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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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5-Ingredient Roasted Lemon Chicken & Vegetables




This lemony baked chicken thigh recipe has only 5 ingredients and comes with a side of veggies that roast alongside the chicken for a complete weeknight dinner. Bone-in skinless chicken breast cut in half can be used instead of the thighs, if you prefer.

Ingredients:
  • 1/4 cup chopped fresh herbs, such as oregano or thyme, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 5 cups cubed root vegetables, such as potatoes, carrots and/or turnips
  • 1 large red onion, cut into 1-inch-thick wedges
  • 4 bone-in, skinless chicken thighs ( 1 1/2- 2 pounds)
  • 1 lemon, cut into 8 wedges

Directions:

1. Preheat oven to 450°F.

2. Combine 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Add root vegetables and onion; toss to coat. Spread on a large rimmed baking sheet.

3. Combine the remaining 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the same bowl. Add chicken; toss to coat. Place the chicken on top of the vegetables and tuck 4 lemon wedges in.

4. Roast, stirring the vegetables twice, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 30 minutes. 
Discard the roasted lemon wedges. Squeeze the remaining 4 lemon wedges over the chicken.
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