rh
824 shcool was spare parts

> Somebody was hoping to make some order out of chaos. I understand that
> at one time, storms were named after politicians.

I thought that was an urban legend, but a little
digging indicates that it's only almost one - 
some weatherman actually started giving names to 
Australian storms; he did so for a 16-year period
starting in the 1890s, and for part of that time 
his naming system used people he didn't like as the 
models (to show how loony he was, for at least one 
year he used the names of girls he did like).

>  ML> season storms will become more frequent, and
>  ML> sooner or later they'll have to dispense with
>  ML> the entire notion of hurricane season. It's
> It'll just be "wet" or "dry" season.

It won't be a discernible season any more, at least 
until the computer models get a whole lot smarter.

>  ML> like some popular destinations that used to
>  ML> have high and low season, and now there's just
>  ML> high season and 2 weeks' vacation for the help.
> But it keeps them working. The area of the Catskills I grew up in had
> skiers in the winter, trout fishermen came in April, summer tourists to
> the hotels and hunters in the fall. Small slack times but the locals
> kept busy year round. I worked at a camp one summer--developed an
> appreciation for some ethnic foods that year.

Actually, in NYS this year, there's probably just 
low season and 52 weeks' unpaid vac for the help.

> But El Nino/La Nina weather patters affect how much of a "season" we
> have or don't have also.

Those are descriptive and neither prescriptive nor
predictive - for example, there was a Nino in 2014
and then one again in 2015, not waiting until 2018 
the way it's supposed to.

>  ML> Hurricane Xerxes doesn't have that ring to it.
> It would, in some circles. Trying to figure out some of the names for
> typhoons is just about as bad. (G)

There are international boards that pass on name 
lists. On the other hand, as there really is no 
effective international government or even set of 
guidelines, and especially Europe and Britain 
getting a divorce, we can see anomalies such as 
this year, where the first north Atlantic storm 
pretty much spared the Isles but whammed France
and Italy (not much reported here, but 15 confirmed
dead and 21 missing, up to 116 mph winds, and the
French government has a 100M fund for just the
initial reconstruction). So the Europeans have named
the storm Alex, but the Brits don't recognize its
existence, and if they had, they'd have named it
Aidan (possibly Aiden). Bunch of crazies.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Kreplach Fillings
 Categories: Ground beef, Jewish, Beef
      Yield: 6 servings

      1 tb Fat                               3/4 ts Salt
    1/2 lb Ground beef                       1/4 ts Pepper
    1/2 c  Minced onions

  Kreplach Fillings

  From the Art of Jewish Cooking by Jennie Grossinger:

  ***FILLINGS FOR KREPLACH***

  *Meat:

  Heat the fat (I use oil) in a skillet and cook the meat and onions in it
  for 10 minutes, stirring frequently. Add the salt and pepper. Cool before
  placing in squares of dough.

  *Kasha: 1 cup minced onions 3 tablespoons chicken fat or butter
(depending
  on whether you are serving a meat or dairy dish) 1 1/2 cups cooked kasha
  1/4   teaspoon pepper

  Lightly brown the onion in the fat or butter.  Stir in the kasha and
  pepper.

  *Cheese-Potato: 1/2 cup minced onions 3 tablespoons butter 1 1/2 cups
  mashed potatoes 1/2 cup pot cheese 1 teaspoon salt 1/8 teaspoon pepper 1
  egg Sour cream

  Lightly brown the onions in the butter.  Add the potatoes, cheese, salt,
  pepper and egg, beating until smooth.  Serve with sour cream.

  *Chicken: 1 1/2 cups ground cooked chicken 4 tablespoons browned minced
  onions 1 egg yolk 3/4 teaspoon salt 1 Dash pepper 1 tablespoon minced
  parsley

  Blend all the ingredients together.

  *Chicken liver: 1/2 pound chicken livers 1/2 cup minced onions 2
  tablespoons chicken fat 2 hard-cooked egg yolks 1 teaspoon salt 1/8
  teaspoon pepper

  Cook the livers and onions in the fat for 10 minutes, mixing frequently.
  Grind or chop the livers, onions, eggs, salt and pepper.  Cool before
  placing in squares of dough.

  ***ENJOY!!!***

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