ATLANTA - Indoor Skydiving “Flies” Into Atlanta: It’s the only way to experience the thrill of skydiving…without actually jumping out of an airplane. And now, indoor skydiving has finally arrived in Atlanta, giving daredevils a new way to “fly” through the city.
iFLY is the world’s largest Indoor Skydiving facility, and has just opened on Cobb Parkway near the new SunTrust Park. Skydiving without the plane is made possible through vertical wind tunnels, which produces a column of air on which thrill-seekers can float. Instructors say flyers must be over the age of three, and weigh less than 300 pounds, and all gear (helmet, flight suit, and goggles) is provided. Indoor skydiving, by the way, is more than just a one-time adventure – it’s also a competitive sport (called Bodyflight) in which athletes can compete as teams of individuals.
Good Day Atlanta’s Paul Milliken has been waiting for the opportunity to try out indoor skydiving, so he immediately plans to spend the morning at iFLY to give it a shot!
WEB LINK: https://www.iflyworld.com/atlanta/
"My Two Souths" author Asha Gomez joins us with a delicious Cardamom Stewed Plantains recipe plus a serving of Asha's Chai. For more information on Asha's Gomez's cookbook click here. For today's recipes see below.
Reprinted with permission from MY TWO SOUTHS: Blending the Flavors of India into a Southern Kitchen © 2016 by Asha Gomez with Martha Hall Foose, Running Press
Cardamom Stewed Plantains
If there is any dish that instantly ferries me back to my dearest childhood memories, it is this one. Whenever I was in the doldrums or feeling poorly, my mother would whip up this consoling, quick-to-make stew of coconut milk and sweet plantains. The cardamom seemed to act as a balm for whatever ailed me. And it still does today. As a mother, I have learned that this dish helps heal hurt feelings as well as tummy aches.
Makes 4 to 6 servings
8 to 10 green cardamom pods, crushed
1/2 teaspoon kosher salt
3/4 cup white granulated sugar
4 ripe sweet plantains, peeled, cut into 1/2-inch rounds
2 cups coconut milk
MAKES 4 TO 6 SERVINGS\
In a 4-quart saucepan, bring 3 cups of water, the cardamom, the salt, and the sugar to a boil. Add the plantains and cook over medium heat until the plantains are fork tender, about 15 minutes. Add the coconut milk and bring just to a simmer. The stewed plantains will have the consistency of a chowder. Remove from heat. Serve warm or at room temperature.
Notes: To select ripe plantains in the market, look for those with very brown, mottled skin.
MY FAVORITE VESSEL FOR DRINKING CHAI is a slightly dinged-up, pale-blue, porcelain-enameled metal mug. It has spots of dark, aged metal showing around the rim and handle. It is my favorite because it reminds me of my great-aunt. For me tea time is a bit sweeter with this vintage cup warming my hands and filling my head with steamy spicy scents.
Makes 4 servings
2 cups whole milk
8 green cardamom pods, crushed
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ginger powder
4 tablespoons black Assam tea leaves (see notes)
In a 2-quart pot over very low heat, heat the milk and 2 cups of water with the cardamom, nutmeg, and ginger until the liquid is infused with the spices, about 20 minutes.
Add the tea leaves, and over high heat simmer for 1 minute, keeping a close eye to make sure it does not boil over.
Remove the tea from the heat and let the tea leaves steep for 3 to 4 minutes. Strain and serve piping hot.
Notes: Assam tea is a black, full-bodied tea produced in the Assam region in India; it lies on either side of the Brahmaputra River, which borders Bangladesh and Burma. This tea is known for its strong, bright color and distinctive brisk, malty flavor. Many teas sold as “breakfast tea” contain Assam tea.