Spencer, Ph.D.
Lt. Col. USAF Ret.

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