• Blendschutz in Flughafennähe für mehr Sicherheit im Flugverkehr reduzieren

    Flughäfen unterliegen aufgrund der Sicherheitsbedenken der Piloten strengen Blendschutzvorschriften. PV-GlareCheck unterstützt Projektentwickler bei der Reduzierung von Sonnenblendung, indem es Reflexionen simuliert, die die Flugroute beeinträchtigen könnten. Das System identifiziert riskante Blendzonen und schlägt Anpassungen vor, um die FAA- oder internationalen Luftfahrtstandards zu erfüllen. Sicherere Lufträume und schnellere behördliche Genehmigungen machen diese Blendschutzmaßnahmen zu einem entscheidenden Faktor bei Projekten in Flughafennähe.

    https://pv-glarecheck.com/
    Blendschutz in Flughafennähe für mehr Sicherheit im Flugverkehr reduzieren Flughäfen unterliegen aufgrund der Sicherheitsbedenken der Piloten strengen Blendschutzvorschriften. PV-GlareCheck unterstützt Projektentwickler bei der Reduzierung von Sonnenblendung, indem es Reflexionen simuliert, die die Flugroute beeinträchtigen könnten. Das System identifiziert riskante Blendzonen und schlägt Anpassungen vor, um die FAA- oder internationalen Luftfahrtstandards zu erfüllen. Sicherere Lufträume und schnellere behördliche Genehmigungen machen diese Blendschutzmaßnahmen zu einem entscheidenden Faktor bei Projekten in Flughafennähe. https://pv-glarecheck.com/
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  • China is building underwater drones that glide like manta rays and coordinate in swarms — a high-tech leap that could change the future of marine robotics forever.

    Silent, stealthy, and swarm-ready, these bio-inspired bots have already completed deep-sea trials and may soon be used for everything from coastal surveillance to stealth military ops.

    The ocean just got smarter — and a whole lot more strategic.
    Dive into the details —

    #UnderwaterDrones #MantaRayTech #ChinaInnovation #MarineTech #StealthTech #BioRobotics
    China is building underwater drones that glide like manta rays and coordinate in swarms — a high-tech leap that could change the future of marine robotics forever. Silent, stealthy, and swarm-ready, these bio-inspired bots have already completed deep-sea trials and may soon be used for everything from coastal surveillance to stealth military ops. The ocean just got smarter — and a whole lot more strategic. Dive into the details — #UnderwaterDrones #MantaRayTech #ChinaInnovation #MarineTech #StealthTech #BioRobotics
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  • Creamy Tuscan Shrimp Gnocchi

    A dreamy bowl of pillowy gnocchi tossed with juicy shrimp, sun-dried tomatoes, garlic, spinach, and a luxuriously creamy parmesan sauce!


    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 2
    Calories: ~620 kcal per serving


    Ingredients

    • 12 oz potato gnocchi
    • 10–12 large shrimp, peeled & deveined
    • 1 tbsp olive oil
    • 2 tbsp butter
    • 3 garlic cloves, minced
    • ½ cup sun-dried tomatoes, chopped
    • 1 cup baby spinach
    • ¾ cup heavy cream
    • ⅓ cup grated parmesan cheese
    • Salt & black pepper to taste
    • Fresh basil (for garnish)


    Instructions

    1⃣ Cook the Gnocchi:
    • Boil gnocchi in salted water according to package instructions. Drain and set aside.

    2⃣ Sauté the Shrimp:
    • In a skillet, heat olive oil over medium-high.
    • Add shrimp, season lightly, and sear 1–2 minutes per side. Remove and set aside.

    3⃣ Make the Sauce:
    • In the same pan, melt butter. Sauté garlic and sun-dried tomatoes for 1–2 minutes.
    • Pour in heavy cream and simmer gently. Stir in parmesan until melted and smooth.

    4⃣ Combine & Finish:
    • Add gnocchi, spinach, and shrimp to the sauce.
    • Toss gently to coat everything and let spinach wilt. Season to taste.

    5⃣ Serve:
    • Plate hot with a sprinkle of fresh basil and cracked black pepper.


    Pro Tip:
    Toast your gnocchi in a skillet for 2 minutes before tossing in sauce for extra texture!
    Creamy Tuscan Shrimp Gnocchi A dreamy bowl of pillowy gnocchi tossed with juicy shrimp, sun-dried tomatoes, garlic, spinach, and a luxuriously creamy parmesan sauce! ⸻ Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 2 Calories: ~620 kcal per serving ⸻ Ingredients • 12 oz potato gnocchi • 10–12 large shrimp, peeled & deveined • 1 tbsp olive oil • 2 tbsp butter • 3 garlic cloves, minced • ½ cup sun-dried tomatoes, chopped • 1 cup baby spinach • ¾ cup heavy cream • ⅓ cup grated parmesan cheese • Salt & black pepper to taste • Fresh basil (for garnish) ⸻ Instructions 1⃣ Cook the Gnocchi: • Boil gnocchi in salted water according to package instructions. Drain and set aside. 2⃣ Sauté the Shrimp: • In a skillet, heat olive oil over medium-high. • Add shrimp, season lightly, and sear 1–2 minutes per side. Remove and set aside. 3⃣ Make the Sauce: • In the same pan, melt butter. Sauté garlic and sun-dried tomatoes for 1–2 minutes. • Pour in heavy cream and simmer gently. Stir in parmesan until melted and smooth. 4⃣ Combine & Finish: • Add gnocchi, spinach, and shrimp to the sauce. • Toss gently to coat everything and let spinach wilt. Season to taste. 5⃣ Serve: • Plate hot with a sprinkle of fresh basil and cracked black pepper. ⸻ Pro Tip: Toast your gnocchi in a skillet for 2 minutes before tossing in sauce for extra texture!
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  • Chicken and Broccoli Alfredo Pasta

    Creamy Chicken and Broccoli Alfredo Fettuccine

    Ingredients:

    12 oz fettuccine pasta

    2 cups broccoli florets

    2 boneless, skinless chicken breasts, cut into bite-sized pieces

    3 tablespoons olive oil, divided

    3 cloves garlic, minced

    1 cup heavy cream

    1 cup grated Parmesan cheese

    1/2 cup whole milk

    2 tablespoons unsalted butter

    Salt and freshly ground black pepper, to taste

    1/4 teaspoon crushed red pepper flakes (optional)

    Fresh parsley, chopped, for garnish

    Directions:

    Cook the fettuccine according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain pasta and broccoli, reserving 1/2 cup pasta water.

    In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.

    In the same skillet, add remaining 1 tablespoon olive oil and butter. Add minced garlic and sauté for 1 minute until fragrant.

    Pour in heavy cream and milk, bringing to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens slightly, about 3-5 minutes.

    Return chicken to the skillet along with cooked pasta and broccoli. Toss to coat everything in the Alfredo sauce. Add reserved pasta water a little at a time to loosen the sauce if needed.

    Season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley before serving.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

    Kcal: 520 kcal per serving | Servings: 4 servings

    #chickenalfredo #broccolipasta #creamypasta #italianrecipes #comfortfood #easyweeknightdinner #chickenrecipes #pastalover #homemadealfredo #dinnerideas #familymeals #italianfood #garlicbuttersauce #pastaideas #heartymeals #freshparsley #deliciousdinner #creamyalfredo #healthycomfortfood #foodie

    Creamy, cheesy, and packed with tender chicken and fresh broccoli—this Chicken and Broccoli Alfredo Pasta is a weeknight winner!
    Chicken and Broccoli Alfredo Pasta Creamy Chicken and Broccoli Alfredo Fettuccine Ingredients: 12 oz fettuccine pasta 2 cups broccoli florets 2 boneless, skinless chicken breasts, cut into bite-sized pieces 3 tablespoons olive oil, divided 3 cloves garlic, minced 1 cup heavy cream 1 cup grated Parmesan cheese 1/2 cup whole milk 2 tablespoons unsalted butter Salt and freshly ground black pepper, to taste 1/4 teaspoon crushed red pepper flakes (optional) Fresh parsley, chopped, for garnish Directions: Cook the fettuccine according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain pasta and broccoli, reserving 1/2 cup pasta water. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside. In the same skillet, add remaining 1 tablespoon olive oil and butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and milk, bringing to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens slightly, about 3-5 minutes. Return chicken to the skillet along with cooked pasta and broccoli. Toss to coat everything in the Alfredo sauce. Add reserved pasta water a little at a time to loosen the sauce if needed. Season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 520 kcal per serving | Servings: 4 servings #chickenalfredo #broccolipasta #creamypasta #italianrecipes #comfortfood #easyweeknightdinner #chickenrecipes #pastalover #homemadealfredo #dinnerideas #familymeals #italianfood #garlicbuttersauce #pastaideas #heartymeals #freshparsley #deliciousdinner #creamyalfredo #healthycomfortfood #foodie Creamy, cheesy, and packed with tender chicken and fresh broccoli—this Chicken and Broccoli Alfredo Pasta is a weeknight winner!
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  • Gordan Kurosaki
    Gordan Kurosaki
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