Subj : weather and climate To : JIM WELLER From : Ruth Haffly Date : Fri Oct 07 2022 15:28:06 Hi Jim, JW> Subj: weather and climate JW> our permafrost is melting RH> Is it going to be an on going (until the next Ice Age) issue? JW> Not locally. Once it melts completely and the ground subsides it will JW> stabilize again. (Yellowknife has pockets of discontinuous permafrost, JW> not massive amounts of it going down hundreds of feet like they do JW> further north.) But there are a host of other long term problems JW> associated with the trend. So you've got it pretty well figured out for the Yellowknife area. Sounds like somebody was thinking way ahead of himself. JW> Lake Mead is drying up! RH> if city kids would stop opening fire hydrants ... there'd be RH> more for crops. JW> Really, that amount of water is insignificant by several orders of JW> magnitude in the grand scheme of things. True, but it looks like so much more when you see it gushing out. RH> We're now into fall weather JW> We just had our first hard frost. We had a low of 23 F last weekend, JW> so our record breaking 5 month hot streak is finally over. Roslind JW> and I pulled the last of the potatoes and carrots from the garden JW> that afternoon after we saw the forecast. My dad would bury carrots in a washtub full of dirt when he pulled them for the winter. Don't know if he ever grew potatoes but if he did, they probably got the same treatment. (He grew a more varied assortment of vegetables after all of the kids left home, before then it was basics, in quantities that could be put up for winter eating.) JW> 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". JW> True. I really miss things like potato chips, popcorn, cured meats JW> and properly seasoned steaks. But I dropped from 180 over something JW> down to 150 over something almost immediately without resorting to JW> meds when I changed my diet. My BP settled down once we figured out that the adrenal glands were kicking out too much aldosterone. 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 JW> They too are heavily salted. Just check the labels. I roast and JW> slice my own meats. We do that from time to time, miss the hams we used to get at an Amish place in PA. They had a disasterous fire some years ago, never rebuilt afterwards. But, Steve smoked a beef brisket the other day--gave a good bit of it to people who brought us food after I broke my knee/hand. Hopefully we'll find a good buy on another one, smoke it and put some in the freezer. RH> unsalted "saltine" crackers just don't have the same flavor. JW> Agreed. But that's the kind I'm buying these days. I buy them for Steve--he likes a thick soup (stand a spoon up in it). I stopped eating saltines as an easy way to cut a few carbs. JW> This curry is more English than Indian in style ... JW> Title: Apple Chicken with Curry Sauce JW> Categories: Vegetables, Mushrooms, Chicken, Curry, Fruit JW> Yield: 2 Servings JW> 2 tb Butter JW> 2 tb Flour JW> 2 c Heavy cream JW> 2 Chicken bouillon cubes JW> 1/2 c Coconut milk JW> 1 t Curry powder or to taste JW> 1 Whole chicken breast JW> 1/4 c Apple slices JW> 1/4 c Onions; chopped JW> 1/4 c Mushrooms; chopped JW> 4 Broccoli florets It looks good except for the coconut milk. I'd probably use just a bit more heavy cream. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... There cannot be a crisis today; my schedule is already full. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .