Hi Michael,

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

 ML> It frosted down in the valley last night, but
 ML> it seems it doesn't get cold enough up here
 ML> for the ledge to exhibit the heat sink effect
 ML> that I speculated it would have: as long as

Guess you'll just have to wait for another cold(er) snap to check it
out. We're supposed to be clear until about Friday, with temps in the
40s all week for highs, upper 20s to low 30s for lows. The way the temps
look for Friday night, we might get some snow.

 ML> there's enough morning sun to warm it up, it
 ML> seems to keep the temperature quite a bit
 ML> higher, which is good, in the wintertime at
 ML> least.

AZ winters were usually mild enough that a medium weight jacket was ok
during the day most of the time. We did have spells, tho, when the heavy
winter coat was appreciated.

 ML> >  ML> before it could get to the ground. Actual
 ML> >  ML> rain is a bit of a scarcity.
 ML> > And in HI there were times I thought "is it actually raining or
 ML> not?", > it was so light.

 ML> Good for the complexion I guess and not what
 ML> we tend to think of as monsoon.

True, we had the monsoons (tho not technically so) in AZ, during the
summer. Usually a day would start humid and build, with a late afternoon
thunderstorm. After that passed, the air would be even more humid than
before the storm.

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

 ML> Heh, yeah.

So we're beginning to look, but haven't bought anything yet.

 ML> >  ML> Keillor's "A Prarie
 ML> >  ML> > Home Companion" radio shows, some of his monologues dealt
 ML> with the >  ML> > sameness of Lutheran church suppers.
 ML> >  ML> "Wholesome."
 ML> > Always with some sort of hot dish and jello salad.

 ML> Hot dish can be good, and Jell-O salad
 ML> can be amusing.

I tend to think of a tuna noodle casserole as "hot dish" and some sort
of red jello with fruit cocktail in it for the jello salad.

 ML> >  ML> >  ML> Meat loaf
 ML> >  ML> >  ML> When convenient, prepare bread crumbs, minced onion,
 ML> >  ML> >  ML> and green pepper.
 ML> >  ML> > Prepare as in do what? I saute bell peppers (usually not
 ML> green) and >  ML> > onion, let them cool slightly before adding.
 ML> >  ML> I'm presuming she was referring to crumbing
 ML> >  ML> the bread and knifing the vegetables.
 ML> > Probably should clarify for non cooks. It would be like me saying

 ML> See, I wouldn't even think of that, because I'm
 ML> a cook; on the other hand, Dr. Brothers wouldn't
 ML> even think of that, because she's not one.

Just depends on how the mind is oriented.


 ML> > "prepare fabric for sewing" when I mean lay out the pattern, cut the
 ML> > pieces, etc.

 ML> See, I wouldn't even think of that, because I'm
 ML> not a sewing person.

OTOH, you would "prepare the violin for concert" by tuning, laying out
music, resining the bow, etc.

 ML> >  ML> 400 would give more texture. The difference
 ML> >  ML> is minor - on my rare meatloaf occasions
 ML> >  ML> I've just used whatever temp is convenient.
 ML> > I usually throw some potatoes in to cook with the meat loaf--easy do
 ML> > meal. Even easier is to cut up the potatoes and some carrots, put
 ML> them > in the same pan with the meat and bake it all together.

 ML> Sounds like a campfire meal.

My dad did a similar campfire meal when he and my brothers were active
in Boy Scouts. He'd make meat balls, wrap the whole thing in foil
packets and cook them in a campfire. He tried that for the family the
first year we went camping--after a long day's drive and setting up the
camp, we had to wait even longer for supper. I don't recall it on the
menu for any subsequent trips.

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

 ML> I'd tend to prefer a browner ooze, Dr.
 ML> Maillard being as he is.

I go with a fairly lean grind, usually 90/10, so there's not a lot of
fat to ooze out to begin with.

 ML> >  ML> The Chinese actually like steamed meatloaf,
 ML> >  ML> perhaps for just those reasons.
 ML> > Possibly so, tho I never thought of meatloaf as particularly a
 ML> Chinese > dish.

 ML> It's just meatballs in disguise and
 ML> cookable at a lower temperature. Might

True.

 ML> go well with one of these.

 ML> Nam prik - make day before
 ML> categories: Thai, adapted
 ML> yield: 1 batch

 ML> Nam Prik Ong
 ML> categories: Thai, adapted
 ML> yield: 1 batch

Might try them in a Thai restaurant first, see if we like them before
doing them at home. The recipies may be saved on an old 5 1/2" floppy
for the C-64. (G)

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


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