>  ML> That must be a local rule, because in a lot of
>  ML> places it simply doesn't hold. We have people
>  ML> besides me here who could attest to that.
> So it may be something he learned growing up outside of Buffalo but not
> holding true everywhere. Probably something his parents used to say that
> he picked up on.

It is true that lower temps generally mean
lower moisture and thus less snow. That
doesn't mean "it can't happen here."

To spell things out, the Cooperative Institute
for Research in Environmental Sciences at the
University of Colorado Boulder says
 While it can be too warm to snow, it cannot
 be too cold to snow. Snow can occur even at
 incredibly low temperatures as long as there
 is some source of moisture and some way to
 lift or cool the air. It is true, however,
 that most heavy snowfalls occur when there
 is relatively warm air near the ground -
 typically -9 degrees Celsius (15 degrees
 Fahrenheit) or warmer - since warmer air
 can hold more water vapor.

>  ML> > Just goes to show that all kinds of people can succeed in all kinds
>  ML> of > fields.
>  ML> Well, some kinds at least.
> True; I wouldn't succeed in music or a technical field but would in a
> language arts or creative arts field.

We all have our strengths and weaknesses: 
sometimes it's interesting to fight the
weaknesses, sometimes to give in to them.
Most of the time ignore them of course.

>  ML> Now, Bonnie's son uses the new generation, whose
>  ML> name I reported but can't remember, as a frequent
>  ML> meal replacement, and he's pretty exacting.
> Isn't he the one that has to be exacting on his diet, waiting for a

That's the one. He's in the hospital with
pneumonia now, and I can't get back east
to see him.

> transplant? My parents usually went for inexpensive but filling foods as
> they were raising 5 kids on a not that great salary. Mom had started
> working for the school a couple of years before but the way they fed us
> didn't really change a lot.

Instant Breakfast then would have been a
quixotic choice, speaking of which, because
it was never a thrifty item and not (as you
found out) particularly filling. Maybe they
thought it would more like a milk shake and
thus sort of a treat for you.

>  ML> >  ML> I make a pilafy or Spanishy rice dish I'll
>  ML> >  ML> saute the grain quite hard, and the kernels
>  ML> >  ML> will fracture, allowing water to get in the
>  ML> >  ML> fissures, producing a similar effect, both soft
>  ML> >  ML> and, er, crinkly, at the same time.
>  ML> > Not crunchy?
>  ML> Not at all. Crinkly - it's a feel on the
>  ML> tongue more than on the teeth.
> An interesting concept.

I do try to choose my words with reasonable
care most of the time.

Mignon de veau Jacques-Rene
categories: celebrity, French, main
servings: 1

1 escalope of veal 
salt and pepper 
flour 
butter 
1 sl ham 
5 asparagus tips 
grated Cheddar or Gruyere cheese 
1 Tb dry white wine 

Season the escalope with a little salt and pepper, 
Flour and cook very lightly in butter. 

Put the escalope in an ovenproof dish. 

On top of the escalope place the ham, asparagus 
tips, a little grated cheese, and a nut of butter. 

Brown under the broiler. 

When golden, bring on top of the stove, and pour 
over the dry wine which has been boiled. 

Serve quickly and very hot. 

I always like to have tiny little French peas cooked 
in butter as an accompaniment. This is a very good 
combination. - David Frost
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