Subj : Re: weather and climate To : JIM WELLER From : Dave Drum Date : Thu Oct 20 2022 05:24:00 -=> JIM WELLER wrote to RUTH HAFFLY <=- RH> climatologists claiming that we're cooling down JW> They are not climatologists at all, just badly informed uneducated JW> people who do their socalled research on conspiracy websites and JW> unscrupilous politicians who are getting their election campaign JW> funding from Big Oil and the coal industry. JW> The science is firmly established beyond a reasonable doubt JW> Our CO2 levels have been increasing since the coal based industrial JW> revolution in the 1600s and the curve sharpened dramatically at the JW> end of WWII. By the 1980s the effects were noticable to anyone with JW> their eyes open, not just scientists studing the situation. RH> But how long will this last? JW> Until the planet decreases it's carbon footprint substantially JW> and traps some of the existing CO2 with measures such as JW> reforestation etc. RH> Looking over the last couple hundred or RH> so years, there have been extreme warming and cooling spells. JW> There have not been! Look it up. The last cool period of any JW> consequence was 500 years ago in the 1500s. RH> But will it last or will we go into another cooling spell in the next RH> 50 years or so? JW> Not a chance. JW> Dark seawater absorbs more heat from sunlight than white ice which JW> reflects most of it. Once the polar ice caps disappear there will be JW> a phenomimal increase in ocean water temperature, way more than what is JW> happening right now, It's called a positive feedback loop and it JW> will be catastophic. As well, once the permafrist is gone hundreeds JW> of thousands of tons of trapped methane will excape into the JW> atmosphere. It is a far worse greenhouse chemical than CO2. That too JW> will cause a positive feedback loop accelerating the temperature JW> increase. A large portion of the planet will become uninhabitable, JW> agriculure and the food supply will be wrecked causing massive JW> starvation (which in turn will cause civil strife as those who are JW> most affected will not die peacefully.) JW> Imagine the southern borders of the USA and Europe each being JW> overrun by a hundred million starving desperate refugees armed with JW> clubs, knives and their fists who will not turn around no matter JW> what. Now imagine a billion. RH> We saw, in AZ, especially in/around Phoenix so many green yards. RH> isn't as good a place for those with asthma as it used to be JW> Exactly. It proves my point. I pretty much agree with all the points you make. We are fouling our own nest. I suppose I should thank my lucky stars that I probably won't be around to see the logical (and inevitable) conclusion of the trend. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Strawberry Rollercoaster Donut Apocalypse Categories: Desserts, Beverages, Fruits, Chocolate Yield: 2 servings 500 ml (17 oz/2c) milk 300 g (10 1/2 oz) fresh or frozen - strawberries 90 g (3 oz/1/3c)plain buttercream - frosting 2 Scoops strawberry ice cream 125 ml (4 oz/1/2c) strawberry syrup MMMMM------------------PINK BUTTERCREAM FROSTING--------------------- 125 g (4 1/2 oz/1/2c) unsalted - butter; softened 185 g (61/2 oz/1 1/2 c) icing - (confectioners’) sugar; - sifted 2 tb Milk Few drops of pink food - colouring MMMMM--------------------------TOPPING------------------------------- 20 Strawberry chocolate candies 2 Scoops strawberry ice cream 2 Jelly/jam-filled donuts 2 lg Strawberries; hulled, halved 2 Strawberry chocolate lollipops Pink cotton candy; to - decorate To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. To make the pink buttercream frosting, place the butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in half the icing sugar and the milk, then the remaining icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Add food colouring to desired intensity and beat for another 1 minute. Line the inside of each glass with syrup. Using a piping bag fitted with a star nozzle, pipe the frosting around the outer rims, then decorate with the strawberry chocolate candies. Gently pour in the shake and top with a scoop ice cream. Top each glass with a doughnut. Gently stick in the lollipop and decorate with fairy floss and strawberry halves. PLAIN BUTTERCREAM FROSTING: Place 125 g (41/2 oz/1/2 cup) softened unsalted butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in 92 g (3 1/4 oz/3/4 c) sifted icing sugar and 2 tablespoons milk, then another 92 g (3 1/4 oz/3/4 c) sifted icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week. STRAWBERRY SYRUP: combine the sugar with 1 1/2 tb of caster sugar with 1 1/2 tablespoons water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Add 250 g (9 oz) strawberries, hulled, 150g (5 1/2 oz/1/2 c) strawberry jam and 1 1/2 tablespoons glucose syrup, and stir for 1 minute or until well combined. Remove from the heat and set aside to cool to cool completely. Puree with a hand-held blender for 1 minute or until smooth. Transfer into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week. This recipe is from Monster Shakes (Smith Street Books). RECIPE FROM: https://www.sbs.com.au Uncle Dirty Dave's Archives MMMMM .... Only adults have difficulty with child-proof bottles. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .