Subj : weather and climate
To   : CHARLES BLACKBURN
From : JIM WELLER
Date : Wed Oct 05 2022 22:22:00

-=> Quoting Charles Blackburn to Dave Drum <=-

Greetings from Yellowknife.

 CB> Re: Re: weather and climate

 CB>> 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.

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

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

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