Subj : Air Quality was: Flip Ph To : Ruth Haffly From : Dave Drum Date : Wed Jul 26 2023 06:18:02 -=> Ruth Haffly wrote to Dave Drum <=- DD> Perhaps the record rainfall and flooding in the Maritime Provinces had DD> something in the improvement of air quality coming from Canuckistan. RH> It did, very much. Our air has pretty much cleard up again, until the RH> winds shift to bring down more smoke. Had a nice thunderstorm in the RH> wee small hours this morning. SD> Just checked the air quality for today. It's green. It's green RH> for SD> fire and smoke also. It's dark and cloudy...probably getting RH> ready to SD> burst. I don't have to check a web site/phone app/T.V. talking head for air quality. I walk out the front door and check the haze. If it hasn't "burned off" by 9 ayem then it's not "ground fog" but smoke from other climes. RH> The weatherman on the station we watch said that by the week end things RH> will be clear here. Meanwhile, I'm staying inside as much as possible. I don't watch the boob tube - except for races ... and that very seldom. SD> Anyone in the US can check their air quality by going to SD> https://www.airnow.gov and entering their ZIP code. RH> Good to know. I usually check Weather Underground on my phone; they're RH> pretty good about local issues. DD> I had W.U. for a while before my brother convinced me to get Weather DD> Bug. It's a bit clunky but thorough and accurate. RH> W.U. works well enough for me that until it breaks, I'm not going to RH> try to fix it. I also have, on my FireFox (Mozilla) browser an extension called "Forecast Fox" which I have configured to put a bar on the lower right of my browser window(s). I shows me current and forecast temperatures, precipitation, etc, and (as I have it set) forecasts for a 4 day span and if I hover over the "globe" icon at the right side I get the current (last 15 minutes to present) animated weather radar from Accuweather. Hovering over a date gives expanded weather information - also from Accuweather. While it's a *free* extension I sent the developer a few $coot$ every year. If you (or anyone might be interested here's a link to more information: https://download.cnet.com/Forecastfox-Weather/3000-11745_4-10365641.html RH> (salmon) RH> We buy it from time to time but not all that often. Got some canned on RH> the shelf that we need to use up, maybe some will go into fish cakes. I RH> don't have a real recipe for them, just a mix of a mostly drained, RH> picked over can of fish, chopped onion, egg or two, flour and/or bread RH> crumbs basically--mix until it holds together, fry in a bit of oil RH> until browned on both sides. Good with fried potatoes. DD> The pricing of fresh salmon makes my throat slam shut most times. And DD> the canned stuff reminds me of Puss & Bootsd canned cat food. Still, DD> if Robert's Fish Market or Hy-Vee run a really good special I might DD> make something like this: DD> Title: Tomato Basil Salmon DD> Categories: Five, Seafood, Vegetables, Herbs, Cheese DD> Yield: 2 Servings RH> We're happy with the canned from time to time but do like the fresh as RH> well. Had a lot of the latter up in Alaska this past trip so we're RH> taking a fish break for a bit. I fet along much better with non-oily fish. But, even that is easy to "tire" of. Then it's back to burger and pork chops and leg-o-lamb (if I find a good sale). I've only made this once ... it makes a *LOT*. Fortunately the leftovers re-heat well and/or you can slice it to make really good sandwiches. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Roast Leg Of Lamb Categories: Lamb/mutton, Herbs Yield: 10 Servings 3 tb Coarse-grain mustard 2 cl Garlic; minced * 1 1/2 ts Dried rosemary; crushed 1/2 ts Black pepper 4 lb Leg of lamb; well trimmed, - boned, rolled & tied Mint jelly; (opt) Combine mustard, garlic, rosemary, and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan. Set oven to @ 400ºF/205ºC. Roast 15 minutes. Reduce oven temperature to 325ºF/165ºC; roast about 20 minutes per pound for medium. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired. * NOTE. For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers. ** NOTE 2. At this point the lamb may be covered and refrigerated up to 24 hours before roasting. Yield: 10 servings Serving size: 2 lamb slices (without mint jelly) RECIPE FROM: https://www.diabetesselfmanagement.com Uncle Dirty Dave's Kitchen MMMMM .... Mary had a little LAMB. The doctor was surprised. ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200) .