> Our electric bill goes down in winter as we heat with natural gas, which
> is quite reasonable. The house we rented here in WF was total electric,
> cost us a good bit in both winter and summer.

Total electric would do well if we managed to
take full advantage of nonfossil-fuel generation.
Whatever it takes, solar, wind, hydro, and if we
could ensure a high enough level of safety and a
low enough level of toxic waste, nuclear.

>  ML> The particles, they're there; just try not to
>  ML> get to be invaded by too many at a time. I have
> That's where, for the protection it does give, I wear a mask. It
> somewhat protects not only me from you but you from me, better than no
> masking.

My view is that masking is mostly windowdressing.
If the new orthodoxy is true that this virus can 
be transmitted by long-distance small droplets, 
guess what - masks will be shown to be not that
great of an idea.

>  ML> so much of a concern until they become frequent
>  ML> enough that your regulators and lymphocyte cops
>  ML> can't cope with them all, and they start causing
>  ML> heaps of trouble.
> True, no matter how healthy you try to keep yourself, you can't always
> avoid some of these problems. I know that from first hand experience.

Most of our measures are ritualistic and substantially
ineffective. Of course, the placebo effect being what
it is, constant use of masks even in open spaces, 
massively unnecessary handwashing, the pretense that
wiping down tables and chairs (especially the latter) 
will make a difference, though these objectively make 
no sense, the boost that an attitude adjustment will 
give the public might save the occasional infection.

>  ML> I'd happily be one of the first ... or not get
>  ML> a shot at all for that matter.
> I'd probably be in the top quarter of people. Got my flu shot last week.

There are hundreds of millions who need vaccination
as much as I do, and I should give them a fighting
chance, and then when there's sufficient supply, I'll
go and get mine.

> I'd be more aware of it if I flew more often. I know we could get some
> fantastic fare prices right now but don't know if the hassles would be
> worth it. We would be going to major destinations so flights would be
> available. But, we're probably only going to try to get down to FL (if
> they open up the assisted living place) this year, save big travel for
> next year.

Eh, if you need to go, the not so great hassles
have to be endured; don't believe the news reports,
though, the only way to keep them from exaggerating
everything would to be to make deliberate falsehood
a felony and unintentional falsehood a misdimeanor;
freedom of the press does not now and never did mean
the freedom to make all sorts of junk up.

>  ML> > I don't mind a bit rubbery but would just as soon not chew rubber
>  ML> bands.
>  ML> Depends: I'd like them enough if they were fried
>  ML> and/or in a decent tomato sauce.
> I'd rather not chew rubber; it aggrevates my TMJ.

If you actually did so, likely it would improve
the TMJ!

>  ML> > Hmmmm, maybe I'm going to have to get some squid.........on 2nd
>  ML> thought, > it's a lot easier to have somebody else prepare it. (G)
>  ML> It really isn't all that hard to deal with!
> I know, I've done it before but right now my energy level isn't up to
> it.

Next time we see each other. I've cooked squid
often enough that it's not substantially more
difficult than falling off a log.

>  ML> MALASADAS (A PUNAHOU RECIPE) [like zeppole]
> Is this Leonard's recipe?

It's similar to Leonard's; I imagine all recipes
for them are similar.

Malasadas
cat: Hawaii, doughnut
yield: 24

2 ts dry active yeast
1/4 c warm water
1 Tb sugar plus 1/3 c sugar
2/3 c milk
1 ts vanilla extract
4 eggs, well beaten
1/2 c unsalted butter, melted
4 c all-purpose flour
1/2 ts salt
2 ts freshly grated nutmeg
Vegetable oil, for frying
h - Cinnamon-sugar for coating
1/4 c sugar
cinnamon to taste

In a medium bowl, combine the yeast with 1/4 c lukewarm
water and 1 Tb sugar. Mix until the yeast dissolves, then
set aside for 5 min. Stir in the milk, vanilla, eggs, and
butter and reserve.

In a large bowl, mix the flour with 1/3 c sugar, salt, and
nutmeg. Make a well in the center of the dry ingredients.
Pour the yeast and milk mixture into the well. Mix the wet
ingredients into the dry, forming a soft, smooth dough.
Cover the dough with a clean towel and set aside to rise
in a warm place until dough doubles in size, about 1 hr.

Punch the dough down, then with oiled fingers, pinch off
pieces about the size golf balls. Place the dough balls on
greased baking sheets. Cover the malasadas with a clean
towel and set aside to rise in a warm place for 15 min.

In a heavy, high-sided pot, heat 2" of oil on medium-high
until the oil reaches 325F. Working in small batches, fry
the malasadas until they are uniformly golden brown, 7 - 10
min per batch. Drain the malasadas on a plate lined with
paper towels just until they are cool enough to handle then
roll them in cinnamon sugar and serve.

This recipe was provided by professional chefs and has been
scaled down from a bulk recipe provided by a restaurant. The
FN chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation
as to the results.

Recipe courtesy Chef Leonard Rego, Leonard's Bakery - Hawaii
Food Network Show: Follow That Food