Also home to the Kingsley Airfield
Fly Klamath Falls
An airport is committed to providing safe, convenient, progressive and efficient air transportation facilities, and friendly services for all of our customers.
The United Express announces nonstop flights from Klamath Falls to San Francisco. The new south bound service will be operated by United Express partner carrier Sky West Airlines. The San Francisco International Airport hub will provide Klamath County business and recreational travelers with a great domestic and international air service gateway out of San Francisco.
Be prepared to get strip searched in the event you are suspected of certain activities of interest.
Thank G-d, I've been everywhere I've wanted to go.
The new scedule has two daily departures beginning July 7, 2008, 7:50 am and 6:00 pm.
Flights from San Francisco will arrive in Klamath Falls at 12:29 pm. and 9:44 pm
Passengers will have access to more than 70 destinations in United global network and tickets will be available online at www.united.com or by calling 800-241-6522.
Klamath Falls Airport: 541-883-5372 or online at www.flykfalls.com
Travelers forced onto another flight
that takes them to their domestic destination mroe than two hours after their original arrival time will be paid the full price of their fare up to $800, under a new Transportation Department rule. If bumped passengers arrive less than two hours late, the limit is $400
Our current weather
Chocolate-Dipped Almond
Meringues Recipe
HEALTHY RECIPES
Recipe Brought to you by FoodFit
This recipe makes: 36 cookies
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients
1/2 cup egg whites (about 4 large egg whites)
pinch salt
1 cup sugar
1/2 cup finely chopped almonds
4 ounces chopped semisweet chocolate
Cooking Instructions
1. Preheat the oven to 300*F. Line 2 cookie sheets with parchment or wax paper.
2. With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.
3. Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoon. Beat for another 1-2 minutes, until the mixture is stiff and shiny.
4. Using a rubber spatula, carefully fold in the almonds. Drop the meringue batter by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon.
5. Bake until pale golden, about 30 to 40 minutes. Let cool.
6. Place the chocolate in a heatproof container and melt it over a simmering pot of water. Remove the chocolate from the heat.
7. Line two cookie sheets with fresh parchment or waxed paper. One at a time, dip the bottoms of the meringues into the melted chocolate, let the excess chocolate drain off and place the chocolate-dipped meringues on the prepared cookie sheets. Refrigerate for 1 hour or until the chocolate is set.
8. Store at room temperature in an airtight container.