Subj : weather and climate
To   : RUTH HAFFLY
From : JIM WELLER
Date : Mon Oct 03 2022 22:55:00

-=> Quoting Ruth Haffly to Jim Weller <=-

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

 RH> 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.

 JW> Lake Mead is drying up!
 
 RH> It'll be interesting to follow the weather out there this
 RH> 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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