Subj : weather and climate
To   : RUTH HAFFLY
From : JIM WELLER
Date : Wed Oct 05 2022 22:23:00

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

  Subj: weather and climate

 JW> our permafrost is melting

 RH> Is it going to be an on going (until the next Ice Age) issue?

Not locally. Once it melts completely and the ground subsides it will
stabilize again. (Yellowknife has pockets of discontinuous permafrost,
not massive amounts of it going down hundreds of feet like they do
further north.) But there are a host of other long term problems
associated with the trend.

 JW> Lake Mead is drying up!

 RH> if city kids would stop opening fire hydrants ... there'd be
 RH> more for crops.

Really, that amount of water is insignificant by several orders of
magnitude in the grand scheme of things.

 RH> We're now into fall weather

We just had our first hard frost. We had a low of 23 F last weekend,
so our record breaking 5 month hot streak is finally over.  Roslind
and I pulled the last of the potatoes and carrots from the garden
that afternoon after we saw the forecast.

  Subj: health food

 RH> We tried cutting out salt almost completely some years ago. It didn't
 RH> do anything one way or another for our blood pressure so we added some
 RH> back into our diet. I still cook in the lower salt range but I know
 RH> some things have to have it to taste "right".

True. I really miss things like potato chips, popcorn, cured meats
and properly seasoned steaks. But I dropped from 180 over something
down to 150 over something almost immediately without resorting to
meds when I changed my diet.

 RH> We'll buy the sliced turkey, ham and roast beef (cut from the
 RH> roasts) but don't get bologna and things like that

They too are heavily salted. Just check the labels. I roast and
slice my own meats.

 RH> unsalted "saltine" crackers just don't have the same flavor.

Agreed. But that's the kind I'm buying these days.

This curry is more English than Indian in style ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Chicken with Curry Sauce
 Categories: Vegetables, Mushrooms, Chicken, Curry, Fruit
      Yield: 2 Servings
 
      2 tb Butter
      2 tb Flour
      2 c  Heavy cream
      2    Chicken bouillon cubes
    1/2 c  Coconut milk
      1 t  Curry powder or to taste
      1    Whole chicken breast
    1/4 c  Apple slices
    1/4 c  Onions; chopped
    1/4 c  Mushrooms; chopped
      4    Broccoli florets

  Prepare a roux by melting the butter and blending with the flour
  over medium heat. Stir constantly and add cream, bouillon cubes,
  and coconut milk. Add curry powder and continue stirring until
  mixture boils and thickens. Set aside. Place chicken breast in a
  small casserole dish, skin side down. 5. Fill breast with the apples,
  onions, mushrooms, and broccoli. Fold two halves of chicken breast
  together. Cover with curry sauce and garnish. Bake for 15 to 20
  minutes at 375 F.

  www.hgtv.com/recipes

  From: Roberta Banghart
 
MMMMM

Cheers

Jim


.... Putting ketchup on your steak should lower your credit score.

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