We have relied on recommendations from tripadvisor.com for places to visit in the area. We have yet to be disappointed. After meandering for 4 hours I was on information overload though it was all quite interesting. My husband reluctantly left. He could have stayed longer.
There are 150 + airplanes in 5 hangers, 150 + aircraft outside in the AZ sunshine, 390th Bomber Squadron Memorial Museum and Space Museum in and outside this facility. The oldest plane there was one of the Wright Brothers creations.
I was underwhelmed with items or information displayed related to the efforts of women during World War II in the service, on the home front and in aviation knowing Eleanor Roosevelt worked tirelessly in that area.
I was encouraged to learn later on that a new exhibit was being put together featuring women in aviation history.
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 3/4 cup finely diced sweet mini peppers
- 3 cloves garlic, peeled and minced
- 1/4 tsp. each dried thyme, oregano, basil and rosemary
- 1 container (48 oz.) chicken or vegetable stock low sodium fat free
- 1 (14-ounce) can diced chunky tomatoes with garlic, basil and oregano
- 3/4 cup dried orzo pasta
- 4 cups loosely-packed torn pieces of spinach, stems removed
- salt and black pepper to taste
- Heat oil in a large stockpot over medium-high heat. Add onions, garlic, celery, carrots, peppers and spices. Saute for 8 minutes or until soft veggies are soft.
- Add chicken stock, canned tomatoes and orzo (pasta). Stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
- Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed).
- To serve the next day soup may need to be thinned with more chicken stock as orzo absorbs liquid.