Subj : weather and climate
To : RUTH HAFFLY
From : JIM WELLER
Date : Sun Oct 09 2022 22:05:00
-=> Quoting Ruth Haffly to Jim Weller <=-
JW> our permafrost is melting
RH> 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.
JW> Lake Mead is drying up!
RH> if city kids would stop opening fire hydrants ... there'd be
RH> 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.
JW> Really, that amount of water is insignificant by several orders of
JW> magnitude in the grand scheme of things.
RH> 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.
JW> This curry is more English than Indian in style ...
JW> 1/4 c Apple slices
JW> 4 Broccoli florets
RH> It looks good except for the coconut milk. I'd probably use just a bit
RH> 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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