• weather and climate

    From JIM WELLER@1:135/392 to RUTH HAFFLY on Sat Oct 1 19:14:00 2022
    Quoting Ruth Haffly to Shawn Highfield <=-

    We have had the heat on a few days already.

    While Shawn is seeing unseasonably cold weather mine is way hotter
    than normal. We set numerous heat records in the NWT almost daily
    throughout August and Sept. One day last week we hit 70 F breaking
    the old record of 62 when the normal average is just 43 F.

    Here's the latest one: we had a frost free September for the first
    time in recorded history!

    But that in itself is just weather. However we have also set over
    300 out of 365 daily high records in the past 40 years but more than
    300 out of 365 lows were recorded in the prior 48 years when the
    first weather station was built here in 1944. And our permafrost is
    melting to the point that buildings are collapsing.

    Hurricane Ian

    One of your five worst ones ever. I see in today's breaking news that
    although it weakened down to a storm it regained strength over the
    open water and landed again as a full blown hurricane after all.

    By the time Atlantic hurricanes get as far north as the Canadian
    Maritimes, they have usually weakened down to a mere "ex-tropical
    storm" with, at worst, gale force winds. They generally get about
    one a year that does any damage. Force 1 hurricanes are a once a
    decade event and Force 2 hurricanes happen about once a century.

    Fiona hit Nova Scotia and then Newfoundland as a Force 2. Why did it
    pick up moisture and regained stength over the open water? Because
    the ocean water is warmer than it used to be.

    To bring this back to food, the Colorado River irrigates millions of
    acres of farmland in Arizona and California. And Lake Mead is drying
    up!

    "Water levels this summer were at their lowest since the of Hoover
    Dam was built in 1937. Lake Mead has been undergoing a downward
    trend for a couple of decades. But its water levels have fallen
    precipitously over the last two years. The reservoir is now at just
    27% of capacity." - Patricia Aaron, Bureau of Reclamation, on NBC News.



    Cheers

    Jim


    ... She dipped her sushi in ranch so I called both HR and the cops

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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Sun Oct 2 20:23:30 2022
    Hi Jim,


    We have had the heat on a few days already.

    While Shawn is seeing unseasonably cold weather mine is way hotter
    than normal. We set numerous heat records in the NWT almost daily throughout August and Sept. One day last week we hit 70 F breaking
    the old record of 62 when the normal average is just 43 F.

    We're getting a bit of late fall weather right now but it's supposed to
    get up near 80 by Friday. Then temps will go back down to the 60s, some
    low 70s which is the norm for this time of year. We've seen some color
    in the trees but will be seeing more and more as the month progresses.


    Here's the latest one: we had a frost free September for the first
    time in recorded history!

    That is unusual.


    But that in itself is just weather. However we have also set over
    300 out of 365 daily high records in the past 40 years but more than
    300 out of 365 lows were recorded in the prior 48 years when the
    first weather station was built here in 1944. And our permafrost is melting to the point that buildings are collapsing.

    A re-building boom in your future?


    Hurricane Ian

    One of your five worst ones ever. I see in today's breaking news that although it weakened down to a storm it regained strength over the
    open water and landed again as a full blown hurricane after all.

    By the time Atlantic hurricanes get as far north as the Canadian Maritimes, they have usually weakened down to a mere "ex-tropical
    storm" with, at worst, gale force winds. They generally get about
    one a year that does any damage. Force 1 hurricanes are a once a
    decade event and Force 2 hurricanes happen about once a century.

    We got 2.6" of rain from Friday morning to Saturday afternoon. We
    actually got off easy in this area, this time. We had a power flicker
    but it didn't go out. We've got some canned goods and other non
    perishable foodstuffs that could have been loaded into the camper
    quickly, had we had to evacuate but didn't, this time. Hurricane season
    ends at the end of November so we've still got a couple of months to go.


    Fiona hit Nova Scotia and then Newfoundland as a Force 2. Why did it
    pick up moisture and regained stength over the open water? Because
    the ocean water is warmer than it used to be.

    To bring this back to food, the Colorado River irrigates millions of
    acres of farmland in Arizona and California. And Lake Mead is drying
    up!

    "Water levels this summer were at their lowest since the of Hoover
    Dam was built in 1937. Lake Mead has been undergoing a downward
    trend for a couple of decades. But its water levels have fallen precipitously over the last two years. The reservoir is now at just
    27% of capacity." - Patricia Aaron, Bureau of Reclamation, on NBC
    News.

    With both of our daughters out west, we've been watching the news on
    that situation. Older daughter is out of Las Vegas so not quite as
    concerned for her as for the younger daughter in the Phoenix area. It'll
    be interesting to follow the weather out there this winter, see if the reservoirs replenish.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Are you sure you really want to know that?

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  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Mon Oct 3 22:55:00 2022
    Quoting Ruth Haffly to Jim Weller <=-

    our permafrost is melting to the point that buildings are
    collapsing.

    A re-building boom in your future?

    Not a boom, just a hideous expense. We tightened our building
    codes in the 1980s when the problem first became apparent but
    many older buildings need new foundations, or get moved to new
    ground or demolished and replaced.

    Lake Mead is drying up!

    It'll be interesting to follow the weather out there this
    winter, see if the reservoirs replenish.

    You're not going to see 20 years of depletion countered in a single
    winter, especially given current trends. If farmers are rationed on
    irrigation water in the future to ensure the cities have drinking
    water the results will be obvious in grocery store prices for
    produce around the whole continent.

    The last and perhaps the tastiest recipe I pulled up looking for
    beans with leeks in them:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fabada Asturiana (Bean Stew with Sausages From Asturias)
    Categories: Spanish, Beans, Stews, Sausages, Salsa
    Yield: 6 Servings

    SALSA VERDE:
    1/2 bn Flatleaf parsley; leaves
    -only, finely chopped
    1/2 sm White onion; finely diced
    1 tb Capers rinsed and coarsely
    -chopped
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
    2 tb Sherry vinegar
    2 tb Fruity Spanish olive oil
    STEW:
    1 lb Large white beans; soaked
    -overnight
    1 tb Olive oil
    4 sl Smoked bacon; cut into thin
    -strips
    4 Onions; sliced
    1 tb Paprika
    1 lb Leeks; white part only, well
    -rinsed and sliced
    1 lg Carrot; peeled and coarsely
    -chopped
    12 lg Cloves garlic; finely
    -chopped
    2 Ham hocks
    2 Bay leaves
    3/4 ts Salt
    1/2 ts Freshly ground black pepper
    1 lb Spicy pork sausages or
    Black pudding), cut into
    3/4 inch slices

    In a nonreactive bowl, whisk together the parsley, onion, capers,
    salt, pepper, and vinegar. Whisk in the olive oil until evenly
    blended. Cover with plastic wrap and refrigerate for up to 24
    hours.

    Drain the beans, reserving the soaking water. In a very large
    castiron and enamel or other heavy casserole, heat the oil over
    low heat and cook the bacon for 3 to 4 minutes, or until most of
    the fat is rendered out. Remove 1 tablespoon of the fat and
    discard. Add the onions, paprika, leek, and carrot and continue
    cooking for 20 minutes, stirring occasionally, until all the
    vegetables are very soft. Add the garlic and cook for 5 minutes
    more.

    Add the ham hocks, bay leaves, salt, pepper, and enough of the
    reserved soaking water to barely cover the ingredients. Bring the
    mixture to a boil and skim off the scum and fat that rise to the
    surface. Reduce the heat and simmer over low heat, partially
    covered, for 1 hour. Add the sausages and the beans and cook for 1
    1/2 hours more, or until the beans are tender (you may need to add
    a little more water to keep the stew moist and juicy). Remove the
    ham hocks, remove and discard the rind and fat, and shred the
    meat. Return the ham to the pan and discard the bay leaves. Taste
    for seasoning and serve warm, with a small dollop of the salsa
    verde.

    TOO HOT TAMALES SHOW

    Posted to recipelu by molony

    MMMMM



    Cheers

    Jim


    ... Dr. Pepper's PhD was in Fizzics.

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  • From Charles Blackburn@1:135/395 to Ruth Haffly on Tue Oct 4 17:41:10 2022
    Re: weather and climate
    By: Ruth Haffly to JIM WELLER on Sun Oct 02 2022 20:23:30

    not sure why this is in the cooking echo, but whatever :D

    Hurricane Ian

    One of your five worst ones ever. I see in today's breaking news that although it weakened down to a storm it regained
    strength over the open water and landed again as a full blown hurricane after all.

    yup and i have to go up to SC next week for work because of it lol

    We got 2.6" of rain from Friday morning to Saturday afternoon. We
    actually got off easy in this area, this time. We had a power flicker
    but it didn't go out. We've got some canned goods and other non
    perishable foodstuffs that could have been loaded into the camper
    quickly, had we had to evacuate but didn't, this time. Hurricane season ends at the end of November so we've still got a couple of months to go.

    i maintain the weather stations for a few of the local counties over here on the east coast and central florida
    (volusia, seminole, orange), most of orlando got around the 26-32 inch mark, a lot of places around by me weren't far off it either after all is said and done.

    My weather station on the beach in daytona had 780mph winds and the highest gust I saw was upwards of 100 miles per hour
    off the top of my head.

    unfortunately now, everyone wants things fixed yesterday - as if i didnt have enough work to do lol..

    that said... the weather stations my collegue has down in fort myers where he lives (he's ok) they had sustained winds of 100+ with some gusts upwards of over 150mph (the wind sensors are only rated at 155mph). and a lot of them are still up now..

    there was a number of them that are still there, but have spotty power and network access obviously.

    regards
    ===

    Charles Blackburn
    The F.B.O BBS 21:1/221 618:250/36
    bbs.thefbo.us IPV4/V6
    DOVE-Net FSX-Net MicroNET USENET
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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Tue Oct 4 14:07:24 2022
    Hi Jim,

    our permafrost is melting to the point that buildings are
    collapsing.

    A re-building boom in your future?

    Not a boom, just a hideous expense. We tightened our building
    codes in the 1980s when the problem first became apparent but
    many older buildings need new foundations, or get moved to new
    ground or demolished and replaced.

    As you say, a hideous expense. Is it going to be an on going (until the
    next Ice Age) issue?

    Lake Mead is drying up!

    It'll be interesting to follow the weather out there this
    winter, see if the reservoirs replenish.

    You're not going to see 20 years of depletion countered in a single winter, especially given current trends. If farmers are rationed on

    I know, I remember years of drought when I was growing up and my parents talking about the local reservoir drying up. It was built in the mid 50s
    to furnish water for NY City; the droughts of the mid 60s exposed roads, bridges, etc that had been covered with water. I don't think the area
    has had such a drought since then.


    irrigation water in the future to ensure the cities have drinking
    water the results will be obvious in grocery store prices for
    produce around the whole continent.

    Yes, and if city kids would stop opening fire hydrants (My parents got
    the NYC tv channels & Dad would complain about that when he'd see it on
    the news as the water came from our area.), there'd be more for crops.

    The last and perhaps the tastiest recipe I pulled up looking for
    beans with leeks in them:

    Title: Fabada Asturiana (Bean Stew with Sausages From Asturias)
    Categories: Spanish, Beans, Stews, Sausages, Salsa
    Yield: 6 Servings

    It does look good. We're now into fall weather; Steve pulled out some
    ground beef from the freezer so we can make meat loaf tomorrow night.


    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Charles Blackburn@1:135/395 to Dave Drum on Wed Oct 5 12:36:22 2022
    Re: Re: weather and climate
    By: Dave Drum to Charles Blackburn on Wed Oct 05 2022 05:19:00

    Charles Blackburn wrote to Ruth Haffly <=-

    Re: weather and climate
    By: Ruth Haffly to JIM WELLER on Sun Oct 02 2022 20:23:30

    not sure why this is in the cooking echo, but whatever :D
    Hurricane Ian\
    Read 'em and weep. The "prime directive" from the echo rules:

    1. Topics may be broad but the common theme shall remain cooking. This
    may include recipes, appliances, utensils, cookbooks, food history,

    dang

    One of your five worst ones ever. I see in today's breaking news that <CUT>
    yup and i have to go up to SC next week for work because of it lol
    We got 2.6" of rain from Friday morning to Saturday afternoon. We
    actually got off easy in this area, this time. We had a power flicker
    but it didn't go out. We've got some canned goods and other non
    perishable foodstuffs that could have been loaded into the camper
    quickly, had we had to evacuate but didn't, this time. Hurricane season ends at the end of November so we've still
    got a couple of months to go.

    yea we had power up until the day after, lost it for most of the day and got it back about 4am the next morning.. the flooding here though was the worst bit... couldnt get out the drive for a couple of days.

    And there's your qualifier. Some of us also post a recipe (called an "ontopicsizer") if the text is sketchy.

    :)

    unfortunately now, everyone wants things fixed yesterday - as if i
    didnt have enough work to do lol..
    Welcome to our world. Jump right in and join a conversation. Or ask a
    food related question.
    To get food related. What do you like to cook or eat?

    hehe.. ok... challenge accepted....

    personally I LOVE to make a curry, of course sometimes i go for the Jar stuff cus i feel lazy, but i do make it from scratch every now and again.

    but to "topicsizer" it.

    one thing i do love to do is grill fish in the pan... get a hot ridged pan ... olive oil , drop the fish in skin down
    put a bit of olive oil on top, wait a little, flip over, wait a lil bit and then serve it on a bed of mashed taters. (usually the garlic premade mash from walmart - again cus im lazy).

    sprinkle some greens over the top and voila..


    i have learnt to cook a ton of stuff the past couple weeks as the missus had a "links" device (think lap band but the input not the output of the stomach) put around her "tummy tunnel" so she can only eat soft things for a couple months like mash and so on and slowly work her way up. she had that done as she sufferred badly with heartburn and stuff like that.

    now she gets to eat fish, minced meat and stuff like that so i get to make her all sorts of different things now. but nothing spicy and unfortunately, i'm the one that has to eat all the steaks :D

    regards
    ===

    Charles Blackburn
    The F.B.O BBS 21:1/221 618:250/36
    bbs.thefbo.us IPV4/V6
    DOVE-Net FSX-Net MicroNET USENET
    --- SBBSecho 3.15-Linux
    * Origin: The FBO BBS - bbs.thefbo.us (1:135/395)
  • From Dave Drum@1:3634/12 to Charles Blackburn on Thu Oct 6 06:13:00 2022
    Charles Blackburn wrote to Dave Drum <=-

    not sure why this is in the cooking echo, but whatever :D

    Hurricane Ian\

    Read 'em and weep. The "prime directive" from the echo rules:

    1. Topics may be broad but the common theme shall remain cooking. This
    may include recipes, appliances, utensils, cookbooks, food history,

    dang

    One of your five worst ones ever. I see in today's breaking news that

    <CUT>

    yup and i have to go up to SC next week for work because of it lol.

    We got 2.6" of rain from Friday morning to Saturday afternoon. We
    actually got off easy in this area, this time. We had a power flicker
    but it didn't go out. We've got some canned goods and other non
    perishable foodstuffs that could have been loaded into the camper
    quickly, had we had to evacuate but didn't, this time. Hurricane
    season ends at the end of November so we've still got a couple of
    months to go.

    yea we had power up until the day after, lost it for most of the day
    and got it back about 4am the next morning.. the flooding here though
    was the worst bit... couldnt get out the drive for a couple of days.

    You get huricanes and tropical storms. We get ice & snow storms.

    And there's your qualifier. Some of us also post a recipe (called
    an "ontopicsizer") if the text is sketchy.

    :)

    unfortunately now, everyone wants things fixed yesterday - as if i
    didnt have enough work to do lol..

    Welcome to our world. Jump right in and join a conversation. Or ask a
    food related question.

    To get food related. What do you like to cook or eat?

    hehe.. ok... challenge accepted....

    personally I LOVE to make a curry, of course sometimes i go for the Jar stuff cus i feel lazy, but i do make it from scratch every now and
    again.

    but to "topicsizer" it.

    one thing i do love to do is grill fish in the pan... get a hot ridged
    pan ... olive oil , drop the fish in skin down put a bit of olive oil
    on top, wait a little, flip over, wait a lil bit and then serve it on a bed of mashed taters. (usually the garlic premade mash from walmart - again cus im lazy).

    sprinkle some greens over the top and voila..

    I likes fishes almost any way I have tried them. I can even tolerate
    Van Camp's Fish Sticks. Bv)=

    i have learnt to cook a ton of stuff the past couple weeks as the
    missus had a "links" device (think lap band but the input not the
    output of the stomach) put around her "tummy tunnel" so she can only
    eat soft things for a couple months like mash and so on and slowly work her way up. she had that done as she sufferred badly with heartburn and stuff like that.

    Sounds like a blender or food processor would be very handy.

    now she gets to eat fish, minced meat and stuff like that so i get to
    make her all sorts of different things now. but nothing spicy and unfortunately, i'm the one that has to eat all the steaks :D

    Poor baby.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Campfire Trout
    Categories: Five, Seafood, Vegetables
    Yield: 4 Servings

    4 (6 - 8 oz) fresh caught
    - rainbow trout; gutted,
    - heads optional
    2 Handsful wild onion greens
    - or chives
    Salt & Pepper
    Lemon juice

    First catch your trout - if you don't you go hungry.

    Gut the fish and stuff the cavity with onion/chive
    greens.

    Make a thick mud using river water and dirt from the
    bank. Pack the stuffed fish into a coating and place
    in the coals of your campfire, surrounding the entire
    packet.

    When the mud has baked hard the fish is done. Break
    open and discard the mud - taking care not to get bits
    into the cavity. The scales of the fish will come away
    with the mud.

    Season with salt & pepper and lemon juice and ENJOY!!!

    First made by me on the Kern River between Bodfish and
    Johnsondale, California in July 1966.

    RECIPE FROM: Walt "Thunder Belly" Turner

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... All requests for sick leave must be approved two weeks in advance.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Charles Blackburn on Wed Oct 5 13:34:00 2022
    Hi Charles,

    Welcome to the cooking echo. I'm located in Wake Forest, NC (where the university got started, then moved to Winston-Salem but kept the name to confuse everybody), just a bit northeast of Raleigh.

    On (04 Oct 22) Charles Blackburn wrote to Ruth Haffly...

    Re: weather and climate
    By: Ruth Haffly to JIM WELLER on Sun Oct 02 2022 20:23:30

    not sure why this is in the cooking echo, but whatever :D

    Hurricane Ian

    One of your five worst ones ever. I see in today's breaking news that although it weakened down to a storm it regained
    strength over the open water and landed again as a full blown hurricane after all.

    yup and i have to go up to SC next week for work because of it lol

    Do you get travel pay for it?

    We got 2.6" of rain from Friday morning to Saturday afternoon. We
    actually got off easy in this area, this time. We had a power flicker
    but it didn't go out. We've got some canned goods and other non
    perishable foodstuffs that could have been loaded into the camper
    quickly, had we had to evacuate but didn't, this time. Hurricane season ends at the end of November so we've still got a couple of months to go.

    i maintain the weather stations for a few of the local counties over
    here on the east coast and central florida
    (volusia, seminole, orange), most of orlando got around the 26-32
    inch mark, a lot of places around by me weren't far off it either
    after all is said and done.

    Sounds interesting. My in laws used to live in Zephyrhills, moved back
    up to NY State last year. My sister in law and her husband still live in Zephyrhills but summer in NYS. From what I understand, their house
    didn't have any damage.

    My weather station on the beach in daytona had 780mph winds and the
    *** ? 78-80?

    highest gust I saw was upwards of 100 miles per hour
    off the top of my head.

    That's windy! We used to live in southeastern AZ; it was quite windy
    there (usually 30-40mph range) but not tropical storm or hurricane
    strength. 100 mph, even as a gust, can do a lot of damage.


    unfortunately now, everyone wants things fixed yesterday - as if i
    didnt have enough work to do lol..

    Of course it has to be done yesterday. (G) Our neighbors lost a tree
    (came down between 2 houses) with relatively minor side damage to a car.
    I heard a crew out there yesterday taking out the tree.

    that said... the weather stations my collegue has down in fort myers
    where he lives (he's ok) they had sustained winds of 100+ with some
    gusts upwards of over 150mph (the wind sensors are only rated at
    155mph). and a lot of them are still up now..

    I wouldn't want to be out in that kind of wind, glad your collegue is
    ok.

    there was a number of them that are still there, but have spotty power
    and network access obviously.

    No surprise. My husband is into amatuer (ham) radio and is certified to
    do traffic calls (passing along messages from one ham to another). He's
    not had any from this storm; probably the hams down in FL and coastal SC
    have been busy. BTW, we used to live on the NC coast, never had a storm
    hit us but had some near misses.

    You're welcome to pull a chair up to the kitchen table, grab a cup of
    coffee or whatever and join in the discussion here. We usually discuss any/everything food related but I knew the other folks here would be
    concerned about us and the hurricane. We used to have a gentleman named
    Ian on the echo but this storm was no gentleman. (G)

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... ... Life is what happens to you while you're busy making other plans-J. Lennon

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Charles Blackburn@1:135/395 to Dave Drum on Thu Oct 6 12:40:40 2022
    Re: Re: weather and climate
    By: Dave Drum to Charles Blackburn on Thu Oct 06 2022 06:13:00


    yea we had power up until the day after, lost it for most of the day
    and got it back about 4am the next morning.. the flooding here though
    was the worst bit... couldnt get out the drive for a couple of days.

    You get huricanes and tropical storms. We get ice & snow storms.

    hehee...

    being a brit i dont mind. people ask me all the time if i miss the snow and don't understand when i say yes...

    i miss the snow, NOT the cold that goes with it :D

    it's been a balmy mid 60s the past week since the storm in the mornings and for someone that works outside all day
    for the most part, it's been VERY pleasant

    one thing i do love to do is grill fish in the pan... get a hot ridged
    pan ... olive oil , drop the fish in skin down put a bit of olive oil
    on top, wait a little, flip over, wait a lil bit and then serve it on a bed of mashed taters. (usually the garlic
    premade mash from walmart - again cus im lazy).
    sprinkle some greens over the top and voila..

    I likes fishes almost any way I have tried them. I can even tolerate
    Van Camp's Fish Sticks. Bv)=

    yea, i'm not a fisherman (too boring for me), but i do go down the little fish market every now and again.

    eat soft things for a couple months like mash and so on and slowly work her way up. she had that done as she sufferred
    badly with heartburn and stuff like that.
    Sounds like a blender or food processor would be very handy.

    i already threatened to buy a crap load of baby food for her LOL

    now she gets to eat fish, minced meat and stuff like that so i get to
    make her all sorts of different things now. but nothing spicy and unfortunately, i'm the one that has to eat all the
    steaks :D
    Poor baby.
    i know.. it sucks having to eat those big juicy steaks etc :D


    Title: Campfire Trout
    Categories: Five, Seafood, Vegetables
    Yield: 4 Servings

    mmmm another one in the books to try at some point.

    regards
    ===

    Charles Blackburn
    The F.B.O BBS 21:1/221 618:250/36
    bbs.thefbo.us IPV4/V6
    DOVE-Net FSX-Net MicroNET USENET
    --- SBBSecho 3.15-Linux
    * Origin: The FBO BBS - bbs.thefbo.us (1:135/395)
  • From Charles Blackburn@1:135/395 to Ruth Haffly on Thu Oct 6 20:12:29 2022
    Re: weather and climate
    By: Ruth Haffly to Charles Blackburn on Wed Oct 05 2022 13:34:00

    Welcome to the cooking echo. I'm located in Wake Forest, NC (where the university got started, then moved to Winston-Salem
    but kept the name to confuse everybody), just a bit northeast of Raleigh.

    same here, i live in ormond, but everyone knows daytona so it's just easier LOL

    One of your five worst ones ever. I see in today's breaking news that although it weakened down to a storm it
    regained strength over the open water and landed again as a full blown hurricane after all.
    yup and i have to go up to SC next week for work because of it lol
    Do you get travel pay for it?

    oh yea, i have a work truck and they pay fuel, hotels etc. about the only time i get to eat at fancy places like outback etc kik


    Sounds interesting. My in laws used to live in Zephyrhills, moved back
    up to NY State last year. My sister in law and her husband still live in Zephyrhills but summer in NYS. From what I
    understand, their house didn't have any damage.

    yea sunday it was supposed to hit just north of tampa, monday morning it was supposed to hit just sounth of tampa, by tuesday it was ft meyers. people are bitching that the ft meyers area only had the shelters open for one day before, but like desantis said. where were the news crews, weather channel etc... they were all camped out in sarasota the day before lol

    My weather station on the beach in daytona had 780mph winds and the
    *** ? 78-80?

    yea that was a fat finger :D

    highest gust I saw was upwards of 100 miles per hour
    off the top of my head.
    That's windy! We used to live in southeastern AZ; it was quite windy
    there (usually 30-40mph range) but not tropical storm or hurricane strength. 100 mph, even as a gust, can do a lot of damage.

    yea i have a number (about) of weather stations LITERALLY on the beach on the lifeguard towers. they all stayed online for the most part until the power/internet went out on beach side.

    unfortunately now, everyone wants things fixed yesterday - as if i
    didnt have enough work to do lol..
    Of course it has to be done yesterday. (G) Our neighbors lost a tree
    (came down between 2 houses) with relatively minor side damage to a car.
    I heard a crew out there yesterday taking out the tree.

    yea these are places like disney, universal etc you know.... the ones where they say jump and (after the boss has taken his head out the mouses arse) says how high..

    one of them was a little pissed that i cannot do a 3 day install in 4 hours because that's all the time i'd have after finishing off the 2 installs I had in st cloud that i never finished cus ... you know... hurricane LOL

    now they gotta wait acouple weeks cus im going to SC monday.

    that said... the weather stations my collegue has down in fort myers
    where he lives (he's ok) they had sustained winds of 100+ with some
    gusts upwards of over 150mph (the wind sensors are only rated at
    155mph). and a lot of them are still up now..

    I wouldn't want to be out in that kind of wind, glad your collegue is
    ok.

    he wasnt out, he lives there. he has a 2 story block house and the water was 6ft in the ground floor. havent heard anything else since but i do know he is ok.

    didnt wanna bother him cus he has more important things on his plate

    there was a number of them that are still there, but have spotty power
    and network access obviously.
    No surprise. My husband is into amatuer (ham) radio and is certified to
    do traffic calls (passing along messages from one ham to another). He's not had any from this storm; probably the hams down in FL and coastal SC have been busy. BTW, we used to live on the NC coast, never had a storm hit us but had some near misses.

    yea they were, unfortunately, a lod of them dont have much left to string up, but from what i've heard through the amateur radio channels here is that it's prety much under control

    You're welcome to pull a chair up to the kitchen table, grab a cup of coffee or whatever and join in the discussion here. We usually discuss any/everything food related but I knew the other
    folks here would be concerned about us and the hurricane. We used to have a gentleman named
    Ian on the echo but this storm was no gentleman. (G)

    lol...

    regards
    ===

    Charles Blackburn
    The F.B.O BBS 21:1/221 618:250/36
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  • From JIM WELLER@1:135/392 to CHARLES BLACKBURN on Wed Oct 5 22:22:00 2022
    Quoting Charles Blackburn to Dave Drum <=-

    Greetings from Yellowknife.

    Re: Re: weather and climate

    not sure why this is in the cooking echo, but whatever

    I'm the guy who started that thread. It was sort of food related,
    in part with regard to gardening in the sub-arctic. In my lifetime
    we have gone from a 75 day frost free summer growing season to 120
    here (140 this year, a record). I was also speculating on the future availability and cost of California produce if the Colorado River
    system dries up to the point that irrigation is severely rationed.

    I see you live and work in central east Florida. I used to visit an
    American uncle and aunt of mine who retired to Ormund Beach, whenever
    I could before they passed away.

    I LOVE to make a curry, of course sometimes I go for the Jar
    stuff cus i feel lazy, but i do make it from scratch every now
    and again.

    I am fond of curried dishes as well and in recent years have been
    getting familiar with Ethiopian and Somali dishes which have similar
    spicing.

    grill fish in the pan... get a hot ridged pan

    Sounds interesting. I use a wire mesh basket for grilled fish.

    "links" device

    I had to look that up. Fascinating.

    Since it's fall, almost winter, here my October recipe theme is
    mostly about apples, late season root vegetables and squash, mostly
    in soups, stews and casseroles.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beet Raita
    Categories: Indian, Side dish, Sauces, Dairy
    Yield: 6 servings

    3/4 c Plain yogurt
    1 ts Peeled, minced fresh ginger
    1 ts Sugar
    1/4 ts Salt
    16 oz Cooked beets, chopped or
    Shredded
    2 Green onions, thinly sliced

    A beautiful accompaniment to rice and curry. Or serve it with
    couscous or Indian flatbreads as well.

    In a medium bowl, combine the yogurt, ginger, sugar and salt and stir
    well. Add the beets to the bowl, along with the green onions. Toss
    gently to coat the beets with the yogurt mixture. Cover and chill.
    Serve cold or cool.

    The raita keeps in the refrigerator for up to 2 days.

    Makes about 1 3/4 cups

    From: Lyn Belisle On Foodwine-L

    MMMMM


    Cheers

    Jim

    ... Australia's weather is so hot and messed up;
    ... their forest fire danger rating system doesn't stop at extreme.

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  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Wed Oct 5 22:23:00 2022
    Quoting Ruth Haffly to Jim Weller <=-

    Subj: weather and climate

    our permafrost is melting

    Is it going to be an on going (until the next Ice Age) issue?

    Not locally. Once it melts completely and the ground subsides it will
    stabilize again. (Yellowknife has pockets of discontinuous permafrost,
    not massive amounts of it going down hundreds of feet like they do
    further north.) But there are a host of other long term problems
    associated with the trend.

    Lake Mead is drying up!

    if city kids would stop opening fire hydrants ... there'd be
    more for crops.

    Really, that amount of water is insignificant by several orders of
    magnitude in the grand scheme of things.

    We're now into fall weather

    We just had our first hard frost. We had a low of 23 F last weekend,
    so our record breaking 5 month hot streak is finally over. Roslind
    and I pulled the last of the potatoes and carrots from the garden
    that afternoon after we saw the forecast.

    Subj: health food

    We tried cutting out salt almost completely some years ago. It didn't
    do anything one way or another for our blood pressure so we added some back into our diet. I still cook in the lower salt range but I know
    some things have to have it to taste "right".

    True. I really miss things like potato chips, popcorn, cured meats
    and properly seasoned steaks. But I dropped from 180 over something
    down to 150 over something almost immediately without resorting to
    meds when I changed my diet.

    We'll buy the sliced turkey, ham and roast beef (cut from the
    roasts) but don't get bologna and things like that

    They too are heavily salted. Just check the labels. I roast and
    slice my own meats.

    unsalted "saltine" crackers just don't have the same flavor.

    Agreed. But that's the kind I'm buying these days.

    This curry is more English than Indian in style ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple Chicken with Curry Sauce
    Categories: Vegetables, Mushrooms, Chicken, Curry, Fruit
    Yield: 2 Servings

    2 tb Butter
    2 tb Flour
    2 c Heavy cream
    2 Chicken bouillon cubes
    1/2 c Coconut milk
    1 t Curry powder or to taste
    1 Whole chicken breast
    1/4 c Apple slices
    1/4 c Onions; chopped
    1/4 c Mushrooms; chopped
    4 Broccoli florets

    Prepare a roux by melting the butter and blending with the flour
    over medium heat. Stir constantly and add cream, bouillon cubes,
    and coconut milk. Add curry powder and continue stirring until
    mixture boils and thickens. Set aside. Place chicken breast in a
    small casserole dish, skin side down. 5. Fill breast with the apples,
    onions, mushrooms, and broccoli. Fold two halves of chicken breast
    together. Cover with curry sauce and garnish. Bake for 15 to 20
    minutes at 375 F.

    www.hgtv.com/recipes

    From: Roberta Banghart

    MMMMM

    Cheers

    Jim


    ... Putting ketchup on your steak should lower your credit score.

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  • From Dave Drum@1:18/200 to Charles Blackburn on Fri Oct 7 05:26:02 2022
    Charles Blackburn wrote to Dave Drum <=-

    yea we had power up until the day after, lost it for most of the day
    and got it back about 4am the next morning.. the flooding here though
    was the worst bit... couldnt get out the drive for a couple of days.

    You get huricanes and tropical storms. We get ice & snow storms.

    hehee...

    being a brit i dont mind. people ask me all the time if i miss the snow and don't understand when i say yes...

    i miss the snow, NOT the cold that goes with it :D

    Rather hard to have the one without the other, isn't it?

    it's been a balmy mid 60s the past week since the storm in
    the mornings and for someone that works outside all day
    for the most part, it's been VERY pleasant

    Same here - We've had a couple of crisp mornings but mostly our days
    hover in the mid 60s to mid 70s.

    In normal times we'd be in full-on leaf raking mode. So far I have seen
    only one oak tree showing a colour shift to red. All others are green
    still. Even the sumac trees which usually are harbingers of autumn
    haven't begun their red blaze colouring.

    one thing i do love to do is grill fish in the pan... get a hot ridged
    pan ... olive oil , drop the fish in skin down put a bit of olive oil
    on top, wait a little, flip over, wait a lil bit and
    then serve it on a bed of mashed taters. (usually the garlic
    premade mash from walmart - again cus im lazy).
    sprinkle some greens over the top and voila..

    I likes fishes almost any way I have tried them. I can even tolerate
    Van Camp's Fish Sticks. Bv)=

    yea, i'm not a fisherman (too boring for me), but i do go
    down the little fish market every now and again.

    Fishing, unless one makes a living at it, is mostly and excuse to sit
    in a boat or an a bank and drink beer whilst listening to sports talk
    on the portable radio. Bv)=

    My favourite fishing hole these days is Roberts' Fish Market.

    8<----- TRIM ----->B

    Title: Campfire Trout
    Categories: Five, Seafood, Vegetables
    Yield: 4 Servings

    mmmm another one in the books to try at some point.

    It must be fall - even if the trees and temperatures aren't falling
    into line. It's pumpkin spice everything season and my sister-in-law
    gave me this recipe:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: D.I.Y Pumpkin Spice
    Categories: Herbs, Spices, Seasonal
    Yield: 1 /2 cup

    2 tb Ground cinnamon
    1 tb Ground ginger
    1 ts Fresh grated nutmeg
    1 ts Ground cardamom
    1/2 ts Ground allspice
    1/4 ts Ground cloves

    Get a mixing bowl and your measuring spoons. Blend it
    all together and pour into an appropriate container.

    This recipe is adjustable. Add some more ginger if you
    like it a bit hotter, Or more cinnamon if you want it
    a bit "sweeter". Don't increase the nutmeg, though,
    unless you want to overpower the blend and blow some
    one's head off.

    From a hand-written recipe card in my sister-in-law's
    recipe box. My brother swears it's good even when
    she's not within hearing distance.

    Uncle Dirty Dave's Archives

    MMMMM

    ... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Charles Blackburn@1:135/395 to JIM WELLER on Fri Oct 7 14:23:09 2022
    Re: weather and climate
    By: JIM WELLER to CHARLES BLACKBURN on Wed Oct 05 2022 22:22:00


    Quoting Charles Blackburn to Dave Drum <=-
    Greetings from Yellowknife.

    greetings back to yellowknife (had to look that one up even though it sounded familiar :D)

    Re: Re: weather and climate
    not sure why this is in the cooking echo, but whatever

    I'm the guy who started that thread. It was sort of food related,
    in part with regard to gardening in the sub-arctic. In my lifetime

    dang yea, bet it does get pretty cold up there.

    we have gone from a 75 day frost free summer growing season to 120
    here (140 this year, a record). I was also speculating on the future availability and cost of California produce if the
    Colorado River system dries up to the point that irrigation is severely rationed.

    yea i know what you mean. not to mention with all the fires they've had so far it's been intense to say the least over there
    on the left coast. i mean it got to the point where they were effectively rationing water (can't wash and do laundry at the same time for example).

    according to this linke ( https://engaging-data.com/ca-reservoir-dashboard/ ), most of the resorvoirs are less than half full right now they have 28,896 kaf of capacity total and they're only at 37% of that STATE WIDE!

    yet here in FL we're under water lol.

    I see you live and work in central east Florida. I used to visit an American uncle and aunt of mine who retired to Ormund Beach, whenever
    I could before they passed away.

    yea technically im in ormond, but people generally only recognise "daytona" lol sorry to hear about your aunt/uncle

    I LOVE to make a curry, of course sometimes I go for the Jar
    stuff cus i feel lazy, but i do make it from scratch every now
    and again.

    I am fond of curried dishes as well and in recent years have been
    getting familiar with Ethiopian and Somali dishes which have similar spicing.

    you should try mongolian. now THAT's interesting for sure. and the weird thing is, it's pretty much just a stir-fry lol

    grill fish in the pan... get a hot ridged pan
    Sounds interesting. I use a wire mesh basket for grilled fish.

    yea i just coat it in regular flour and drop it in a hot pan with olive oil in it.. nothing special, doesnt take long.

    "links" device
    I had to look that up. Fascinating.

    yea it reminds me of those little elastic candy bracelets that we had as kids, only smaller. so far though it does seem to be helping, she quit her reflux meds yesterday and hasnt had any issues so far.

    Since it's fall, almost winter, here my October recipe theme is
    mostly about apples, late season root vegetables and squash, mostly
    in soups, stews and casseroles.

    speaking of "casseroles" and me being too lazy, walmart have a "crockpot-pack" which has a hadful of veggies, a big slab of meat, and a seasoning packet. I love doing those cus dump all that into a crockpot, mix the packet with a couple cups of water and put it on low before i leave for work in the morning, done by the time i get home.

    regards
    charlie
    ===

    Charles Blackburn
    The F.B.O BBS 21:1/221 618:250/36
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  • From Charles Blackburn@1:135/395 to Dave Drum on Fri Oct 7 14:30:49 2022
    Re: Re: weather and climate
    By: Dave Drum to Charles Blackburn on Fri Oct 07 2022 05:26:02

    Charles Blackburn wrote to Dave Drum <=-

    You get huricanes and tropical storms. We get ice & snow storms.
    hehee...
    being a brit i dont mind. people ask me all the time if i miss the snow and don't understand when i say yes...
    i miss the snow, NOT the cold that goes with it :D
    Rather hard to have the one without the other, isn't it?

    unfortunately, but as long as it's not for months on end im good LOL

    it's been a balmy mid 60s the past week since the storm in
    the mornings and for someone that works outside all day
    for the most part, it's been VERY pleasant
    Same here - We've had a couple of crisp mornings but mostly our days
    hover in the mid 60s to mid 70s.

    for the most part this week has been mid 60s climbing up to mid 80s by the end of the day. and as i generally do most of my work before lunch, it's a welcome change for me.

    usually in FL you can't really do anything after 2pm anyway in the summer, but it also gives me the rest of the day to myself after doing my 8 hours :D

    In normal times we'd be in full-on leaf raking mode. So far I have seen only one oak tree showing a colour shift to red. All others are green still. Even the sumac trees which usually are harbingers of autumn haven't begun their red blaze colouring.

    so many leaves and branches on the ground right now i don't think many people care.. at least not down here lol... you should see it.. the roads aren't lined with grass they're lined with chopped up trees after this storm.

    I likes fishes almost any way I have tried them. I can even tolerate
    Van Camp's Fish Sticks. Bv)=
    yea, i'm not a fisherman (too boring for me), but i do go
    down the little fish market every now and again.

    Fishing, unless one makes a living at it, is mostly and excuse to sit
    in a boat or an a bank and drink beer whilst listening to sports talk
    on the portable radio. Bv)=

    who needs an excuse to drink beer every now and again LOL... but yea i know what you mean, the neighbour is that way... goes out on the boat, drops a line in and sleeps lol

    regards
    ===

    Charles Blackburn
    The F.B.O BBS 21:1/221 618:250/36
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  • From Dave Drum@1:3634/12 to Charles Blackburn on Sat Oct 8 05:50:00 2022
    Charles Blackburn wrote to Dave Drum <=-

    it's been a balmy mid 60s the past week since the storm in
    the mornings and for someone that works outside all day
    for the most part, it's been VERY pleasant

    Same here - We've had a couple of crisp mornings but mostly our
    days hover in the mid 60s to mid 70s.

    for the most part this week has been mid 60s climbing up to mid
    80s by the end of the day. and as i generally do most of my work
    before lunch, it's a welcome change for me.

    usually in FL you can't really do anything after 2pm anyway in the
    summer, but it also gives me the rest of the day to myself after
    doing my 8 hours :D

    This morning (as I type) it's 33ÂşF/1ÂşC with a high expected today of 60ÂşF/15.5ÂşC. The next week is expected to to be low to mid 70s for the
    high temps. Still no "killing frost" which many of our native trees and
    plants require in t6heir life cycles.

    In normal times we'd be in full-on leaf raking mode. So far I have seen only one oak tree showing a colour shift to red. All others are green still. Even the sumac trees which usually are harbingers of autumn
    haven't begun their red blaze colouring.

    so many leaves and branches on the ground right now i don't think many people care.. at least not down here lol... you should see it.. the
    roads aren't lined with grass they're lined with chopped up trees after this storm.

    Well, you had a visit from the big winds, didn't you?

    I used to live in an area of this state known as "tornado alley" so I
    know a tinh or two about high winds. In fact the high school sports
    teams were named the "Tornadoes". Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Texas Tornado Cake *
    Categories: Cakes, Chocolate, Desserts
    Yield: 9 Servings

    MMMMM----------------------------CAKE---------------------------------
    2 c Flour
    1 1/2 c Sugar
    2 tb Cocoa
    1 1/2 tb Baking powder
    1/2 ts Salt
    1 c Milk
    1/2 c Butter; melted

    MMMMM--------------------------TOPPING-------------------------------
    2 c Brown sugar
    6 tb Cocoa
    3 1/4 c Hot water

    * Original title was "Texas Tornado Pudding Cake" but,
    as I saw no pudding in the recipe, I renamed it. - UDD

    Cake - mix flour, sugar, cocoa, baking powder, and salt
    together. Add milk and butter to dry ingredients. Mix
    until smooth. Pour into 9" baking pan.

    Topping - mix sugar, cocoa, and water until sugar and
    cocoa dissolve. Pour over top of cake. Bake in 325ÂşF/160ÂşC
    for approximately 45 mins. or until done.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Programming Department: Mistakes made while you wait.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Charles Blackburn on Fri Oct 7 15:08:13 2022
    Hi Charles,

    Re: weather and climate
    By: Ruth Haffly to Charles Blackburn on Wed Oct 05 2022 13:34:00

    Welcome to the cooking echo. I'm located in Wake Forest, NC (where the
    university got started, then moved to Winston-Salem
    but kept the name to confuse everybody), just a bit northeast of Raleigh.

    same here, i live in ormond, but everyone knows daytona so it's just easier LOL

    Everybody knows Raleigh but a lot of people hear Wake Forest and think
    of the university. They moved in 1957, taking tobacco money from RJ
    Reynolds. In 1960, Southeastern Baptist Theological Seminary moved into
    the vacated campus, not sure when the The College @ Southeastern moved
    in. SEBTS is what brought us to Wake Forest, other things have kept us
    here.

    One of your five worst ones ever. I see in today's breaking news tha although it weakened down to a storm it
    regained strength over the open water and landed again as a full blown hurricane after all.
    yup and i have to go up to SC next week for work because of it
    lol
    Do you get travel pay for it?

    oh yea, i have a work truck and they pay fuel, hotels etc. about the
    only time i get to eat at fancy places like outback etc kik

    Nice to beable to enjoy meals like that every so often.

    Sounds interesting. My in laws used to live in Zephyrhills, moved back
    up to NY State last year. My sister in law and her husband still live in
    Zephyrhills but summer in NYS. From what I
    understand, their house didn't have any damage.

    yea sunday it was supposed to hit just north of tampa, monday morning
    it was supposed to hit just sounth of tampa, by tuesday it was ft
    meyers. people are bitching that the ft meyers area only had the
    shelters open for one day before, but like desantis said. where were
    the news crews, weather channel etc... they were all camped out in sarasota the day before lol

    We were watching to see where it would come thru NC--a bit further east
    and we would have had a lot more damage than we did.


    My weather station on the beach in daytona had 780mph winds and
    the
    *** ? 78-80?

    yea that was a fat finger :D

    I think we all do that from time to time. (G)

    highest gust I saw was upwards of 100 miles per hour
    off the top of my head.
    That's windy! We used to live in southeastern AZ; it was quite windy
    there (usually 30-40mph range) but not tropical storm or hurricane strength. 100 mph, even as a gust, can do a lot of damage.

    yea i have a number (about) of weather stations LITERALLY on the beach
    on the lifeguard towers. they all stayed online for the most part
    until the
    power/internet went out on beach side.

    We're about an hour and a half, maybe 2 hours from beaches--depends on
    which one we want to go to--so our weather instruments are in the house
    and yard. I've thought about picking up an animometer and maybe
    something else as Steve likes to give weather reports on several ham
    radio networks.

    unfortunately now, everyone wants things fixed yesterday - as if
    i CB>> didnt have enough work to do lol..
    Of course it has to be done yesterday. (G) Our neighbors lost a tree
    (came down between 2 houses) with relatively minor side damage to a car.
    I heard a crew out there yesterday taking out the tree.

    yea these are places like disney, universal etc you know.... the ones where they say jump and (after the boss has taken his head out the
    mouses arse) says how high..

    I've yet to get to one of those places, probably never will and not miss
    much.


    one of them was a little pissed that i cannot do a 3 day install in 4 hours because that's all the time i'd have after finishing off the 2 installs I had in st cloud that i never finished cus ... you know... hurricane LOL

    now they gotta wait acouple weeks cus im going to SC monday.

    Hopefully he has a camp stove or something. We've got a small camper and several grills so we can do all kinds of cooking, even without power.

    that said... the weather stations my collegue has down in fort
    myers CB>> where he lives (he's ok) they had sustained winds of 100+
    with some CB>> gusts upwards of over 150mph (the wind sensors are
    only rated at
    155mph). and a lot of them are still up now..

    I wouldn't want to be out in that kind of wind, glad your collegue is
    ok.

    he wasnt out, he lives there. he has a 2 story block house and the
    water was 6ft in the ground floor. havent heard anything else since
    but i do know he is ok.

    didnt wanna bother him cus he has more important things on his plate

    Smart idea. (G)

    there was a number of them that are still there, but have spotty power CB>> and network access obviously.
    No surprise. My husband is into amatuer (ham) radio and is certified to
    do traffic calls (passing along messages from one ham to another). He's not had any from this storm; probably the hams down in FL and coastal SC have been busy. BTW, we used to live on the NC coast, never had a storm hit us but had some near misses.

    yea they were, unfortunately, a lod of them dont have much left to
    string up, but from what i've heard through the amateur radio channels here is that it's prety much under control

    You're welcome to pull a chair up to the kitchen table, grab a cup of coffee or whatever and join in the discussion here. We usually discuss
    any/everything food related but I knew the other
    folks here would be concerned about us and the hurricane. We used to have
    gentleman named
    Ian on the echo but this storm was no gentleman. (G)

    lol...

    I see you've talked to others on this echo. I joined it back in 1994
    when we were in Arizona--it had a lot more participants. My cooking is a mish-mosh of various ethnic and American regionals. We lived in several
    states plus Germany (and Steve, Korea) in 26 years with the Army and
    picked up how to make a lot of our favorites from each place we lived. Stateside, we were in CA, MA, TX, AZ, GA and HI, finding favorite foods
    from each place. Probably my favorite NC foods are eastern NC pulled
    pork bbq and banana pudding.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Fri Oct 7 15:28:06 2022
    Hi Jim,

    Subj: weather and climate

    our permafrost is melting

    Is it going to be an on going (until the next Ice Age) issue?

    Not locally. Once it melts completely and the ground subsides it will stabilize again. (Yellowknife has pockets of discontinuous permafrost,
    not massive amounts of it going down hundreds of feet like they do
    further north.) But there are a host of other long term problems associated with the trend.

    So you've got it pretty well figured out for the Yellowknife area.
    Sounds like somebody was thinking way ahead of himself.


    Lake Mead is drying up!

    if city kids would stop opening fire hydrants ... there'd be
    more for crops.

    Really, that amount of water is insignificant by several orders of magnitude in the grand scheme of things.

    True, but it looks like so much more when you see it gushing out.


    We're now into fall weather

    We just had our first hard frost. We had a low of 23 F last weekend,
    so our record breaking 5 month hot streak is finally over. Roslind
    and I pulled the last of the potatoes and carrots from the garden
    that afternoon after we saw the forecast.

    My dad would bury carrots in a washtub full of dirt when he pulled them
    for the winter. Don't know if he ever grew potatoes but if he did, they probably got the same treatment. (He grew a more varied assortment of vegetables after all of the kids left home, before then it was basics,
    in quantities that could be put up for winter eating.)

    Subj: health food

    We tried cutting out salt almost completely some years ago. It didn't
    do anything one way or another for our blood pressure so we added some back into our diet. I still cook in the lower salt range but I know
    some things have to have it to taste "right".

    True. I really miss things like potato chips, popcorn, cured meats
    and properly seasoned steaks. But I dropped from 180 over something
    down to 150 over something almost immediately without resorting to
    meds when I changed my diet.

    My BP settled down once we figured out that the adrenal glands were
    kicking out too much aldosterone.


    We'll buy the sliced turkey, ham and roast beef (cut from the
    roasts) but don't get bologna and things like that

    They too are heavily salted. Just check the labels. I roast and
    slice my own meats.

    We do that from time to time, miss the hams we used to get at an Amish
    place in PA. They had a disasterous fire some years ago, never rebuilt afterwards. But, Steve smoked a beef brisket the other day--gave a good
    bit of it to people who brought us food after I broke my knee/hand.
    Hopefully we'll find a good buy on another one, smoke it and put some in
    the freezer.


    unsalted "saltine" crackers just don't have the same flavor.

    Agreed. But that's the kind I'm buying these days.

    I buy them for Steve--he likes a thick soup (stand a spoon up in it). I
    stopped eating saltines as an easy way to cut a few carbs.


    This curry is more English than Indian in style ...


    Title: Apple Chicken with Curry Sauce
    Categories: Vegetables, Mushrooms, Chicken, Curry, Fruit
    Yield: 2 Servings

    2 tb Butter
    2 tb Flour
    2 c Heavy cream
    2 Chicken bouillon cubes
    1/2 c Coconut milk
    1 t Curry powder or to taste
    1 Whole chicken breast
    1/4 c Apple slices
    1/4 c Onions; chopped
    1/4 c Mushrooms; chopped
    4 Broccoli florets

    It looks good except for the coconut milk. I'd probably use just a bit
    more heavy cream.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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  • From JIM WELLER@1:135/392 to CHARLES BLACKBURN on Sat Oct 8 22:23:00 2022
    Quoting Charles Blackburn to Dave Drum <=-

    snow storms.

    being a brit i dont mind.
    i miss the snow, NOT the cold that goes with it :D

    One becomes acclimatised to it over time. I have spent over half my
    life in Yellowknife and -30 F doesn't bother me a bit any more but
    anything over 85 F just saps the energy right out of me. I no longer
    wish to take winter vacations to places like Florida or California.
    like I used to.

    i'm not a fisherman (too boring for me)

    I used to be when I was younger. It's not boring when they're biting!

    I live on the shore of Great Slave Lake which has a commercial
    fishery and these days I buy from some of the local fishermen. The
    cold water species here are lake trout, whitefish, grayling, ling
    cod, walleye and pike. There are no bass or catfish in this part of
    the world. There are no local sheefish or char here either; they are
    only found further north in the rivers flowing directly into the
    Arctic Ocean.

    Title: Campfire Trout

    There's nothing finer than a shore lunch.

    Random fall vegetable recipe, for beets this time...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beet Mousse with Curried Chicken Salad
    Categories: Vegetables, Chicken, Curry, Condiments
    Yield: 4 Servings

    3 md Beets; Cooked in their skin
    2 1/2 c Chicken broth
    2 pk Unflavored gelatin
    1 c Unflavored yogurt
    2 tb Lemon or lime juice
    1 sm Grated onion
    1 tb Sugar
    1 tb Mustard
    Salt and pepper

    Peel and cube cooked beets. Place gelatin in a bowl with 6 T
    water, stir. Let stand 2 minutes and pour hot chicken stock
    stirring. Process together all the ingredients except gelatin.
    Correct seasoning. Add cooled gelatin and process just to blend.
    Pour into an oiled mold to set

    Sophisticated Version: Save 1/3 of the beet mousse, before
    pouring it into the mold. Once the mousse has set, remove some of
    the gelatin in the center , leaving sides and bottom intact, like
    walls. Replace the part that has been removed, with curried
    chicken salad to which 1/2 pkg gelatin has been added. Let set.
    Cover with the rest of the mousse. Let set. Serve on lettuce
    leaves.

    Recipe By: Miriam Podcameni Posvolsky

    MMMMM


    Cheers

    Jim


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  • From Charles Blackburn@1:135/395 to Ruth Haffly on Sun Oct 9 09:11:52 2022
    Re: weather and climate
    By: Ruth Haffly to Charles Blackburn on Fri Oct 07 2022 15:08:13

    Hi Charles,

    Re: weather and climate
    By: Ruth Haffly to Charles Blackburn on Wed Oct 05 2022 13:34:00

    same here, i live in ormond, but everyone knows daytona so it's just easier LOL

    Everybody knows Raleigh but a lot of people hear Wake Forest and think
    of the university. They moved in 1957, taking tobacco money from RJ Reynolds. In 1960, Southeastern Baptist Theological Seminary moved into

    only bit of NC I know of is the bit where i95 runs through it im afraid, that and of course "south of the border" which im still yet to go to, it's always 2am when im going past there.

    the vacated campus, not sure when the The College @ Southeastern moved
    in. SEBTS is what brought us to Wake Forest, other things have kept us here.

    if you like it, why change right ?

    <HURRICANE IAN>

    yup and i have to go up to SC next week for work because of it
    Do you get travel pay for it?
    oh yea, i have a work truck and they pay fuel, hotels etc. about the
    only time i get to eat at fancy places like outback etc kik
    Nice to beable to enjoy meals like that every so often.

    yeqa it's about the only time I do.. that said, i do try andd take the missus somewhere at least once a month.

    We were watching to see where it would come thru NC--a bit further east and we would have had a lot more damage than we did.

    yea we got lucky as i say, was supposed to come right up I4 over the top of us and then took a bee line down the 408/528 to cocoa.

    highest gust I saw was upwards of 100 miles per hour
    off the top of my head.
    That's windy! We used to live in southeastern AZ; it was quite windy
    there (usually 30-40mph range) but not tropical storm or hurricane strength. 100 mph, even as a gust, can do a lot of
    damage.

    oh yea for sure... stormsurge though is the worst thing.. I remember during hurrican matthew a number of years back, I was doing footage for the tv station and I watched coquina rock (A REALLY dense limestone full of shells etc) the size of a fiat 500 car be tossed around like it was styrofoam... one ended up on the road and they needed 2 bulldozers to move it.

    We're about an hour and a half, maybe 2 hours from beaches--depends on which one we want to go to--so our weather instruments are in the house and yard. I've thought about picking up an animometer and maybe
    something else as Steve likes to give weather reports on several ham
    radio networks.

    other than the NWS stations, the closes wx station sfor our stuff is chapel hill, cary,
    clayton, smithfield etc nothing on your side. but it does appear to be a very warm 43 degrees there according to the little airport you guys have just to the north east (triangle North KLHZ)

    taken his head out the
    mouses arse) says how high..
    I've yet to get to one of those places, probably never will and not miss much.

    to be honest, you aint missing much... 180 bucks each (FL Resident price OOS is higher) 5+ hour waits just to go on a 3 minute ride oh yea, not to mention 10 dollar bugers, (not incl. fries) and 4 dollar water bottles...

    yea no thanks..

    that said, KSC is worse... last time we went to KSC, there was 5 of us.... cost us 75 bucks to park, and another 600 bucks just to walk in teh door.. if we wanted a tour etc that would be even more.


    I see you've talked to others on this echo. I joined it back in 1994
    when we were in Arizona--it had a lot more participants. My cooking is a mish-mosh of various ethnic and American regionals.
    We lived in several
    states plus Germany (and Steve, Korea) in 26 years with the Army and

    i've been lucky to live the world over so have had my fair share of "weird stuff"

    picked up how to make a lot of our favorites from each place we lived. Stateside, we were in CA, MA, TX, AZ, GA and HI,
    finding favorite foods
    from each place. Probably my favorite NC foods are eastern NC pulled
    pork bbq and banana pudding.

    never really been that much of a "BBQ" fan. but banana pudd'n... that's a whole new kettle of fish LMAO

    regards

    Charles Blackburn
    ===

    Charles Blackburn
    The F.B.O BBS 21:1/221 618:250/36
    bbs.thefbo.us IPV4/V6
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  • From Charles Blackburn@1:135/395 to JIM WELLER on Sun Oct 9 09:15:37 2022
    Re: weather and climate
    By: JIM WELLER to CHARLES BLACKBURN on Sat Oct 08 2022 22:23:00


    Quoting Charles Blackburn to Dave Drum <=-

    snow storms.
    being a brit i dont mind.
    i miss the snow, NOT the cold that goes with it :D

    One becomes acclimatised to it over time. I have spent over half my
    life in Yellowknife and -30 F doesn't bother me a bit any more but anything over 85 F just saps the energy right out of me. I no longer

    yea i know what you mean.. i don't mind the weather down here, it gets hotter, i get slower lol

    but for me it's the humidity... I sweat like a pig and i can go tthrough 3 shirts before 9am some days.

    I just wish it would stay 75-80 degrees have a bit of a breeze and not a lot of rain and i'd be happy.

    it's when there's no breeze that kills me.

    wish to take winter vacations to places like Florida or California.
    like I used to.
    i'm not a fisherman (too boring for me)
    I used to be when I was younger. It's not boring when they're biting!

    yea but you gotta get to that point lol

    I live on the shore of Great Slave Lake which has a commercial
    fishery and these days I buy from some of the local fishermen. The
    cold water species here are lake trout, whitefish, grayling, ling
    cod, walleye and pike. There are no bass or catfish in this part of
    the world. There are no local sheefish or char here either; they are
    only found further north in the rivers flowing directly into the
    Arctic Ocean.

    we used to have a trout farm up the road from where mom n dad live and we'd go up there every couple months or so was great.

    i love cod or haddock witth my chips, but grilled trout is the bomb.

    regards

    Charles Blackburn
    ===

    Charles Blackburn
    The F.B.O BBS 21:1/221 618:250/36
    bbs.thefbo.us IPV4/V6
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  • From JIM WELLER@1:135/392 to CHARLES BLACKBURN on Sun Oct 9 22:04:00 2022
    Quoting Charles Blackburn to Jim Weller <=-

    yellowknife (had to look that one up

    We're just a bit to the right of Fairbanks!

    bet it does get pretty cold up there.

    Most winters we'll hit -38 to -40 F at least once. The record low is
    -60. Summer highs average 70 and the record is 90. That's only
    happened twice in the past 40 years though. It was tolerable
    though as the humidity was low; we have a cool semi-arid climate
    here. I had to shovel much more snow back when I lived in Ottawa.

    if the Colorado River system dries up ...

    yea i know what you mean. not to mention with all the fires https://engaging-data.com/ca-reservoir-dashboard/ )

    That's a very dramatic presentation. Here's another thought
    provoking article on the subject: https://tinyurl.com/colorado-water

    I used to visit an American uncle and aunt of mine who retired
    to Ormund Beach, whenever I could before they passed away.

    yea technically im in ormond

    Yeah I checked it and it was Ormond.

    sorry to hear about your aunt/uncle

    Not to worry. They were over 60 when they moved there and I was 12
    the first time we visited them, 60 years ago. I returned a couple
    times during spring break in my college years but that was the last
    time.

    you should try mongolian. now THAT's interesting for sure.

    Are you talking about the so-called Mongolian BBQ restaurants (the
    concept was invented by a restaurant guy in Taiwan who gave it a
    fanciful name) or the real thing?

    weird thing is, it's pretty much just a stir-fry

    Ah, the modern Taiwan restaurant version. It's undoubtedly tastier than
    the real thing.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken and Spaghetti Squash Stir-Fry
    Categories: Asianish, Chicken, Vegetables, Nuts, Mushrooms
    Yield: 2 servings

    1 tb Peanut oil
    1/2 lb Chicken breasts, cut into
    Strips
    2 c Cooked spaghetti squash
    1 c Snow peas
    2 tb Diced red pepper, cut in
    1/8 -inch dice
    2 tb Diced yellow onion, cut in
    1/8 -inch dice
    2 tb Diced shiitake mushrooms,
    Cut in 1/8-inch dice
    1/2 c Cashews, toasted
    1 tb Sesame seeds, toasted
    1 tb Soy sauce
    1 1/2 ts Sesame oil
    Chopped green onion

    Heat peanut oil in a wok until very hot. Add chicken and stir-fry,
    tossing to cook on all sides, 4 minutes. Add vegetables and stir-fry,
    tossing until heated through. Add nuts, soy sauce and sesame oil.
    Taste and adjust seasonings. Garnish with green onions.

    Recipe by: Emeril

    MMMMM


    Cheers

    Jim


    ... The fad was plainly diabolical but there was coin to be made

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  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Sun Oct 9 22:05:00 2022
    Quoting Ruth Haffly to Jim Weller <=-

    our permafrost is melting

    Sounds like somebody was thinking way ahead of himself.

    Well the greenhouse effect was known to scientists 200 years ago.
    In the 1950s and 60s temperature changes were closely tracked and
    computer modeling predicted very accurately the overall planet
    warming and the resulting changes in climate and ocean behavior
    we are seeing today. By the 1980s the effects became very apparent
    to and easily observed by the average layman.

    The City of Yellowknife beefed up its building code in respect to
    foundation standards and the requirement for engineered designs and
    obtaining geotech reports on soil conditions.

    Lake Mead is drying up!

    if city kids would stop opening fire hydrants ... there'd be
    more for crops.

    Actually those videos you see are almost always from major
    cities in the northeast and not the southwest.

    Also those hydrants need special wrenches to open and the hydrants
    are being opened up by the fire dept, not the kids.

    Really, that amount of water is insignificant by several orders of magnitude in the grand scheme of things.

    True, but it looks like so much more when you see it gushing out.

    I looked up the numbers and did the math: 1 acre foot = 325851 gallons
    The Lake Mead reservoir is designed to hold 28,945,000 acre-feet
    of water and is 248 square miles in area so we're talking about 9
    trillion (9 million millions) gallons.

    The worst offenders are the farmers who do spray irrigation rather
    than lining their fields with drip hoses like they do in Israel. And
    the second worst group are probably the urban landscapers and
    homeowners designing and creating green grass golf courses and
    lawns.

    This curry is more English than Indian in style ...
    1/4 c Apple slices
    4 Broccoli florets

    It looks good except for the coconut milk. I'd probably use just a bit more heavy cream.

    Same here. I am not overly fond of coconut milk either.

    Another curried dish, again not Indian, that calls for both apples
    and squash, perfect for fall dining:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Squash Stuffed with Curried Chicken and Wild Rice
    Categories: Microwave, Chicken, Curry, Chilies, Fruit
    Yield: 6 servings

    6 Boneless skinless chicken
    Breasts halves
    1 c Cooked wild rice; drained
    1 Tart green apple; peel,
    Core, chop
    1/2 c Slivered almonds
    1/2 c Raisins
    1/2 c Fresh parsley; chopped
    1 Orange; juiced
    1/2 c Mayonnaise; heaping
    2 1/2 tb Curry powder
    1 ts Red pepper flakes
    3 Halved acorn squash;
    Baked

    Cut chicken into 1/2" strips. Quickly boil chicken in water. Drain
    and cut into cubes. Combine with rice, apple, almonds, raisins and
    paisley.

    Blend orange juice, mayonnaise, curry and red pepper flakes. Combine
    mixtures, stuff the baked squash halves, heat in microwave and serve.

    Pantry: Use winter squash with a cavity: table queen, butternut, etc.

    Recipe Contest Winner from the 1997 Orange Blossom Festival,
    Riverside, California.

    Recipe by: Cindy Moore, Riverside, CA

    From: Pat Hanneman

    MMMMM

    Cheers

    Jim


    ... I always go that extra mile ... whenever I miss the exit.

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  • From Ruth Haffly@1:396/45.28 to Charles Blackburn on Sun Oct 9 20:15:42 2022
    Hi Charles,

    same here, i live in ormond, but everyone knows daytona so it's
    just easier LOL

    Everybody knows Raleigh but a lot of people hear Wake Forest and think
    of the university. They moved in 1957, taking tobacco money from RJ Reynolds. In 1960, Southeastern Baptist Theological Seminary moved into

    only bit of NC I know of is the bit where i95 runs through it im
    afraid, that and of course "south of the border" which im still yet to
    go to, it's always 2am when im going past there.

    I know the I-95 corridor; my in laws used to live in FL so we'd take 95
    down thru GA and into FL, then go various ways to get to Zephyrhills.
    When we lived in Savannah, I-95 up to where we could cut over to I-81
    was one way we headed north. We've stopped at SOTB twice, had a mediocre
    lunch at a Mexican restaurant (in October, so past the main season) one
    time. I think the other time was for ice cream, but it was less than
    memorable.

    the vacated campus, not sure when the The College @ Southeastern moved
    in. SEBTS is what brought us to Wake Forest, other things have kept us here.

    if you like it, why change right ?

    The situation has changed; we're talking about maybe moving out west in
    a few years.

    <HURRICANE IAN>

    the CB>> only time i get to eat at fancy places like outback etc kik
    Nice to beable to enjoy meals like that every so often.

    yeqa it's about the only time I do.. that said, i do try andd take the missus somewhere at least once a month.

    I'm sure she appreciates that. We'll hit up a casual place now and again
    but try to go to someplace better for special occaisions. Missed that
    this year for our anniversary as I was in the leg immobiliser but will
    make up for it on the cruise ship next week. (G)

    We were watching to see where it would come thru NC--a bit further east and we would have had a lot more damage than we did.

    yea we got lucky as i say, was supposed to come right up I4 over the
    top of us and then took a bee line down the 408/528 to cocoa.

    Steve wanted to move to FL several years ago; I'm glad I talked him out
    of it. (G)

    windy RH>> there (usually 30-40mph range) but not tropical storm or hurricane strength. 100 mph, even as a gust, can do a lot of
    damage.

    oh yea for sure... stormsurge though is the worst thing.. I remember during hurrican matthew a number of years back, I was doing footage
    for the tv station and I watched coquina rock (A REALLY dense
    limestone full of shells etc) the size of a fiat 500 car be tossed
    around like it was styrofoam... one ended up on the road and they
    needed 2 bulldozers to move it.

    I can believe that.

    We're about an hour and a half, maybe 2 hours from beaches--depends on which one we want to go to--so our weather instruments are in the house and yard. I've thought about picking up an animometer and maybe
    something else as Steve likes to give weather reports on several ham
    radio networks.

    other than the NWS stations, the closes wx station sfor our stuff is chapel hill, cary,
    clayton, smithfield etc nothing on your side. but it does appear to be
    a very warm 43 degrees there according to the little airport you guys
    have just to the north east (triangle North KLHZ)

    Up in Louisburg?


    taken his head out the
    mouses arse) says how high..
    I've yet to get to one of those places, probably never will and not miss much.

    to be honest, you aint missing much... 180 bucks each (FL Resident
    price OOS is higher) 5+ hour waits just to go on a 3 minute ride oh
    yea, not to mention 10 dollar bugers, (not incl. fries) and 4 dollar
    water bottles...

    yea no thanks..

    Agreed. (G)


    that said, KSC is worse... last time we went to KSC, there was 5 of
    us.... cost us 75 bucks to park, and another 600 bucks just to walk in
    teh door.. if we wanted a tour etc that would be even more.

    What is KSC?


    I see you've talked to others on this echo. I joined it back in 1994
    when we were in Arizona--it had a lot more participants. My cooking is a
    mish-mosh of various ethnic and American regionals.
    We lived in several
    states plus Germany (and Steve, Korea) in 26 years with the Army and

    i've been lucky to live the world over so have had my fair share of
    "weird stuff"

    picked up how to make a lot of our favorites from each place we lived.
    Stateside, we were in CA, MA, TX, AZ, GA and HI,
    finding favorite foods
    from each place. Probably my favorite NC foods are eastern NC pulled
    pork bbq and banana pudding.

    never really been that much of a "BBQ" fan. but banana pudd'n...
    that's a whole new kettle of fish LMAO

    Our state fair is offering a frozen banana pudding (don't remember if
    it's on a stick or in a taco shell) this year. Since we don't go to the
    fair, we'll not get to try it.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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  • From Shawn Highfield@1:229/452 to Charles Blackburn on Mon Oct 10 10:47:07 2022
    Charles Blackburn wrote to JIM WELLER <=-

    i love cod or haddock witth my chips, but grilled trout is the bomb.

    Picked up a couple of big rainbow trout filets at the store yesterday.
    That's what we're having for thanksgiving today as we celebrate thanksgiving with the 'mericans. (The wife is insane for football)

    Going to grill it and serve with some celebration squash.

    Shawn

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  • From Dave Drum@1:3634/12 to Shawn Highfield on Tue Oct 11 04:43:00 2022
    Shawn Highfield wrote to Charles Blackburn <=-

    i love cod or haddock witth my chips, but grilled trout is the bomb.

    Picked up a couple of big rainbow trout filets at the store yesterday. That's what we're having for thanksgiving today as we celebrate thanksgiving with the 'mericans. (The wife is insane for football)

    Errrmmmm .... 'murrican Thanksgiving is November 24th this year. That
    trout will be pretty "high" be then. Bv)=

    Going to grill it and serve with some celebration squash.

    Sounds decent.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gigot Of Monkfish Romarin w/Anchovies
    Categories: Fat ladies, Seafood, Herbs, Citrus
    Yield: 6 Servings

    2 1/4 lb Monkfish tail
    1 Tin anchovy filets
    6 tb Olive oil
    Juice of 1 lemon
    Salt & fresh ground pepper
    1 lg Bunch fresh rosemary

    MMMMM---------------------TOMATO VINAIGRETTE--------------------------
    10 tb Olive oil
    4 ts Wine vinegar
    4 ts Fine chopped tomatoes

    Using a larding needle or a sharp knife, make slits in
    the fish and insert pieces of anchovy. Marinate the fish
    in a mixture of oil and lemon juice, seasoned with salt
    and pepper, for at least 2 hours.

    Lay the fish on a large bed of rosemary in a roasting
    tin. Pour more oil over the fish (It is the presence of
    fat that releases the essential oils of the rosemary).
    Roast in a 350ÂşF/175ÂşC oven for 45 minutes.

    To make the tomato vinaigrette, heat the ingredients
    in a small pan and season to taste.

    Transfer the fish to a serving dish and pour over the
    warm vinaigrette.

    Prep Time: 2 hours 15 minutes

    Cooking Time: 45 minutes

    Recipe Courtesy of Jennifer Paterson and Clarissa
    Dickson Wright (The Two Fat Ladies)

    MM Format by Dave Drum - 30 April 2000

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "A loafer always has the correct time." -- Kin Hubbard
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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Mon Oct 10 13:30:07 2022
    Hi Jim,

    our permafrost is melting

    Sounds like somebody was thinking way ahead of himself.

    Well the greenhouse effect was known to scientists 200 years ago.
    In the 1950s and 60s temperature changes were closely tracked and
    computer modeling predicted very accurately the overall planet
    warming and the resulting changes in climate and ocean behavior
    we are seeing today. By the 1980s the effects became very apparent
    to and easily observed by the average layman.

    With odd years of so called climatologists claiming that we're cooling
    down instead of heating up. (G) Sometimes you don't know who to believe.

    The City of Yellowknife beefed up its building code in respect to foundation standards and the requirement for engineered designs and obtaining geotech reports on soil conditions.

    Thinking well ahead of when that would be a standard, instead of a "you
    might want to consider.............." reccommendation.


    Lake Mead is drying up!

    if city kids would stop opening fire hydrants ... there'd be
    more for crops.

    Actually those videos you see are almost always from major
    cities in the northeast and not the southwest.

    True, but my dad lived in the northeast and got cable tv from NYC. There
    were droughts in the NE in the mid 60s; I remember several years in a
    row with a green Christmas. We thought it wierd, being used to a white
    one. Now I've probably had more green than white ones in my lifetime, considering the various places I've lived.


    Also those hydrants need special wrenches to open and the hydrants
    are being opened up by the fire dept, not the kids.

    Unless the kids ripped off the tools from FDNY.


    Really, that amount of water is insignificant by several orders of magnitude in the grand scheme of things.

    True, but it looks like so much more when you see it gushing out.

    I looked up the numbers and did the math: 1 acre foot = 325851 gallons
    The Lake Mead reservoir is designed to hold 28,945,000 acre-feet
    of water and is 248 square miles in area so we're talking about 9
    trillion (9 million millions) gallons.

    How many swimming pools worth? (G)


    The worst offenders are the farmers who do spray irrigation rather
    than lining their fields with drip hoses like they do in Israel. And
    the second worst group are probably the urban landscapers and
    homeowners designing and creating green grass golf courses and
    lawns.

    We saw, in AZ, especially in/around Phoenix so many green yards. AZ
    isn't as good a place for those with asthma as it used to be; too many
    people have moved in that want the green yard they had elsewhere. I'd
    rather go with xeroscaping and rake my yard.

    This curry is more English than Indian in style ...
    1/4 c Apple slices
    4 Broccoli florets

    It looks good except for the coconut milk. I'd probably use just a bit more heavy cream.

    Same here. I am not overly fond of coconut milk either.

    It's only a half cup, so there might be a slight difference in taste but appreciated by those of us that don't want the coconut taste.


    Another curried dish, again not Indian, that calls for both apples
    and squash, perfect for fall dining:


    Title: Baked Squash Stuffed with Curried Chicken and Wild Rice
    Categories: Microwave, Chicken, Curry, Chilies, Fruit
    Yield: 6 servings

    That does look good. It's about time to pull out the squash and apples
    recipe I sent you this past spring and work it into your fall cooking.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... I'm clinging to sanity by a thread. Hand me those scissors.

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  • From Charles Blackburn@1:135/395 to JIM WELLER on Tue Oct 11 16:43:58 2022
    Re: weather and climate
    By: JIM WELLER to CHARLES BLACKBURN on Sun Oct 09 2022 22:04:00


    Quoting Charles Blackburn to Jim Weller <=-

    yellowknife (had to look that one up
    We're just a bit to the right of Fairbanks!

    which is turn left at alberqurque (however you spell it) right :D

    bet it does get pretty cold up there.

    Most winters we'll hit -38 to -40 F at least once. The record low is
    -60. Summer highs average 70 and the record is 90. That's only
    happened twice in the past 40 years though. It was tolerable

    ahh hell nah!! dont mind mid 70s during the day which is what it's been here in SC (up here for work this week) with a low of the mid-high 60s
    it's been a great change for sure

    though as the humidity was low; we have a cool semi-arid climate
    here. I had to shovel much more snow back when I lived in Ottawa.
    ya no sweating like a pig every time i get out the truck this week either

    if the Colorado River system dries up ...
    yea i know what you mean. not to mention with all the fires https://engaging-data.com/ca-reservoir-dashboard/ )
    That's a very dramatic presentation. Here's another thought
    provoking article on the subject: https://tinyurl.com/colorado-water

    yea, that's a problem for sure. england has been in a similar situation (weird i know). wastched a video on the derwent resorvoir where the ruins of buildings in the town that was flooded are showing up and people are looking at them (look up martin zero channel on youtube). what he doesnt mention in there is that IIRC, the derwent was one of the resorvoirs used in the "dambusters" film :D I could be wrong about that, but im too lazy to double check on wikipedia :D


    <CUT>

    you should try mongolian. now THAT's interesting for sure.

    Are you talking about the so-called Mongolian BBQ restaurants (the
    concept was invented by a restaurant guy in Taiwan who gave it a
    fanciful name) or the real thing?


    Both, although we only have the fake one here

    weird thing is, it's pretty much just a stir-fry
    Ah, the modern Taiwan restaurant version. It's undoubtedly tastier than the real thing.

    yea we only get the fake one here, but still it's pretty good and not that much different, but the real thing is way better :D


    regards
    ===

    Charles Blackburn
    The F.B.O BBS 21:1/221 618:250/36
    bbs.thefbo.us IPV4/V6
    DOVE-Net FSX-Net MicroNET USENET




    ... Marriage is a great institution - no family should be without it.
    --- SBBSecho 3.15-Linux
    * Origin: The FBO BBS - bbs.thefbo.us (1:135/395)
  • From Charles Blackburn@1:135/395 to Ruth Haffly on Tue Oct 11 16:52:47 2022
    Re: weather and climate
    By: Ruth Haffly to Charles Blackburn on Sun Oct 09 2022 20:15:42

    Hi Charles,

    only bit of NC I know of is the bit where i95 runs through it im
    afraid, that and of course "south of the border" which im still yet to
    go to, it's always 2am when im going past there.

    I know the I-95 corridor; my in laws used to live in FL so we'd take 95 down thru GA and into FL, then go various ways to get to Zephyrhills.
    When we lived in Savannah, I-95 up to where we could cut over to I-81

    yea like everything else, there's multiple ways to skin a cat :D

    was one way we headed north. We've stopped at SOTB twice, had a mediocre lunch at a Mexican restaurant (in October, so past the main season) one time. I think the other time was for ice cream, but it was less than memorable.

    it's like skydiving, i don't see the point in it, but i wanna do it just to say "been there, done that" :D
    I should really go there though friday, imm sitting here in a hotel room in SC right now cus i'm doing some work up this way for the county

    if you like it, why change right ?
    The situation has changed; we're talking about maybe moving out west in
    a few years.

    define "out west" cus to be honest, left of texas (and mayb arizona) imho isn't really that friendly any more. I know a bunch of people that have moved out of CA because they're sick of the taes, crim and people taking a dump and sharing needles on the street in plain view.

    <HURRICANE IAN>

    the CB>>> only time i get to eat at fancy places like outback etc kik
    Nice to beable to enjoy meals like that every so often.
    yeqa it's about the only time I do.. that said, i do try andd take the missus somewhere at least once a month.

    I'm sure she appreciates that. We'll hit up a casual place now and again but try to go to someplace better for special occaisions. Missed that
    this year for our anniversary as I was in the leg immobiliser but will make up for it on the cruise ship next week. (G)
    sometimes she does sometimes she doesnt. but even if it's just to the cafe on a sat or sun morning for breakfast makes a change.
    right now she has to be careful what she eats post-surgery (nothing major) so half the stuff i used to make for her for "breakfast in bed" she can't touch for a while lol
    and you should see me TRYING to make grits lol.... I can't stand them but even from a packet i screw it up lol

    We were watching to see where it would come thru NC--a bit further east and we would have had a lot more damage than we did.
    yea we got lucky as i say, was supposed to come right up I4 over the
    top of us and then took a bee line down the 408/528 to cocoa.

    Steve wanted to move to FL several years ago; I'm glad I talked him out
    of it. (G)

    yet you wanna move out west where it's hotter, shakier and has less water :D

    We're about an hour and a half, maybe 2 hours from beaches--depends on which one we want to go to--so our weather instruments are in the house and yard. I've thought about picking
    up an animometer and maybe
    something else as Steve likes to give weather reports on several ham
    radio networks.

    other than the NWS stations, the closes wx station sfor our stuff is chapel hill, cary,
    clayton, smithfield etc nothing on your side. but it does appear to be
    a very warm 43 degrees there according to the little airport you guys
    have just to the north east (triangle North KLHZ)
    Up in Louisburg?

    yea that's the place
    http://www.airnav.com/airport/klhz

    <touristy stuff)

    that said, KSC is worse... last time we went to KSC, there was 5 of
    us.... cost us 75 bucks to park, and another 600 bucks just to walk in
    teh door.. if we wanted a tour etc that would be even more.

    What is KSC?
    kennedy space center - cape canaveral. great place but prices are to the moon (pun intended)

    "weird stuff"

    picked up how to make a lot of our favorites from each place we lived.
    Stateside, we were in CA, MA, TX, AZ, GA and HI,
    finding favorite foods
    from each place. Probably my favorite NC foods are eastern NC pulled
    pork bbq and banana pudding.

    never really been that much of a "BBQ" fan. but banana pudd'n...
    that's a whole new kettle of fish LMAO

    Our state fair is offering a frozen banana pudding (don't remember if
    it's on a stick or in a taco shell) this year. Since we don't go to the fair, we'll not get to try it.

    lol... it's like there's a place called ritters down the road and it's "frozen custard", to me custard is what you put over a piping hot apple or rhubarb crumble (something else I miss that I havent found..... rhubarb)

    regards
    ===

    Charles Blackburn
    The F.B.O BBS 21:1/221 618:250/36
    bbs.thefbo.us IPV4/V6
    DOVE-Net FSX-Net MicroNET USENET




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  • From Dale Shipp@1:261/1466 to Ruth Haffly on Wed Oct 12 00:57:02 2022
    On 10-10-22 13:30, Ruth Haffly <=-
    spoke to Jim Weller about weather and climate <=-

    True, but my dad lived in the northeast and got cable tv from NYC.
    There were droughts in the NE in the mid 60s; I remember several years
    in a row with a green Christmas. We thought it wierd, being used to a white one. Now I've probably had more green than white ones in my lifetime, considering the various places I've lived.

    And sometimes you had a brown Christmas. We once were talking about
    going on a coach tour starting in Phoenix. Our grandson spoke up and
    said "you won't like it --- it's brown!". His other grandmother lives
    in Phoenix and he had visited there, and thus spoke from experience.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Tandoori Chicken
    Categories: Main dish, Indian
    Yield: 4 Servings

    8 Chicken drumsticks
    2 tb Lemon juice
    Salt
    15 g Fresh ginger, finely grated
    Used 1/2 tb ginger paste
    3 Cloves garlic
    1 ts Ground coriander
    1/2 ts Ground cumin
    1 ts Chilli powder
    2 tb Paprika
    Red food colouring (omitted)
    1 ts Garam masala
    1/2 ts Ground black pepper
    1 c Plain yoghurt

    MMMMM--------------------------OPTIONAL-------------------------------
    1 Lemon, sliced
    1 sm Onion, sliced

    We doubled this recipe using thighs and drumsticks. Worked fine.


    Skin the chicken drumsticks, wash thoroughly and dry on absorbent
    paper. Slash them with a sharp pointed knife.

    Rub in the lemon juice and sprinkle with salt.

    Blend the ginger and garlic in a blender with 1 Tbs water, then mix
    with the coriander, cumin, chilli powder, paprika, red food
    colouring, garam masala and pepper and stir into yoghurt.

    NOTE: Used ginger paste - 1/2 Tb

    Smother the drumsticks in the spiced yoghurt and leave covered in the
    fridge to marinate overnight. (Impt.)

    Lay the drumsticks on a rack across a roasting tin and cook in the
    oven at 200 Celsius for approx. 45 minutes, until tender.

    NOTE Used convection oven at 400 (really 375) for 45 minutes. Worked
    fine.

    Sprinkle with extra salt to taste and garnish with lemon and onion
    slices.

    Source: The Complete Indian Cookbook

    Compiled: Imran C.
    GOLD COAST....'Oz
    From: Imran Chaudhary Date: 26 Jul 94

    MMMMM



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  • From Ruth Haffly@1:396/45.28 to Charles Blackburn on Wed Oct 12 16:57:06 2022
    Hi Charles,

    afraid, that and of course "south of the border" which im still
    yet to CB>> go to, it's always 2am when im going past there.

    I know the I-95 corridor; my in laws used to live in FL so we'd take 95 down thru GA and into FL, then go various ways to get to Zephyrhills.
    When we lived in Savannah, I-95 up to where we could cut over to I-81

    yea like everything else, there's multiple ways to skin a cat :D

    (G) Our younger daughter used to apologise to our cat before using that
    phrase.

    was one way we headed north. We've stopped at SOTB twice, had a mediocre lunch at a Mexican restaurant (in October, so past the main season) one time. I think the other time was for ice cream, but it was less than memorable.

    it's like skydiving, i don't see the point in it, but i wanna do it
    just to say "been there, done that" :D

    Not really worth it, especially this time of year when it's mostly shut
    down.

    I should really go there though friday, imm sitting here in a hotel
    room in SC right now cus i'm doing some work up this way for the
    county

    Closer to us then. We're about (from SOTB) 80 miles up I-95, a bit on
    I-40 and then various ways into WF.

    if you like it, why change right ?
    The situation has changed; we're talking about maybe moving out west in
    a few years.

    define "out west" cus to be honest, left of texas (and mayb arizona)
    imho isn't really that friendly any more. I know a bunch of people
    that have moved out of CA because they're sick of the taes, crim and people taking a dump and sharing needles on the street in plain view.

    We're thinking of Sierra Vista, AZ. We were stationed at Fort Huachuca
    in the '90s, fell in love with the area. We've got a daughter (with
    kids) in the Phoenix area and other daughter (also with kids) in the
    Salt Lake City area, both would be much closer.


    <HURRICANE IAN>

    the CB>>> only time i get to eat at fancy places like outback etc kik
    Nice to beable to enjoy meals like that every so often.
    yeqa it's about the only time I do.. that said, i do try andd
    take the missus somewhere at least once a month.

    I'm sure she appreciates that. We'll hit up a casual place now and again
    sometimes she does sometimes she doesnt. but even if it's just to the
    cafe on a sat or sun morning for breakfast makes a change.
    right now she has to be careful what she eats post-surgery (nothing
    major) so half the stuff i used to make for her for "breakfast in bed"
    she can't touch for a while lol

    And Steve is doing most of the cooking as I'm still dealing with the
    broken hand/knee. On top of that I've got bronchitis (again, 3rd time
    this year) and don't feel like eating a lot.


    and you should see me TRYING to make grits lol.... I can't stand them
    but even from a packet i screw it up lol

    I like them but Steve has a corn allergy so I usually enjoy them when
    eating out. Had shrimp and grits when we went out for my birthday in
    July; they were really good. The packets do in a pinch; the trick there
    is getting just the right amount of water.


    We were watching to see where it would come thru NC--a bit
    further east and we would have had a lot more damage than we did.
    yea we got lucky as i say, was supposed to come right up I4 over
    the CB>> top of us and then took a bee line down the 408/528 to
    cocoa.

    Steve wanted to move to FL several years ago; I'm glad I talked him out
    of it. (G)

    yet you wanna move out west where it's hotter, shakier and has less
    water :D

    See above. (G) Besides, we have earthquakes here, had a dilly of one in
    2011 that was centered in VA, not too far from DC. Had another, smaller
    one hit closer a couple of years ago with just a bit of shaking.


    something else as Steve likes to give weather reports on several
    ham RH>> radio networks.

    other than the NWS stations, the closes wx station sfor our
    stuff is chapel hill, cary,
    clayton, smithfield etc nothing on your side. but it does appear
    to be CB>> a very warm 43 degrees there according to the little
    airport you guys CB>> have just to the north east (triangle North
    KLHZ)
    Up in Louisburg?

    yea that's the place
    http://www.airnav.com/airport/klhz

    I had to go up to the airport last year for my 2nd covid shot.


    <touristy stuff)

    that said, KSC is worse... last time we went to KSC, there was 5
    of CB>> us.... cost us 75 bucks to park, and another 600 bucks just
    to walk in CB>> teh door.. if we wanted a tour etc that would be even more.

    What is KSC?
    kennedy space center - cape canaveral. great place but prices are to
    the moon (pun intended)

    OK, my older brother (now deceased) used to live in Titusville; he could
    see launches from his back yard. We talked about going to see him & the
    space center but never did.

    "weird stuff"

    picked up how to make a lot of our favorites from each place we lived. CB>> Stateside, we were in CA, MA, TX, AZ, GA and HI,
    finding favorite foods
    from each place. Probably my favorite NC foods are eastern NC
    pulled RH>> pork bbq and banana pudding.

    never really been that much of a "BBQ" fan. but banana pudd'n...
    that's a whole new kettle of fish LMAO

    Our state fair is offering a frozen banana pudding (don't remember if
    it's on a stick or in a taco shell) this year. Since we don't go to the fair, we'll not get to try it.

    lol... it's like there's a place called ritters down the road and it's "frozen custard", to me custard is what you put over a piping hot
    apple or rhubarb crumble (something else I miss that I havent
    found..... rhubarb)

    Rhubarb should be around next spring, look for it starting in February
    or March. I've found it in the south and have bought it for pies, strawberry/rhubarb preserves, etc.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Some are so educated they can bore you on almost any subject

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Wed Oct 12 17:23:36 2022
    Hi Dale,

    True, but my dad lived in the northeast and got cable tv from NYC.
    There were droughts in the NE in the mid 60s; I remember several years
    in a row with a green Christmas. We thought it wierd, being used to a white one. Now I've probably had more green than white ones in my lifetime, considering the various places I've lived.

    And sometimes you had a brown Christmas. We once were talking about
    going on a coach tour starting in Phoenix. Our grandson spoke up and
    said "you won't like it --- it's brown!". His other grandmother lives
    in Phoenix and he had visited there, and thus spoke from experience.

    Phoenix has its green spots--from people that miss their green yards
    from back east and spend most of their summers watering their yards. (G)

    We had a guest speaker on August (monsoon season) at our church in AZ
    one year. He started his talk sharing his thoughts about the area--said
    that his first reaction when he landed was that it was so BEIGE! But
    there are different shades of brown/beige if you look closly. (G)

    Title: Tandoori Chicken
    Categories: Main dish, Indian
    Yield: 4 Servings

    Looks good, something to think about for maybe this winter.


    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... It works! Now, if only I could remember what I did.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Wed Oct 12 23:15:00 2022
    Quoting Ruth Haffly to Jim Weller <=-

    the greenhouse effect was known to scientists 200 years ago.

    computer modeling predicted very accurately the overall planet
    warming and the resulting changes in climate and ocean behavior
    we are seeing today. By the 1980s the effects became very apparent
    to and easily observed by the average layman.

    so called climatologists claiming that we're cooling
    down instead of heating up. (G) Sometimes you don't know who to
    believe.

    The science is firmly established beyond a reasonable doubt and it
    should be obvious to everyone by now: the polar ice caps are
    shrinking, glaciers are disappearing and extreme weather event
    damage (including larger and more frequent forest fires) is
    increasing dramatically. Just ask anybody in the insurance industry
    on that last one. Anyone still denying the reality of this is either
    deranged, deluded or willfully blind.

    In this week's news alone we have learned that Canadian salmon
    returning to spawn are dieing off before they get to the spawning
    grounds because the rivers are noticeably warmer than they are used
    to. Meanwhile, Alaska is cancelling entire crab harvests this year
    in an effort to rebuild stocks as last year's catch was so pitifully
    small. Once again warmer waters are a factor. And today Canadian
    scientists are reporting that Arctic Ocean is not only getting
    warmer with less ice cover but its acidity is increasing as a result
    and plankton (the underlying base of the whole ocean food chain)
    is being negatively affected. Also shellfish shells are becoming
    thinner and more fragile. This is all quite alarming.

    RH> Unless the kids ripped off the tools from FDNY.

    Read the articles beneath the photos. The fire dept opens the
    hydrants for a few minutes. Little kids are not breaking into
    fire halls and stealing heavy tools. Have you seen the size of the
    monkey wrench they use?

    We saw, in AZ, especially in/around Phoenix so many green yards.
    isn't as good a place for those with asthma as it used to be

    Exactly. It proves my point.


    Cheers

    Jim


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  • From Dave Drum@1:3634/12 to Ruth Haffly on Fri Oct 14 05:37:00 2022
    Ruth Haffly wrote to Dale Shipp <=-

    True, but my dad lived in the northeast and got cable tv from NYC.
    There were droughts in the NE in the mid 60s; I remember several years
    in a row with a green Christmas. We thought it wierd, being used to a white one. Now I've probably had more green than white ones in my lifetime, considering the various places I've lived.

    And sometimes you had a brown Christmas. We once were talking about
    going on a coach tour starting in Phoenix. Our grandson spoke up and
    said "you won't like it --- it's brown!". His other grandmother lives
    in Phoenix and he had visited there, and thus spoke from experience.

    Phoenix has its green spots--from people that miss their green yards
    from back east and spend most of their summers watering their yards.
    (G)

    And changing the micro-cliomate of the Phoenix area. Not to mention
    depleting the aquifer in pursuit of recreating what they moved to Arid
    Zona to escape. Not to mention the many pasture pool venues. (Goof
    courses).

    You will probably want to substitute for the tequila called for in this
    recipe. If you don't have "Mockingbird Alcohol Free Spirit" at hand try
    mixing agave juice and lime. Tequila is made by fermenting and distilling
    the juice of the blue agave cactus.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Arizona Chicken Fajitas
    Categories: Latino, Poultry, Booze, Chilies, Breads
    Yield: 4 Servings

    1/2 c Oil
    1/2 c Lime juice
    1 c Tequila
    1/4 c Tomato paste
    2 cl Garlic
    1 Jalapeno; diced small
    1/2 ts Salt
    1/2 ts McCormick chilli spice
    1/2 ts Cumin
    1 1/2 lb Chicken breast
    10 Flour tortillas
    3 tb Oil
    1 Bell pepper
    1 Onion
    1 Tomato
    Sour cream

    Mince garlic. Cut bell pepper and onion into strips. Cut
    tomato in chunks. In a glass bowl or baking dish, combine
    1/2 cup oil, lime juice, tequila, tomato paste, garlic,
    jalapeno, salt, chilli powder, and cumin. Blend well.
    Add chicken, cover, and marinate in refrigerator at least
    6 hours or overnight.

    Set oven @ 350oF/175oC. Wrap tortillas in aluminum foil.
    Bake 15 minutes while preparing fajitas.

    Remove chicken from marinade. In a large, heavy skillet
    over medium-high heat, heat 3 Tbl oil. Add chicken and
    cook, stirring constantly, 5 to 7 minutes or until
    chicken is done. Add bell pepper and onion and cook 3
    minutes more, just until vegetables are crisp-tender.

    Serve with tortillas, guacamole, sour cream, salsa, and
    cheese.

    Shared by Garry Howard From Hyatt Regency at Gainey Ranch

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I added chilli spice/powder; that's what makes it Mexican.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Fri Oct 14 16:56:52 2022
    Hi Jim,


    so called climatologists claiming that we're cooling
    down instead of heating up. (G) Sometimes you don't know who to
    believe.

    The science is firmly established beyond a reasonable doubt and it
    should be obvious to everyone by now: the polar ice caps are
    shrinking, glaciers are disappearing and extreme weather event
    damage (including larger and more frequent forest fires) is
    increasing dramatically. Just ask anybody in the insurance industry
    on that last one. Anyone still denying the reality of this is either deranged, deluded or willfully blind.

    But how long will this last? Looking over the last couple hundred or so
    years, there have been extreme warming and cooling spells. It's just
    that with today's technology we're so much more aware of weather all
    over the world in an instant that makes us more aware of trends.


    In this week's news alone we have learned that Canadian salmon
    returning to spawn are dieing off before they get to the spawning
    grounds because the rivers are noticeably warmer than they are used
    to. Meanwhile, Alaska is cancelling entire crab harvests this year
    in an effort to rebuild stocks as last year's catch was so pitifully small. Once again warmer waters are a factor. And today Canadian scientists are reporting that Arctic Ocean is not only getting
    warmer with less ice cover but its acidity is increasing as a result
    and plankton (the underlying base of the whole ocean food chain)
    is being negatively affected. Also shellfish shells are becoming
    thinner and more fragile. This is all quite alarming.

    But will it last or will we go into another cooling spell in the next 50
    years or so?

    RH> Unless the kids ripped off the tools from FDNY.

    Read the articles beneath the photos. The fire dept opens the
    hydrants for a few minutes. Little kids are not breaking into
    fire halls and stealing heavy tools. Have you seen the size of the
    monkey wrench they use?

    No, I've not seen them; I've just seen open hyrants spewing water.


    We saw, in AZ, especially in/around Phoenix so many green yards.
    isn't as good a place for those with asthma as it used to be

    Exactly. It proves my point.

    No, in that state it's due to a lot of poeple moving in, saying they
    miss such and such greenery from where they used to live, then plant it
    and dump gazillion gallons of water on it to make it grow. Xeroscaping
    is much better for the climate out there; saves quite a bit of water.


    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... History repeats itself because nobody listens ...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri Oct 14 17:09:53 2022
    Hi Dave,

    And sometimes you had a brown Christmas. We once were talking about
    going on a coach tour starting in Phoenix. Our grandson spoke up and
    said "you won't like it --- it's brown!". His other grandmother lives
    in Phoenix and he had visited there, and thus spoke from experience.

    Phoenix has its green spots--from people that miss their green yards
    from back east and spend most of their summers watering their yards.
    (G)

    And changing the micro-cliomate of the Phoenix area. Not to mention depleting the aquifer in pursuit of recreating what they moved to Arid Zona to escape. Not to mention the many pasture pool venues. (Goof courses).

    That's why we like the southeastern corner of the state better. It's
    browner, true, but also a much better climate than the Valley of the
    Sun.


    You will probably want to substitute for the tequila called for in
    this recipe. If you don't have "Mockingbird Alcohol Free Spirit" at
    hand try mixing agave juice and lime. Tequila is made by fermenting
    and distilling the juice of the blue agave cactus.

    OK, thanks for the hint. I usually make basic fajitas with a commercial seasoning, chicken, bell peppers, onions, sometimes tomatoes, salsa and
    sour cream.

    Title: Arizona Chicken Fajitas
    Categories: Latino, Poultry, Booze, Chilies, Breads
    Yield: 4 Servings

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... It works! Now, if only I could remember what I did.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Mon Oct 17 21:26:00 2022
    Quoting Ruth Haffly to Jim Weller <=-

    climatologists claiming that we're cooling down

    They are not climatologists at all, just badly informed uneducated
    people who do their socalled research on conspiracy websites and
    unscrupilous politicians who are getting their election campaign
    funding from Big Oil and the coal industry.

    The science is firmly established beyond a reasonable doubt

    Our CO2 levels have been increasing since the coal based industrial
    revolution in the 1600s and the curve sharpened dramatically at the
    end of WWII. By the 1980s the effects were noticable to anyone with
    their eyes open, not just scientists studing the situation.

    But how long will this last?

    Until the planet decreases it's carbon footprint substantially
    and traps some of the existing CO2 with measures such as
    reforestation etc.

    Looking over the last couple hundred or
    so years, there have been extreme warming and cooling spells.

    There have not been! Look it up. The last cool period of any
    consequence was 500 years ago in the 1500s.

    But will it last or will we go into another cooling spell in the next
    50 years or so?

    Not a chance.

    Dark seawater absorbs more heat from sunlight than white ice which
    reflects most of it. Once the polar ice caps disappear there will be
    a phenomimal increase in ocean water temperature, way more than what is happening right now, It's called a positive feedback loop and it
    will be catastophic. As well, once the permafrist is gone hundreeds
    of thousands of tons of trapped methane will excape into the
    atmosphere. It is a far worse greenhouse chemical than CO2. That too
    will cause a positive feedback loop accelerating the temperature
    increase. A large portion of the planet will become uninhabitable,
    agriculure and the food supply will be wrecked causing massive
    starvation (which in turn will cause civil strife as those who are
    most affected will not die peacefully.)

    Imagine the southern borders of the USA and Europe each being
    overrun by a hundred million starving desperate refugees armed with
    clubs, knives and their fists who will not turn around no matter
    what. Now imagine a billion.

    We saw, in AZ, especially in/around Phoenix so many green yards.
    isn't as good a place for those with asthma as it used to be

    Exactly. It proves my point.

    No, in that state it's due to a lot of poeple moving in, saying they
    miss such and such greenery from where they used to live, then plant
    it and dump gazillion gallons of water on it to make it grow.

    That WAS my point. City people wasting water on a frivolity.



    Cheers

    Jim


    ... A white girl with a nose ring told me which planets make me sad.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:3634/12 to JIM WELLER on Thu Oct 20 05:24:00 2022
    JIM WELLER wrote to RUTH HAFFLY <=-

    climatologists claiming that we're cooling down

    They are not climatologists at all, just badly informed uneducated
    people who do their socalled research on conspiracy websites and unscrupilous politicians who are getting their election campaign
    funding from Big Oil and the coal industry.

    The science is firmly established beyond a reasonable doubt

    Our CO2 levels have been increasing since the coal based industrial revolution in the 1600s and the curve sharpened dramatically at the
    end of WWII. By the 1980s the effects were noticable to anyone with
    their eyes open, not just scientists studing the situation.

    But how long will this last?

    Until the planet decreases it's carbon footprint substantially
    and traps some of the existing CO2 with measures such as
    reforestation etc.

    Looking over the last couple hundred or
    so years, there have been extreme warming and cooling spells.

    There have not been! Look it up. The last cool period of any
    consequence was 500 years ago in the 1500s.

    But will it last or will we go into another cooling spell in the next
    50 years or so?

    Not a chance.

    Dark seawater absorbs more heat from sunlight than white ice which reflects most of it. Once the polar ice caps disappear there will be
    a phenomimal increase in ocean water temperature, way more than what is happening right now, It's called a positive feedback loop and it
    will be catastophic. As well, once the permafrist is gone hundreeds
    of thousands of tons of trapped methane will excape into the
    atmosphere. It is a far worse greenhouse chemical than CO2. That too
    will cause a positive feedback loop accelerating the temperature
    increase. A large portion of the planet will become uninhabitable, agriculure and the food supply will be wrecked causing massive
    starvation (which in turn will cause civil strife as those who are
    most affected will not die peacefully.)

    Imagine the southern borders of the USA and Europe each being
    overrun by a hundred million starving desperate refugees armed with
    clubs, knives and their fists who will not turn around no matter
    what. Now imagine a billion.

    We saw, in AZ, especially in/around Phoenix so many green yards.
    isn't as good a place for those with asthma as it used to be

    Exactly. It proves my point.

    I pretty much agree with all the points you make. We are fouling our
    own nest. I suppose I should thank my lucky stars that I probably won't
    be around to see the logical (and inevitable) conclusion of the trend.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Strawberry Rollercoaster Donut Apocalypse
    Categories: Desserts, Beverages, Fruits, Chocolate
    Yield: 2 servings

    500 ml (17 oz/2c) milk
    300 g (10 1/2 oz) fresh or frozen
    - strawberries
    90 g (3 oz/1/3c)plain buttercream
    - frosting
    2 Scoops strawberry ice cream
    125 ml (4 oz/1/2c) strawberry syrup

    MMMMM------------------PINK BUTTERCREAM FROSTING---------------------
    125 g (4 1/2 oz/1/2c) unsalted
    - butter; softened
    185 g (61/2 oz/1 1/2 c) icing
    - (confectioners’) sugar;
    - sifted
    2 tb Milk
    Few drops of pink food
    - colouring

    MMMMM--------------------------TOPPING-------------------------------
    20 Strawberry chocolate candies
    2 Scoops strawberry ice cream
    2 Jelly/jam-filled donuts
    2 lg Strawberries; hulled, halved
    2 Strawberry chocolate lollipops
    Pink cotton candy; to
    - decorate

    To make the shake, combine the ingredients in a blender
    or food processor. Blend until smooth and combined.

    To make the pink buttercream frosting, place the butter
    in a medium-sized bowl. Using an electric mixer, beat on
    high for 5 minutes or until pale and fluffy. Gradually
    beat in half the icing sugar and the milk, then the
    remaining icing sugar. Beat for 4 minutes or until the
    sugar has dissolved and the mixture is smooth. Add food
    colouring to desired intensity and beat for another 1
    minute.

    Line the inside of each glass with syrup. Using a piping
    bag fitted with a star nozzle, pipe the frosting around
    the outer rims, then decorate with the strawberry
    chocolate candies. Gently pour in the shake and top with
    a scoop ice cream.

    Top each glass with a doughnut. Gently stick in the
    lollipop and decorate with fairy floss and strawberry
    halves.

    PLAIN BUTTERCREAM FROSTING: Place 125 g (41/2 oz/1/2
    cup) softened unsalted butter in a medium-sized bowl.
    Using an electric mixer, beat on high for 5 minutes or
    until pale and fluffy. Gradually beat in 92 g (3 1/4
    oz/3/4 c) sifted icing sugar and 2 tablespoons milk,
    then another 92 g (3 1/4 oz/3/4 c) sifted icing sugar.
    Beat for 4 minutes or until the sugar has dissolved and
    the mixture is smooth. Use immediately or transfer to an
    airtight container. This frosting will keep in the
    fridge for up to 1 week.

    STRAWBERRY SYRUP: combine the sugar with 1 1/2 tb of
    caster sugar with 1 1/2 tablespoons water in a medium-
    sized saucepan over low heat. Stir constantly for 2
    minutes until the sugar has dissolved, brushing any
    sugar from the sides of the pan with a wet pastry brush.
    Add 250 g (9 oz) strawberries, hulled, 150g (5 1/2
    oz/1/2 c) strawberry jam and 1 1/2 tablespoons glucose
    syrup, and stir for 1 minute or until well combined.
    Remove from the heat and set aside to cool to cool
    completely. Puree with a hand-held blender for 1 minute
    or until smooth. Transfer into a squeeze bottle or
    container. This syrup will keep in the fridge for up to
    1 week.

    This recipe is from Monster Shakes (Smith Street Books).

    RECIPE FROM: https://www.sbs.com.au

    Uncle Dirty Dave's Archives

    MMMMM

    ... Only adults have difficulty with child-proof bottles.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Sat Oct 22 19:41:00 2022
    Quoting Dave Drum to Jim Weller <=-

    positive feedback loop accelerating the temperature increase. A
    large portion of the planet will become uninhabitable,
    agriculture and the food supply will be wrecked causing massive
    starvation

    I pretty much agree with all the points you make. We are
    fouling our own nest.

    The twin issue that goes hand in hand with our suicidal habits which
    aggravates the problem is overpopulation and there has been only one
    country with the will to enforce one child families. And it's not a
    nice place to live in. But this is getting so far off topic that I'm
    not going to continue the thread.

    Back to the fall foods conversation ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cream of Acorn Squash Soup
    Categories: Soups, Vegetables, Chicken, Fruit, Dairy
    Yield: 6 Servings

    1/4 c Butter
    2 Onions; thinly sliced
    1 Acorn Squash, peeled, seeded
    In sm. pieces
    3 c Chicken stock
    1 c Apple Cider; unsweetened
    1 c Cream
    1 ts Curry powder
    1/4 ts Salt
    1/4 ts Pepper
    2 tb Parsley; chopped

    Melt butter in heavy, large saucepan over med. heat. Add onions
    and cook until lightly browned, stirring occasionally, about 5
    mins. Add squash, chicken stock and cider and simmer until squash
    is tender, about 20 mins. Puree mixture in processor. Strain into
    another large saucepan. Place over med. heat. Stir in cream and
    heat through, do not boil. Add curry powder, salt and pepper.
    Ladle soup into bowls or squash shells. Garnish with parsley and
    nutmeg if desired.

    Adapted from a recipe by Penchard

    MMMMM

    Cheers

    Jim


    ... Only WASPs eat sandwiches with mayo and white bread.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Sun Oct 23 20:16:14 2022
    Hi Jim,

    climatologists claiming that we're cooling down

    They are not climatologists at all, just badly informed uneducated
    people who do their socalled research on conspiracy websites and unscrupilous politicians who are getting their election campaign
    funding from Big Oil and the coal industry.

    It pretty well goes in one ear and out the other as far as I'm
    concerned.


    The science is firmly established beyond a reasonable doubt

    Our CO2 levels have been increasing since the coal based industrial revolution in the 1600s and the curve sharpened dramatically at the
    end of WWII. By the 1980s the effects were noticable to anyone with
    their eyes open, not just scientists studing the situation.

    But how long will this last?

    Until the planet decreases it's carbon footprint substantially
    and traps some of the existing CO2 with measures such as
    reforestation etc.

    But we'll be long gone by then.

    Looking over the last couple hundred or
    so years, there have been extreme warming and cooling spells.

    There have not been! Look it up. The last cool period of any
    consequence was 500 years ago in the 1500s.

    The year without a summer--early part of the 1800's, after an earthquake in/around New Madrid, MO, is what I was thinking about specifically. I understand weather was affected for a couple of years with that.


    But will it last or will we go into another cooling spell in the next
    50 years or so?

    Not a chance.

    As I said, I'll be long gone so I'm not that concerned about it.

    Imagine the southern borders of the USA and Europe each being
    overrun by a hundred million starving desperate refugees armed with
    clubs, knives and their fists who will not turn around no matter
    what. Now imagine a billion.

    We saw, in AZ, especially in/around Phoenix so many green yards.
    isn't as good a place for those with asthma as it used to be

    Exactly. It proves my point.

    We like the southeastern corner of the state better--high desert.

    No, in that state it's due to a lot of poeple moving in, saying they
    miss such and such greenery from where they used to live, then plant
    it and dump gazillion gallons of water on it to make it grow.

    That WAS my point. City people wasting water on a frivolity.

    I'd rather rake my yard than mow it.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Gone crazy, be back later. leave a message at the Beep!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)