Subj : cruise To : RUTH HAFFLY From : JIM WELLER Date : Wed Oct 26 2022 22:45:00 -=> Quoting Ruth Haffly to Jim Weller <=- Subj: snow days RH> We were on a cruise ship this past week, out of NYC to Boston, RH> Providence and then Sydney, Cape Breton and Halifax, NS. Nice! Cape Breton is beautiful. Sydney itself doesn't offer much other than its harbour, being very post-industrial (closed down coal mines and steel mills, and a legacy of pollution) but the Cape Breton Highlands and Cabot Trail are amazing. I've been though nearby North Sydney where the ferry termianl is numerous times going to and from Newfoundland. Roslind was attending Dalhousie University in Halifax and lived a short ferry ride away in Dartmouth, when I first met her. So I've been there a couple of times too, but not recently. RH> Looking over the last couple hundred or so years, there have RH> 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> The year without a summer--early part of the 1800's, after an RH> earthquake in/around New Madrid, MO, That would be 1815 when a volcano in Indonesia produced the largest eruption in recorded history. It spewed massive ash clouds for months that spread globallly. The clouds were so thick that the sun's rays couldn't penetrate and the atmosphere did cool dramatically for a year. But that was a short term abnormality and not the reversal of a long term trend. We surely don't want to combat the green house effect caused by increased CO2 emissions using dust to create additional air pollution for shade to decrease temperatures! RH> As I said, I'll be long gone so I'm not that concerned about it. But consider what your grandchildren will be facing. Back to food. While researching new ways to use apples I went beyond North America and western Europe for ideas. This is one of the more unusual things I came across: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: South African Lamb Pilaf Categories: African, Lamb, Groundmeat, Rice, Fruit Yield: 6 servings 1 c Dried apples 1/2 c Cried pitted prunes 1/3 c Chopped dried apricots 1/2 c Raisins 1/2 c Orange juice 1 c Hot water 1 lb Ground lean lamb 1/2 c Dry bread crumbs 1/4 c Milk 1 md Egg; slightly beaten 1 ts Salt 1/2 ts Paprika 1/4 c All-purpose flour Oil for deep-frying 1 md Onion; finely chopped 1 tb Curry powder 2 tb Red wine vinegar 1 tb Sugar 1 ts Tomato paste or ketchup Salt to taste Hot cooked bulgur or Cooked rice 1 lg Banana 1/2 c Chopped dry-roasted peanuts In a large bowl, combine apples, prunes, apricots, and raisins. Add orange juice and water. Let stand at room temperature 1 to 2 hours. In a large bowl, combine lamb, bread crumbs, milk, egg, 1 teaspoon salt and paprika. Shape into 1-inch balls. Roll meatballs in four. Shake off excess flour. Pour oil for deep-frying into wok until 1 1/2 inches deep in center. Heat oil at 350F (175C). Fry meatballs, a few at a time, in hot oil until lightly browned on all sides, 3 to 4 minutes. Drain on paper towels; set aside. Pour all but 2 tablespoons oil from wok. Add onion; stir-fry 1 minute. Reduce heat to low. Stir in curry powder until fragrant, 1 to 2 minutes. Add soaked fruits and 1 cup of soaking liquid. Stir in vinegar and sugar. Add cooked meatballs, pushing them down into liquid. Cover wok; simmer 20 minutes. STir in tomato paste or ketchup. Stir until liquid thickens, 1 to minutes. Add salt to taste. Spoon bulgur or rice onto large platter. Top with lamb mixture. Garnish with banana slices. Sprinkle with peanuts. Recipe by: More Wok Cookery From: Jim Angel MMMMM Cheers Jim .... Don't save that treat for a special occasion; .... nowadays just being alive is cause for celebration. ___ Blue Wave/QWK v2.20 --- Platinum Xpress/Win/WINServer v3.0pr5 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392) .