HI Michael,

 ML> > I'm not sure how much we got but I know it was probably at least a
 ML> > couple of inches. We've had ice on flat surfaces the last couple of
 ML> > mornings from what didn't run off.

 ML> We got an inch this month (0.93 yesterday for
 ML> 1.1 total). The plants are perking up.

We're back to rain. Last night it was almost cold enough to snow but
didn't drop the last few degrees neccessary. It's to be off and on wet
thru early Saturday morning.


 ML> >  ML> Edited to add: the Weather Service downrated our
 ML> >  ML> rainfall to T[race], which means that there was
 ML> >  ML> perceptible but not measurable precipitation.
 ML> > Sounds like some of the monsoon showers we had in HI.

 ML> More likely they'd have been measurable down
 ML> there. Here, we sometimes have enough
 ML> moisture aloft, but the air down at breathing
 ML> level is so dry that any rain evaporates
 ML> before it could get to the ground. Actual
 ML> rain is a bit of a scarcity.

And in HI there were times I thought "is it actually raining or not?",
it was so light.

 ML> > Quite a few microclimates there! I'm thinking of adding to Steve's
 ML> > weather data collection of odds and ends--he is on a couple of ham
 ML> nets > that give weather updates. He's relying mostly on Weather
 ML> Underground > for his data but if I can get him some instruments to
 ML> record closer to > home data, it would be more accurate.

 ML> Well, as I noted before, there was a station
 ML> on Elmwood Court, but now there's one active
 ML> on South Wingate, so that's probably close
 ML> enough for jazz.

Yes, but you know his enjoyment of gadgets.......................

 ML> >  ML> plus the Germans and Nordics are not always
 ML> >  ML> uneducable.
 ML> > Some are (G); my parents, when we were in AZ and they visited us,
 ML> always > wanted to go to the local German restaurant instead of trying
 ML> any of the > many Mexican places. Also, listening to Garrison
 ML> Keillor's "A Prarie
 ML> > Home Companion" radio shows, some of his monologues dealt with the
 ML> > sameness of Lutheran church suppers.

 ML> "Wholesome."

Always with some sort of hot dish and jello salad.


 ML> >  ML> Meat loaf
 ML> >  ML> When convenient, prepare bread crumbs, minced onion,
 ML> >  ML> and green pepper.
 ML> > Prepare as in do what? I saute bell peppers (usually not green) and
 ML> > onion, let them cool slightly before adding.

 ML> I'm presuming she was referring to crumbing
 ML> the bread and knifing the vegetables.

Probably should clarify for non cooks. It would be like me saying
"prepare fabric for sewing" when I mean lay out the pattern, cut the
pieces, etc.


 ML> >  ML> About 1 hr. before serving: preheat oven to 400F.
 ML> > I bake mine at 350F, used to do it at 400F but prefer the lower
 ML> > temperature now. I just give it a bit more time.

 ML> 400 would give more texture. The difference
 ML> is minor - on my rare meatloaf occasions
 ML> I've just used whatever temp is convenient.

I usually throw some potatoes in to cook with the meat loaf--easy do
meal. Even easier is to cut up the potatoes and some carrots, put them
in the same pan with the meat and bake it all together.

 ML> In my experience lower cooks out less fat
 ML> but increases the ooze factor of the egg
 ML> proteins, because there's less "shock"
 ML> and more time for the proteins to slide
 ML> around before they solidify. I don't mind
 ML> either of these things.

Doesn't really bother either of us.


 ML> >  ML> P.S. If you prefer a soft, moist exterior, bake as
 ML> > Cover it with foil.

 ML> The Chinese actually like steamed meatloaf,
 ML> perhaps for just those reasons.

Possibly so, tho I never thought of meatloaf as particularly a Chinese
dish.

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


...  It works!  Now, if only I could remember what I did.

--- PPoint 3.01