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Fuel Cutoff Mystery: Air India Crash Sparks Global Concern

A preliminary investigation into the tragic crash of Air India Flight AI171 has revealed that both engine fuel cutoff switches were flipped just seconds after takeoff, starving the aircraft of power and leading to its fatal descent. The Boeing 787-8 Dreamliner, en route from Ahmedabad to London Gatwick on June 12, crashed into a residential area, killing 260 people — including 19 on the ground — and leaving only one survivor. According to India’s Aircraft Accident Investigation Bureau (AAIB), cockpit voice recordings captured one pilot asking the other why the fuel had been cut off. The response: “I did not do so”. The switches were flipped within one second of each other, a sequence experts say would be highly unusual and difficult to do accidentally. While both engines attempted to restart, only one regained partial thrust before the aircraft crashed. The report did not identify any mechanical faults with the aircraft or its GE engines, and no recommendations were made for Boeing or ...
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Rosemary Chicken with Sweet Potatoes

 


Chicken and sweet potatoes unite with the delicious taste of rosemary in this easy, one-skillet meal. Because we use parcooked and unseasoned sweet potatoes, the cooking time is much shorter—making this recipe perfect for weeknight cooking.

Ingredients:

  • 4 teaspoons canola or olive oil
  • 3 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon snipped fresh rosemary
  • ½ teaspoon freshly ground black pepper
  • 1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes
  • 2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise
  • 1 lemon, thinly sliced

Directions:

  1. 1. In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).

  2. 2. Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.

  3. 3. Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

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