>  ML> That's plenty; I'm glad you didn't get enough for
>  ML> it to be really troublesome.
> No, just a minor nuisance this time around. The tropics have quited down

Interestingly, there were some disturbances way north
and east that therefore didn't qualify in our 
Americocentric view as tropical storms; one of them
was grudgingly acknowledged as a nontropical one;
its remnants are hitting the UK even as I type, and
they're predicting damaging but not life-threatening
flooding from it.

> for a while but we've still got a couple more months before hurricane
> season is officially over. Had a couple of storms last night that gave

We're up to Gamma with another on the way. It's silly
that there's an "official" hurricane season, when there
is no telling when a storm with sustained winds of at
least 73 mph (75 depending on whom you ask) will hit. 
In recent history we have had a couple which would have 
qualified but were out of range and out of season. I 
figure that if you see a duck in February, it's still 
a duck!

> us about 1.6" of rain but it looks fairly dry for the next week or so.

Need that mix. It's been dry here (northeast), and when
there was a bit of rain the other day, that was very
welcome; it wasn't enough, though.

>  ML> civilized world has had S2 virus particles
>  ML> floating around in their respiratory system,
>  ML> same as you have breathed molecules of oxygen
>  ML> that were breathed by Julius Caesar.
> But some of us are more susceptable to the not so nice molecules
> floating around. I've been fighting a number of them off and on the
> better part of this year--not Covid but not sure what.

Guess what. You will be exposed to S2. It's an
inevitability. You will most likely not get sick
from it, and it would be bad luck indeed if you
suffered unduly from it, even in your condition.

>  ML> >  ML> > True, but what about business travel?
>  ML> >  ML> There isn't any of that, either.
>  ML> > Probably some, but not any great amount.
>  ML> Nup. Think of it this way. Business person sees
>  ML> such a need to conduct commerce in the flesh that
>  ML> s/he will submit to 2 weeks' enforced idleness
>  ML> before doing so? Not bloody likely.
> Family matters may make it neccessary to do so.

That doesn't qualify as business as I know it,
and in that situation, no doubt something could
be cobbled together in the family quarters. If
not, tough noogies, it's not necessary enough.

>  ML> The efficiency threshold for PreCheck is no doubt
>  ML> higher than your number of plane trips.
> We did use PreCheck (on my sister in law's account) 3 years ago but that
> was our last flight. We've taken the camper out more since that time.

How did that work. I've not had to use someone 
else's account, having had my own.

>  ML> Americans don't by and large eat them. No matter
>  ML> that they have a more interesting texture and a
>  ML> somewhat neater flavor, they look to moviegoers
>  ML> like creepy martian alien invaders from outer space.
> I don't mind them if they're cooked right. As I said, these were just a
> bit over onto the rubbery side. Other than that, the meal was excellent!

I don't mind a little on the rubbery side but
have seldom found them resilient to the degree
that Dale describes. Of course, now, there are
many cheats available: soda, Adolph's, pressure
parcooking. Or the time honored way: be careful.

CALAMARES PRITO (Fried Squid)
categories: shellfish, main, Philippine
servings: 8

2 lb squid
1 ts salt
1 ts black pepper
1 ts MSG
2 eggs
1 c flour
2/3 c water
1 sm onion, minced
1 clove garlic, minced
Oil for deep-frying
Parsley sprigs

Clean squid and cut into rings. Season with salt, 
pepper, and MSG. Beat eggs, then add flour and water 
and beat until smooth. Stir in onion and garlic.

Heat oil to 425F. Dip squid rings in batter. Add
to oil and deep-fry 3 to 4 min, until light brown. 
Drain on paper towels. Place on serving platter and 
garnish with parsley. Serve hot.

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