>  ML> The Texas and Louisiana Gulf coast has had more than its
>  ML> share of storm recently, but remember that localizing a
>  ML> landfall is not all that instructive - most tropical
>  ML> cyclones are way much bigger than the maps indicate, and
>  ML> the wind, flooding, and rain areas can be quite different.
> I've noticed on the maps--some of them are huge!

Well, most of them are pretty big. Used to be that the 
biggest were also the most diffuse - that doesn't seem to 
be the case any more. Now, it looks like you're in the 
path of Zeta's aftermath. I hope you don't get more than 
an extra couple inches.

>  ML> been > retired. This, we won't have any more Hazels. Katrinas,
>  ML> probably Sandys > and others.
>  ML> There will be more, until we run out of names sometime
>  ML> in the 31st century or so!
> Who knows what sort of names will be in use by then? (G)

Frankly, Scarlett, there's no reason for any of
us to give a darn.

>  ML> >  ML> named Hurricanes Lili, 1984, 1990, 1996, and 2002.
>  ML> > But now they're going more international with the names.
>  ML> Not exactly. The NOAA is sticking mostly with the same
>  ML> rota that it has had since the I forget, '60s.
> I've noticed more ethnic, especially Hispanic, names in the last few
> years.

As names get retired, there'll be the urge to replace
them with ones that adhere to whatever the fashion is.
Not so long ago, it was all girl names, then alternating,
and now, yeah, you have things like Jose. Perhaps it 
would have made ruffled fewer feathers to have more 
neutral appellations, but whatever.

>  ML> > True, a lot of places will shut down, but there will be others that
>  ML> take > advantage of fire sale prices of an location already set up for
>  ML> And my contention is that most of them will shut down
>  ML> in their turn, and fine with me.
> But others will thrive, with possibly one or two becoming "the next big
> thing".

It's the observation from this far vantage that
there was a glut of services that might well be
remedied, most effectively by most people getting
and staying out of the business.

>  ML> Strikes me that who put the sign up is irrelevant
>  ML> - if it advertises something, the management
>  ML> should be prepared to live up to it, either that
>  ML> or take the sign down immediately.
> It was painted on the glass but yes, it should have been covered somehow
> if they weren't doing dine in.

Pretty fundamental, wouldn't you think.

>  ML> > we'd definatly go back for the pancake. We'd been there (Korean
>  ML> I rather like the seafood in the pancake to be
>  ML> smallish cuts.
> I like to know what sort of seafoods are being used.

Not such a hard thing to determine!

>  ML> > bean sprouts. Neither of the latter 2 had much of any heat either.
>  ML> You can't really expect a full array of sides
>  ML> when business is down, but the lack of heat
>  ML> is problematic and might have been fixable on
>  ML> request.
> Maybe they just do everything on a milder side; if we wnat hot, we can
> always go down to our favorite place in Raleigh.

See, my take would have been that they might have
been happy to encountered a cultured palate out 
in the hinterlands and in any case would have
tried to accommodate you.

>  ML> >  ML> > Just throwing a curve ball into the mix. (G)
>  ML> >  ML> When all balls are curveballs, one starts to wonder.
>  ML> > Time to change pitchers.
>  ML> Or the game.
> That, too.

>  ML> from > or we'd buy it when we were visiting in NYS. Now we can get it
>  ML> most
>  ML> > anywhere in the US.
>  ML> Kasha is one of those "ethnic" foods that I can
>  ML> easily do without.
> Again, a matter of personal chooice.

Thing about the less processed grains is that they
oxidize easily and to me all taste prerancidized. I'm 
frankly surprised that all the civilizations that 
lived on kasha hadn't been extincted from cancer.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Kasha-patate Sucree
 Categories: Vegetables
      Yield: 6 servings

  1 1/3 c  Buckwheat groats                  1/4 c  Milk
      2 c  Water                             1/2 c  Tamari
      2 lb Sweet potatoes                    1/4 c  Vegetable oil
      1 tb Butter (optional)                   2    Garlic cloves, minced
      2    Medium Onions, thin sliced

  This dish has three parts: kasha pilaf, sweet-potato puree and garlic
  sauce. Le Commensal has remained popular with Montrealers since opening
at
  2115 St. Denis in 1977. Kasha Thoroughly rinse the groats and discard
  water. In a medium saucepan, bring required water to a boil. Add rinsed
  groats. Cover. Reduce heat to low and cook groats for 10 minutes or until
  the water is absorbed and the groats are fluffy. Sweet-Potato Puree Cut
  sweet potatoes in halves and bake at 400 degrees for 50 minutes, or cut
in
  chunks and boil for 30 - 40 minutes, or microwave chunks for about 7
  minutes. Remove skins and discard. If using the onions, melt the butter
in
  a medium skillet, and add onions. Cook over medium-high heat until the
  onions are translucent -- about 4 minutes. Set aside. In a large mixing
  bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper.
  Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic.
  Combine the three parts of the recipe: spoon kasha into a serving dish;
  drizzle with garlic sauce. Top with sweet potato mixture. Serve hot.
Serves
  6. From The Gazette, 91/01/16.

-----