Ruth Haffly wrote to Dave Drum <=-
But the bulk of Arizona is not Fort Hoochy-Coochy and Flagpole. It's
more like Yuma, Tucson and Phoenix area.
True, cities, and we aren't fond of them. Tucson was easily 5-10
degrees hotter than Fort Huachuca, Phoenix, 15-20. I never checked the Yuma temps.
It's all about elevation. Tuscon is somewhat more elevated than
Phoenix but not as much as Flagstaff or Fort Whoosis. Yuma is lowest
of the three mentioned.
Makes for quite a variety of micro climates in the state. Our girls got occaisional snow days; their cousin in Pheonix (Peoria, actually) never did.
8<----- CUT ----->B
Most often my burgers are with just a bit of ketchup and pickle
relish.
That comes under the heading of diff'rent strokes.
Yes, I'll also skip the bread, depending on what else is on the menu,
so I don't overdo the carbs.
Bread helps soak up the grease, etc. and thus contributes to the
flavour as well as the mouth-feel. Plus I can pick up a burger and
walk around while chowing down. Con't do that with a nekkid burger
patty - unless it's cooked to death and is dry and flavourless.
True, but I grew up eating them that way most of the time. Mom served
them fried, dry, with only one topping. Not that that way is my
favorite way to eat them now; we usually grill and leave a lot of juice
in them. But, Mom was cooking for 7 people and had to cook to Dad's tastes; I cook for just 2 and let Steve grill the burgers. (G)
I'm home most of the time so it's easy to keep a glass near the sink
and fill it whenever I'm in the vicinity.
I'm habituated to flavours in my beverages. Again, a diff'rent strokes thing.
Exactly!
Steve likes the liquid drink mix ins; a good squeeze (couple of
teaspoons or so) will flavor his drinks. If I have to drink a lot of water, I'll flavor it with a lemonade dry mix in.
I just use a squeeze of lemon to cut the chlorine tasta. Lime if I'm
in a Mexican restaurant (the ones around here do more limes than
lemons.)
I've tried lime but prefer lemon.
It's all about elevation. Tuscon is somewhat more elevated than
Phoenix but not as much as Flagstaff or Fort Whoosis. Yuma is lowest
of the three mentioned.
Makes for quite a variety of micro climates in the state. Our girls got occaisional snow days; their cousin in Pheonix (Peoria, actually) never did.
I recall a day in the 1980s when my kid brother and I weregoing to
Phoenix to make a delivery and there was snow from Las Cruces, NM to
just west of Tucson. It was a wet snow and Interstate 10 was "slushy".
Not a problem for two Illinois boys. But obviously a problem for
locals. Even if they had come there from colder climates they
seemingly forget
all they ever know about driving on slick roads when after a month or
two in the dessert climate. Both sides of I-10 were reminiscent of a moonscape dotted with auto salvage yards. Bv)=
8<----- CUT ----->B
Bread helps soak up the grease, etc. and thus contributes to the
flavour as well as the mouth-feel. Plus I can pick up a burger and
walk around while chowing down. Con't do that with a nekkid burger
patty - unless it's cooked to death and is dry and flavourless.
True, but I grew up eating them that way most of the time. Mom served
them fried, dry, with only one topping. Not that that way is my
favorite way to eat them now; we usually grill and leave a lot of juice
in them. But, Mom was cooking for 7 people and had to cook to Dad's tastes; I cook for just 2 and let Steve grill the burgers. (G)
Obviously Pop was not much of a gourmet. I was fortunate in that my
dad was an excellent cook (better than my mom) and both he and Mom
were very adventurous eaters and cooks.
I'm home most of the time so it's easy to keep a glass near the sink
and fill it whenever I'm in the vicinity.
I'm habituated to flavours in my beverages. Again, a diff'rent strokes thing.
Exactly!
Steve likes the liquid drink mix ins; a good squeeze (couple of
teaspoons or so) will flavor his drinks. If I have to drink a lot of water, I'll flavor it with a lemonade dry mix in.
I just use a squeeze of lemon to cut the chlorine tasta. Lime if I'm
in a Mexican restaurant (the ones around here do more limes than
lemons.)
I've tried lime but prefer lemon.
I prefer the lemon - I only do lime when it's alll that's available.
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