Subj : Air Quality was: Flip Ph
To : Ruth Haffly
From : Dave Drum
Date : Wed Jul 26 2023 06:18:02
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Perhaps the record rainfall and flooding in the Maritime Provinces had
DD> something in the improvement of air quality coming from Canuckistan.
RH> It did, very much. Our air has pretty much cleard up again, until the
RH> winds shift to bring down more smoke. Had a nice thunderstorm in the
RH> wee small hours this morning.
SD> Just checked the air quality for today. It's green. It's green
RH> for SD> fire and smoke also. It's dark and cloudy...probably getting
RH> ready to SD> burst.
I don't have to check a web site/phone app/T.V. talking head for air
quality. I walk out the front door and check the haze. If it hasn't
"burned off" by 9 ayem then it's not "ground fog" but smoke from other
climes.
RH> The weatherman on the station we watch said that by the week end things
RH> will be clear here. Meanwhile, I'm staying inside as much as possible.
I don't watch the boob tube - except for races ... and that very seldom.
SD> Anyone in the US can check their air quality by going to
SD>
https://www.airnow.gov and entering their ZIP code.
RH> Good to know. I usually check Weather Underground on my phone; they're
RH> pretty good about local issues.
DD> I had W.U. for a while before my brother convinced me to get Weather
DD> Bug. It's a bit clunky but thorough and accurate.
RH> W.U. works well enough for me that until it breaks, I'm not going to
RH> try to fix it.
I also have, on my FireFox (Mozilla) browser an extension called
"Forecast Fox" which I have configured to put a bar on the lower right
of my browser window(s). I shows me current and forecast temperatures,
precipitation, etc, and (as I have it set) forecasts for a 4 day span
and if I hover over the "globe" icon at the right side I get the current
(last 15 minutes to present) animated weather radar from Accuweather.
Hovering over a date gives expanded weather information - also from
Accuweather. While it's a *free* extension I sent the developer a few
$coot$ every year. If you (or anyone might be interested here's a link
to more information:
https://download.cnet.com/Forecastfox-Weather/3000-11745_4-10365641.html
RH> (salmon)
RH> We buy it from time to time but not all that often. Got some canned on
RH> the shelf that we need to use up, maybe some will go into fish cakes. I
RH> don't have a real recipe for them, just a mix of a mostly drained,
RH> picked over can of fish, chopped onion, egg or two, flour and/or bread
RH> crumbs basically--mix until it holds together, fry in a bit of oil
RH> until browned on both sides. Good with fried potatoes.
DD> The pricing of fresh salmon makes my throat slam shut most times. And
DD> the canned stuff reminds me of Puss & Bootsd canned cat food. Still,
DD> if Robert's Fish Market or Hy-Vee run a really good special I might
DD> make something like this:
DD> Title: Tomato Basil Salmon
DD> Categories: Five, Seafood, Vegetables, Herbs, Cheese
DD> Yield: 2 Servings
RH> We're happy with the canned from time to time but do like the fresh as
RH> well. Had a lot of the latter up in Alaska this past trip so we're
RH> taking a fish break for a bit.
I fet along much better with non-oily fish. But, even that is easy to
"tire" of. Then it's back to burger and pork chops and leg-o-lamb (if
I find a good sale).
I've only made this once ... it makes a *LOT*. Fortunately the leftovers
re-heat well and/or you can slice it to make really good sandwiches.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roast Leg Of Lamb
Categories: Lamb/mutton, Herbs
Yield: 10 Servings
3 tb Coarse-grain mustard
2 cl Garlic; minced *
1 1/2 ts Dried rosemary; crushed
1/2 ts Black pepper
4 lb Leg of lamb; well trimmed,
- boned, rolled & tied
Mint jelly; (opt)
Combine mustard, garlic, rosemary, and pepper. Rub
mustard mixture over lamb. Place roast on meat rack in
foil-lined shallow roasting pan.
Set oven to @ 400ºF/205ºC. Roast 15 minutes. Reduce
oven temperature to 325ºF/165ºC; roast about 20 minutes
per pound for medium.
Transfer roast to cutting board; cover with foil. Let
stand 10 to 15 minutes before carving.
Cut strings from roast; discard. Carve into 20 slices.
Serve with mint jelly, if desired.
* NOTE. For a more intense garlic flavor inside the
meat, cut garlic into slivers. Cut small pockets at
random intervals throughout roast with the tip of a
sharp knife; insert the garlic slivers.
** NOTE 2. At this point the lamb may be covered and
refrigerated up to 24 hours before roasting.
Yield: 10 servings
Serving size: 2 lamb slices (without mint jelly)
RECIPE FROM:
https://www.diabetesselfmanagement.com
Uncle Dirty Dave's Kitchen
MMMMM
... Mary had a little LAMB. The doctor was surprised.
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