>  ML> It won't be a discernible season any more, at least
>  ML> until the computer models get a whole lot smarter.
> There will be enough differences--wet as in rain/snow, dry as in
> temperate/hot and so forth.

Might end up being enough differences for the 
computers to track, probably not for your 
average local weatherperson.

>  ML> > kept busy year round. I worked at a camp one summer--developed an
>  ML> > appreciation for some ethnic foods that year.
>  ML> Actually, in
> More to come?

It looks like my messages that day were suffering from
Hanschka-itis. This is the rest of the post:

> 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!!!***

-----