-=> On 07-16-17  19:46,  Jim Weller <=-
 -=> spoke to Michael Loo about 556 lake turnover <=-


 JW> Water is the exception. It is densest at 4 C and the liquid phase is
 JW> lighter than the solid phase. which is why there can be life on

Don't you have that reversed??

 JW> This is actually different than spring turnover. As a stream's
 JW> discharge enters a lake the current slows down allowing the
 JW> sediments to settle out. I have seen instances where there is a
 JW> distinct brown curtain a hundred or so feet from the shoreline. A

I've seen that effect in several places.  It is very interesting to see.
One is at Denali in Alaska. There are streams full of glacial melt silt
which is cloudy gray entering into a clear river.  They don't mix for
some time.  Another is off of US 15 heading south from Williamsport.
There is a river that is a bright blue/green in color because of copper
deposits entering into a river that is more normal in color.  Also
pretty to look at.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sambussa   (Ethiopian)
 Categories: Ethiopian, Vegetarian, Pastry
      Yield: 16 Servings
 
      1 c  Brown lentils
    1/2 ts Cayenne
  1 1/2 c  Water
      1 ts Cinnamon
    1/2 c  Diced green bell pepper
    3/4 c  Finely chopped onions
           Salt and ground black pepper
           To taste
      2    Garlic cloves, minced
      3 tb Olive oil
      8    Wonton wrappers
      2 ts Sweet Hungarian paprika
      1    Egg yolk beaten with a
           - tb Water
      1 ts Grated peeled fresh ginger
           Root
      1 ts Ground coriander seeds
           Oil for deep-frying
 
  Rinse the lentils and bring them to a boil in the water.  Reduce the
  heat, cover, and simmer for 45 minutes.
  Meanwhile, saute the onions and garlic in the olive oil until the
  onions are translucent.  Add the spices and chopped green peppers and
  simmer, covered, for 3 minutes, stirring often.  Remove the pan from
  the heat. When the lentils are tender, combine them with the sauteed
  vegetables. Season with salt and pepper.
  
  Cut the wonton wrappers in half to form rectangles.  Place a wrapper
  vertically on a flat surface and brush it with the beaten egg
  mixture.  Put a rounded tablespoon of the filling on the lower end of
  one of the rectangles.  Fold the left bottom corner up and over the
  filling until it meets the right edge of the wrapper and forms a
  triangle.  Next, flip the filled triangle up and over, folding along
  its upper edge.  Then fold it over to the left on the diagonal.
  Continue folding until you reach the end of the wrapper and have
  formed a neat triangular package.  Repeat this process with the other
  wonton wrapper rectangles. Deep-fry each pastry until golden in 2 or
  3 inches of oil heated to 360F. You can keep the fried sambussas in a
  warm oven until they are all prepared and ready to be served.
  Sambussas are best eaten hot.
  
  SUNDAYS AT MOOSEWOOD RESTAURANT
  
  From: Amanda{at}gate.Net                 Date: 05-07-97
  Rec.Food.Recipe
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:04:02, 18 Jul 2017
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01