Hi Michael,

 ML> > We were in the upper 30s yesterday with an occaisional swing up to
 ML> 41 or > so. Lots of rain but no snow; a winter weight jacket was nice
 ML> when we > had to go out.

 ML> Of course, just to spite me, it was 65 with low
 ML> humidity, and I was starting my walk, and then
 ML> I realized that the winds were a good solid 15,
 ML> and my old bones decided to start to ache. So
 ML> much for big talking!

Go figure! We're supposed to be relatively warm (40s and 50s thru
Thursday, with some rain then. Friday isn't supposed to get out of the
30s so, depending on how fast the rain clears, we may have a bit of of
snow. T'will be a good day to bake the ham.

 ML> >  ML> occasionally dipped below -30 where we were. I
 ML> >  ML> was sort of disappointed because it never got
 ML> >  ML> to the equivalence/crossover point.
 ML> > I like having a scarf or something to prewarm the air I inhale. The
 ML> lungs > don't get quite as shocked then.

 ML> In your case that's understandable. Hitherto,
 ML> I've generally liked the feel of cool air
 ML> (down to a few minus) in my lungs; judging

I used to be that way. (G)

 ML> from today, I can't predict any more. Anyhow,
 ML> I've not used that scarf since March 2013 that
 ML> I remember, and someone gave me a sweater once,
 ML> but I never used it.

OTOH, I've got--and use--quite a sweater collection.

 ML> >  ML> > I doubt if it was raising price, probably, especially in the
 ML> earlier >  ML> > days of the shut downs, people stocking up (hoarding)
 ML> that increased >  ML> > sales.
 ML> >  ML> It was certainly raising its prices, anyhow
 ML> >  ML> on things that interested me, because I saw
 ML> >  ML> them go up pretty much as I watched. Hoarding
 ML> >  ML> doesn't immediately raise prices, which
 ML> >  ML> happens on restocking.
 ML> > No real surprise considering what has been going on all year.

 ML> Just noting that it happened.

And has come again, in smaller waves, as Covid has spread across the
country, ebbing and peaking. I'm trying to stay home for the most part
for the next few weeks, trying to avoid crowds of people that have been
who knows where, just to keep myself a bit safer.


 ML> >  ML> >  ML> Darwin, you know, though K actually didn't
 ML> >  ML> >  ML> kill his kids.
 ML> >  ML> > Thankfully.
 ML> >  ML> I was tempted to say otherwise, but in fact
 ML> >  ML> both kids appear to be smarter than both of
 ML> >  ML> the parents.
 ML> > Good for the kids!

 ML> I thought so: I wasn't too too fond of them
 ML> but did see that they were trying to make
 ML> sense of this wacky world and succeeding at
 ML> least as well as I have.

Some kids, despite their upbringing, manage to do quite well as adults.
Others fail miserably.

 ML> >  ML> > Most of mine are rather free form.
 ML> >  ML> Free form feels fine. Relevance rules the
 ML> >  ML> roost, rather.
 ML> > I don't have MM on this computer, don't know if I'd use it if I did.

 ML> Ah. I thought you were referring to randomness
 ML> of content, not of shape, which is a tyranny
 ML> all its own.

Sometimes the content fits what's being discussed. (G)


 ML> >  ML> > Wierd, but it fits the OCD/bipolar.
 ML> >  ML> Oh, yeah. Infuriating as anything.
 ML> > I can imagine!

 ML> All I asked for was a modicum of self-
 ML> preservation. Not bending over forward to
 ML> further one's own interests to the max,
 ML> just a little sensibleness.

We can all try for a bit of sensibleness.


 ML> > OK, now that I know...........don't think there are any Sri Lankan
 ML> > restaurants around here anyways.

 ML> They show up in the oddest places. At one
 ML> point Guinness cited the Twin Cities as
 ML> having the spiciest cuisine in the country,
 ML> on the strength of an influx of Ceylonese
 ML> immigrants, no doubt brought by a church
 ML> group. Unfortunately, by the time I got
 ML> there, the Sri Lanka Curry House had gone
 ML> the way of all flesh.


So they're back to the midwestern bland? Thirty some years ago I would
have predicted that the Chinese restaurant opening up in my home town
wouldn't have lasted. It has, and thrived. Like the little one we like
in WF, most of the business is take out, but there are a few tables and
chairs for those that want to eat in.


 ML> > The sugar is the major carb issue in most baked goods. I'm using a
 ML> half > Stevia for baking/half sugar for most of my baking. Better carb
 ML> wise and > most people can't tell anything different.

 ML> I'm torn between envying and pitying
 ML> those who can't tell the difference!

Envy some, pity others?


 ML> >  ML> Spanish rice
 ML> >  ML> Cesar Romero
 ML> > Not the way I'd make it but I'm not a celebrity.

 ML> I could work along those lines, but there
 ML> would be fewer vegetables.

I would include some meat.


 ML> >  ML> Also, Lilli just served me bacon, which
 ML> >  ML> makes everything delicious if not authentic.
 ML> > Very little that bacon doesn't improve. (G)

 ML> And bacon or sausage would be mandatory.

That's a good thought.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Feed your faith and starve your doubts to death.

--- PPoint 3.01